Health most important: best types of bread

Best Types of Bread

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The growing popularity of international bread is reflected in the many types sold in supermarkets, delis and bakeries. Some common bread includes:

Bagel.This doughnut shaped roll, identified with Eastern European and Jewish communities, is boiled and then baked. Traditionally, bagels are made from high gluten white flour, but whole wheat, rye, pumpernickel, sourdough, and other versions are also commonly available. They may be topped with caraway, sesame, or poppy seeds, chopped onions or coarse salt.

Brioche.A high yeast roll that originated in France, brioche falls somewhere between bread and cake in terms of texture and taste. It is usually made with refined white flour and enriched with butter and eggs.

Chapatti.A flat Indian bread that is made with whole wheat or white flour and may be leavened or unleavened. Some are brushed with butter or oil, adding extra calories.

Ciabatta.Olive oil is added to this Italian raised bread, making it moist and chewy, oregano, basil and various other herbs may also be added.

Cornbread.This traditional southern bread is made from wheat flour, ground yellow cornmeal, eggs, milk and sometimes sugar.

English muffin.High protein white flour is used to make this round, honeycomb roll, and it is cooked in a skillet or on a griddle.

Focaccia.Italian yeast bread that is made from a dough similar to that of pizza, it is usually baked in a large disc and flavored with olive oil, onions, garlic and other herbs. The added oil in this recipe contributes extra calories.

Matzo.Made from wheat flour, water and salt, this cracker like unleavened Jewish bread is traditionally served at Passover meals.

Multigrain.Often promoted as a health food, this bread is usually made with a combination of flour and added ingredients, such as sprouts, various seeds, and raisins. Some multigrain bread is more nutritious than other types, but a check of their labels will often show that many are comparable to ordinary breads.

Naan.Baked on the hot side of a tandoori oven, this flat yeast bread originated in India.

Pita.This flat, leavened Middle Eastern bread puffs up during baking and then flattens out to leave a hollow middle or pocket.

Pumpernickel.This heavy rye German bread derives its dark color from molasses or caramel. One dense type is steamed and baked for hours, then sliced very thin.

Quick bread.Made from a variety of flours, it is leavened with baking powder or baking soda and rises as it bakes. Biscuits, muffins, scones, coffee cakes and loaf breads are all quick breads.

Rye.All rye bread is heavy and dense most of the softer, deli type rye breads are made mostly of wheat flour.

Sourdough.This bread is leavened with a starter and is usually made with white flour. True sourdough bread has a heavier, denser texture than yeast leavened breads.

Tortilla.This unleavened Mexican bread is made of corn or wheat flour salt and water and cooked on a griddle.

Wheat breadis also likely to be produced mostly from refined white flour, although it may contain varying amounts of whole wheat flour, bran, and other ingredients.

Whole wheat bread will contain mostly whole grain wheat flour, but unless it specifically states on the label 100% whole wheat it too may contain some refined white flour.

White bread is made from refined wheat flour to which nutrients, such as iron calcium and several B vitamins have been restored.

High fiber bread is usually made from white wheat flour with varying amounts of added bran.