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|image2=Essene Bread Spelt Sproud cut.JPG|caption2=Dark [[sprouted bread]]
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Breadబ్రెడ్ isమధ్య theఆసియా, [[stapleఉత్తర food]] of the [[Middle East]]ఆఫ్రికా, [[Central Asia]]ఐరోపా, [[North Africa]]అమెరికాలు, [[Europe]]ఆస్ట్రేలియా, andదక్షిణ inఆఫ్రికా European-derivedవంటి culturesఐరోపా suchఉత్పన్న asసంస్కృతులకు thoseప్రధాన inఆహారంగా theఉంది. [[Americas]],దీనికి [[Australia]],వ్యతిరేకంగా and [[Southern Africa]]తూర్పు, inదక్షిణాసియా contrastదేశాలలో toబియ్యం partsవండి ofతయారుచేసే Southఅన్నం, andనూడిల్సు Eastప్రధానాహారంగా Asia where [[rice]] or [[noodle]] is the stapleఉంది. Breadసాధారణంగా isబ్రెడ్ usuallyతయారు madeచేయడానికి fromగోధుమ a [[wheat]]-[[flour]] [[dough]] that is cultured with yeastపిండి, allowedఅది toపొంగడానికి rise,తగినంత andకలిపుతారు. finallyచివరకు bakedఒక inఓవెన్లో anబేక్ [[oven]]చేస్తారు. Theఈస్ట్ additionకలపడం ofద్వారా yeastసాధారణంగా toబ్రెడ్ theకనిపించే breadగాలి explainsఅరలతో the air pockets commonly found in breadతయారౌతుంది.<ref>[http://www.quakeroats.com/cooking-and-recipes/content/baking-101/yeast-breads/common-yeast-bread-issues/air-holes-or-tunnels-inside.aspx Air Holes or Tunnels Inside] {{Webarchive|url=https://web.archive.org/web/20171119225822/http://www.quakeroats.com/cooking-and-recipes/content/baking-101/yeast-breads/common-yeast-bread-issues/air-holes-or-tunnels-inside.aspx |date=19 November 2017 }}. quakeroats.com</ref> Owingపిండికి to its high levels of [[gluten]] (which give the dough sponginess and elasticity)మృదుత్వం, [[commonసాగేస్థితి wheat|commonఇవ్వడానికి orగ్లూటెన్ breadపుష్కలంగా wheat]]ఉండే isగోధుమలు theబ్రెడ్ mostతయారీ commonకోసం grainఉపయోగించే usedఅత్యంత forసాధారణ theధాన్యంగా preparationప్రాధాన్యత of bread, which makes the largest single contribution toసంతరించికుంది. theఅందుకనే world'sగోధుమలు foodపపంచదేశాలలో supplyఆహారతయారీలో ofఏకైక anyధాన్యంగా foodఉంది.<ref name="FAO">{{cite web |last1=Peña |first1=R. J. |title=Wheat for bread and other foods |url=http://www.fao.org/docrep/006/y4011e/y4011e0w.htm |publisher=[[Food and Agriculture Organization]] |accessdate=1 October 2016 |quote=Wheat, in the form of bread, provides more nutrients to the world population than any other single food source.}}</ref>
[[File:Strucla sweet bread02.jpg|thumb|Strucia — a type of European sweet bread]]
Bread is also made from the flour of other wheat species (including [[spelt]], [[emmer]], [[einkorn]] and [[kamut]]).<ref>{{cite web |title=Wheat |url=http://www.glnc.org.au/grains/types-of-grains/wheat/ |publisher=Grains & Legumes Nutrition Council |accessdate=1 October 2016 |quote=Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ‘ancient’ grains and are increasingly being used in the manufacture of niche wheat-based food products.}}</ref> Non-wheat cereals including [[rye]], [[barley]], [[maize]] (corn), [[oat]]s, [[sorghum]], [[millet]] and [[rice]] have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.<ref>{{cite book |last=Cauvain |first=Stanley |title=Technology of Breadmaking |url=https://books.google.com/books?id=Y6q3BgAAQBAJ&pg=PA376 |date=2015 |publisher=Springer |isbn=978-3-319-14687-4 |page=377 |quote=In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply.}}</ref>
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