In it's most raw form bread is made up of unprocessed ingredients (yeast and water) and of lightly processed ingredients (flour). Industrial breads on the other hand have a whole range of more ingredients in it; such as white sugar, potato flakes, powdered milk, butter, margarine, etc.
The healthiest bread to eat is Sprouted-Wheat and Sprouted-Grain Breads! Sprouted grains are actually, technically, vegetables or legumes. To begin the sprouting process, you soak the entire grain in water until it begins to sprout into a little plant. These sprouts are then ground up to make bread.
It should be whole-grain flour, sprouted whole-grain flour, or whatever fancy whole-grain flour you're a fan of. Organic is ideal as well. - Simple ingredient list: The most wholesome breads have just five ingredients: Whole-wheat flour, water, yeast, salt, and a natural sweetener, such as honey.
It's one of the least processed breads you can eat.
In fact, it's such an old form of leavened bread and hasn't changed much with modernization that it's one of the least processed breads we can eat.
Scientists, nutritionists, and health experts all agree that naturally-fermented sourdough bread is healthier than 'regular' white or whole wheat bread – for a multitude of reasons! Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.
Whole-Wheat Bread
While it's not as fancy as some of the other sounding breads, whole-wheat bread is a healthy classic. I grew up eating peanut butter and jelly sandwiches on whole-wheat bread. When deciding between whole-wheat breads, look for whole-wheat flour as the first ingredient.
Choose bread made from an unrefined, wholegrain flour. Labelling can be deceiving, so even if your loaf is labelled multi-grain (made from three or more different flours), granary, 100 per cent wheat or organic, this does not guarantee that the bread is wholegrain, so always check the ingredient list to confirm this.
Bread made from wheat flour, water, salt and yeast is processed, but add emulsifiers or colourings and it becomes ultra-processed. Plain oats, corn flakes and shredded wheat are minimally processed, but when the manufacturer adds sugar, flavourings or colourings, they become ultra-processed breakfast cereals.
Similarly, while all bread is technically "processed" (there is no whole-wheat bread tree, after all), I feel you can't lump whole-wheat bread made with just flour, water and yeast in your kitchen in the same category as white bread with a laundry list of ingredients you can't pronounce.
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
Fiber in Whole Wheat and Whole Grain Bread
Along with vitamins and minerals, the whole grain also contains fiber and fiber plays a critical role in slowing digestion which can prevent overeating and, thus, high fiber bread can be helpful for weight loss.
"Bread that is made with enriched or white flour lacks nutritional value," says Ehsani. "When bread is made with refined flour, the germ (the healthy fat) and the bran (fiber) is removed along with some vitamins and minerals too."
The Healthier Choice: Multigrain
Both loaves have about 80 calories, negligible fat, and 3 grams of protein per slice, but the multigrain delivers about two times more fiber than the sourdough. Make it into a sandwich and you've nabbed about a quarter of your recommended daily fiber intake. Power food indeed.
The bottom line. 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.
Keri Says: Though it's comparable to a regular slice of white bread in the amount of calories, carbs and fiber, sourdough is lower in sugar and higher in protein, which gives it a leg up. Traditional white bread is usually made with sugar, canola oil, and dried, preserved yeast to leaven the dough.
Is sourdough safe for everyone? For those following a gluten-free diet, such as those with coeliac disease, sourdough made from wheat, rye, barley or other gluten-containing grains must be avoided. However, as long as non-gluten flours are used, the sourdough process itself should not cause a problem.
Sourdough bread is a healthy bread that may be easier for people to digest than other types of bread. The fermented starter culture contains beneficial bacteria and yeasts. People with digestive conditions such as IBS may find that sourdough bread causes fewer symptoms than regular bread.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.
Which bread is the most anti-inflammatory? The Arthritis Foundation lists rye bread and millet as two varieties that work well for anti-inflammatory diets. Rye bread is anti-inflammatory because it is high in fiber, which slows the absorption of sugar into the bloodstream.
And don't forget that even though products like bread, crackers, and cereals are made with whole grains, they're still processed.