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Lighter rye loaves, with wheat flour added, are popular in the United States. Raised wheat breads include white bread, made from finely sifted wheat flour; whole wheat bread, made from unsifted flour containing much of the outer and inner portions of the wheat kernel normally removed for white flour; gluten bread, lower in sugars because much of the starch is removed from the flour; and Vienna and French bread, long, narrow, crusty loaves.
The Egyptians apparently discovered that allowing wheat doughs to ferment, thus forming gases, produced a light, expanded loaf, and they also developed baking ovens bread, baked food product made of flour
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