The most significant difference these days are the many whole grain options: 7-or 9-Grain, Flax Seed, 100% Whole Wheat, Multi-Grain, Sprouted Grains, some with nuts, some with seeds, some with both. Some are healthy, some aren't -- you really have to read the label and avoid 'wheat flour' or 'unbleached wheat flour' or 'unbleached flour' which is often the first ingredient on some loaves. In order to be sure you're not consuming white flour, the label must say 100% whole wheat or 100% whole grain.
How do you choose your bread? Are you loyal to a type or brand , or do you shop around and select a new variety each week?
Related: Baking Recipe: Whole Wheat Bread
(Image: Utah State History)