So our latest blog is all about bread!

There are more forms of bread available in our supermarkets now than ever before, so here is some information on how they differ.

Types of bread

Sourdough is made using a starter culture of live yeasts and other organisms including Lactobacilli, a lactic acid producing bacteria. This gives the sourdough its firmness and slight tangy taste. You can buy a sourdough starter or make your own.

Wholemeal bread uses the entire wheat grain when milling into flour, providing additional texture and colour to the loaf compared to white bread. By using the whole grain, wholemeal bread is a better source of fibre compared to white.

Wholegrain bread is made with the addition of a variety of seeds and grains into the dough. The addition of seeds provides a source of monounsaturated fats, protein and fibre. Often, like wholemeal loaves, wholegrain bread will also use wholemeal flour, for added texture and colour.

Ciabatta, originating from Italy, is made using a much more wet dough compared to other bread doughs. This allows for the classic shape and air-bubbles we associate with ciabatta to form as the water is heated and evaporates. It’s perfect for slicing up and dipping in soups, or slicing at the side to stuff and create a sandwich or panini.

Gluten-free dough is made using gluten free flour. This can either be using wheat flour with the gluten removed, or more commonly, by using a different grain flour which is naturally gluten free, such as rice flour or  buckwheat flour. Due to the binding and springy properties of gluten, gluten-free bread is often more crumbly and less elastic compared to gluten-containing breads.  See our gluten free bread recipe here:

Pita bread originates from Greece and is a round flat bread. It is baked at a high temperature allowing water in the dough to evaporate and cause the dough to puff and create the pockets we are then able to stuff with whatever filling we fancy.

All of theses types of bread are perfect for creating the sandwiches we love. Toasted or cold, crusts or no crusts, enjoy a sandwich this week!

For further information about British Sandwich Week see: