Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. The flour is typically derived from wheat, but other cereals like rye, barley, and oats are also used. Leavening agents, such as yeast or sourdough, are often added to produce a light and fluffy texture.

Bread serves as a primary carbohydrate source and a versatile base for a wide range of meals and snacks. It is a fundamental component in sandwiches, toast, and as an accompaniment to soups and stews. Its structure and texture make it ideal for absorbing sauces and spreads.

Bread is not a food additive and does not have an E-number. Wholemeal and whole grain varieties are a good source of dietary fibre, which is important for digestive health. The NHS recommends making at least some of our daily carbohydrate intake from wholegrain or wholemeal options. Evidence from peer-reviewed reviews suggests that a higher intake of whole grains is associated with a reduced risk of certain chronic diseases, though more research is ongoing. Some breads may contain added salt, and the UK government advises adults to consume no more than 6g of salt per day.