Whole Wheat/Whole Grain Bread

[shel]

Is there a difference between a whole wheat bread and whole grain bread, or is it just different terminology for the same thing?

shel

[DoryD]

Originally Posted by shel

Is there a difference between a whole wheat bread and whole grain bread, or is it just different terminology for the same thing?

shel

Yes, there is a difference...unless it specifically says it's a whole grain bread, then it's basically just an enriched wheat flour used (usually unbleached wheat flour, but still stripped of it's original nutrients then re-enriched), with nowhere near the nutritional content.

Although...personally, I question how many of the so-called "whole grain" breads now being thrust on the market actually are...reading the labels they're still using enriched flour, and my understanding is that if something is truly whole grain, enrichment should be superfluous and unnecessary.

The cardiologist who wrote the South Beach diet book writes a lot about the differences between the two from what I remember. He encourages a whole foods, whole grains approach to eating whenever possible.

My very favorite source for bread (which, sadly, is back in my hometown in VA) is the Great Harvest bread store where they grind their own grain on-site for the various breads they bake (and you can get free slices hot from the oven with thick slabs of butter - yum).

My next best favorite -- but available even less often to me, lol -- is my best friend's whole wheat or oatmeal breads...She belongs to a grain co-op and grinds her own grain at home. But I only get a loaf every couple of months from her unless I really turn on the guilt...or if I go back for a visit. Then I have to endure the strange looks from security while they X-ray my bread for the return flight, lol.

[KYHeirloomer]

Depends a little on the source, Shel.

Most commercial whole wheat breads are actually what folks like Peter Reinhart call "transitional" breads. That is, they are essentially regular breads with a proportion of the white flour substituted for with whole grain flour.

Like so much else controlled by the federal government, labels can be misleading. Breads can contain a certain (rather high, as I recall) precentage of white flour and still be labeled whole grain.

I don't think I've ever seen a true whole-grain bread prepackaged by a mass-market bakery. It may say whole grain, or whole wheat, or 7 grain, or some such on the front. But the ingredients list tells a different story.

Small bakeries and artisanal bakers often do make whole grain breads, and such places are worth seeking out. Indeed, some of them specialize in whole grains, and don't produce anything else.

[shel]

Originally Posted by KYHeirloomer

Depends a little on the source, Shel.

Most commercial whole wheat breads are actually what folks like Peter Reinhart call "transitional" breads. That is, they are essentially regular breads with a proportion of the white flour substituted for with whole grain flour.

Like so much else controlled by the federal government, labels can be misleading. Breads can contain a certain (rather high, as I recall) precentage of white flour and still be labeled whole grain.

I don't think I've ever seen a true whole-grain bread prepackaged by a mass-market bakery. It may say whole grain, or whole wheat, or 7 grain, or some such on the front. But the ingredients list tells a different story.

Small bakeries and artisanal bakers often do make whole grain breads, and such places are worth seeking out. Indeed, some of them specialize in whole grains, and don't produce anything else.

Hi,

Luckily, there's no need to buy "commercial" bread here, and I only get bread from "small bakeries and artisnal bakers." Well, that's not entirely true. There's a local commercial baker that produces a reasonably good whole wheat english muffin that's worth getting if it's on sale, and I do like their potato bread, which is a treat a few times a year. Luckily, there are a few really great bakers and bakeries here. There's also a Great Harvest Bakery across town, and while Great Harvest is a nationwide franchise operation, the store here carries some very good breads. Thanks for the info -

shel

[shel]

Originally Posted by DoryD

My very favorite source for bread (which, sadly, is back in my hometown in VA) is the Great Harvest bread store where they grind their own grain on-site for the various breads they bake (and you can get free slices hot from the oven with thick slabs of butter - yum).

Thanks for jumping in, Dory.

Great Harvest is a great place for bread. We have one nearby, although it's way across town from me, so I don't get there too often. But when I do, I'll stock up on a few loaves and take advantage of their free samples. Yummy!

There are a couple-three Great Harvest stores in New England. The one in Burlington, VT comes quickly to mind.

shel

[DoryD]

Originally Posted by shel

Hi,

Luckily, there's no need to buy "commercial" bread here, and I only get bread from "small bakeries and artisnal bakers." Well, that's not entirely true. There's a local commercial baker that produces a reasonably good whole wheat english muffin that's worth getting if it's on sale, and I do like their potato bread, which is a treat a few times a year. Luckily, there are a few really great bakers and bakeries here. There's also a Great Harvest Bakery across town, and while Great Harvest is a nationwide franchise operation, the store here carries some very good breads. Thanks for the info -

shel

I think the name might be a coincidence...to my knowledge there are only two stores, they're both in the No. VA area, and they were started by the same couple running them now -- they've been around since I was a teenager, so...oh...15 years or more. I'm reasonably sure they're not franchised.

Huh...no, I take that back, lol...I guess they are -- same logo on the website as the store.

I would love to learn how to grind and bake my own whole grain bread (although my best friend's grinder was several hundred dollars, so it would be an investment - lol), but I have no time or patience for it. It took her a couple of months to perfect her recipes since using fresh whole grains gives different results than typical flour. I'll just keep bugging her for care packages, lol.