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We all like to eat hot wheat bread from the pan. It is also nutritious and tasty. But if this bread is cooled and eaten with milk after 8 hours, then it becomes more nutritious!

Wheat bread should be eaten within 8 to 12 hours of making. At this time it is more nutritious. You will notice that it was the custom to eat stale bread in olden times. Even today this rule is considered in villages. Actually, stale bread was called the meal (food) that farmers ate before going to work on their farm. This time was usually before 5 in the morning. So at this time the bread to be eaten was prepared and kept in the night and then it was the practice to eat it with hot milk in the morning.

This is a big reason why the farmers were able to do so much hard work and labor. But this trend also changed with the changing times and we started looking at stale bread. Whereas stale roti i.e. bread made 8 to 12 hours before is very beneficial in terms of nutrition.

Cold bread and hot milk

• People whose background is from the village, they know that milk was kept in the villages to be heated overnight. This process is called milk-otana and the place where this milk was heated overnight is called barosi. The barossi is like a furnace made of clay, in which the stove (kande) and small wood were burnt at night. They burn slowly at night and heat the milk continuously.
• In Barosi, milk was kept in a large pot of clay so that it could not come out by boiling. This milk kept cooking throughout the night and before going to work on the field in the morning, this bread made with wheat milk in the night was eaten. As lunch and dinner, this food timing is known as ‘stale bread’. If someone asks whether something has been eaten since morning, the person in front will answer that ‘Yes you have eaten stale bread’ and nothing in this stale bread is negative or inferior.

Why is wheat stale bread more nutritious?

• Now let’s talk about why wheat bread is stale, that is, it is more nutritious after about 8 hours? So the reason is that when wheat is cooked, its nutritional capacity naturally increases after storing for about 8 hours after ripening.
• Wheat flour rotis are eaten in most homes in India. Wheat flour is rich in carbohydrates as well as provides nutritional protein. Also, fiber is also abundant in them by making unripe flour loaves. Because the top layer of wheat is made up of natural and nutritious fiber.
• When a mixture of protein, fiber, and carbohydrate is kept at a certain temperature to cool down for a certain time, it produces good bacteria important to our stomach and intestines. They work in the stomach to keep our digestive system and intestines healthy.