Breads across different cultures

There are many variations on the basic recipe of bread, including pizza, chapatis, tortillas, baguettes, pitas, lavash, biscuits, pretzels, naan, bagels, puris and many other variations. See Wikipedia Cookbook.

* In the British Isles and the United States, the most widely consumed type of bread is soft-textured with a thin crust and is sold ready-sliced in packages. In France, such bread is known as pain de mie and is used only for toast or for making stuffing; standard bread (in the form of baguettes or thicker breads) has a thick crust and often has large bubbles of air inside. Some fancy breads contain walnuts, or are encrusted with poppy seeds.
* White bread is made from flour containing only the central core of the grain(endosperm).
* Brown bread is made with endosperm and 10% bran.
* Wholemeal bread contains the whole of the wheatgrain(endosperm and bran).
* Wheatgerm bread has added wheatgerm for flavouring.
* Wholegrain bread is white bread with added wholegrains to increase the fibre content.
* Granary bread is brown bread with added wholegrains.