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UNDERSTANDING THE DIFFERENT TYPES OF BREAD READ MORE AT CHEATDAYDESIGN.COM WHITE A heavily processed bread to obtain the color and flavor, which removes most nutrients. Nutrients are typically added back in. WHOLE GRAIN Made with grains left fully intact. Can contain wheat, whole barley, brown rice, and more, all high in fiber and nutrients. PUMPERNICKEL Made from coarsely ground rye grain and fermented with sourdough starter- slightly sweeter than rye bread. WHEAT Not the same as whole wheat! A bread made with wheat flour, which is a refined white flour. Very similar to white bread with slightly more nutrients. SPROUTED GRAIN Made from grains that have been exposed to warm, moist conditions. Sprouted grains help digestion and increase absorption rate of nutrients in the body. BRIOCHE A very rich bread made with additions of eggs, milk, and butter. This results in higher fat & protein than most other bread. WHOLEWHEAT Made from wheat kernels that have been left intact and not processed. Healthier and more nutrient-rich than wheat bread. A type of whole grain bread. SOURDOUGH Can be any type of bread, but the rise comes from fermentation (a starter) rather than yeast, resulting in a more sour taste. CHALLAH A very similar bread to brioche, but uses oil instead of butter, resulting in a bread that is still rich, but less buttery in flavor than brioche. MULTIGRAIN Not the same as whole grain! Simply means the bread was made with multiple grains, possibly including refined and processed grains, leading to less nutrients. RYE Made from rye grain, typically denser and higher in fiber than wheat bread. Can be whole grain. FLATBREAD Generally a very simple mixture of flour, water, and salt, which is rolled flat. Some flatbread may have yeast involved, like pita or Naan.
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