Whole grain toast is a firm, crispy bread made with unrefined, ground whole grain kernels in the flour and warmed with radiant heat. The grain kernel, unlike its refined counterpart, contains the plant’s bran, endosperm, and germ, and is generally prepared in the same way as other types of toast using a variety of methods. Whole wheat flour is the most common, but flour from a variety of other grains, such as spelt, barley, and oat, as well as amaranth, quinoa, and millet, can be used instead. Whole grain bread, and thus toast, has a number of health advantages over refined versions.
Whole grains ground into flour, yeast, and water, as well as honey or sugar and butter, are the basic ingredients in whole grain toast. To make a dough, combine flour and wet ingredients. The yeast allows the dough to rise, resulting in a spongy, leavened bread. Ingredients are combined to make a dough that is kneaded and formed into a loaf, round, or rolls to bake after rising for a period of time. The density of bread varies according to the ingredients used.
Toasted baked or store-bought bread is usually done in a toaster, which is a kitchen appliance that toasts both sides of a slice of bread. Place bread slices on an oven rack, in a toaster oven, or near an open flame with a toasting utensil to make whole grain toast. Even more so than white bread toast, the finished product has a crispy, grainy texture. Warm toast is ideal for jams, nut and fruit butters, and spreads.
The bran, endosperm, and germ of a cereal make up a whole grain. The seed tissue of the cereal kernel is the starchy endosperm, which contains protein and oil when unrefined. The seed’s embryo is the germ, and the bran coats the kernel in a tough skin. During the milling process, the germ and bran of the grain are removed.
To meet a dietary need or lifestyle, alternative flours can be used to make whole grain toast. Whole grain breads are commonly found in health food stores and farmer’s markets. For customized homemade toast, whole grains and flours are sometimes available in bulk at grocery stores.
Fatty acids, magnesium, and vitamin E are abundant in whole grain toast. It also contains a substantial amount of zinc. While vitamins are “replaced” in the recipes of enriched breads, whole grain protein and fiber last longer. Toast that still contains bran fiber can help you avoid overeating because it makes you feel fuller.
It can be difficult to identify whole grain bread for toasting at the grocery store because many products with grain in the title or description contain purely or partially refined ingredients. As with some rye, pumpernickel, and other seemingly healthy breads, multi-grain bread may not contain whole grains. Only breads labeled “100% whole grains” contain all of the nutrients found in this unprocessed food. Breads that list whole grain as the first ingredient but use other types, such as unbleached wheat flour, have a higher nutritional value than purely refined ingredients, but not as high as “100 percent” products.