Originally posted by InlandRevenueUKMost of the gluten-free bread I tried came deep-frozen and sliced (fresh gluten-free bread is more difficult to get), so I could take out just the amount I needed and keep the rest frozen until needed.
Most of the gluten free bread I have tried has been ok for toast but it goes stale quickly, meaning if you want a sandwich you have to make it on the day you buy the loaf!
White bread has been bleached; it's not good for you, and that's not what bread should look like. I don't understand why it's so common. At the same time, however, at don't like rye breads and the like, because I feel like if I drop the loaf it might break one of my toes. I like my bread to be able to fold in half without snaping, and I also don't like seeds or anything if I'm using it for a sandwhich. Just plain, whole grain bread.
Slightly more than twenty years ago, I was employed driving the delivery van for a small local franchise bakery called Great Harvest. The first ingredient of all the breads was fresh stone ground hard red Montana wheat. The other ingredients were mostly limited to water, sweetener (honey or molasses), salt, and leaven (yeast). Some breads had raisins, sprouted wheat or even a bit of white flour (they called that light wheat and it was popular with new customers still breaking the habit of white bread).
No bread is better for taste and nutrition, although many others are comparable.
One day in a supermarket, a customer asked me for the essential difference between the bread I was selling and Wonder. We picked a loaf of Wonder off the shelf and read the ingredients. The first is flour (with parentheses indicating a host of possible grains--oats, rye, wheat, ...--all bleached and bran-free). I told her, you never know what goes into Wonder Bread, but ours is always made from wheat, and always the whole grain. They call it Wonder Bread because you wonder why they call it bread.
Originally posted by WulebgrI was trying to find out how I could translate "Toastbrot" (apparently there's no real equivalent, but what's called "white bread" in English seems to be closer to "Toastbrot" than to what we call white bread in Germany), and I found a long discussion about "Toastbrot" and bread in general, including some comments about Wonder Bread:
Slightly more than twenty years ago, I was employed driving the delivery van for a small local franchise bakery called Great Harvest. The first ingredient of all the breads was fresh stone ground hard red Montana wheat. The other ingredients were mostly limited to water, sweetener (honey or molasses), salt, and leaven (yeast). Some breads had raisins, sprout ...[text shortened]... and always the whole grain. They call it Wonder Bread because you wonder why they call it bread.
"Nothing beats Wonder Bread! Even so it is not to be recommended in respect of a wholesome nutrition, it nevertheless can be used successfully as a sponge to wash your car." (http://dict.leo.org/forum/viewUnsolvedquery.php?idThread=159109&idForum=1&lp=ende&lang=de)
Anyway, while I normally avoid white bread (didn't like it even as a kid), I do like toast made of "proper" white bread or "Toastbrot". It also gives me nice memories of our Sunday breakfasts when I grew up (we always had toast on Sunday). I ate a lot of toast in Japan because they don't have any good bread.
