If you're looking for a healthy alternative to white bread, then you are in luck. There are many delicious types of bread that are also healthy. You don't have to forgo eating bread just because you want to be healthy. Bread gets a bad wrap. There are lots of whole grain breads that are good for you. Even if you don't live near an old fashioned bakery, you are likely to find some or most of these breads at your local grocery or supermarket.
Pumpernickel
Pumpernickel is a dark heavy bread that originated in Germany. It is made with rye flour. The rye is not ground smooth; rather, it is left coarse. This requires it to be baked for a long time. This is one reason that the bread develops its distinctive dark color.
You should try and buy the classic European pumpernickel. Many American versions have added coloring agents. They are also made with refined flours. When choosing pumpernickel, look for the dense, heavy bread, instead of the large doughy versions. The dense variety will have been made using the classic method.
Pumpernickel is high in fiber because it contains coarse rye. This fiber is good for lowering blood pressure. The bread also contains a good deal of protein.
7-Grain Bread
7-grain bread is one of the more popular multigrain breads. Multigrains are popular because they add extra texture and health benefits. In addition to wheat, the most popular grains include barley, oat, millet, and kamut. These breads will also often include nuts and seeds including flax and sesame.
Make sure to read the ingredient list. Some breads advertise themselves as 7-grain, but are made mostly with whole wheat. and have the other grains listed at the end of the ingredient list. The best 7-grain breads will be rich in other grains. You can often tell by feel and look. A good 7-grain bread will be heavy and will not be soft.
These breads are very healthy. Make sure and get one that has flax seeds in the recipe. Flax seeds are very good for your heart because they are rich in omega fatty acids.
Sprouted Grain Bread
The main difference between regular bead and sprouted bread is that the grain has matured and sprouted (also referred to as germinated). The grains are soaked until the shell (hull) softens and the soft interior can emerge (sprout). At this point, the entire grain is pulverized and the resulting material is used to make bread. This is different the regular bread in that it is both more digestible and also contains all of the nutrients and fiber found in whole grains. Regular white breads have the hull removed, which leaves you with little to no fiber. Whole grain bread provides you with the fiber, but it can be hard to digest. Sprouted bread, on the other hand, has the benefit of being fiber rich and easy to digest. They are also known to be rich in amino acids.
For more information about great breads, go to sites of local bread suppliers.
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