Your Search For Different Bread Types
There are hundreds of varieties of bread you can make at home without spending much money. Bread can be dense and thick, or light and fluffy breads, and youíve seen it in a store, you can probably make it at home just as well. Here are a few different types of breads designed to spark your imagination for the possibilities of the many bread varieties.
We begin with the standard, bleached white flour bread. The good thing about this recipe is that you can add different things to the dough for a little variety, things like special herbs or seasonings, a variety of seeds, even cheeses. White breads are soft and fluffy and commonly used for sandwiches in bagged lunches.
Whole bread varieties include whole wheat and other whole grains. What it means is that the bread contains all of the components of the respective grains. Whole breads have numerous health benefits, including a number of nutrients that come from the grains and additional fiber content.
Mixed grains are made from a mixture of whole grain flours. Mixed grain breads also typically contain seeds and grains right on the top of the loaf as well as in the loaves themselves. Here again, mixed grains offer the benefit of additional nutrients and fiber as an added bonus.
Most breads are made by taking specific grains, then toasting them and grinding them into flour. Live grain breads, however, actually allow the seeds and grains to sprout before being dehydrated and ground. This type of bread contains the most nutrient content since the grains used to make flour are not processed.
Rye bread has a number of different varieties. This staple requirement for a Rueben sandwich is made from a combination of wheat and rye flours. Rye has a very familiar flavor profile, making it easy to distinguish from any other bread mixture. Pumpernickel is actually another form of rye bread, and this heavy, dark grain bread is made from rye meal, rye flour, and cracked grains.
Sourdough bread gets its unusual name from the slightly sour flavor profile it brings to your taste buds. This bread uses the yeast bacteria naturally found in the air, along with yogurt to help the leavening process. The dough sours through a special fermentation process that produces carbon dioxide and acid instead of yeast alcohol. The acid imparts a tart flavor profile as the gas is trapped in the mixture during leavening, which allows it to rise.
There is also a whole range of foreign breads that span the alphabet from A to Z. One notable example is Naan, an Indian leavened bread cooked at the top of clay ovens called Tandoors. The clay and smoke in the tandoor combine to produce a distinct flavor and a very crisp texture. You may also be thinking of Italian breads, like chibatta, the standard French bread loaf, or even Chinese dumplings.
Gluten-free bread is, as you would imagine, made from dough that doesnít require gluten to hold the bread together during its leavening process. This bread is custom-made for people with gluten allergies or problems associated with its digestion. Gluten-free bread is often made from rice flour, corn flour, or potato flour, which makes it more dense and more crumbly than leavened breads.
You will be hard-pressed to run out of different varieties of bread to try. All thatís required is the urge to experiment and pick up a different type of loaf at your local grocery next time. White bread, although a staple of the American diet, is only one of many options available for the adventurous gourmet palette.