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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.

                          2. I don't like WW bread either. I tastes sicky sweet and ruins any sandwich you can possibly use it for. I think Americans accept it because the national sweet tooth just leans that way and they've been told to add whole grains to their diets at absolutely every opportunity. Other whole grain breads weren't as acceptable to a nation used to soft white spongy breads, so everyone has just gotten used to sweet WW bread. Now they're trying to like WW pasta.

                            I buy wonderful breads, mostly from https://www.firehook.com/e-com/index.cfm and all of their breads are wonderful but their WW has the same too-sweet flavor.
                            They use WW flour in other breads as you can see from the descriptions, so it's not the WW flour, it's the style of bread. WW pasta adds the same sweet flavor that ruins otherwise good meals. Nothing wrong with wheat, farro, semolina, durum, all sorts of uses that aren't sweet.
                            It's just WW bread. It's too sweet. But that's why people like it.

                            7 Replies
                            1. re: MakingSense

                              Are you talking about the kind you would buy at a Safeway or some such? Because the whole wheat that I buy at natural stores is not overly sweet. Also whole wheat is sooo much better for you. But not if you're buying that bleached reconstituted stuff that they sell at most stores.

                              1. re: Missmoo

                                Absolutely not. The same excellent bakery that I patronize makes a WW loaf for the folks that have to have that sweet taste. It is all organic yada yada and the same high quality. It's just sweet and boring compared to the other products.
                                Even the loaf you buy is not "overly sweet" by your description - but doesn't that mean it's still sweet? Why is bread sweet?

                                Whole grain, not necessarily wheat, is probably better for you. Whole wheat flour can be a component of that, but also rye flour, spelt flour, corn meal and corn flour, oats and oat bran, cracked wheat, wheat germ, wheat bran, barley, millet, seeds of various sorts, and even good quality white flour which is used in excellent European breads. Any of the above can be combined to make interesting and delicious breads that aren't sweet.
                                Consumers grab the WW because they think it's good for them and never go beyond to the pumpernickels and ryes, hearty mill breads, olive and herb breads because those are more expensive and they aren't sweet. They still want that cheap loaf to replace the Wonder Bread and they'll accept WW because it's sweet.

                                1. re: MakingSense

                                  A little sweetener (and I mean a little) produces a more tender crumb and a richly-colored crust.

                                  1. re: pikawicca

                                    It's not necessary. I gave the link for the bakery I buy from because they list ingredients for about 10 or 12 breads they produce. Almost none uses any sugar or honey. And they have great texture and crusts. Americans are just used to sweet because we're so atuned to it since virtually everything has added sugar/corn syrup/HFCS. Kids grow up on fruit juice and sweetened yogurt. Now even water is flavored.

                                    1. re: MakingSense

                                      My taste for whole grain breads developed many years ago when I was living in Germany. Most of the breads from my favorite bakery had a tiny amount of some kind of sweetener. None of them tasted sweet. Nothing containing HFCS has entered my house in years.

                                      1. re: pikawicca

                                        We always just called them "real bread." Once you spend any time in Europe or if you grow up eating "real bread," junk bread just doesn't satisfy you. So many people jumped out of the frying pan into the fire by substituting mass-market WW breads loaded with various sugars like molasses and colored with caramel for the standard supermarket breads that had been the norm in America. We had lost bakeries. Fortunately, we're getting them back. Even the in-store bakeries are better than nothing and some of the par-baked breads at some chains are pretty good. It will take some time but there's hope. That sweet tooth is a problem however.

                                  2. re: MakingSense

                                    Firehook is good bread, but I haven't tried their whole wheat. Check the label. If you want to avoid sweetness, make sure that all the bread contains is wheat, salt, water, and yeast or sourdough leaven. However, you should be aware that any dough that has been given a long rise to develop flavors will contain more sugar than one made quickly, because amylase will have cracked the the broken starch chains into sugar. IF you are extremely sensitive to it, you may be picking up that.

                              2. The Cracked Wheat Sourdough Bread at Trader Joe's is stunningly good... better than most white breads and cheap ($1.69 / lb loaf).... compared to the local artisan breads that sell for $5 a loaf.

                                11 Replies
                                1. re: Eat_Nopal

                                  I'll check it out....is it wrapped in plastic, or one of those paper sleeves like a baguette? Is it the TJ brand?

                                  1. re: howboy

                                    Plastic wrapped.... freezes well. Make sure its Cracked Weight because they also have an almost identical looking plain Sourdough version.

                                  2. re: Eat_Nopal

                                    Thanks, Eat_Nopal - will definitely try it as well.

