Whole grains are high in protein, fiber and many vitamins and minerals. While a number of breads are made of only refined white flour, others include a whole grains making them a nutritional powerhouse. Experiment with different whole grain breads to find your favorites, whether you purchase bread or bake at home.
Wheat
Most breads, including whole grain breads, start with wheat flour. Whole grain wheat breads include at least 51% whole wheat flour, according to Sharon Davis, FCS Ed. of HomeBaking.org. Breads labeled 100% whole grain include only whole wheat flour without any refined white flour. Whole wheat flour is milled from hard wheat, while whole wheat pastry flour is made from softer wheat. Wheat flours provide gluten, enabling breads to rise.
Whole Grain Blends
Seven grain breads and other whole grain blends incorporate other whole grains, like oats, corn, spelt, or rye into a wheat or whole wheat bread. Adding whole grains or whole grain flours to bread can create a hearty loaf with an appealing texture. If you are baking, you can replace 25% or less of the wheat flour in your loaf with whole grains or another whole grain flour.
Gluten Free
Gluten free breads do not contain wheat, wheat derivatives and variations or spelt. Opt for gluten free breads if you are allergic to wheat, intolerant of wheat gluten, or have Celiac disease. Breads without gluten rely upon rice, quinoa, corn or amaranth flour to create a loaf and can be especially challenging to bake. Gluten free breads may have a tendency to crumble and are often best toasted.
Care and Storage
Good quality whole grain breads will not contain additives and preservatives. Loaves without added sugar or fat may keep best if the cut loaf is stored on the counter with the cut side down. Store whole grain breads made with fats or sweeteners in an airtight bag or storage container. Whole grain flours can go rancid quickly, so buy in small amounts and store in your freezer.
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