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I hate whole wheat bread.

I try to eat healthy, but i can't eat ww bread...it just turns pasty in my mouth and ruins whatever I'm eating--I don't like the texture or taste...is it me (ie:faulty saliva thingy), or is this the ww experience? Are some brands better than others? I need some CH help....

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  1. howboy,

    It would be helpful if you provided the following:

    Brands you have tried
    Where you live(region of the country)
    Are you buying fresh bread daily, or sliced breads packaged
    Is this for morning toast or for sandwiches.

    There are many different types of whole wheat breads. Supermarkets do not offer the best....only the most shelf stable........Bakeries are better.....Italian whole what is another option.

    13 Replies
    1. re: fourunder

      Live in NYC. Bread would be mostly toasted, but I'd like to have the option of untoasted. I've tried most of the ususal store brands. One probelm is I live by myself, and I don't eat THAT much bread...so it should last a week without spoiling. I don't mind freezing it and toasting it, or warming it in th toaster (mine has that option)

      1. re: howboy

        I'm not in the area, so I can't attest to the local bakeries, but does your supermarket carry Milton's bread? Their seven-grain bread is one of the more palatable ones out there. I generally do multi-grain versus whole wheat, because I find there's more flavor and a better texture to multi-grain breads.

        1. re: geekyfoodie

          I second the suggestion for Milton's. I buy it at Trader Joe's. I am more of a whole grain vs. whole wheat kind of girl myself. The Whole Grain Plus that Milton's makes is nice because it's a little larger, soft, and 90 calories, 5g fiber per slice. I try and keep the bread I eat under 100 calories a slice. My hubby was never a ww/wg bread fan but after eating it awhile he actually picks it out himself now.

          1. re: Foodnerds

            My favorite at TJ is their 9 grain. In the US midwest a similar bread is the Cathrine Clark Brown Berry bread (I think that is the proper name).
            paulj

            1. re: paulj

              Yes, before you give up on whole wheat you must try the Catehrine Clark Brownberry original recipe wheat bread, toast it, fabulous. Yes it is too strong for sandwhiches except perhpas PBJ, fabulous. Panera is a bake off place but the whole grain and Rye loaves are pretty good and the prices are very reasonable. Your local artisan bread bakers are probably the best source. Yes i like a good white flour sourdough or french baguette. And the benefit of whole wheat may not be enormous, but life is just too short to waste on that pathetic "wonder " bread at the grocer.

            2. re: Foodnerds

              oh dear, thats exactly what i thought of when i read the thread title. milton's whole grain is where it is at. there is no other whole wheat bread.

              1. re: tinymango

                i recently tried milton's, one of the markets here switched from oroweat (which I like) to miltons. I found miltons to be very very sweet, and have switched markets just to avoid it.

                1. re: KaimukiMan

                  Milton's, Orowheat, Sarah Lee... no wonder people don't like Whole Wheat bread... those are all crap mass produced brands... I think if you have a fresh, quality hand made Whole Wheat loaf its hard not to think its superior to white bread (even good crusty white bread).

                  1. re: Eat_Nopal

                    Unless you think that using all WW flour produce a loaf with a too-sweet taste.
                    It's unsuitable for a lot of sandwiches and other uses.

                    1. re: MakingSense

                      I am not so sure... I remember those mass produced loaves always having sugar, honey or molasses on the ingredients list... when I've had Euro peasant style loaves they have been nutty with the slightes hint of sweetness.

                      1. re: Eat_Nopal

                        I think there's a general confusion between WW and whole grain. Healthy bread can be more than just WW.
                        At the bakery I buy from, those "Euro peasant style loaves" aren't made with all WW flour. They're made with a blend of flours, often with only a little or maybe no WW.
                        Like this one: "Levain - An all-purpose country-style sourdough loaf, perfect for any occasion. Ingredients: organic white with a little whole wheat flour, sea salt."
                        Or: "Swiss Farmer - A traditional Swiss country style bread with a slightly nutty taste with a fantastic crust. Perfect for sandwiches or fondue. Ingredients: organic white, whole wheat, rye, and spelt flours; butter, sea salt, water."
                        Or: "Tuscan Grain - A wonderful bread featuring nutty tasting farro berries (a nutritious Italian grain loaded with fiber, magnesium, and vitamins A, B, C, and E), and sifted wheat. Ingredients: organic sifted wheat flour, whole grain farro berries, water, sea salt."

                    2. re: Eat_Nopal

                      to each his own. personally, i love a grilled chicken pesto bacon cheddar sandwich grilled on miltons. so whatever. i cant imagine it on a "quality hand made Whole Wheat loaf"

            3. re: howboy

              Howboy, try Fresh Direct's whole wheat pullman loaf. It's good untoasted, though I prefer toasted. But then, I prefer all sliced bread toasted. Anyhow, the stuff is awesome. It comes frozen and sliced and is absolutely delicious. And since it's frozen, no worry's about it going stale or bad.

          2. Have you been able to find any of the new whole grain white breads? They are supposed to be better than plain white bread...

            7 Replies
            1. re: drgnflychic

              I've seen them but haven't tried them...are they actually a healthier alternative, or is it just a gimmick?

              1. re: howboy

                My understanding is that the "white whole wheat" breads and flour now available are actually made from a different variety of wheat that is lighter colored. The the whole wheat products made from it are lighter colored - with all the benefits of regular WW. I would conjecture that that may give it a milder flavor as well?

