I've been enjoying Oroweat bread since the mid-sixties. I usually prefer whole wheat bread to white unless the white bread is from a good-quality, Italian, French, Cuban or sheepherder loaf.
My father worked at the Orowheat plant in Dallas Texas in the 60’s and early 70’s.
He used to tell me of carrying 5 gallon pails of molasses up a flight of stairs and pouring it into the mixing bowls (bug mixers). Took a tour and watched that man carrying two bags of wheat flour, one on each shoulder and two pails (think 5 gallon lidded buckets) up one flight of stairs, empty into mixer and then come down for a second trip. Did this all day.
Now I remember why I always feared him.