                                    1. re: Eat_Nopal

                                      The cracked wheat sourdough isn't whole wheat, though.

                                      1. re: Humbucker

                                        Not its better... its actually healthier (there is quite a bit of debate in the Nutritional Sciences world about what happens to whole grains once they are obliterated into a powder)... and allows for enough Gluten to make a great tasting, great texture bread. Although... I personally love well made Whole Wheat breads, and realize there are numerous ways to make it appetizing... I don't know what the secret is but the Whole Wheat pumpkin empanadas you get at Mexican panaderias are always nice & soft.

                                        1. re: Eat_Nopal

                                          I try to stick with whole wheat breads that have whole wheat flour as the primary ingredient and are relatively high in fiber (5g or more per slice). The TJ's cracked wheat sourdough has regular enriched flour in it and only 2g of fiber per slice. Also, if I recall correctly, cracked wheat is listed near the end of the ingredients, so there probably isn't very much of it.

                                          I could be wrong though, because I don't have the package on hand and I've never actually bought the stuff for the aforementioned reasons.

                                          1. re: Humbucker

                                            http://www.calorie-count.com/calories...

                                            2 Grams of Fiber in 131 Calories is a pretty damn good ratio. Besides... what I was hinting at... are research studies that show a gram of fiber from a wheat berry or bran pieces etc., is worth 3 grams of a whole wheat ground flour. The reason is that once it is mechanically ground to the fineness of a commercial flour... it actually becomes digestible... and those no longer really fiber. However it is complex to calculate & label... so the ADA / FDA haven't tackled that one yet. These studies are back by correlations that show many European communities that regularly consume peasant breads (with cracked grains added to them) experience greater benefits than expected (based on the linear quantity of fiber).

                                            In other words... Whole Wheat Flour (when it is ground fine enough for commercial use) isn't really as healthy as people think. And no I am not making stuff up.... my wife has a Master's in Nutritional Sciences and is always sharing Research abstracts with me.... and this one was from a featured article in the Journal of the ADA just a few months back.

                                            1. re: Eat_Nopal

                                              Good information. Some of this really does merit a closer look.
                                              Compare that "pretty damned good ratio" above to Whole Grain Wonder Bread and the Wonder Bread looks pretty damned good too - the same 2 grams of dietary fiber but only 80 calories. Not bad! http://www.thedailyplate.com/nutritio...
                                              It does make sense that the less processed the grain is the more good the fiber would do.
                                              I hope when you have more information on that article and study, EN, that you'll post more on the details.

                                              1. re: MakingSense

                                                I will look for the magazine when I get home...that Wonder Bread is technically a very good ratio... its almost evil how soft it can be.

                                                1. re: Eat_Nopal

                                                  Scary, isn't it?
                                                  My kids pointed that out to me - with great glee - several years ago when I refused to let them buy "junk" bread. The crappy Wonder Bread had as much dietary fiber as the "good" stuff. I still wouldn't buy it. I applauded their research efforts however and one grew up to be a really good lawyer.

                                              2. re: Eat_Nopal

                                                I read someplace--in an early book by Thom Leonard, I think--that children in Dublin were fed whole wheat bread during World War II and ended up suffering from malnutrition. The high bran content led the bread to pass through the digestive tract too quickly for the nutrients to be absorbed. So high fiber content is not necessarily a good thing. High extraction flour--that takes out most of the bran and leaves the germ in--is the ideal many bakers aim for. But I don't understand how one could argue that bran ground to the fineness of flour becomes digestible. Unsoluble fiber is unsoluble fiber. I think what happens is that the finer pieces are less of an irritant to the intestines. And it would seem to me to be more healthy than coarsely ground bran. The slower the bread transverses the digestive tract, the more nutrients the body can derive from it.
                                                Is there a nutritionist out there who could shed some light on this?

                                      2. I agree, though I toughed it out for several years following indoctrination in college. These days I think french style baguettes and dinner rolls are the ultimate breads.

                                        1. Whaddya mean "is this me"? You have the right not to like something, even if everybody else says you're "supposed to."

                                          I don't like it either.

                                          1. You probably don't like the red wheat that is typically used for whole wheat breads, which has tannins that many people find both bitter (taste-wise) and astringent (texture-wise).

                                            White winter wheat doesn't have that problem, and is sold by millers (like King Arthur Flour, the first to mass-market it as I recall) for people like you. It's whole wheat, but off-white rather than ruddy brown.

                                            You should seek out whole wheat breads made with that type of wheat.

