Which breads do you eat?
 

I'm searching for a 100% whole grain bread without sugar or high fructose corn sweeteners. In the grocery store, I read labels till I go crazy trying to find a healthy bread. Usually I eat it toasted, with raw almond butter - so the heartier the bread the better.

My attempts at baking have been less than successful, to say the least :dizzy:

So, I'd appreciate any suggestions for what brands of bread you eat?

Thanks!

I like the Arnold Thin Sandwich Rounds - particularly the multigrain...here is the ingredients:

Ingredients:
WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, CELLULOSE FIBER, WHEAT GLUTEN, YEAST, SUGAR, CRACKED WHEAT, RYE, POLYDEXTROSE, SALT, GROUND CORN, CANOLA AND/OR SOYBEAN OIL, PRESERVATIVES (CALCIUMPROPIONATE, SORBIC ACID), GRAIN VINEGAR, GUAR GUM, CULTURED WHEAT FLOUR, BROWN RICE, OATS, MONOGLYCERIDES, SOYBEANS, TRITICALE, BARLEY, FLAXSEED, MILLET, CITRIC ACID, SODIUM STEAROYL LACTYLATE, SUCRALOSE, SOY LECITHIN.

I've also included a link to their website where you can find all of the detailed nutritional information

http://arnold.gwbakeries.com/Products/Default.aspx

Hope this is helpful.

Ann Marie :cool:

Ezekiel 4:9™ Sprouted Grain Bread
Ingredients:
*Organic Sprouted Wheat, *Organic Sprouted Barley, *Organic Sprouted Millet, Malted Barley, *Organic Sprouted Lentils, *Organic Sprouted Soybeans, *Organic Spelt, Filtered Water, Fresh Yeast, Sea Salt. *Organically grown and processed in accordance with the California organic foods act of 1990

I use orowheat- they say they don't use any high fructose corn syrup- and I like their whole grain breads :)

I love the sandwhich thins also! They are YUMMY :) I toast them up a bit- one of my favorite things to use when I make a sandwich :)

Thanks, especially for posting ingredients! I do eat the Arnold Whole Wheat Thin Sandwich Rounds. They're really good : ) We have a Whole Food Market about 40 miles from here - maybe I can find the Ezekiel and orowheat breads there. That Sprouted Grain sounds incredibly yummy - and healthy.

Julian Bakery - Smart Carb
 

I am a big fan of Julian Bakery products. I live near a retail distributor, but they often have online sales with free/low shipping costs. My favorite of theirs is SmartCarb #1:

Ingredients:

Whole grains, bean, seeds of *kamut®, *spelt, *wheat, *rye, *millet, lentils, eggs, soy protein, flax, sesame, *quinoa, *amaranth, wheat gluten, 7 grain flakes, oat bran, sea salt & yeast.

119 calories per slice, but with 12 (yes 12!) grams each of fiber and protein.

I eat orowheat, they have the thin snadwich rounds too and I'm addicted!!! :)

Thanks! Those sound yummy : ) It will be so good to have a variety.

I didn't know any bread had 12 grams of protien and fiber!

A lot of the Franz breads don't have HFCS in it. Local to me is Wheat Montana and they make wonderful breads!

http://www.nytimes.com/2006/11/08/di...mrex.html?_r=1
I never could bake a good bread till a friend gave me the above link.
I use half whole wheat instead of all white flour and poof...voila ...

I bake all of our bread in a bread machine which makes it pretty easy...And gives me a lot of chance to vary ingredients with the seasons and our needs.

I tried this one for the first time today. It was really delicious! I was a little surprised how much I really liked it. The flavor of the bread was just so healthy and yummy. It's pretty dense but very tasty!

I only eat sprouted grain breads except for the rare instance when I have sourdough (I don't buy it but will eat it with others).

Trader Joe's has their own label but there is also Ezekiel and another company or 2 that makes sprouted grain breads.

