Fantastic Health Benefits of Various Types of British Breads

Health Benefits of Various Types of British Breads

Bread a staple food in most Western countries and in many other parts of the world. In Britain, there are six basic types(with many variations) along with specially types and many imported terms.

Nearly all bread is made from wheat flour but other grains, including rye and oats, may be used. All flours used for bread making in Britain have added vitamins and minerals. Most bread is raised or leavened using the activity of yeast.

Health Benefits
Provide beneficial slow release energy, avoiding peaks of blood sugars which helps to prevent and control diabetes. Vitamins and minerals included in bread have many functions that are essential for health and prevention of disease. Fibre promotes healthy bowel function and helps to protect against various disorders, including cancer.

All British breads are an excellent source of starch, vitamins (especially B group and E), minerals (particularly calcium, iron, phosphorous, magnesium and manganese) and provide useful amounts of protein. Wholemeal fibre enriched loaves are an excellent source of fibres.

Main British Types of Bread

White Bread
Made with flour from de-husked grain, hence has most of the fibre (bran) removed. may be made with bleached flour.

High Fibre White Bread
Made with similar flour but incorporates fibre from other sources, instance rice, oat brand.

Brown Bread
made with flour retaining some bran contain. It is usually colored brown, e.g with caramel.

Granary Bread
Made with similar bread but incorporate malt and whole grains.

Wheat Germ Bread
Made with white or brown flour but incorporates a proportion wheat germ (from the nutritious core of the grain).

Wholemeal or Wholewheat Bread
Made with whole meal flour i.e incorporates the bran from the outer huske; or white flour with added bran and wheat germ.

Other Types of Bread

Crumpet
Soft, round, doughy, disk-shaped bread with honey comb holes, serve toasted.

Muffin
Circular, disk-shaped, chewy roll made with wholemeal or white flour. they may be plain, savory with cheese, or sweeten with dry fruits. They are usually toasted.

Bagel
Traditional Jewish, East European, ring shaped roll with central hole, usually made with white flour and dipped in hot water before baking. A Bagel is soft, chewy and often coated in seeds.

Brioche
Light, Soft, White french roll made with eggs and butter, hence it has a higher fat contents than most breads.

Chapatti
Indian, unleavened flat bread, usually wholemeal.

Ciabatta
Italian, slipper-shaped loaf made with brown or white flour and olive oil, often with added herbs. It has a soft, chewy texture.

Pumpernickel
German, dark, sourish bread with whole ground rye flour. It has a rich heavy texture and flavor.

Rye Bread
Traditional, German, Scandinavian and Russian breads made with rye flour as there main ingredient, giving a dense, dark, heavy texture and sourish flavor.

Tortilla
Mexican, unleavened, pan cake like bread made with corn and wheat flour and baked on a griddle. Served as base or 'wrap' for savory feelings.

Bread is considered to be a health food and every adult should eat at-least three slices per day.

Disadvantages: Breads made with wheat flour contain gluten, and some people are intolerant of these, particularly those suffering from coeliac disease. There is also a relatively high salt content in most commercial breads.