                                            1 Reply
                                            1. re: Karl S

                                              And, while you're at it, make a loaf! All the whole grain recipes in King Arthur's newest book- Whole Grain Baking- rock. The ticket is the WHITE whole wheat flour... I've made all the breads and muffins from the book and they are all are soft, light and tender. If you're not the baking type, Pepperridge Farm makes a white whole wheat bread...

                                            2. Just found this link which I think is pretty darn interesting....Wonder Bread Redux?

                                              http://www.intelihealth.com/IH/ihtIH/...

                                              1. I am not a whole wheat lover either. I do find some of the whole grain/nut breads to be less dry and boring. The nuts/whole grains give the bread some crunch to it and that seems to help the taste. I just stopped eating bread for the most part... once in a while I can't resist a nice crunchy loaf of artisian bread with some olive oil and freshly grated romano reggiano- HEAVENLY!

                                                4 Replies
                                                1. re: MeffaBabe

                                                  gotcha. But I'm still looking for a loaf to keep in the kitchen for that last minute sandwich....it's out there somewhere

                                                  1. re: howboy

                                                    I find that the multi-grain breads that I mentioned earlier (TJ 9 grain, Brownberry) keep very well in the fridge. Sure they get stale, but a brief trip through the toaster takes care of that. I buy the crusty white breads for immediate use, and keep a loaf of 9grain the fridge for sandwiches in between times.

                                                    paulj

                                                    1. re: paulj

                                                      Whole wheat breads can be as varied as white breads, and as different as a Wonder Bread loaf to a Lionel Poilane loaf. In general, however, I tend to agree that a 100% whole wheat loaf is less palatable than a high extraction wheat loaf. Furthermore, whole wheat is not necessarily more nutritious--too much bran and it goes through your system too fast for you did get all the nutritional benefit. So when I mill my wheat, I sift out some of the bran and still get the benefit of the germ. But some bran is nice. Also the kind of wheat makes a difference. A wheat with strong tannins in the bran (many of the spring red wheats) will have a stronger taste than a white wheat. And since the bran cuts the gluten strands, lean whole wheat breads will rise less than their "white" equivalents. Still, the addition of other proteins, like cottage cheese or milk or eggs, has been used successfully to make very light 100% whole wheat loaves--like Laurel Robertson's recipe for "Featherpuff Bread" in the Laurel's Kitchen Bread Book. The freshness of a flour makes a huge difference as the oil in the germ of the whole wheat can oxidise and give the flour a bitter, rancid taste and that causes nutritional problems as well. So shop around. Or, better still, make it yourself. There are several very good new books on the market that are written for baking specifically with whole grains. And you may find that just as you were about to give up on it, you find a whole wheat loaf that has a nutty flavor and a texture that you begin to crave. My favorite, however, is the wheat blended with oats.

                                                    2. re: howboy

                                                      When I first read that you live in NYC, and you're complaining about bread, I tried to kill you telepathically. Apparently that failed, and I now realize you are looking for a brand of what we call "crap bread" at my house. The pre-sliced grocery store loaf bread full of chemicals that makes it have a three week shelf life...so if you have a peanut butter emergency, there's something around...right? In that case, I buy a 100% whole wheat brand called Nature's Own. It is inoffensive.

                                                      Otherwise...go to D&D or Balthazar or the like , for god's sake , get good bread and be grateful for where you live!! ;-)

                                                  2. Gosh I love whole wheat bread - I admit if you get it plain or made by a generic brand such as Wonderbread it can taste really stale. But I think if you get wheat with 12-grain it can be really tasty and filling!

                                                    1. Hm, this may be going in a direction totally divergent from what you want, but I promise it won't be pasty or sweet. Have you ever tried Ezekiel 4:9 Sprouted Grain bread? It's *very* hearty, but it may not be what you're after. It's carried by TJ's -- I love it, but I like very nutty, whole-grain heavy things. MrLit, on the other hand, says it looks like "toenail loaf." Not a ringing endorsement, but what does he know! ;)

                                                      5 Replies
                                                      1. re: litchick

                                                        I gave Ezekiel several chances... I think I would prefer to eat cardboard... similar fiber level... but the cardboard has a better flavor.

                                                        1. re: Eat_Nopal

                                                          and it doesnt cost $4 a loaf!

                                                          nice... ;)

                                                          1. re: kare_raisu

                                                            well, to each his own. I quite like it.

                                                        2. re: litchick

                                                          I love their cereals... really really good.

                                                          1. re: litchick

                                                            I actually like their hamburger buns - they are not as dry as the sliced bread and they're quite hearty.

