Best Breads for Cyclists
Any way you slice it, these varieties rise above the rest
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Bread is a miraculous food—and not just because it’s chewy, warm, and delicious. In medieval times, before we knew much about microbiology, the rising of dough was seen as the action of a higher being. Yeast was actually known as godisgoode, and it played an integral part in the cornerstones of the diet: bread and beer. While the latter is enjoying a renaissance (we recommend enjoying it in our Periodic Table pint glasses), we seem to have moved away from a reverence for bread. US consumers bought about 1 million fewer tons of it in 2016 than they did in 2006. And that’s a damn shame. Because not only can this classic carb help you ride strong, but also supermarkets are stocking more flavorful and nutritious options for cyclists than ever. It’s time we give bread the love it deserves. But think beyond the baguette: Here are some of the best picks for cyclists, as chosen by nutrition writer Matthew Kadey, MS, RD, author of Muffin Tin Chef and The No-Cook, No-Bake Cookbook.—James Stout
Sprouted
It’s made with germinated whole grains and add-ins like nuts, seeds, and lentils, which deliver vitamins, protein, and healthy fats.
Eat it: post-ride with a generous slick of hummus.
Naan
Eat it: post-ride as a personal pizza topped with tomato sauce, roast chicken, mozzarella, and basil.
Brioche
Eat it: mid-ride with fruit preserves or honey.
RELATED: How to Make an Easy Pumpkin Bread in Your Crock Pot
Sourdough
Its tang comes from the baking method—using a bacteria-rich starter to initiate fermentation. The process slows down digestion (read: you’ll have fewer energy crashes) and lowers the bread’s gluten levels, so it’s less likely than traditional white bread to cause problems for people with gluten sensitivities. (Pro cyclist Robin Carpenter is such a fan, he bakes his own—here's his recipe.)
Eat it: dipped in extra-virgin olive oil and aged balsamic postride.
Rye
Rye bread packs up to 6 grams of fiber in each slice to slash hunger pangs and cholesterol numbers. You want a loaf that lists whole kernel rye flour/meal as the first ingredient.
Eat it: as a post-ride sandwich of pesto, smoked salmon, and pickled beets.
Ancient Grain
Breads made from spelt, einkorn, emmer, and other nutrient-dense, nonhybridized members of the wheat family have rich flavor and texture and may be better at lowering cholesterol than those made with modern grains. To bag the healthiest loaf, look for one that offers at least 3 grams of fiber and no more than 3 grams of sugar per slice.
Eat it: preride as breakfast toast topped with a fried egg and hot sauce.
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