Bread Grains

Porridges and flat cakes can be made from almost all types of grain. However, only certain grains are used in bread production, as special properties are required to enable fermentation and rising.

Today in the developed world, wheat is by far the dominant grain used in bread, with rye coming in second. The other principal bread grains are barley, millet, corn, buckwheat, spelt and quinoa. (Rice and oats, though rarely used in bread, are also types of grain.)

D i d  Y o u  K n o w ?  Botanically speaking, grains (with the exception of buckwheat) are considered types of grasses. The grains in the bread you eat are cousins of your front lawn.

D i d  Y o u  K n o w ?  Grains are harvested in different growing locations around the world during each month of the year.

Bread Types

The German bread classification system is useful in describing different types of bread. There are four main types in terms of grain content.

Breads are also classified by the manner in which they are baked inside the oven.

Of the three types, Freigeschobene Brote have the thickest crusts and strongest taste. They are generally cooked at higher temperatures and tend to be country or rustic breads.

National and Regional Styles

There are hundreds of different kinds of bread in production today. Some generalizations about bread style can be made, as indicated below.