What type of bread are you?

Are you tired of white bread? Are you looking for bread with added health benefits? Whether you’re looking for a healthy option or have a desire for change, wholemeal bread, spelt bread and sourdough are among the many possibilities on offer at your local Kunara store. With so many breads available these days, we thought we’d 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.

Those in search of a distinctive and different flavour will love sourdough. It is a naturally leavened bread that rises over time during the fermentation process. With its low glycaemic index, its highly available nutritious properties and long shelf life, sourdough is a favourite for many.

Here is an insight of three 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.