Types of Breads

Whole-Wheat Bread

This type of bread is also referred to as 'whole-wheat bread' or 'wholemeal bread'. The
whole-wheat bread is made from wheat flour, where the flour has about 100% extraction
from the grain. More and more people are taking to this form of bread, as people have
become conscious about the health benefits.

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. It is used in fast-food
joints like Subway, and can be molded to any shape during the cooking process

Multi-Grain Bread

Different flours are used to make this bread. 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.

Brown Bread

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. In some parts,
brown bread is similar to white bread, where caramel is added to the latter.

Roti

It is famous kind of flat bread, that is popularly enjoyed in Asian countries like India. It
can be made from a host of different flours like wheat, spiked millet, sorghum, and all-
purpose. In some parts of India, cornbread is also made, using corn flour.

Rye Bread

This type of bread is said to have originated in Europe. It is said to be a kind of

Sourdough Bread

It has a slight sour flavor, where its texture is dense when compared to other varieties of
bread. Flour and water are fermented before the bread is made. To leaven the bread, a
type of acid is added to the dough, usually baking soda or yeast.
 Ezekiel Bread

To make Ezekiel bread, no flour is added to the dough. Normally sprouted grains are
used. Seeds and beans can also be added to the recipe. Uncooked grains and beans
are added, therefore, it is important that the grains are properly sprouted, before they
are used to make the bread.

 Bara Brith – Fruited bread from Wales of which there are many varieties, some made with yeast
and others baking powder. Traditionally eaten sliced and buttered.
 Barrel – Usually made with a milk bread dough, baked in a ridged mould. Also known as a pistol.
 Batch – Loaf baked in a batch with others, rather than separately, wholemeal.
 Bloomer – Thick, long, white loaf, lightly cut across the top so that the cuts open out or ‘bloom’
to give a crisp crust. Sometimes sprinkled with poppy seeds.
 Buttery Rowies – Traditional Aberdeen butter yeast rolls. Shaped in a round or oval with a crisp
crust and light flaky texture.
 Cob – Round smooth crusted loaf often topped with cracked wheat.
 Coburg – Round, crusty white loaf with a deeply cut cross on the top.
 Cornish Splits – Sweet, light yeasted buns enriched with butter and milk. Also called Devonshire
splits. Often dusted with icing sugar and traditionally eaten filled with jam and clotted cream.
 Cottage – White loaf made from two round pieces of dough. One (smaller than the other) is
secured on top of the larger piece. Often dusted with flour before baking.
 Farmhouse – White loaf baked in a special tin and cut lengthwise along the top, often dusted
with flour.
 Plait – A special shape, usually plaited with three strands of white dough, sometimes enriched
with eggs or milk.
 Sandwich – Large flat-topped loaf baked in a lidded square tin.
 Sliced wrapped – With many different varieties including white, brown and wholemeal, the
sliced wrapped loaf is a convenient bread which makes perfect toast and sandwiches.
 Soda Bread – Flat, round, heavy loaf usually marked into quarters and risen with baking powder,
not yeast. Soda Bread comes originally from Ireland.
 Stottie – A flat round large bap from the North East of England. The Geordie stottie has a fluffy
texture and was often traditionally eaten filled with bacon and pease pudding.
 Tin – Loaf baked in a rectangular open tin
 Rolls – Many different varieties, shapes and sizes ranging from crusty white rolls to soft
wholemeal baps.
 Baguette – Originally from France, the baguette is now sold around the world. Rather than buy
one, why not try our recipe?
 Bagel – Originally from Eastern Europe, the bagel is characterised by its ring shape and almost
chewy texture
 Brioche – Originally from France. A highly enriched French bread, noted for its high butter and
egg content, commonly served as a component of French desserts.
 Chapatti – A south Asian bread, usually eaten with cooked dhal (lentil soup), vegetable curry,
chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the
cooked dish
 Ciabatta – Originally from Italy. Loaf is somewhat elongated, broad and flattish and should be
somewhat collapsed in the middle
 Foccacia – Also from Italy. Often punctured with a knife to relieve surface bubbling, or dotted
 Naan – From Northern India and Pakistan
 Tiger bread – Originated in the Netherlands
 Tortilla – A flatbread which originated in Mexico