Different types of Bread from Whole Wheat to Sourdough bread

Even while some individuals are obsessed with low-carb diets, many people still consume a lot of bread like it said -“life is better with freshly baked bread”.  As well as being cheap and filling, this type of food can serve multiple purposes.

However, there is a reason why bread has been a part of the human diet ever since the Neolithic period (about 10,000 years ago). Not only is it tasty (buttered toast is the best), but it also won’t break the bank and will keep you full until lunch.

According to Merriam-Webster, bread is “typically baked and tempered food formed of a mixture whose basic constituent is flour or meal,” but it can also be prepared by boiling, steaming, or frying. Almost every culture in the world has its own variety of bread. It’s undeniable that you can do many things with a simple bread, from eating it with butter to pairing it with stew or curry to creating an altogether new meal. However, did you know that bread comes in a variety of flavors as well?

1 Sprouted Bread

Whole grain bread with germinated seeds is becoming increasingly popular in the health food community as a more nutritious alternative to the traditional (and already healthy) whole grain kind. While the jury is still out on whether or not it actually provides the claimed health benefits, there’s no denying that this bread is a delicious, sugar-free substitute for the usual fare. Compared to those prepared with whole wheat grains, it’s easier to digest.

2 Focaccia Bread

Additionally, Italy is the birthplace of this bread variety. Typically, focaccia bread is baked in a baking pan, forming a flat loaf. The dough for focaccia is quite similar to pizza dough; both are often brushed with olive oil before being baked. Focaccia bread is known for its thin, crisp crust. Sea salt, herbs, and garlic can all be added at the discretion of the baker, and many do. Focaccia bread is versatile; it can be eaten on its own, dipped in soup, or used to wipe up any extra sauce on the dish.

3 Spelt Bread

Originally, spelt bread has been baked using only spelt flour, a wheat relative that imparts a distinct nutty flavor. Sure, there’s spelt focaccia, and it’s delicious, but you can make practically any of these breads with spelt flour by just subbing it for the wheat flour called for in the recipe. Ideal for people trying to cut back on milled or blanched wheat, though it should be noted that persons with celiac disease or wheat allergies should not use it as a substitute for wheat.

4 Whole Wheat Bread

White bread is made by using only a little fraction of a wheat grain. Whole wheat bread, on the other hand, still has the germ and the bran. So, what does this mean for the people who consume this bread? Compared to white bread, whole wheat bread is healthier because it contains more fiber and other nutrients. Any sandwich recipe that calls for white bread can be made with whole wheat bread instead. With some thought and experimentation, one can easily come up with their own recipes for whole wheat bread.

5 Multigrain Bread

Oats, barley, flax, and millet are just some of the grains that go into making multigrain bread, which is known for its robust, wholesome flavor. Due to the variety of healthful grains and other ingredients, multigrain bread is a fantastic nutritional and flavorful option. Use multigrain bread for morning toast, sandwiches, or dipping in herb-infused sauces or vegetable oils.

6 Rye Bread

Rye bread, an essential ingredient in popular deli sandwiches like Reubens, comes in three different shades, from light to medium to dark, depending on the ripeness of the rye berry used to mill the flour. In Europe, rye bread is often produced using 100% rye flour, although in the United States, wheat flour is sometimes used instead. Caraway or dill seeds may be sprinkled on top, per certain recipes.

7 Sourdough

Sourdough bread is made by a long fermentation process with yeasts and lactobacilli that exist naturally and is said to have originated in Egypt around 1500 B.C. This produces lactic acid, which is responsible for the bread’s characteristic somewhat sour taste. Sourdough bread, a delicacy that has become a symbol of the San Francisco Bay Area, is more nutritious, easier on the stomach, and helps keep blood sugar levels steady.

8 Banana Bread

Banana bread and zucchini bread are similar in that they are both rich, moist, and sweet sweets that are typically chemically leavened with baking soda or baking powder. Zucchini bread might be included in this group. Both of these “fast” breads are thought to have originated in the United States in the 18th century, when bakers started using pearlash (a refined type of potash) to produce carbon dioxide in dough. Banana bread recipes are currently the most often searched for online by bakers in the United States. Banana bread is so well-liked that it has its own special day: February 23 is National Banana Bread Day.

Swikriti Dandotia