6 Healthiest Breads to Eat
If you are looking for healthier alternatives to white bread or you have digestive issues, then you’re in the right place. While white bread is incredibly soft, pillow, and tasty when eaten toasted or untoasted, it does not have a lot of nutritional value compared to other breads. White bread is created from processed flour that has been milled to separate the grain's bran and germ and only retain the endosperm, which is dense in starch. Virtually, all the healthy elements like vitamins, minerals and fiber are eliminated. The outcome is a fine, light textured flour, which also usually has a longer shelf life compared to its whole meal counter parts. There are different types of breads that you can enjoy guilt-free, with the added benefits of vitamins and minerals that your diet needs. There is no singular healthiest type of bread for everyone because tastes, dietary preferences and restrictions tend to vary. Bread also provides B vitamins, and they are portion controlled - a fact that is useful for people who are eating in a calorie deficit or just want to keep track of their carbohydrate intake. Bread also demands next to no prep, all you need to do is open the packet, either eat the slice as is or toast it in a toaster or on a stove top. At Theobroma, we freshly bake our selection of artisanal wheat and multi-grain breads everyday using time-tested techniques. Our breads can be used for just about any dish throughout the day, from toast for breakfast to pizza for dinner!
Whole wheat bread: Replacing white bread with any type of whole wheat bread will give you fibre and the goodness of whole wheat. A lower incidence of type 2 diabetes, heart disease, and several malignancies have also been associated with eating whole grains. Avoid loaves that smuggle in extraneous ingredients, such as significant amounts of additional sugars or vegetable oils, by looking for products that list 100% whole-wheat or whole-grain flour as their first ingredient.
You can buy Theobroma’s Whole Wheat Loaf from our stores or from our website. The Whole Wheat Loaf is made with 70% wheat flour, which gives the bread a rich, nutty flavour.
Sourdough: Sourdough bread is not just tastier than all types of bread, but it is also highly nutritious. This type of bread is made using one of the oldest methods and techniques of breadmaking. Sourdough is different because it does not use baker’s yeast but is proofed using naturally occurring yeast and lactic acid present in the flour. In addition, sourdough bread's naturally occurring yeast is believed to boost the bread's nutritional value and make it simpler to digest versus the bread made with baker's yeast.
Theobroma’s Wheat Sourdough is an absolute bestseller for its crisp crust and bubbly chew. Our sourdough is made over the course of 48 hours using whole wheat and an all-natural starter, making it a nutritious bread that is great for gastrointestinal health.
Multigrain bread: The better option to choose from the wide variety of options in the healthy bread section is multigrain. It offers additional protein and fibre and can support in stabilising blood sugar levels. Simply said, multigrain bread is made from several different kinds of grains. These grains could be made of wheat, rye, barley, oats, or even seeds like flaxseed or pumpkin. Whole grain has a lower glycaemic index than white bread and is frequently included in multigrain breads. However, multigrain can also mean that other grains are included in the bread along with refined flour. So, do a cursory check of the ingredients list before you purchase the product.
Theobroma’s Multigrain Loaf is made with 8 different types of flour like jowar, ragi, soya, oats and whole wheat. A mix of watermelon seeds, sesame seeds, oats and flax seeds add a satisfying mouthfeel.
Gluten free bread: For people who have gluten intolerance or allergies, or digestive issues like celiac disease and Crohn’s disease, going for gluten-free bread is a good idea. This type of bread foregoes the use of the usual flour sources like wheat, rice and barley, and instead makes use of rice flour, tapioca, sorghum (jowar), almond, buckwheat, corn starch, potato starch, and more. It is not necessarily healthier than whole grain bread because it does include refined starches and additives. However, that’s not to say it is entirely bereft of any nutritional value. Plus, it is a boon for people who want to enjoy bread without facing any adverse allergic reaction or digestive problems.
Rye bread: This type of bread uses rye flour that has a very earthy flavour to it. It’s usually a light or burnt brown in colour depending on the flour used, and addition of any colouring agent. Compared to white bread, rye bread packs a punch in terms of flavour, nutritional value, and fibre content. Rye bread has gluten, so it might not be suitable for people with gluten intolerance, but the content is much lower than wheat or barley. It is suitable for people who have diabetes owing to the low glycaemic index, which ensures that blood sugar levels remain stable.
Indian flatbread aka roti: Diet culture has given roti a bad rep, but it is one of the easiest and most underrated ways of consuming whole grains, fibre, antioxidants, and protein. You can even mix different grains into the whole wheat base to make your roti flour even more nutritive. It’s also so convenient to make, and besides being an accompaniment to your sabzi, it can also be used in creative ways. You can make roti wraps and rolls, use it like a tortilla, and even make a thin crust pizza with it.