What type of bread are you?
The bread selection has never been so good – with many grain producers trying out different flour blends & baking techniques.
Whether you’re looking for a healthy option or have a desire for change, sprouted bread, spelt bread and sourdough are among the many possibilities on offer in store. So – what bread suits you? Here’s a quick break down some of our most popular types to help differentiate their unique benefits.
Try incorporating wholemeal bread into your diet. Wholemeal is made from ground whole grains, so all layers of the grains are included. This is where the nutritional benefits reside; each layer possessing different nutrients. It gives the bread a stronger flavour and helps work towards a more balanced diet. By eating wholemeal, you get three kinds of fibre, which support bowel health and more stable blood sugar levels, not to mention the many essential nutrients. The B vitamins found in wholemeal also provides energy for the day ahead.
For the seeds lovers, multigrain is a great option. Made of white or whole grain flour, it has seeds mixed in. Seeds provides you with a wide range of healthy nutrients. Given that each seed offers a different palette of benefits, it’s great to combine them in one bread.
The mighty sourdough is a firm favourite. It is a naturally leavened bread that rises over time during the fermentation process. Because plenty of time is allowed for a slow fermentation, it helps to break down the carbohydrates in the wheat, so that your digestion doesn’t have to work so hard. Many people tend towards sourdough for this reason – so whilst it’s not 100% gluten free, it’s certainly a better option for our digestives systems and one that doesn’t seem to cause the ‘bloat’.
Diabetics will love its low glycaemic index, and the fiber punch it provides, helping us to feel full for linger.
Three other grains that you can find in our breads:
Rye is a cereal similar to wheat but longer and finer. Because it contains less gluten than wheat, rye bread is somewhat more compact and dense. Full of fibre, rye is very nourishing and good for bowel health; it may also satisfy your appetite longer than wheat bread. It is rich in B vitamins, vitamin E, iron and magnesium.
Spelt is an ancient grain. Cultivated since approximately 5000 BC, it has been an important staple in Europe throughout medieval times. Contrary to wheat, spelt has changed very little over the decades and remains highly nutritious. In addition to a very high level of protein and fibre, it has significant levels of many essential minerals, such as iron or magnesium. With its nutty, sweet flavour, spelt makes a nice alternative to wheat.
Kamut, also known as Oriental or Khorasan wheat, is a grain twice the size of modern wheat. It’s widely enjoyed for its nutty, buttery taste and smooth texture. It is a rich source of many essential nutrients. Although its exact origin is unknown, legend says kamut grains were found in an ancient Egyptian Pharaoh tomb.
Note that these three cereals contain gluten and are not suitable for a gluten-free diet. However, because the amount of gluten is significantly lower and easier to digest, many people with wheat sensitivity may be able to eat whole rye, spelt or kamut bread.
What about Gluten Free?
Whether your Coeliac, gluten intolerant or just looking to lessen your gluten intake for digestive reasons, there are many options available to still enjoy a piece of toast or an easy to make sandwich!
Bakers are using rice, buckwheat & quinoa as options to sub out the standard wheat loaded flour.
Naturis is a customer favourite, that you can find in our freezers (we tend to freeze these breads, as they are not as shelf stable without the preservatives). Try their organic rice & buckwheat blends, which are packed full of wholefoods and no preservatives.
Britts Organic have an incredible range of gluten free options and delicious flavours such as pumpkin rice, paleo nordic stone age loaf and rice loaves.
Venerdi Paleo Bread offers a great super seed loaf, packed with Sunflower, Sesame, Pumpkin, Linseed and Poppy seeds, containing more seeds than nuts. Also look out for the banana, blueberry & walnut bread for a treat!
Gluten Freedom is a relatively new comer to the gluten free bread space and are pushing the envelop a bit more in terms of making gluten free taste good! Our picks: Sweet potato sourdough buns
Sol Breads is a Queensland bakery legend, which has perfected their bake for a long time. They still make their breads by hand using traditional methods plus only certified organic ingredients are sourced. Their rice & pumpkin loaf is a best seller.
Last but not least – seeded bread
Pure Life Sprouted breads (again -find them in the freezer) are hand made in Yamba NSW. Rich in nutrients and free from additives, chemicals and GMO’s. They produce breads by imitating the natural sprouting process of seeds in nature. Rather than using a flour, breads are made from sprouted whole grains and seeds. By unlocking the nutrients available in our food through sprouting, we make it easier for our bodies to digest and use those nutrients to increase our energy, boost our immune system, regulate hormones, improve gut health and so much more.
There’s so many more to mention – with each of our stores offering a slightly unique range for their community. So test out something new this week and speak to our team of foodies in store for more information on ingredients that spark your interest.
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