We like to make whole wheat (we grind it fresh) bread. But when we calculate the points it is a lot. WW says that a cup of whole wheat is 8 points but I say it is 6 points. The difference in points is because I account for all of the fiber (14g/cup).

WW caps off the fiber at 4 or 5 grams but, isn't that on a per serving basis? When I'm eating the bread I don't eat the whole loaf, just a slice or two.

I guess what I'm getting at is that WW should account for all of the fiber when considering basic ingredients for a meal as long as the per serving fiber does not exceed a certain limit.

Has anyone read anything on this?

Thanks
Brian

Yum, homemade bread

Are you counting the points per ingredient, then dividing by servings?

If it were me, I'd add up the calories, fat, and fiber for all ingredients, divide by servings, then figure the points from there. I think it would be more accurate for something like bread.

Yes we have been counting the points for each ingredient and then dividing that. I agree with you that we should add up the cal, fat and fiber divide by the servings and then figure points.

I looked up a couple of whole grain wheat flours on the Internet and calculated the points using my online WW tool.

A generic whole grain flour with 407 calories per cup, 2.2 grams of fat and 14.6 grams of fiber does calculate to 8 points. I have seen lower fat content in other brands of flour which reduces the points but not by much.

With the WW recipe builder, you enter all ingredients as well as the amount of servings in the item to arrive at the points for one serving. You can also tweek the ingredients to skinny up the recipe if desired. That's how I calculate the points for the fresh stuff I make from scratch.

I totally agree with you Brian and Suzanne. The 5g cap is on a per serving basis. If it was me, I divide by serving THEN cap it off at 5g (per serving).