Homemade Bread: It's Healthy


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To begin with, your bread will be fresher than any loaf you purchase in a store. You’ll also avoid at least these 10 chemicals often used in commercial breads:

  • Potassium bromate – improves rising and gives bread greater volume.
  • Azodicarbonamide (ADA) – dough conditioner
  • Partially hydrogenated oil – a trans fat (linked to “bad” cholesterol)
  • Sugar – a preservative
  • Monoglycerides and diglycerides – make the bread softer, prevents it from going stale
  • Butylated hydroxyanisole (BHA) – preservative to prevent rancidity
  • Sodium – salt (generally higher amounts than your homemade recipe)
  • Carmel coloring
  • High fructose corn syrup – less common today
  • Soy – keeps water and oil from separating among other things

Homemade bread has many benefits
Photo by Loretta Sorensen

Even white bread that’s made at home is healthier than what you can purchase. Begin by using unbleached white flour. Make it even healthier with the use of organic white flour.

Your control of ingredients includes being certain your whole grain flours are 100% whole grain – especially when you grind your own grain. Sprouted flours and grains boost the healthy aspects of your bread.

Organic and sprouted flours and grains are more available and affordable than ever, as are organic versions of nearly every ingredient you may want to use in a bread recipe.



Typically, a homemade loaf of bread made with organic ingredients costs less than $1.00. In a two-pound loaf, there are some 12 slices, which cost less than 10-cents per slice.



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