Everything You Need To Know About Sliced Bread
Types of Wheat Bread
Sliced Pan Varieties Explained
WHITE SLICED PAN – made from white flour, which is wheat flour with all the bran and wheatgerm sieved out of it.
BROWN SLICED PAN – made from a mix of wholemeal and white flour, or flour from other cereals e.g. barley.
WHOLEMEAL SLICED PAN / 100% WHOLEMEAL – made from flour which uses the whole wheat grain, so includes bran, wheatgerm etc – all parts of the grain
WHOLEWHEAT – same as wholemeal, may contain actual whole grains for texture
WHOLEGRAIN – wholemeal with added whole grains of wheat for texture
MULTIGRAIN – usually used for bread that includes flours and/ or whole grains of cereals other than wheat e.g. rye, barley, along with wheat flour
GRANARY - a style of wholegrain bread. From what I understand, Granary is a term originally coined by Hovis and is now used elsewhere.
BATCH – a style of white, brown or wholemeal bread, which is baked several loaves per ‘batch’ and then torn apart – leaving no side crusts and a high, brown top crust
YEAST FREE – this will only be written on soda bread, which as you know, is risen with bread soda, so yeah, like, obviously its yeast free!
Notes on Nutrition
So if they are so many similarities, how do you choose? My advice would be to go for the ingredient list with the least amount of unpronounceable ingredients, as there are many emulsifiers, preservatives, palm oil and more used by various brands. Also think about keeping it local, with small bakeries – for me as I'm based in Co. Louth that would be McCloskey's Bakery or O'Neills of Annagassan. There are lots of smaller and independent bakeries around when you keep an eye out.
Here are a few ideas to help ensure those lunchboxes come home empty:
- If switching from white to wholemeal, try making a 'double decker' sandwich with 3 slices of bread, using white for the two outside layers and wholemeal for the middle.
- Extra bread, and even fully made sandwiches (depending on the filling), can be frozen to avoid waste.
- Get children involved in making their own sandwiches. Kiddikutter knives are great for safely buttering, cutting and slicing but won't cut skin (so peace of mind for you!)
- A divided lunchbox can provide greater protection for a sandwich than a large box where the sandwich can be flung around on the way to school, and no one likes a squished sandwich
- Crusts should be eaten but lets be realistic, a lot of kids hate them! If you choose to cut off the crusts, pop them into a ziplock bag and freeze them. You can use them for breadcrumbs or use them for your bird table in winter.
- If you want the tastiest bread, try making your own! My Cheese & Onion Potato Bread is sooo easy and absolutely delicious.