Whole Grain White Bread: Huh?

This is a tough one. On one hand, it looks like store bought bread is about to become a tad better than what is offered now. On the other, it's man-made and is probably filled with 'dough softeners' to give it that soft white bread feel. Chemicals, anyone?
On the other hand, it's awful hard going through life without bread--so at least they're trying to make it less impacting on blood sugar (for those who are sensitive to refined carbohydrates)
But this could also be a slippery slope again for those sensitive to weight gain from overconsumption of refined processed carbs--I wonder if people will look the other way regarding what these bread and whole grain products are still capable of, under the guise that "it's healthy for you, etc."
Lots to think about...
Adam;-)

This replacement game is a bit harder for the food industry to play with carbs than it was with fat. White flour may be the one thing you just cannot simmulate.

I won't be a customer. I tried one of those low carb versions of bread once. It helped me turn off bread altogether.

Wool indeed! If only we lived in a world which was not run by companies motivated by the bottom line. If only they really cared about what is good for people. Today, if you want to be healthy, you've got to look out for yourself. Certainly the food industry will not contribute to our longevity.

I've given up on store bread completely, and have taken to grinding my own grain and making my own bread. There is absolutely nothing that compares to the smell of bread baking! And the taste of freshly baked bread. I don't have to wonder about whether it's good for me. :-)

I know nothing about your website and it came up in a google search for the new "whole-grain white bread." I've seen it advertised and am concerned about what it consists of. A list of ingredients should be mandated on every label! I thought it is either some new type of wheat or a mixture of white flours such as rice, and probably some refined white wheat flour mixed in as well. I'm still not clear about it and probably won't buy it - especially as it will probably have the price jacked up. I make and freeze a large batch of my own whole grain pancakes every 2-3 weeks, by the way, from whole wheat and a little white flour, cornmeal, a few ground seeds and bran etc. They are better than all the commercial breads and cookies I can find, and a lot cheaper.

Personally, I'm fortunate that I love whole wheat and have never had a problem with whole wheat or whole grain breads. I'm 69 and fairly heathy. Lately many brands have been putting out so much 100% stone ground whole wheat bread that it can often be bought at a good discount. Incidentally, I've frozen these loaves for many months and find it a very good way for a lone person to preserve their freshness. When I'm ready to use it I just move a loaf from the freezer to the refrigerator, and it keeps for weeks, even months there, although it slowly dries out so you must keep it in an airtight plastic bag if possible.

I hope these tips will help somebody.
Cordially,
Don West

Donald, very good tips. Can we have a recipe for your pancakes, please? I make oat pancakes, but never found a good whole-wheat pancake recipe.

It does not appear anywhere that Wonder Bread is by Sara Lee. I think there are two different whole wheat white products (or more) out there.

Wonder Bread is by the Interstate Bakeries Corporation.

Sara Lee is by Sara Lee Corporation.

I was wondering that same thing anonymous. Wonderbread and Sara Lee are not the same thing. Next time you want to prove a point get your facts straight and let us decide what to gather from this

What do you guys think of this link?

http://www.brighamandwomens.org/healtheweightforwomen/special_topics/intelihealth0106.aspx?subID=submenu10

Does anybody know about a brand of bread which is whole wheat or whole wheat white and has only the basic ingredients of flour, yeats, water and salt.

White whole wheat flour has been around for many many years in Europe and for ten or so in the USA.
It's made from hard white winter wheat.
Just research it. It doesn't take long.

Who wrote this article? They should have to place their name on it, if they are going to write something this misguided and incorrect. I work in a small bakery and we have been to seminars on this new ultragrain whole wheat, and it is just Whole Wheat grown and milled differently. No chemicals involved and no nutritional difference. This is for people who hate grain breads but still want to eat healthy. Most of the Whole Grain White Breads are a 30/70 or 50/50 blend of the Ultragrain and Regular Bread Flour, thus it is not a replacement of grain breads, but it is a healthier replacement to white bread. If the bakery chooses to place softeners in the bread to make it last longer that is their choice, but it is not related to the Ultragrain bread itself. We make a 50/50 Whole Grain White Bread with very little added softeners and I would say it is the only grain bread I will eat.