GROUP 3

TYPES
OF
BREADS
Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise,
and finally baked in an oven. The addition of yeast to the bread explains the air pockets
commonly found in bread. Owing to its high levels of gluten (which give the dough
sponginess and elasticity), common or bread wheat is the most common grain used for the
preparation of bread, which makes the largest single contribution to the world's food supply
of any food.
 CIABATTA
• Ciabatta (which translates to slipper!) is
an Italian bread made with wheat flour,
salt, yeast, and water. Though it's
texture and crust vary slightly
throughout Italy, the essential
ingredients remain the same. Ciabatta is
best for sandwiches and paninis,
naturally.
• Try it in Caprese Garlic Bread from
Delish.
 WHOLE WHEAT
BREAD 
• Unlike white bread, whole-wheat
bread is made from flour that
uses almost the entire wheat
grains more nutrients and fiber
per slice! This bread is also great
for sandwiches or, my personal
favorite, egg in a hole.
• Try it in Avocado Toast 6 Ways
 from Delish.
 SOURDOUGH
• Sourdough is a yeasted bread
made from a starter — a
fermented mixture of flour and
water that makes many batches
of bread. In fact, it can be kept for
a VERY long time! The resulting
loaf has a substantial crust with a
soft, chewy center and large air
bubbles. It makes a BOMB 
grilled cheese!
• Try it in 
Cranberry Brie Pull-Apart Bread
 from Delish.
 RYE BREAD
• Rye bread is made with a
combination of bread flour and rye
flour, giving it an assertive rye
flavor and a tight crumb. Caraway
or dill seeds are often added for an
earthy flavor. Rye bread is what
gives pastrami and corned beef
sandwiches their signature flavor.
• Try it cut into strips and toasted
with Baked Reuben Dip from
Delish.
 PITA BREAD
• Originating in the Middle East, pita
 is a leavened flatbread made of
wheat flour. They are cooked at
high temperatures, causing the
liquid in the dough to escape. This
forms a large air bubble in the
center, which becomes a pocket
when cut in half — great for a
hand-held falafel sandwich. They're
also perfect for dipping when cut
into wedges and toasted.
 FOCACCIA
•Focaccia is an Italian bread typically
baked flat, in a baking sheet or pan.
The dough is similar to pizza dough,
and is sometimes flavored with fresh
herbs and garlic. Often it's coated
with olive oil before baking for a
distinctly delicate yet crunchy crust.
It's often enjoyed on its own, but it's
also great for dipping in soup or
served with meat and cheese.
 MULTIGRAIN
BREAD
• Multigrain bread is exactly
what it sounds like: Bread
loaded with grains like
barley, flax, millet, and oats.
Multigrain is super hearty,
with a rich earthy flavor.
Perfect for your morning
avocado toast.
BRIOCHE BREAD
• Brioche is a French bread made
with eggs and butter. It's super
light, with a tight crumb and
subtle sweetness. It has a
completely soft crust that gets
its golden hue from an egg wash
applied just before baking.
Wanna make the best 
French toast ever? Brioche is the
way to go.