Friday’s Last Spoonful: Bread Slices

White and wheat have some company

Biting into a good sandwich has a lot to do with the type of sliced bread on each side. Luckily, consumers no longer find a limited variety available at supermarkets and bakery chains. These alternatives to wheat and white also tend to pack a healthy dose of fiber. Listed below are a few of the other types of bread available.

Multigrain Bread: The difference from other breads is clear once sliced. Multigrain breads have whole grains (oats, barley, rye, and even millet) added to the dough. Light multigrain breads tend to have split grains and are softer. Heavy multigrain breads tend to be denser and have large whole grains throughout.

Pumpernickel: This bread is characterized by its brown/ dark brown color. Bakers will add molasses or cocoa powder, which produces the color and also a light sweet taste. Caraway seeds are also added to give the bread another flavor component and firmer texture.

Sourdough: Its unique flavor sets sourdough bread apart from other breads. Sourdough bread rises without any added yeast (yeast packets). Bakers use the wild yeast and bacteria agents that occur naturally and can grow naturally in a “sourdough starter” (a mix of flour, sugar, and water that must ferment for a few days). A sour flavor comes from the lactic acid produced by the wild yeast and bacterial agents.

Rye: This firmer and denser bread contains only rye instead of wheat flour or a combination of both. Color can range from light brown to dark brown. The amount of bran in the rye flour determines the color and flavor. Corned beef and pastrami sandwiches are usually served with rye bread.

What is your favorite bread?