Basic White or Wheat Bread Recipe (2024)

FAQs

What is the difference between basic white bread and whole wheat bread? ›

Whole wheat is processed to include all three nutritious parts, but white flour uses only the endosperm. When put head-to-head with whole wheat bread, white is a nutritional lightweight. Whole wheat is much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium.

Blending whole wheat and white flour creates an easier to work with, lighter textured and tasting loaf that will produce decent volume.

Wheat bread has more of certain nutrients

Whole wheat flour features nutrients you won't find in refined white flours—unless they've been enriched to add those vitamins and minerals back in. You'll see higher levels of magnesium, selenium, and folate in whole wheat bread.

Whole grains contain nutrients such as fiber, B-vitamins and vitamin A that you won't find in white bread, according to the Mayo Clinic.

The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread. White bread is made from highly processed white flour and added sugar.

Whole wheat flour doesn't contain the same level of gluten as white flours. This missing gluten can produce a dense and/or flat loaf. Many whole wheat bread recipes call for the addition of vital wheat gluten to make up for it, but I don't usually keep that in my kitchen… and you may not either.

Whole wheat flour can absorb more water, so you might need a bit more liquid in your dough, but the yeast quantity remains similar. It's crucial to follow your recipe's instructions precisely for the best results. Too much yeast can lead to an overly fermented taste, while too little can affect the bread's rise.

Be sensible when substituting

Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, etc.) will be slightly darker when baked with whole wheat, and may not rise quite as high.

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

Is whole wheat bread inflammatory? ›

The fiber in oatmeal, brown rice, whole wheat bread, and other whole grains may help with inflammation. Beans. They're high in fiber. Plus they're loaded with antioxidants and other anti-inflammatory substances.

In fact, it can be a good part of your daily diet. Whole wheat bread, in particular, is nutritious because it provides carbohydrates, fiber, vitamins, and minerals. However, like anything, it's best in moderation. Eating too much bread, even whole wheat, can lead to extra calories and potential weight gain.

Although the sugar content might be higher than some of its health-conscious counterparts, it can add value to your diet." And Martin agrees. "I think Dave's Killer Bread is definitely a better choice than many other bread brands on the market, but some of their varieties are better than the others," says Martin.

While multigrain bread is white bread with grains mixed in, wholegrain has grains (and often seeds) added to wholemeal flour for extra nutritional value. Wholegrain breads (including rye and sourdough varieties) have up to four times the fibre of white breads, making them one of the healthiest options.

The Bottom Line. Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

Pros: It contains a high amount of fibre and is also a better source of minerals such as magnesium, potassium and zinc. Cons: If you grew up on white bread you may feel that whole wheat has an unpleasant taste. Susie said that breads with added nutrients, such as omega three and calcium, are not worth your money.

Myth: Whole-wheat bread has less gluten than white Truth: By trapping pockets of air in the dough, gluten helps bread rise. Since whole-wheat flour is heavier than white, industrially manufactured whole-wheat bread can often have added gluten.

White bread contained significantly more folate than whole wheat bread containing enriched flour in 2001 and 2003. In 2002 and 2003, >40% of breads made of enriched flour contained <115 microg of folate/100 g and >70% contained <160 microg/100 g.

The fiber, nutrients, and phytochemicals in whole grains may improve insulin sensitivity and glucose metabolism and slow the absorption of food, preventing blood sugar spikes. [8] In contrast, refined grains tend to have a high glycemic index and glycemic load with less fiber and nutrients.