1. Ezekiel bread: Ezekiel bread stands out among most varieties because it’s made without added sugar and from sprouted whole grains. The sprouting process increases the amount of vitamin C, and minerals, like folate and lysine in it. This makes it a bonafide nutritional powerhouse.
2. Sourdough Bread: Sourdough, typically made from just four ingredients – flour, water, salt and a starter culture – is easier to digest and highly nutritious. It’s the starter combined with the long fermentation which holds the key to it’s taste, texture and health credentials. The starter is a mix of flour and water, which is fermented by wild yeasts and lactic acid bacteria. This makes the sourdough rise.
3. 100% Whole Wheat Bread: Whole grains keep the entire grain intact, including the germ, endosperm, and bran. The bran, which is the hard, outer layer, is high in fiber. The bran and germ also contain protein, fat, vitamins, minerals, and beneficial plant compounds, while the endosperm is mostly starch.
4. Gluten-free bread: Gluten-free bread doesn’t have grains like wheat, rye, or barley. Instead, it is a mix of gluten-free flours such as brown rice, almond, coconut, tapioca, potato, or corn flours. It is good for people who need to avoid gluten, like those with signs of celiac disease or gluten sensitivity.
2. Sourdough Bread: Sourdough, typically made from just four ingredients – flour, water, salt and a starter culture – is easier to digest and highly nutritious. It’s the starter combined with the long fermentation which holds the key to it’s taste, texture and health credentials. The starter is a mix of flour and water, which is fermented by wild yeasts and lactic acid bacteria. This makes the sourdough rise.
3. 100% Whole Wheat Bread: Whole grains keep the entire grain intact, including the germ, endosperm, and bran. The bran, which is the hard, outer layer, is high in fiber. The bran and germ also contain protein, fat, vitamins, minerals, and beneficial plant compounds, while the endosperm is mostly starch.
4. Gluten-free bread: Gluten-free bread doesn’t have grains like wheat, rye, or barley. Instead, it is a mix of gluten-free flours such as brown rice, almond, coconut, tapioca, potato, or corn flours. It is good for people who need to avoid gluten, like those with signs of celiac disease or gluten sensitivity.
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