{"id":2728,"date":"2012-01-05T11:24:38","date_gmt":"2012-01-05T11:24:38","guid":{"rendered":"http:\/\/www.cookingatdebras.com\/eng\/?p=2728"},"modified":"2012-01-05T12:05:35","modified_gmt":"2012-01-05T12:05:35","slug":"a-taste-test-of-whole-wheat-bread-loaves","status":"publish","type":"post","link":"https:\/\/www.cookingatdebras.com\/eng\/2012\/01\/05\/a-taste-test-of-whole-wheat-bread-loaves\/","title":{"rendered":"A taste test of whole wheat bread loaves"},"content":{"rendered":"

By Debra Samuels | GLOBE CORRESPONDENT JANUARY 04, 2012
\nIt is hard to recall when markets did not offer a stunning array of whole wheat breads. The many people who resolve to eat more grains at the start of the year these days have a nice selection. The important element on the label is that whole wheat flour, or another grain, be the first ingredient.
\nWe sat down with seven brands of 100 percent whole wheat bread, ranging from the artisanal looking Nashoba Brook, squared-off dense Iggy\u2019s, to airy Wonder Bread. It was hard to think of these as the same species, yet they are all entirely whole wheat.
\nWhen wheat is processed or refined to make white flour, part of the outer coating is removed, taking away the bran and germ, leaving just the endosperm found in the middle of the grain. This eliminates important nutrients. Bread marked 100 percent whole wheat means that the entire grain is used when the wheat is processed into flour, leaving in fiber and important B vitamins. This gives the flour its dark hue. According to the FDA, 100 percent whole wheat means that the endosperm, bran, and germ must be present in the product.
\nThe difference in taste and texture among the breads has to do with the remaining ingredients added to the dough: water, sweeteners, fats, and additives. In this region, molasses is often added to whole wheat breads.
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\nEight people tasted the loaves. Nashoba Brook Bakery was the winner by a wide margin that could have been even wider. One taster said she would have chosen Nashoba Brook as the favorite if she were looking for sourdough; for a sandwich, she said, she wants something dense and nutty and that looks like a sandwich loaf. In fact, Nashoba Brook is made with a sourdough starter (although it isn\u2019t the company\u2019s sourdough variety). In other loaves – Freihofer\u2019s, Arnold\u2019s, and Wonder – many tasters detected sweetness. These contain sugar or high-fructose corn syrup as a third or fourth ingredient. Wonder also lists honey and molasses.
\nWhen the tasters were done, they got to slather their favorite slices with peanut butter and jelly and enjoy the ultimate comfort sandwich.<\/p>\n

