Basic White or Wheat Bread Recipe (2024)

FAQs

What is the difference between basic white bread and whole wheat bread? ›

whole wheat bread is not much different and there only about a 10% difference between the two. Whole wheat bread tends to have a higher fiber content, and more micro nutrients than a standard white bread though and is still a much healthier choice over white bread.

I've made with bread with white flour, whole wheat flour and a mix of both and it always tastes amazing. Your friends will think you're a professional baker when you serve a loaf of this crusty whole wheat artisan bread!

"As dietitians, we often recommend whole-grain bread because it traditionally contains more fiber, which aids in digestion and will help you feel full longer," says Kristi Ruth, RD, LDN.

white bread loaf had shown more oven spring than the whole wheat loaf. This was a surprise as the Simple Sourdough Pan loaf usually has no real oven spring. the white loaf sprang ahead, but both are nicely risen, have a soft crumb and are nice sandwich breads.

“When it comes to health, whole wheat bread is a better choice compared to white bread,” says Kate Ingram, a Connecticut-based registered dietitian nutritionist and owner of TheVitalityDietitians.com. “This is because whole wheat bread contains more fiber and important nutrients from the bran and germ.

"When it comes to health, whole wheat bread is a better choice compared to white bread," says Kate Ingram, a Connecticut-based registered dietitian nutritionist and owner of TheVitalityDietitians.com. "This is because whole wheat bread contains more fiber and important nutrients from the bran and germ.

Be sensible when substituting

Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, etc.) will be slightly darker when baked with whole wheat, and may not rise quite as high.

Whole grain flour: Whole grain flours such as whole wheat or rye don't produce the same stretchy glutens as all-purpose flour, which can lead to denser doughs that don't rise as well. Dry crust: If the surface of your dough dries out, it can impede rising.

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

By decreasing carbohydrate consumption such as bread, the body burns stored energy as glycogen (which is the image of stored carbohydrates in the liver and muscles), which leads to water loss and weight loss.

Will cutting out bread help lose belly fat? ›

"Eating refined carbs like bread, rice, pasta and cookies [in excess] will increase our belly fat. If we want to lose it, we should focus on eating nutrient- and fiber-rich carbs such as vegetables and low-glycemic fruits," says Djordjevic.

While it's not inherently harmful to eat four slices of white bread daily, it's generally advisable to focus on a varied and balanced diet that includes a wide range of nutrient-dense foods. White bread, particularly when made from refined grains, may have some drawbacks compared to whole grain alternatives.

Your Bread Has Too Much Flour

Adding too much flour is one common mistake for beginning bakers. This produces dry bread with more crumbs. The key is to find a balance between the flour and liquid ingredients in your recipe. It can be tricky because bread recipes don't always give you an exact amount of flour.

For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart.

Sourdough bread can be made with whole grain flour or with white flour. White bread and whole grain breads, including whole wheat bread, are made with flour, water, and yeast, but minimal fermentation. White bread is made using white, or refined, flour which is stripped of a lot of its nutrients during processing.

Wholemeal bread has more fibre, vitamins and minerals than white, plus it's fortified with iodine and folic acid. Did you know? Wholemeal bread is faster to digest and has a higher GI than wholegrain. Fibre: a healthy 2g per slice.

Wholemeal bread is made with wholemeal flour, which is milled to include the three different parts of the whole wheat grains (the fibre-rich bran, the endosperm and the nutrient-dense germ) in adequate proportions. In contrast, white wheat bread is made from refined flour which only contains the endosperm part.