Bread is a staple made from dough consisting of flour (usually wheat) and water by means of baking. There are different types of bread, and these can also be made from rye, barley, oats and gluten-free ingredients such as almonds and corn. 

Bread is also a staple pantry item that is commonly seen at Food Hub!

Choosing your bread

When choosing your bread, make sure to check the expiry date and for any signs of mould growth. In regards to expiry date, the date shown particularly on, for example, packaged bread at grocery stores indicates 'best-before' on the tag. This simply means that the food is at its highest quality before that date; however, you can still safely eat it after the best-before date. Food after its best-before date is safe to consume but it may have lost some quality (i.e. taste or texture may be better before this date). 

Different types of bread

As one of the most widely consumed foods in the World, there are over 100 different types of bread available around the globe. There are that many varieties that bread can be categorised into sub-types such as, quick breads, flatbread, yeast bread, etc. 

The following are common varieties of bread: 

• White bread
  • Most common type, has mild flavour and is light in colour. 
  • Bran and germ layers of whole wheat berry are removed from white bread flour, allowing it to be stored for longer periods. 

• Wholewheat/wholemeal bread
  • No layers are removed in the process of making this bread, whole grain is used. 
  • Higher in nutritional value (compared to white bread), with a nutty, deeper and richer taste. 
  • Has a denser, chewy texture. 

• Rye
  • Made from rye flour. 
  • It comes in light, medium, and dark varieties, depending on which part of the rye berry is used. 
  • A dense texture, an earthy flavour, and a distinctively sour taste. 

• Sourdough
  • Sourdough has been a staple at Food Hub!
  • It is created via a long fermentation process using natural yeasts and lactobacili that occur naturally. 
  • Contains less gluten than other types of bread, allowing it to develop an intense tangy flavour, a crisp exterior, and a fluffy interior. 

• Baguette
  • Big part of French culture, these long, thin loaves of bread are crunchy on the outside and soft and airy on the inside. 
  • Usually made with white wheat flour. 

• Brioche
  • Has a golden-brown, buttery crust with a fluffy and airy texture. 
  • Light and delicate consistency created from rising prior to baking. 

• Bagel
  • A round bread made from high-gluten flour. 
  • An icon of the Jewish delicatessen, either baked or boiled. 

• Focaccia
  • Italian flatbread with a soft, airy interior and crisp crust. 
  • It's often topped with olive oil, rosemary and coarse salt. 

Storing your bread

• Only freeze bread when it is at its peak freshness, i.e., 1-2 days after purchase. 
• Slice up leftover bread before storing it in the freezer, so that thawing of the entire loaf isn't needed every time. 
• Place the bread slices together to form its original shape, and wrap it tightly in its plastic wrap. 
• Label with the date and freeze for up to 1 month or so. 
• If you're planning to keep the bread in the freeze for longer than a month or so, wrap it twice, second time using foil. Then you can label with the date you started freezing it and keep it in the freezer for up to 6 months. 
• If bread smells weird or is growing mould, throw it out. 

Reheating your bread 

• If using bread that has been stored in the freezer, thaw the bread the night before use, or even an hour before. 
• Thawing isn't needed for toasting bread, however a higher temperature may be needed.