Which is the healthiest bread?

There are four major factors that can improve the quality of bread you buy from the market:

1. Include at least two different kinds of seeds: Seeds not only lower the GI of a bread, but they also add nutritional oomph. One of the favourite breads includes quinoa and pumpkin seeds, which means one can also get a small dose of zinc, iron, calcium, essential fatty acids and more protein each time one has a slice.

   Healthiest Bread

2. Using a sourdough: Sourdough cultures make the final bread slightly more acidic. Research shows this acidity lowers the GI of the loaf, giving more sustained energy.
3. Made using stone-ground flour: Conventional bread is made from flour that has been finely roller milled, which removes most of the nutritional complexity from the wheat grain. In contrast, stone-ground flour is made by crushing the grain between rotating stones and isn’t finely sifted. This process retains more of the grain and its nutritional goodness.
4. Made from wholegrain flour: Using the whole grain means your bread will contain not just carbohydrates, but more fibre, minerals, essential fatty acids, B vitamins and protein than ordinary bread. Bread made from wholegrain flour is nutritionally dense.

 Next time you buy a loaf, choose one that meets at least two of these criteria.