White
bread
-
The most common variety of bread is white bread. It is made from
wheat flour (extraction rate of 77%) and is made into many
different sizes, shapes and textures. Ingredients such as other
cereal or vegetable flours, seeds, herbs or a mixture of these
can be added.
Wholemeal
or wholewheat bread -
Made from wholemeal flour (contains all the components of the grain
-close to 100% extraction rate), it has become more popular with
increasing knowledge of the health benefits of bran and wheat germ.
Mixed
grain bread -
May be
made from any combination of flours (e.g. wholemeal or white
flour, rye meal or flour), grains (e.g. kibbled grains, wheat
germ, whole grains or wheat and other cereals) and seeds (e.g.
sesame seeds).
Kibbled
wheat and cracked wheat bread -
Contains
or is rolled in kibbled (cracked) wheat grains.
Fibre-increased white breads -
Made with
the addition of bran or other fibre-containing material.
Rye bread
- Made from a
combination of rye flour and wheat flour. Dark rye bread
contains a higher proportion of rye flour and rye meal than
light rye and is consequently more dense, heavy and has a
stronger flavour. Pumpernickel is a heavy, dark bread made from
rye flour, rye meal and kibbled or cracked rye grains.
Sourdough bread
-
Sourdough
bread has a slightly sour flavour and a denser texture than
regular bread. Sourdough describes the raising agent used to
make this type of bread.
Damper
-
Traditionally baked in the Australian bush, damper is a
chemically leavened white round bread.
Lavash bread
- A thin, flat
bread made from white wheat flour, yeast, salt and water which
is oven-baked on a heated metal plate.
Bagel
- A Jewish
bread where the dough (with yeast) is shaped into a ring and
thrown into boiling water before baking. This gives the crust a
chewy texture. It may be coated with poppy or sesame seeds and
can be flavoured, e.g. raisin and cinnamon.
