Most people have heard the mantra that wheat bread is "good" but white bread is bad. However, virtually all commercial wheat breads contain added sugars in some form (molasses, etc.) while it is possible to obtain commercial white breads with zero added sugars (e.g. scali or Italian bread) and sugar is meant to be "bad" for us, contributing to cancer, obesity and diabetes. From a scientific or evidence standpoint, how do the relative merits of sugarless white and whole wheat breads stack up assuming one buys the best quality option from each category?
I was at a Mexican corner grocery last night, and on a whim bought this bread. It's really good, and I want to know what it is. It's really dense and wheaty, with a bit of sweetness (kind of like a honey wheat.) The only label is the one in the picture (enhanced). I've tried searching the word in label, and get nothing! What is it?
Did my flour go bad? I have some wheat flour from a small local farm. I used it to make bread today and it has an odd smell. I'm wondering if it's still okay to use or if I'll be tripping like a medieval peasant if I eat it. [more inside]
I enjoy whole wheat and multigrain bread. What I don't enjoy is flatulence. What ingredients should I check for on the bread labels to avoid that result?
Anyone know where I can get whole grain barley bread? Possibly barley bread without wheat flour? Or perhaps a recipe that would allow me to make it myself.
I want your best healthy wheat bread recipes. [more inside]