Always let your bread cool down properly after you take it out of the oven before you eat it, or it can be indigestible.
When it first comes out of the oven, bread is full of moisture from the steam generated during baking.
The more dense the loaf, the longer it will take to cool down, so if you want bread to eat quickly, choose one with a high ratio of crust to crumb.
In scientific terms, the starch molecules in hot bread are tightly grouped together and difficult for the enzymes in our saliva to break down.
This means that they go into the stomach still clumped together, putting the digestive system under pressure and often causing discomfort, which many people mistake for wheat allergy.