The primary type of grain used in making bread is wheat. Different varieties of wheat are utilized for baking, with bread wheat (Triticum aestivum) being the most common due to its high gluten content, which provides elasticity and strength in the dough. Wheat is rich in carbohydrates, making it an excellent energy source, and it is often enriched with vitamins and minerals to enhance its nutritional profile. Other grains like rye, barley, and corn can also be used for various types of bread, but wheat remains the dominant choice globally.