Pepperidge Farm makes a whole line of whole grain breads. I personally like the darkest which I think is the German Dark Wheat; it reminds me of a semi-sweet pumpernickel.
Vroom’s right, it’s like cottage cheese (for most people anyway), you just gotta get used to it, and maybe use some decent spreads. I’ve been having wholemeal and Irish brown soda bread lately, no point giving you brand names, I’m not in the U.S. right now.
I have to really be in the mood to eat bread, and I’m not really into the carbs thing. But when I do, I found this great bread called “Oregon Bread Western Hazelnut”, which is very delicious and has a ton of whole and coarsely ground flax seeds in it. With all the nuts and seeds in it, the flavor is wonderful when it’s toasted.
Great comments on “whole” and “100% whole-” in the ingredients.
Remember, “wheat bread” is often just dyed white stuff. I mean, whatdya think just about any bread is made from here in the States? WHEAT!
Although brands vary on taste, I personally look for 3g fiber per slice.
And rye bread with this fiber content is great for sandwiches and toast, when I’m treating myself to bread at all.
I also love the sprouted ezekiel bread.
I like Ezekiel bread as well. Trader Joe’s carries it here in NoVa.