The ideal wheat bread is stone ground 100% whole wheat bread made from
fresh wheat berries. And yes, that is the correct terminology for wheat
grains used in making bread. But first, the berries should be soaked
for a couple of days to start sprouting a bit and soften up so that we
can more completely digest its nutrients and to neutralize
phyto-toxins. Stone grinding is a cold grinding process. It does not
heat up the material like other grinding processes do. The heat
depletes the wheat of any water soluble vitamins like the B vitamins.
The more heat the more vitamin is lost.

But remember wheat contains gluten (a protein) which can and does cause
a large number of people some gastro-intestinal problems to varying
degrees. From IBS to Crohn's disease. It also contains no vitamin C and
no vitamin A whatsoever.

Even if bread is labelled 100% whole wheat, it can contain up to 40%
white four. Because white four is a component of the original grain,
they mix the screened out chaff back with the starchy inside to re-form
a really piss-poor semblance of the original 100% whole wheat flour.

And it most likely has been ground with metal grinders at high heat and
it most likely has lost most of the vitamins it originally had which
are mostly B vitamins that are heat sensitive. And you don't know how
long it sat in storage which further depletes the sensitive water
soluble vitamins. And you can be certain that it has not been properly
soaked to soften up the grains to make it digestible and to neutralize
the phyto-toxins.

My recommendation is minimize the amount of wheat bread and wheat flour
in your diet. I eat non-wheat breads or bread made with less wheat. Rye
bread is much much better healthwise and tastewise.

TC

Whole wheat, not whole wheat bread. Wheat, those grains. Whole, not
ground into flour, not stripped of any part (except husk). Cook with 3
parts water for 1/2 hour. Eat as cereal or whatever.

k

FWIW, whole wheat bread is mostly white flour. Real whole wheat bread is
very dense and dry.

"FWIW, whole wheat bread is mostly white flour. Real whole wheat
bread is very dense and dry."

As a long-time home bread baker, I beg to differ. If you stone-grind
wheat berries and make up the bread immediately, while the flour is
still slightly warm from the grinding, you get bread as light as any
good yeast bread. If your bread comes out dry, just add a bit more
moisture next time - the bran soaks up more than the rest of the
grain.

This article tells you what to look for on bread labeling and what some
differences are: http://www.mdhealthnotes.net/03914_wheat_white.htm

For some tasty breads, try some sprouted breads such as:
http://www.alvaradostreetbakery.com/breads.html

joanne