Making whole grain bread at home is an essentially easy process, with ingredients that are simple and straightforward. If you don't have the time nor the inclination to bake from scratch, buying commercially made whole grain bread is an option. Some varieties may contain a long list of ingredients with foreign-sounding names. For whole grain breads with the simplest ingredients, Columbia University recommends buying from a local bakery or health food store.
Basic Ingredients
Basic bread ingredients for whole grain bread are multigrain or whole grain flour of your choice, yeast, sugar, liquid, such as water, milk or both and salt. Washington State University Extension explains that the yeast acts as the leavening agent to help the bread rise. The salt controls the rising of the yeast, sugar feeds the yeast, the whole grain flour contains the nutrients and fiber, and the water acts as a binding agent along with the gluten in the flour.
Emulsifiers and Conditioners
Emulsifiers prevent the ingredients in your store-bought whole grain bread from separating. Conditioners help the dough retain its strength during the mixing process. Conditioners also help add volume to the loaves and give the bread a finer texture. The Center for Science in the Public Interest list the following additives that may fall into these categories: polysorbate 60, tartaric acid, potassium acid tartrate, sodium potassium tartrate, sodium tartrate, mono & di-glycerides, calcium or sodium stearoyl lactylate, calcium or sodium stearoyl fumerate, potassium bromate, ascorbic acid and azodicarbonamide.
Preservatives
Preservatives in a loaf of whole grain bread add shelf life to the product, preventing the growth of mold or preventing staleness. The Center for Science in the Public Interest give list common preservatives for commercial bread baking as calcium or sodium propionate and polysorbate 60.
Yeast Food
The Center for Science in the Public Interest notes that several ammonia compounds may be used in the baking of commercial bread, including whole grain. These ingredients help the bread rise by acting as food for the yeast. They also decrease the acidity of the bread. These ingredients may include bicarbonate, carbonate, chloride, hydroxide, phosphate and sulphate.
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