Posted on 06/14/2021 10:32:35 AM PDT by SaxxonWoods
Edited on 06/17/2021 12:08:43 AM PDT by Sidebar Moderator. [history]
See link.
Sara Lee whole wheat is great for us although it is probably just white bread with a tan.
The worst excuse for bread is rye. Just the smell .... just the thought ... OMG, disgusting.
The problem with whole wheat is that as soon as you grind the whole grain kernels it begins to degrade and will develop a bitter taste. It also degrades nutritionally also. That’s why it’s difficult to get stuff you make with 100% whole wheat flour bought at the store to be wholesome tasting and/or they blend whole wheat bakery items with white pasty flour and/or they add sugar.
The alternative, is to grind your own whole wheat, throw it in the bread maker on dough setting, then shape it up in a bread pan or just a ball shape and bake it in the oven. Baking freshly ground wheat locks in its taste and nutrition although the shelf life is shorter because they aren’t preservatives being added.
Sounds a little intense, but once you get going doing this you will never go back and it really isn’t that much time involved. You can bake cookies and everything else and it will taste awesome and be good for you also. We use the Mockmill 200, cost $370, to grind our wheat.
Wheat bread, like broccoli and celery, should be against the law.
And don't forget kidney stones.
“Has anyone found a decent Wheat Bread lately? “
There are two that are fantastic:
1. Food for Life’s Ezekiel - sprouted wheat and legumes.
https://www.foodforlife.com/about_us/ezekiel-49
2. Alvarado st. Bakery 100% sprouted wheat sourdough.
https://www.alvaradostreetbakery.com/breads/Sprouted%20Wheat%20Sourdough%20Bread
Maybe it’s just me but I cannot tolerate white bread of any kind. Not hotdog buns, not SF sourdough.
Just to much acid indigestion.
Like to make my own bread but when I don’t I like the bagels at a Jewish deli about 40 minutes away. With lox, cream cheese, capers, red onions, lettuce and tomatoes.
I made some keto bread on saturday. first time to make bread —never mind keto
I followed dr Berg’s recipe.
https://thewhoot.com/whoot-news/recipes/healthiest-bread-world-recipe
I wolfed it down at a siting. I could barely wait for it to cool out of the oven. used plenty of irish butter.
I’m thinking maybe it would be a good idea to get some sourdough starter. sourdough bread is another bread that I’ll just wolf down at sitting.
Skip that video. The scene gets cut off midway and replaced by something else.
IF you haven’t tried Milton’s Multi Grain you must, and enjoy a real surprise. Great bread for almost any type of sandwich, grilled, toasted, or not.
My feelings exactly!
We use Sara Lee “Delightful” honey wheat. I much prefer thin bread. It is very expensive, though, about $3.50 to $4.30 per loaf. But it is not dry and coarse, like many wheat breads.
“Whole wheat bread has the hull on it and thus is full of oxalates, gluten and glyphosphate pesticide. “
Buy organic.
All bread is wheat bread. Are you talking about whole wheat bread?
Yak!
Yeah. Its certainly not a fluffy bread. Is got some heft to it.
The degradation problem is solved through sprouting the grains.
That is good bread.
A fried baloney sammy ain’t right if it ain’t white.
Jus sayin...
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