Vermont Bread Company has great breads! They have a regular line and also an organic line. Both are all natural, no artificial ingredients or preservatives.

(they have sprouted breads too)

I find them in my regular grocery stores.

Vermont Bread Company has great breads! They have a regular line and also an organic line. Both are all natural, no artificial ingredients or preservatives.

(they have sprouted breads too)

I find them in my regular grocery stores.

how on earth did that happen I only pressed reply ONCE!!!

My local organic grocer carries Vermont bread but I haven't seen any sprouted varieties! I keep looking and hoping as I like to try different ones, especially if they are cheaper.

I tried Trader Joes sprouted whole wheat bread today. Oh my gosh!! It's delicious. Now my only problem will be not eating too much of it :carrot:

That Julian Bakery bread sounds great!

My rule-of-thumb for bread is to look at the ingredients list and make sure no HFCS is in it, and then make sure that for every 15 grams of carbs, it has 2 or more grams of fiber.

I don't eat a lot of store-made bread. I have a bread machine, and I find the best way to do it is to use it for preparing the dough, but right before it starts to cook, pull the dough out and put it in a regular bread pan and bake it in the oven.

I like to bake my own. Ingredients: white whole wheat flour (a softer grain, gives better texture without losing the nutritional benefits), yeast, salt, agave, oil, water. The only negative side to baking your own is that it can go stale very quickly. I slice it and freeze it in two slice packs and just bring it out when I want a sandwich. I don't like having bread available all the time anyway.

I love Sami's Bakery products. You can order online or find them in many grocery stores (regular and health). I love their lavash and their millet and flax bread. Organic Millet Flour, Brown Rice Flour, Water, Aluminum Free Baking Powder, Sea Salt, Organic Grounded Flax Seed, Cultured Brown Rice Flour, Ascorbic acid

I used to adore French Meadow Bakery products, especially their hemp bread but they recently changed the formulas on many of their products and they seem more just like normal whole wheat bread vs hemp bread. But, they are still good compared to most breads.

I have been eating this one. http://www.naturesownbread.com/NAT_V...0&ProductID=18 It's easy to find at my local store. We don't have alot of the products mentioned in this thread. :(

i buy bread from my local bakery they both bake with whole, natural ingredients!). i have bought the ezekiel breads and rudy's bread in the past and they are both pretty good. if anyone lives in the pacific northwest, i HIGHLY recommend dave's killer bread - it's the best sandwich bread EVER.

Natures Own is the only bread we buy for our family because it doesn't have HFCS

Do you know if this can be frozen and then thawed? It is pretty far to the closest place that carries this bread and I would love to buy more than one loaf at a time to save on gas. If it can be frozen that would work, but if that would totally kill the nutritional value then I will just have to make due with grocery store breads. Does anyone know if it can be frozen?

Yes, all of the ezekiel breads can be frozen! At the store I work at, they are shipped to us frozen and stored in our freezer.

Thank you, Thank you! That definitely makes the drive there worth it! Luckily we have an deep freeze in the garage, so I can buy in bulk to save money. :)

I always freeze bread and then keep it refrigerated. It stays fresher longer that way.

Also, if you have a Trader Joe's near you, they have breads similar to Ezekiel which may be cheaper, it depends. One store I know sells Ezekiel breads for $3/loaf while other places sell it for $5/loaf

I have been baking alot of bread this winter using a no-knead recipe that's all over the net and tweaking it with whole wheat flour and oatmeal instead of all white flour. Comes out great ,but at about 75 calories an ounce, it is hard to make a sandwich without blowing alot of calories. Why do the slices of commercial bread so much lower ? Can eanyone venture a guess ?

Marigrace, is your bread coming out a lot denser? Supermarket breads are really airy, and the Ezekiel bread is sliced very thin.

Yes, well, it is heavier than a piece of equal size whole grain supermarket bread, but it isn't as dense as Ezekiel...