                                                          2. We're supposed to be avoiding simple carbs very strictly; though we both prefer good handmade white bread to any of the WW-flour kinds, we've discovered Trader Joe's Flourless Sprouted Wheat - not only perfect from our dietary viewpoint, but pretty darned good for sandwiches and brilliant for toast. We've gone from too many eggs and white toast for breakfast to either a scrambled mixture of one egg and some Egg Product plus the wholegrain toast and some fruit, or just toast and peanut butter plus fruit, and while it sure ain't bacon and eggs and grits it's not bad.

                                                            4 Replies
                                                            1. re: Will Owen

                                                              I went to TJs last nite and saw the bread your talking about there....I went to pickup another of the breads that was recommended here, but got sidetracked when I spotted their White WW bread ($1.69 /loaf), which is certainly not white. Made great toast, but nothing special. The search continues.

                                                              1. re: howboy

                                                                Try the pane integrale at Sullivan Street Bakery in Hell's Kitchen.

                                                                1. re: howboy

                                                                  You might have to get over the idea of paying only $1.69 for bread. What's that about? You can't get a decent cup of coffee for that anymore!!! The coffee only lasts 15 minutes and you'll get lots of meals out of a loaf of good bread, so start upping your thinking on the value. The cost of quality ingredients, the skill, time and equipment to produce an excellent product? It's worth a lot more that that. Maybe $4 to $5. Heck, that's what a cup of designer coffee or a craft beer runs.

                                                                2. re: Will Owen

                                                                  I used that flourless sprouted wheat for quite a while. I'd rather go without now, I just didn't like it.

                                                                3. I used to hate whole wheat bread too, but recently discovered Vermont Bread Company Soft Whole Wheat, which is totally delicious. No HFCS and 3 grams of fiber per slice. Make sure you get the Soft kind though -- the slices of the regular whole wheat kind are denser and smaller. Both Whole Foods and Garden of Eden carry this bread and so do some of the bodegas in NYC.

                                                                  1. Costco Kirkland Multigrain 100% Whole Grain. In a 53g slice, 4g sugars, 5g fiber. No white flour or HFCS. Somewhat sweet, but great toasted with PB&J. Definitely not a 4 ingredient bread (I counted 5 different sugar sources) plus other additives). Very soft.

                                                                    1 Reply
                                                                    1. re: Leucadian

                                                                      I've just discovered this bread - it is totally amazing! The softness reminds me of the 'old' Lucky store brand (Wheat Nut?) that Albertsons discontinued after the merger. Miltons is a similar 'soft' whole grain bread that I like. Me liking both is surprising since I don't like sweeteners in bread on principle (see Oroweat/Bimbo for multiple examples of unnecessary HFCS).
                                                                      FWIW I also like La Brea Whole Wheat with its substantial crust *and* moistness. Hard to find both in the same loaf - most TJ's wheat breads are too dry and don't excite me.

                                                                    2. What are looking for an alternative bread to taste like?
                                                                      If you're stuck on white bread then by all means you should stay with it.
                                                                      I was raised on Wonder bread and Safeway bread, but now I couldn't fathom the thought
                                                                      of eating that horrid stuff. There are excellent suggestions in this thread.
                                                                      In Northern Virginia there are some awesome selections at Wegmans in Farifax, and Dulles.
                                                                      If you like white bread you might consider their Marco Polo bread, or their Ciabatta bread.
                                                                      The only thing is it's not pre sliced and you need to freeze it or keep it wrapped after 1-2 days.
                                                                      I am not a big fan of mass produced breads be it wheat or white.
                                                                      Not really much difference between them IMO.
                                                                      But Whole grain artisan breads now thats a different story.

                                                                      1. When I am too lazy to make my own whole wheat bread I rely on a "le petit francais" whole wheat baguettes. Two baguettes per package. Pure ingredients of whole wheat flour, spring water, wheat bran, yeast and sea salt. Freezer to table in less than 27 minutes. I find them very good, but then again I can only imagine that you can find better baguettes from a NYC bakery.

                                                                        1. I just have to say I really love multi-grain bread. Especially when you use it to make a grilled cheese. The grains get all toasty and sweet smelling. I don't know how anyone can't like that :)

                                                                          1. I have to say I really like Oroweat Whole Grain and Flax bread. The flax seed adds a little extra health benefit. I know Oroweat is a mass market brand, but for what it is, it is very good. I don't find it bitter or "grainy" at all.

