Bread is one of the most controversial foods in our diet. For generations, we grew up thinking it was a basic necessity, included in the most fundamental base of the nutritional pyramid. Over time, it has mutated and evolved, to the point that it has gradually disappeared from that initial rung.
Now, however, it is resurging hand in hand with artisan bakers and nutritionists. The reality about bread is that it is not simply a matter of flour, water, salt, and yeast—or sourdough—but also of fermentations, baking, and carefully choosing the type of flour.
The new paradigm, after decades of industrial bread, points to breads that go beyond the loaf. The loaf becomes, a priori, a perpetually healthy lure, imagined as that bread of old. In addition, there are elements that apparently offer quality with barely any effort, such as seeds.
But there are specialists who are not as clear about the usefulness of this addition. Pablo Ojeda, a nutritionist and contributor to numerous outlets, is one of them. At least, regarding the buzz about the inclusion—and the benefits—that dispersing seeds on the surface of the bread might have.
What Do Seeds Really Contribute to Bread?
At first glance, it’s possible that we confuse a seeded bread with a whole-grain bread. Unfortunately, nothing could be further from the truth. It’s true that there can be a whole-grain bread with seeds, but not every seeded bread is whole-grain bread. This is part of the warning that Pablo Ojeda issued to help us distinguish between the two preparations.
If we are interested in consuming a bread that is better, at least nutritionally, we should prioritize whole-grain bread. As for seeds, the truth is that their benefits are more limited and, in a way, more cosmetic, due to their supposedly natural or healthy appearance. “The difference lies in the dough, because there is absolutely no similarity between one bread and the other,” he warned.
“A whole-grain bread is like this because it is made with whole-wheat flour, rye, whatever it may be…,” he explained. On the other hand, “the other simply has little seeds sprinkled on the surface.” “Here bakers might scold me too, but it doesn’t do much,” he concluded, referring to that addition which, at first glance, may seem entirely functional.
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James Whitaker
I’m James Whitaker, a UK-based journalist focused on emerging trends and everyday stories gaining attention across the country. I cover the topics people start talking about before they fully break into the mainstream. My work aims to stay clear, factual, and closely connected to how news is actually consumed today.