Use your Loaf: Which bread to pick? 09/07/2015, Health & Lifestyle
A loaf of bread is a delicious part of your weekly food shop. However, with so many different types to choose from, it can be difficult to know which bread to choose. Do you know the difference between a rye and a sourdough? Let’s explore the different techniques and ingredients used by fresh-range bakers to make each variety unique.
Made from white flour which contains about 75% of the wheat kernel. With just a handful of simple ingredients, fresh white loaves are great for everyday use. Coming in a variety of shapes and sizes from both Taylors Traditional Bakers and Hobbs House Bakery, there’s a loaf to suit all purposes.
Made from flour that has been ground from the whole grain and contains 100% of the wheat kernel. The outer husk of the grain makes it rich in fibre, and the wheat germ makes it rich in B vitamins. It is coarse textured and full of flavour: a great tasting healthy loaf.
Made from either white or brown flour, to which pieces of malted whole grain wheat are added. The addition of malted wheat grains gives colour, texture and a distinctive nutty flavour. Try this sandwich loaf to give your lunchbox a tasty little lift!
Rye is a cereal closely related to wheat and barley. Loaves tend to be dense in texture with a flavour associated with sour or with Caraway. This light loaf is- lovely served with pates and smoked fish. Being wheat-free, rye bread is thought to help avoid the bloating effects some experience with other flours. It has a low glycaemic index* and a high fibre content .
*the glycaemic index indicates how quickly a food containing carbohydrates affects blood sugar level. A lower GI means energy is burned more slowly, fuelling you for longer.
Ciabatta and focaccia are enriched with olive oil, giving the bread a lighter texture. Many people also consider olive oil to be beneficial to your health (promoted within the principles of the popular Mediterranean Diet, for instance). Rosemary and focaccia are a match made in heaven, whilst ciabatta makes wonderful bruschetta topped with tomato and mozzarella.
The addition of seeds increases the fibre content and levels of vitamins (particularly vitamin E) whilst giving the bread a delicious nutty flavour. Try seeded breads like this 3 seed wholemeal loaf toasted and topped with honey for a tasty treat.
Making sourdough traditionally involves allowing the loaf to ferment for longer than other breads. It tends to be lower in gluten (as gluten proteins are broken down during the fermentation process) so is considered a good option for those who experience bloating with more gluten-rich breads. A flavour filled crust, a moist and chewy centre, and a delightfully tangy flavour are common characteristics of a sourdough loaf.
Named for its unique mottled crust, the pattern is made by painting a rice paste onto the surface of the bread which then dries and cracks during the baking process. The rice paste crust gives the loaf a deliciously distinctive flavour. Most commonly, tiger bread is baked as a white bread bloomer loaf.
Made using spelt grain which is far less common than wheat. Though not gluten free, it can be tolerated by many people with wheat sensitivities. Spelt is a whole food; its vital substances are found in the inner kernel of the grain so they remain intact during the milling process. Spelt tends to makes a light, nutritious loaf with a nutty flavour.
If you fancy trying something a bit different, try one of our artisan breads. Stilton and walnut bread baked by Taylors Traditional Bakers makes a perfect accompaniment to cheese or pate, whilst Hobb’s House Bakery’s sun-dried tomato and black olive could be considered a meal in itself!
With all that knowledge in hand, you can really ‘use your loaf’ and choose the bread that suits you best.
Written by Jenna Freeman (Digital Marketing Intern- fresh-range)