                1. re: jennywinker

                  I have tried some 'whole grain' white breads, and they are generally softer and milder than what most have come to expect of whole grain breads. While I love good fresh bread from the bakery, it goes bad too fast sometimes.

                  1. re: mojoeater

                    A lot of the bakery bread is made by the direct method, which means yeast is mixed with the ingredients and it is allowed to rise and then baked off. Bread made that way stales fast, so one of the reasons sugar is often added to bread is to slow down the staling process. Bread that is made with a pre-ferment (biga, poolish) or with a sourdough or that is allowed to rise very slowly, like the no-knead recipes that are the rage, have a shelf life of a couple of days. So it isn't so much a question of the grain as to how the loaf was made.

                    1. re: mojoeater

                      We like to keep several kinds of bread on hand. They'd all go stale before we could finish them so we slice or chunk them and put them into the freezer in ziplock bags. Bread freezes great!
                      Take out a couple of slices for a sandwich, leave them out for a few minutes and they're defrosted. No need to toast or put them in the oven. You can make sandwiches right on the frozen bread to take to work. With larger pieces to serve with soup or salad, I put them in the oven for a few minutes and they're good to go.
                      Bread never goes bad in out house. Even slightly stale makes terrific bread crumbs, strata or bread pudding.

                      1. re: MakingSense

                        Exactly. And stale bread actually makes better croutons and French toast and bread pudding and panzanella.

                2. re: drgnflychic

                  I've tried the Sara Lee whole wheat white bread and found it to have an odd taste and it definitely has that sweetness from ww bread, though not quite as intense.

                3. yeah, plenty whole grain breads taste like cardboard to me.
                  I like the sprouted multigrain (red wrapper) from Alvarado St. (sold frozen all over the USA, but not at all stores) I don't like any of their other breads -- back to cardboard for me. It's all best toasted, and you can take it from the freezer to the toaster directly.
                  Trader Joe sells their house version of it (pretty sure it's from Alvarado, same color coding and name), not frozen.

                  This is what it looks like
                  http://www.alvaradostreetbakery.com/M...

                  Good luck finding one you like. The textures and tastes really are quite varied . . .

                  1 Reply
                  1. re: pitu

                    I live across the street from the Manhattan TJs, so I'll check it out. thanks!

                  2. I love grains and such, but too dislike plain old whole wheat bread.

                    1. I have been on a bread hunt for the past year or so, and I run into the same issue: with just two people, we can't finish a whole loaf of bread in time before it goes stale (I do freeze the leftovers, of course, but as time goes by, they become less and less appealing).

                      One alternative that has worked for us is the whole wheat baguette from Whole Foods (I'm still debating about the taste - it's definitely not my top choice): the quantity is just enough for 4 sandwiches, and the crusty part makes up for the not-so-glorious taste.

                      8 Replies
                      1. re: jeni1002

                        WF and Garden of Eden here in NYC have great artisinal breads...but they don't keep well...I need something I can use as a staple, and have in the house from shoping to shopping....I don't like to waste any food--moral issue-so throwing out bread bothers me.

                        1. re: howboy

                          I hear you (re: throwing out bread) and my freezer can attest to this :) Get your bread sliced if you can, (or slice it yourself) and then freeze it; defrost and toast only what you want to eat.

                          Have you tried the sprouted breads (e.g., Ezekiel, etc.)? I find the sliced bread a little bit too dry, but the burger buns are good and hearty.

                          My 'problem' is that a lot of whole wheat bread varieties have some kind of sugar/honey/molasses/etc. added - and I'm not a big fan of sweet bread.....

                          1. re: jeni1002

                            I don't mind the sweetness, as long as it isn't HFCS (which seems pervasive)....I realize that a large extent this has to do with my own personal taste; I'm open-minded and willing and try lots of brands, but I'm losing hope! Many brands sound appetizing when you read the ingredients, but they're better in theory than on the palate.

                        2. re: jeni1002

                          I must admit, I cannot get myself to like whole wheat baguette, i have tried, but a regular baguette is just so much better... sigh. I know it's healthier. I feel the same way about whole wheat pasta.

                          1. re: moh

                            I agree w/ ya on the baguette. I don't dig the ww baguette, it's just wrong. As for ww pasta... have you tried it lately? 'Cuz it seems to me it has improved. I used to despise it (too hard/rigid). But I picked up some at TJ's recently and we loved it. I've used it many several now and it really is very similiar to traditional pasta. It has flaxseed in it and I don't know if that makes a difference or not.

                            1. re: lynnlato

                              Well thanks Lynnlato, I will try it again. And flaxseed is also supposed to be quite healthy. This is very encouraging, as I am trying to eat healthier.

                              1. re: lynnlato

                                I agree. I used to really avoid whole wheat pasta--thought it tasted like rubber bands. Because my husband is a healthy eater and really wanted whole grains, I started mixing my pasta: some regular, some whole wheat. Over time, I increased the amount of whole wheat, and now we eat only whole wheat. I really believe though that it's not because we eased into it, but because it has actually gotten better. Glad to hear someone else has observed the same thing.....

                                1. re: chocoannie

                                  Your feelings are borne out by taste tests mounted by America's Test Kitchen/Cook's Illustrated. They too came to the conclusion that offerings have improved greatly over the last few years. They now heartily recommend several brands, whereas 5 years ago, the recommended none.