Chris wrote:
> "sarah bennett" wrote:
> >>
> >
> > "wheat" bread is dark colored "wonder" type bread. If you want whole
> > grains, look at the ingredients. The first one should be "100% whole
> > {whatever grain}"
>
> True. There are some commercial 100% whole wheat breads that are not as
> dense/dry/chewy as others. The lighter, fluffier 100% whole wheat
> breads (such as those made by Wonder or Schmidt's) use added ingredients
> to lighten the bread. I find these loaves to be a good compromise; you
> might not be getting as much whole grain per slice as you do in a
> heavier loaf, but it's still a whole grain product and is more like
> white bread than the heavy/chewy type w/out the added ingredients.
>
> Also, beware of "multigrain" or 7-grain, 9-grain, 12-grain or 15-grain
> bread. Read the label. Sometimes these loaves are 100% whole grain,
> but sometimes the first ingredient is "Enriched wheat flour" (not a
> whole grain -- that's white flour with vitamins added).
>
> Chris

You really haven't a clue about bread, and how I know is that you
mention "added ingredients", twice... but never give even one example.
"Added ingredients' is a STUPID term, EVERY ingredient in EVERY recipe
is ADDED! DUH Nothing you've written is accurate, in fact from reading
each post in this thread, not one gives accurate information (100%
"whatever" morons). Stick to bakery stuff yooose know, like how to open
a bag of Oreos.

Sheldon