White And Whole Grain Bread

White and Whole grain is the most common and popular type of bread in the market today. Whole grain bread is made by grinding grains, adding water, and heating it up. Yeast is also added so that the bread rises.

White bread is similar to whole grain bread. The grain is processed, the only difference is that the hard, outer portion of the grain is stripped, removing fiber and many vitamins, minerals, and healthy fats that are naturally present. The remaining portion is ground to a fine powder,and mixed with vitamins and minerals. It is then used to bake the bread.

Spelt Bread

Spelt bread is a grain bread, but made from special wheat that does not contain gluten. Gluten is a form of protein which is a common allergen and those with gluten intolerance may cause allergies.

Sourdough Bread

Whole grain bread are not sweet, therefore sourdough bread is simply wheat bread with no sweetener added. When a sweetener like fructose corn syrup is added, the sourdough bread becomes the same as the normal bread which we purchase.

Sprouted Grain Bread

A bread which is growing in popularity in recent years. Sprouted grain bread is made by soaking the grain and allowing it to sprout. The sprouted seedlings are mashed and baked together. Sprouting allows the enzymes in the grain to convert some of the carbohydrates and fats to vitamins, minerals, and amino acids. Sprouted grain bread is higher in protein, fiber, and certain vitamins and minerals than regular bread. It is also less refined and processed and has less effect on the body's blood sugar.