Bread is one of the oldest prepared foods, dating back to the Neolithic era, and is referred to colloquially
as the "Staff of life". The development of leavened bread can probably also be traced to prehistoric
times. Bread is now a the staple food in Europe, European-derived cultures such as the Americas, and the
Middle East/North Africa, prepared by cooking a dough of flour and water and frequently additional ingredients.
White bread is made from flour containing only
the central core of the grain (endosperm).
bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel
colouring) to make it 'brown'; commonly labeled in America as "Wheat" bread (as opposed to "Whole Wheat"
bread.)Wholemeal bread contains the whole of the wheat grain (endosperm and bran).
It is also referred to as 'whole grain' or 'whole wheat' bread, especially in North America.
germ bread has added wheat germ for flavoring.
Whole grain bread
can refer to the same as 'wholemeal bread', or to white bread with added whole grains to increase its fibre content
(i.e. as in "60% whole grain bread").
Roti is a whole wheat based bread eaten in South Asia.
Chapatti is a larger variant of Roti. Naan is a leavened equivalent to these.
bread is bread made using flaked malted wheat grains malt. Trademarked to Hovis, it is made from white or brown
flour and flaked malted wheat grains. The standard malting process is modified to maximise maltose / sugar content but minimise
residual alpha amylase content. Other flavour components are imparted from partial fermentation due to the particular malting
process used and to Maillard reactions on flaking / toasting.
Rye bread is
made with flour from rye grain of variable levels. It is higher in fiber than many common types of bread and is often darker
in color and stronger in flavor. In Scandinavia, Germany, Finland, the Baltic States, and Russia, rye is a popular type of
Unleavened Bread or Matzah used for the Jewish feast of Passover,
does not include yeast, thus it does not rise.
Sourdough bread is made with a starter.
non-wheat breads are under development by Researchers at the US Agricultural Research Service who are inventing
new whole-grain oat and barley breads that offer more antioxidants and fibers than traditional whole-grain breads.
Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining
its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said
to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in a container such
as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of
mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly
than bread kept at room temperature, but will turn stale quickly due to retrogradation.
are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may
be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients,
though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as
onion), nuts (such as walnuts) or seeds (such as poppy seeds).
Crumb is the name for the soft, inner part of bread by bakers and other culinary professionals. It is not to
be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
If you have any interesting and healthy recipes you would like to share, please e-mail them to us
Click on the link below to download a copy of the selected recipe
American Pumpkin Bread
Look out for the following recipes to be added
to this site in the near future, or e-mail us to request a copy of the one you would like if it isn't yet available as
a downloadable link
Sage and Onion Bread
American Pumpkin Bread