"Kathy" > wrote in
:

> Even
> "whole wheat" alone doesn't promise much. That can be the same
> dyed white flour product with a sprinkle of whole wheat flour
> added just as an excuse to put "whole wheat" on the label.

There is 60% whole wheat bread available here in Canada. I suppose
it's for all those people who also eat mild orange coloured cheddar
and think they're living on the edge ;-)

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Michel Boucher wrote:
> [snip]
> There is 60% whole wheat bread available here in Canada. I suppose
> it's for all those people who also eat mild orange coloured cheddar
> and think they're living on the edge ;-)
>
No, actually, that's pretty informative labeling. One of the things I
learned when I was baking bread is that 100% whole wheat bread was more
of a challenge than I usually wanted, both in the kneading and in the
eating. 50-50 or 60-40 mixes of whole wheat and white flour make a
tasty product.

-aem

On 4 Mar 2005 14:18:36 -0800, "aem" > wrote:

>
>Michel Boucher wrote:
>> [snip]
>> There is 60% whole wheat bread available here in Canada. I suppose
>> it's for all those people who also eat mild orange coloured cheddar
>> and think they're living on the edge ;-)
>>
>No, actually, that's pretty informative labeling. One of the things I
>learned when I was baking bread is that 100% whole wheat bread was more
>of a challenge than I usually wanted, both in the kneading and in the
>eating. 50-50 or 60-40 mixes of whole wheat and white flour make a
>tasty product.
>

I agree. I make 50/50. I like 100% whole wheat, but it's hard on the
bread machine pan, and the 50/50 is just so good...

Sue(tm)
Lead me not into temptation... I can find it myself!