The North American Millers' Association lists six classes of wheat: soft red winter, hard red winter, hard red spring, hard white, durum and soft white. Each class has numerous varieties, with more being developed each year. Of these thousands of varieties come different products, such as wheat flour, semolina, wheat flakes, bread flour, gluten flour, pastry flour, cracked wheat, wheat bulgur and graham flour. Baked goods, including wheat breads, come from most varieties.
Multigrain Breads
Multigrain bread may be made by using a mixture of different types of wheat flours. The Baking Industry Research Trust notes that multigrains may also use rye, oat and other non-wheat varieties of flours as well. This class of bread produces typical white loaf, multigrain, honey wheat and cracked wheat. Light multigrains may have an airiness to the texture -- like what exists with white bread -- and heavy multigrains often have a more dense texture with more whole grains.
Sourdough Breads
Sourdough breads are made with wheat flours that use a sour starter to begin, or start, the rising of the bread. Flour, water and a little sugar mixed together and left for several days make a sour starter. Adding yeast is optional, as wild yeast that exists naturally in the air may be enough to commence the fermentation process within the mixture. The fermentation gives the bread its characteristic acidic taste. A portion of the sour starter is used as the leavening agent for the bread. Sourdough makes a hearty bread surrounded by a thick crust.
Hearth Breads
Hearth breads are traditionally baked on the floor of the oven, or hearth. The Baking Industry Research Trust explains that a true hearth bread is made from wheat flour, water, salt and yeast. No fat or emulsifier is used in hearth breads. During the baking process, steam is introduced to produce a crisp crust. Typical hearth breads are Vienna bread, French sticks or baguettes and French bread.
Flatbreads
Flatbreads are the earliest known bread, traceable back to 4000 BC, according to the Baking Industry Research Trust. Mainly made with wheat flour, flatbread consists of flour, salt and water. No leavening agent is used. The dough is mixed until pliable, and then it is flattened and cooked on a hot, flat surface. Examples are the tortilla and pita.
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