There are hundreds of different breads in the world. Here are a few of the most common. Notice the subtle differences which may or may not be designed to confuse the consumer.

White bread is made from refined flour, ie grain from which the bran and germ have been removed so that it only contains the endosperm (the central core of the grain). By contrast, wholemeal bread is made from the whole of the wheat grain (endosperm, bran, and germ), ie from unrefined flour.

Brown bread is not the same as wholemeal bread. In fact, brown bread is nothing more than white bread to which a (usually caramel-based) colouring has been added to make it brown; it may also have up to 10% added bran.

Whole-grain bead is white bread to which whole grains have been added to increase its fibre content; eg, ‘60% whole-grain bread’. It is not the same as wholemeal bread which is made from 100% whole grains.

Granary bread is made from flaked wheat grains and white or brown flour. Wheat germ bread is any kind of bread to which wheat germ has been added for flavouring.

Rye bread is bread made with rye rather than wheat. It has more fibre than most other breads, a darker colour and a stronger flavour. Crisp bread is a flat and dry type of bread or cracker, made mostly of rye flour.

Flatbreads are made from unleavened dough of flour, water and salt, though a few are made with yeast. Flatbreads are especially popular in the Middle East and the Indian subcontinent. Roti is the unleavened whole-wheat bread of India; chapatti is the large version of roti; naan is the leavened equivalent.

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