Food and Nutrition

Types of Breads

Types of Breads

Bread is a staple food prepared from a dough of flour and water, usually by baking. Making bread dates back to as far as the Neolithic age. It can either be leavened or unleavened, depending on whether yeast has been added to it or not, to help it rise and acquire fluffiness.

Types of Breads

There are three main kinds of bread in the world:

  1. Those that rise highest and baked in pans.
  2. Those with a medium volume, like rye and French breads.
  3. Those that hardly rise and are called flatbreads (Pita, Naan, Tortilla etc.). It can be single or double layered.


Broadly breads can be classified into two groups, Pan Bread and Hearth Bread. However some breads possess characteristics of both category and are difficult to categorize. E.g. Rye bread.


  • Pan Bread: These are baked in a pan in a dry oven and also known as sandwich breads. They have soft crust, rectangular corners and are easy to slice. E.g. White bread, Multigrain bread.


  • Hearth Bread: They are also called Crusty, earth Bread or Artisan Bread which are baked in a steamy oven, sometimes directly on the bottom. They have crispy crust, round or oblong shape E.g. Sourdough bread.


Whole Wheat Bread


Whole-wheat bread: Also known as whole meal bread. The whole-wheat bread is made from wheat flour, where the flour has about 100% extraction from the grain. It is made from flour that uses almost  entire wheat grain with  bran and germ intact thus have more nutrients and fiber.


White Bread: Normally all purpose flour or bread flour is used to make white bread, where it is known for its fine texture and compact grains that make it easy to slice.


Sourdough Bread: It is yeasted bread, a fermented mixture of flour and water that makes many batches of bread. It has substantial crust with a soft, chewy center and large air bubbles.  To leaven the bread, a type of acid is added to dough, usually baking soda or yeast.


 Rye Bread


Rye bread: It is made with a combination of bread flour and rye flour, giving it an assertive rye flavor and tight crumb. Caraway or dill seeds are often added for an earthy flavor.


Multi grain bread: Different flours are used to make this bread. It is loaded with grains like barley, flax, millet, and oats. Multigrain is super hearty, with a rich earthy flavor. Normally flours like whole-wheat, all-purpose, and rye, are combined to make the bread. Whole grains may also be added to the dough. Depending on the ingredients added to the bread, it is classified as light or heavy bread.

Light ones have an openness similar to white bread, with small kibbled grains, oats or other wheat mixed through the bread. Heavy multigrain breads are characterized by small volume, dense texture and a high grain content.


Multigrain Bread


Brown Bread: It is made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. The most common method used to make this bread is by including wheat germ along with barn, in the cooking process. Bran makes up 10% of the recipe.


Besides these, Roti, Pita bread, Ezekiel bread are some other common types.


Download Link: Types of Breads.pdf

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