Aug 21

Can you Name 10 types of Bread

Name the 10 types of Bread

Bread is the staple food in Europe, European-derived cultures such as the Americas, the Middle East, North Africa and Southern Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.


Fresh home baked breads


Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread.

Bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (corn), and oats, usually, but not always, in combination with wheat flour. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt. 



Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour.

  • Pita is an ancient semi-levened bread widespread in the Middle East, Levant and South Eatern Europe.
  • White bread is made from flour containing only the central core of the grain (endosperm).
  • Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to whole-wheat bread).
  • Wholemeal bread contains the whole of the wheat grain (endosperm, bran, and germ). It is also referred to as “whole-grain” or “whole-wheat bread”, especially in North America.
  • Wheat germ bread has added wheat germ for flavouring.
  • Whole-grain bread can refer to the same as wholemeal bread, or to white bread with added whole grains to increase its fibre content, as in “60% whole-grain bread”.
  • Roti is a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of roti. Naan is a leavened equivalent to these.
  • Granary bread is made from flaked wheat grains and white or brown flour. The standard malting process is modified to maximise the maltose or sugar content but minimise residual alpha amylase content. Other flavour components are imparted from partial fermentation due to the particular malting process used and to Maillard reactions on flaking and toasting.
  • Rye bread is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.
  • Unleavened bread or matzo, used for the Jewish feast of Passover, does not include yeast, so it does not rise.
  • Sourdough bread is made with a starter.
  • Flatbread is often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast.
  • Crisp bread is a flat and dry type of bread or cracker, containing mostly rye flour.
  • Hemp bread includes strongly flavored hemp flour or seeds. Considered one of the “superior elixirs of immortality,” hemp has been used for thousands of years in Traditional Chinese Medicine.  Hemp flour is the by-product from pressing the oil from the seeds and milling the residue. It is perishable and stores best in the freezer. Hemp dough won’t rise due to its lack of gluten, and for that reason it is best mixed with other flours. A 5:1 ratio of wheat-to-hemp flour produces a hearty, nutritious loaf high in protein and essential fatty acid
  •  Hemp seeds have a relatively high oil content of 25–35%, and can be added at a rate up to 15% of the wheat flour. The oil’s omega-6-to-omega-3 ratio lies in the range of 2:1-to-3:1, which is considered ideal for human nutrition.[12]

Bread Making  has changed over the years and Bread makers are more often used now by mums and house wifes making their own bread at home 

Jock Tiernan

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