What different types of healthy breads can I eat?

multi-grain bread, fiber plus bread, marble rye

hmm, if you are allowed to have gluten in your diet than you can have whole wheat/whole grain breads.

In health class back in the day we learned to read the lable look at the first ingredient and it should be whole grain. Also there should be at least 2 grams of fiber per 100 calories.

100% whole wheat is best. Note that a lot of the “wheat” breads out there only have a little whole wheat. Unless it says that it is all whole wheat than chances are it is little better than garden variety white bread.

i knew those from the top of my head cuz my bf and his dad eat them, but heres a sight with all sorts of healthy breads some i have never even heard of: http://funadvice.com/r/bintg44b3an

Potato bread. :D

you can’t go wrong with potato bread its moist and yummy =)

Ding-ding-ding-ding-ding! Correct answer {:^) Whether it’s wheat bread, or another grain (rye, oats, spelt, etc.), or multi-grain, the point is it has to be whole grain - and, as filetofspam said, not just some whole grain, but 100% whole grain. That’s the main thing that makes a difference in the nutritional value of bread. If you’re gluten-intolerant, make it spelt. Avoid chemical additives like preservatives and flavorings (which are more rare in whole grain breads), and avoid breads with a lot of sweetener, though a bit is ok. Avoid added “fiber,” which is generally undigestible cellulose (like sawdust, more or less), and avoid processed soy protein (but whole soy flour is fine).

that was funny…love your sense of humor! :)

12-grain bread :o

I bake my own bread. We have bakeries with dozens of different sorts of breads in Germany, (like that one http://funadvice.com/r/152e17s31kk )but home made bread is still best.

There are two general types you can home make. Yeast and sourdough. Yeast bread works best with wheat, sour dough is better for all other grain. You can also mix the dough before baking, making for example a 50%-sourdough, 50% yeast bread. We call them “gray bread” over here. These are great.

If you want to have a toast bread, make a yeast-wheat bread.

Sourdough-rye can be very dense and wet. Similar to pumpernickel. No good for toasting. It will also have a very intense flavor itself, that will not be harmonic with every covering, especially not with sweet stuff like peanut butter, nutella and jam. That can taste weird on that sour dough bread. It will be absolutely great with cheese, meat or wurst though.

This site has got a lot of recipes in English language: http://funadvice.com/r/3mkjacd4k6

Pick whatever dough you like. Try several. To make your favorite bread taste a little different every time, you can put in whole grains of millet, carrot rasps, oat flakes, flax seed, cress sprout, soaked whole grains of rye, wheat, spelt, barley and oat, you can add buckwheat, nuts, raisins, pine kernels, sesame seed, poppy seed, pumpkin seed, sunflower seeds, berries… and whatever else you might find tasty in bread.

You can spice your bread with salt, caraway, fennel, cilantro/coriander, anise, mustard, garlic, roasted onions, clover… radish sprouts, cayenne pepper or chili powder (for spicy bread) … treacle, maple syrup, honey, sugar (for sweet bread).

You can replace the water in your dough with wheat beer (the alcohol will evaporate while baking, so you can still eat it before driving somewhere, it will taste beery though). Or you can use sparkling water. A bread with milk instead of water will taste more cake-like.

Just start experimenting.

You can also roll the dough in seeds, just before baking your bread, then your bread crust will be covered with seeds.

And: There’s nothing better than fresh, warm bake-rolls in the morning. :-)