                                                                            1 Reply
                                                                            1. re: jim1126

                                                                              May I ask in what area of the country you are? I have tried to find Oroweat's Whole Grain and Flax bread in the Houston TX area, Memphis TN area, Little Rock AR area, and the Shreveport LA area, all without success. Any suggestions? Reply to mikey011754@hotmail.com

                                                                              miguel0110

                                                                            2. I used to work near a Great Harvest Bread Company franchise and regularly bought their whole wheat sandwich loaf. Though it is preservative-freee, I would keep it in a Rubbermaid container at room temp for over 2 weeks and it would still be tender and delicious, with no trace of mold. Apparently some of the franchises will ship.

                                                                              1 Reply
                                                                              1. re: greygarious

                                                                                I've been living in the US for a couple of years now, and I just haven't been able to get used to this sweet whole wheat/grain bread (especially with cheese!) Besides the sweetness, the quality of breads (tend to be dense, bad crust) is generally pretty bad.
                                                                                I now just avoid all bread that has more than 2 gr of sugar.

                                                                                All my life I've been used to bread getting stale in a day or 2. If one doesn't have a large enough family to go through a loaf of bread in 1-2 days then they just put the bread in the freezer and take out whatever is needed. That way nobody needs junk-filled bread that stays 'fresh' for a month.

                                                                                Also, instead of a 'sell by' date, breads should have a 'baked on' date!

                                                                              2. I love whole wheat bread. However, the bran in the whole grain CAN give it a slightly bitter taste. So stay away from breads that are heavy in bran (or stress added bran on their packaging). Also maybe try one of those whole wheat-honey combos you see. Or maybe start off with a package that stresses wheat germ. Of the wheat kernel the bran is slightly bitter but the germ tastes like ramped up wheaty white. Can't address the textural issue - sorry.

                                                                                3 Replies
                                                                                1. re: cinnamon girl

                                                                                  It is interesting to see this thread resurface. The bitter taste in whole wheat bread comes from oxidized wheat germ oils--whole wheat gets rancid in a short time after the flour is milled. Freshly-milled flour (like fresh-milled corn meal) imparts a wonderful flavor. And if you like whole grain bread, it may be worth investing in a home mill or locating food stores that have Montana Wheat's in-store mills (like coffee mills in most grocery stores). Freeze any whole wheat flour not used immediately. King Arthur's book on baking with whole grains recommends including a small amount of orange juice in bread made with off-the-shelf whole wheat flour, as it neutralizes the bitter taste. But I agree that I don't like a lot of bran in the bread, so when I bake whole-wheat bread, I bolt the flour by sifting it to remove most of the bran.

                                                                                  1. re: Father Kitchen

                                                                                    Yes I do freeze most of my flours, with the exception of my usual unbleached white. So you're saying the germ is more likely to go off than the bran? Interesting. RLB talks about the slight bitterness bran can have - I thought that's what I taste sometimes, slightly.

                                                                                    1. re: cinnamon girl

                                                                                      Well, bran contains tannins--but would that make it bitter? I've never noticed a bitter taste in bran flake cereal. Come to think of it, however, there is a distinctly different taste in "white" whole wheat bread and the usual red or bronze whole wheat. I have never thought of the darker bran as bitter, however. Maybe I should pay more attention next time. Unfortunately, the white hard wheats don't perform as well as the hard red winter wheat, so the bread is always a little denser.
                                                                                      The germ of any whole grain flour or meal definitely oxidizes, though many folks don't notice it. Have you ever noticed that salted butter can taste slightly rancid? The salt masks the flavor. But compare Costco salted and unsalted butter and you'll notice the difference immediately. Yet many folks don't unless it is called to their attention. So it may be the same with whole wheat flour.
                                                                                      I don't much like 100% whole wheat bread, even when it is freshly milled (and I have a mill). I prefer a high extraction flour, so I almost always bolt (sieve) the flour to remove the coarser bran but keep the germ.

                                                                                2. Apologies if this was mentioned already: Martin's, best know for their potato bread and rolls, which are soft and white, also makes a 100% whole wheat, no HFCS potato bread which is very tender and fine-textured. I like it so much that I have a hard time believing the ingredient list.

                                                                                  1. Was there some other kind of bread you ate and liked before deciding to switch to ww? Are you wanting bread for specific purposes, i.e. toast, sandwiches, or just general eating? Have you tried other things like crackers, tortillas, etc? Are you open to other healthy breads if they're not ww?

                                                                                    1. I was just browsing through this thread. Unless I missed something, no one mentioned Laurel Robertson's "Featherpuff Bread" from the Laurel's Kitchen Bread Book. It is a whole grain bread enriched with the addition of cottage cheese (which makes it a bit more expensive to make). It has a fine, soft crumb, plenty of protein, and the benefits of whole wheat. I prefer a bread with more taste of grain in it, but for some people I know, this bread is really the one they love.