Let’s face it: bread has gained a bit of an unfair reputation when it comes to dieting. The good news is that bread is once again rising in popularity. Read on for eight deliciously different types, and learn to love bread again.
Wouldn’t it be tragic never to enjoy the pleasure of biting into a crispy slice of toast because of a wheat or gluten intolerance? Fortunately that’s all in the past: these days there are lots of wheat-free and gluten-free (and both-free) options to choose from. BFree’s Wheat & Gluten Free High Fibre Brown Seeded Loaf is a great option as it’s high in fibre and made with delicious toasted sunflower seeds.
Spelt is said to be easier to digest than wheat because of its high fibre and rich nutrient content. We just love it for its firm, dense crumb and deliciously nutty flavour. Gail’s Spelt Sunflower Tin is a lovely traditional loaf with all-natural ingredients.
Rich with a mildly bitter aftertaste, rye stands up to strong flavours. Try making an open sandwich with Gail’s Russian Rye Sourdough and pastrami, gherkin and a smear of horseradish.
The bread with the funkiest name, pumpernickel is made with coarsely ground rye, often with whole rye added too. Dark, dense and mildly sweet, it’s often made even darker with molasses. Raisins give Daylesford’s Organic Fruity Rye Pumpernickel extra richness.
Malted wheat flakes and seeds give granary bread its nutty taste. A bread for all occasions, simply pop a slice in the toaster or choose your favourite sandwich filling. Hovis’ Seed Sensations Soft Granary Batch is handily pre-sliced and perfect for the family.
Not as old as you might think, ciabatta was developed in 1982 by a baker in Veneto, Italy. Slice up Waitrose’s Italian Recipe Ciabatta and dip in olive oil, or make a mean mozzarella cheese, tomato and basil sandwich.
With its crunchy crust and soft, white interior, the bloomer is a prime candidate for the best bacon butty or fish finger sandwich. Our Ocado Large White Bloomer is perfect for the job.
- Soda bread
Made using buttermilk and without yeast, soda bread’s crumbly texture makes it perfect for dunking in soup. Rankin’s Irish Brown Soda Bread is also fabulous with smoked salmon or toasted with butter and jam.
What’s your favourite bread, and how do you like it? Let us know in the comments below.