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The Many Sides of Bread

When it comes to making homemade bread the types of bread are endless. From light and fully, to dense, to sweet breads to wheat or white bread the possibilities are enormous. There are far too many types of bread to mention here so letís just take a look at a few of our most favorites.

The Many Sides of Bread


This is your standard, bleached white flour bread. Many different things can be added to this bread, including seeds, herbs and even cheeses. White breads are usually very soft and fluffy and are a common occurrence in bagged lunches.

Whole Wheat

Whole bread includes whole wheat and other whole grains. This means the bread contains all of the components of the grains. There are numerous health benefits to having whole breads, including the nutrients that come from the grains as well as the added fiber.

Mixed Grains

Mixed grains are usually made from a mixture of whole grain flours. Typically, mixed grain breads also contain seeds and grains right on the top of the loaf as well as incorporated within the bread itself. Again, the added benefit of the nutrients and fiber are extremely present.

Live Grains

While other breads are made by taking grains, toasting them and then grinding them into flour, live grain breads actually allow the seeds and grains to sprout before being dehydrated and ground down. This type of bread is, by far, the most nutrient dense bread as the grains used to make the flour is not processed. Because the grains are able to sprout, they also have more nutrients than any other types of bread.


Rye bread comes in many forms. Usually found accompanying a Reuben sandwich. Rye bread is made from a combination of rye flour and wheat flour. Since rye has such an obvious flavor profile, it is difficult to mistake for any other bread. Pumpernickel is another form of rye bread, which is heavy, dark bread, made from rye flour, rye meal and cracked grains.


Sourdough bread has an unusual name due to the slightly sour flavor profile it so eloquently boasts. The reason this bread is so different is that it uses the yeast bacteria that is naturally found in the air, along with yogurt to help with the leavening. The dough is allowed to sour through a fermentation process that produces carbon dioxide as well as an acid instead of an alcohol. The acid is what imparts the tart flavor profile while the gas is trapped, like in all other types of leavened breads, to allow it to rise.


There are different types of foreign breads, spanning the alphabet from A to Z. Some of these include Naan, Indian leavened bread that is cooked in the top of a clay oven called a Tandoor. The clay and smoke in the tandoor combine to produce the flavor and crisp texture. There are also Italian breads, like chibatta bread, the standard French bread and even Chinese dumplings.


Gluten-free bread is made from dough that does not require gluten to hold it together during the leavening process. This bread is perfect for people with gluten intolerances or allergies. Many times gluten-free bread is made from corn flour, rice flour or potato flour and is generally more dense and crumblier than traditional bread.

This is just a tip of the iceberg when it comes to the types of breads we can make at home. Try these or some of your favorites. Remember if you see it in the store you can make it at home. Itís as easy as 1, 2, 3 and a tasty delight to your taste buds.

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