Marigrace, I agree that supermarket bread is a lot "less dense" than homemade. That is where the extra calories are coming in I'll bet. It definitely sounds delicious though!

Nelie, Thank you for the advice on keeping it refridgerated after thawing. Unfortunately, we do not have a Trader Joe's in Central Florida. There are about four health food stores near me, so I will call for prices on the bread before I decide which store to drag myself too, lol. I usually just go to the closest, but if it is a huge difference I'll drive farther.:)

Oh well, girls, I was hoping that the calories were somehow magically exempt or something....too bad about that....

My favorite is a local brand called Dave's Killer Bread. It's organic and filled with great stuff (no sugars, etc.) but it's NOT low cal or low fat (120 cals and 3gms of fat per slice). Still, I'd rather have one slice of fantastic bread than a loaf of low-cal puffy stuff. The fact that Dave (a real guy) is using his bakery to do good in the Portland community is another plus.

I have had some trouble finding a good bread as well. I found one at Costco, but don't remember what it was. We are also experimenting with bread recipes i will post them for you to try.

Ingredients
• 1 cups warm water (110 degrees F/45 degrees C)
• 2/3 packet active dry yeast
• 1 Tbsp honey
• 1 + 2/3 cups whole wheat pastry flour
• 1 Tablespoons Canola Oil
• 1/3 tablespoon salt
• 1 + 1/6 cups whole wheat flour
• 2 teaspoons butter, melted
• 1 Tbsp flax seed, sunflower seeds, or oatmeal.
• 1 Tbs powdered gluten.
Directions
1. In a large bowl, mix warm water, yeast, and 1 Tbsp honey. Add 1 + 2/3 cups whole wheat pastry flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 1 tablespoons Canola Oil, and salt. Stir in 2/3 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional cup of whole wheat flour. Place in a bowl with some olive oil, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely

Whole Grain Oatmeal Sandwich Bread
1 cup boiling water
1 cup rolled oats
2 Tbsp butter cut into 3 pieces
1 ½ tsp salt
¼ cup honey
¼ cup warm water
1 Tbsp yeast.
1 cup whole wheat flour
1 cup whole wheat pastry flour.
¼ cup nonfat dry milk
Mix the boiling water, oats, butter, salt and honey into a medium bowl, stir and let the mixture cool to lukewarm.
Mix the ¼ cup warm water with the yeast, let dissolve, then add all of the remaining dough ingredients with the oat mixture and kneed with a mixing machine until you’ve made a soft smooth dough. Place it into a bowl and cover it and let rise for 1 hour or until it doubles in size.
Gently deflate the dough, and put it into a greased 9x5 inch loaf pan, cover and let rise for another hour to an hour and a half.
Heat the oven to 350, cook for 20 minutes, then cover with tinfoil, then cook for another 25 minutes, or until the inside temperature of the bread reaches 190 degrees. Let cool and enjoy.

I've also been frustrated at the lack of good tortialla shells available, and came up with this recipe, it tastes great, but a bit on the hard side. I ran it under water before flatting out, and that seemed to help.


Ingredients
• 5 cups whole wheat bread flour
• 3/4 cup olive oil
• 2 teaspoons salt
• 1 1/2 cups boiling water
• Whole wheat flour for rolling
Directions
1. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the olive oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a damp paper towel. Let stand for at least 1 hour, or up to 8 hours.
3. Heat a griddle to 375-400. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds. While waiting for those tortillas to form bubbles, quickly flatten next 2-3 balls, then roll out after flipping the tortillas on the griddle. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
4. YOU ONLY NEED TO FLIP THEM ONCE. COOKING TOO LONG WILL LEAVE THEM BRITTLE.

Ezekiel pita bread, and there whole grain, 7 grain. it is easier for me to digest.

I'm new here, but curious... What is beneficial about eating the sprouted/live breads? I'm intrigued!