Arnold Whole Grains 100% Whole Wheat<\/strong>
\n$4.49 for a loaf (1 pound, 8 ounces)<\/strong>
\nMany chose this loaf as second favorite, awarding kudos for its wheat-dusted crust. \u201cSweet, chewy, and retains its form. Pieces of wheat on the crust, which isn\u2019t bitter. It feels thick and hearty.\u2019\u2019 \u201cTasty, light crust.\u2019\u2019 Others thought the bread was lackluster: \u201cJust what you would expect from the supermarket or lunch lady – bland.\u2019\u2019 \u201cSoft, slightly chewy.\u2019\u2019 And three found it to be \u201cvery, very sweet\u2019\u2019 (it contains sugar, raisin juice concentrate, and molasses), while another called it \u201ccakey.\u2019\u2019 \u201cDoesn\u2019t taste very healthy.\u2019\u2019 There was a lone voice of high praise: \u201cBest whole wheat taste, chewiest.\u2019\u2019
\nFreihofer\u2019s Stone Ground 100% Whole Wheat
\n$3.99 for a loaf (1 pound, 8 ounces)<\/strong>
\n\u201cVery flimsy bread, like it would fall apart as soon as a tomato showed up. Sweet but seriously, where\u2019s the wheat? Turns gluey as you chew.\u2019\u2019 Another taster also used the word flimsy to describe the texture, then wrote, \u201cfine if I was served this, but wouldn\u2019t buy it.\u2019\u2019 Another: \u201cLooks like carpeting, tastes sweet.\u2019\u2019 \u201cToo soft texture. Tastes like it is full of chemicals.\u2019\u2019 \u201cA standard bagged bread. Chewy texture but not great flavor. A little sour when I first ate it.\u2019\u2019 \u201cA dull bread; mild taste.\u2019\u2019
\nIggy\u2019s Bread of the World Pan de Mie Wheat
\n$3.59 for a loaf (1 pound, 1 ounce loaf)<\/strong>
\nThis classic pan de mie sandwich shape (very squared off) got positive and negative comments on the crust and lack of sweetness. The only sweetener is barley malt, listed as the fifth of six ingredients. \u201cTough texture, less sweet than others. Terrible crust. Hard and chewy; my dentist warned me about bread like this.\u2019\u2019 \u201cMore interesting than average supermarket bread. Moist with a chewy crust, kind of a yeasty taste. Not at all sweet.\u2019\u2019 \u201cThere is no bounce or give to this bread. The crust is too thick.\u2019\u2019 Another wrote, \u201cI like the hard edge.\u2019\u2019 And finally: \u201cCrust is way too tough, bad taste too.\u2019\u2019 One liked the density and \u201csurprisingly great texture, good balance of salty and sweet.\u2019\u2019 \u201cSlight whole wheat smell and slightly chewy crust.\u2019\u2019
\nNashoba Brook Bakery Whole Wheat WINNER<\/strong>
\n$4.99 for a loaf (1 pound, 3 ounces)<\/strong>
\nThe most expensive bread of the lot, which many said is worth the price. The appearance of this round loaf immediately won everyone. Vocal comments are verboten during the tasting, but one person, while staring at the loaf before she sat down, remarked, \u201cI already know which one will win.\u2019\u2019 \u201cThis one looks amazing, like from a bakery. I like the flour on the crust and holes in it. Strong scent (rye-like)? The flour is good but a little sour.\u2019\u2019 \u201cGood for Russian cuisine. I want to eat this slowly.\u2019\u2019 \u201cYummy! Looks healthy, based on the crust and body. Crust is very important; it determines how sturdy the bread is and if it will get beaten up by lunchtime. Would be great as toast.\u2019\u2019 \u201cGreat crusty bread, chewy and a slight sourdough taste. Makes me want to toast and butter it.\u2019\u2019 Another ventured a guess: \u201cIs it Nashoba Brook or Iggy\u2019s? Tasty, even without butter. Nice texture, best looking.\u2019\u2019 \u201cIs it whole wheat sourdough?\u2019\u2019 \u201cArtisanal.\u2019\u2019 One detractor: \u201cThe smell is yeasty, not in a good way, slightly dirty sock-ish. Texture is very pleasant but there\u2019s a sort of odd aftertaste.\u2019\u2019
\nStop & Shop Stone Ground 100% Whole Wheat
\n$2.99 for a loaf (1 pound)<\/strong>
\nThe texture was striking to most. \u201cSoft, light texture and flavor.\u2019\u2019 \u201cA bit dry and too fluffy, quite tasteless.\u2019\u2019 \u201cLike every other industrial bread, makes you wonder where the wheat is. Very soft crust. This is like something you feed to kids until they\u2019re ready for the real stuff.\u2019\u2019 \u201cSlightly dry, would be OK for a sandwich.\u2019\u2019 \u201cVery chewy, inoffensive flavor. The aftertaste isn\u2019t great.\u2019\u2019 \u2018\u2018Denser than the others, nutty, but bitter taste at the end. Looks artificial.\u2019\u2019 \u201cSoft and easy to eat.\u2019\u2019 \u201cGreat crust texture and balance of holes.\u2019\u2019
\nWhole Foods Market 100% Whole Wheat Bread
\n$3.99 for a loaf (1 pound, 4 ounces)<\/strong>
\n\u201cIt seems healthy.\u2019\u2019 \u201cNice light texture and flavor.\u2019\u2019 \u201cSweet and soft. Easy for children to eat and good for a sandwich.\u2019\u2019 \u201cToo airy and sweet and smells bland.\u2019\u2019 \u201cTexture is chewy soft and sort of gummy, like a whole wheat Wonder Bread. Can\u2019t taste any grains.\u2019\u2019 \u201cLooks like standard bagged bread.\u2019\u2019 One saw no redeeming qualities: \u201cSmells artificial and tastes light. Not very fulfilling.\u2019\u2019
\nWonder Stone Ground 100% Whole Wheat Bread
\n$3.99 for loaf (1 pound, 8 ounces)<\/strong>
\n\u201cThe indentation of my teeth is held in the bread, which makes me a little frightened of what\u2019s hiding in there. Taste is reminiscent of wheat beer.\u2019\u2019 \u201cThis one has bread crumbs on the crust. The smell is quite sweet. Taste is OK, not exciting. Strange aftertaste.\u2019\u2019 \u201cToo sweet, bitter aftertaste. Tastes like Wonder Bread.\u2019\u2019 Another: \u201cTastes like ordinary white bread.\u2019\u2019 \u201cSlightly sweet, crust is soft and unnoticeable. Not much evidence of whole wheat. Maybe the delivery truck drove past a wheat field.\u2019\u2019 One person chose it as a favorite. \u201cPerfect appearance, crust, center, and wonderful taste.\u2019\u2019
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

We sat down with seven brands of 100 percent whole wheat bread, ranging from the artisanal looking Nashoba Brook, squared-off dense Iggy\u2019s, to airy Wonder Bread. It was hard to think of these as the same species, yet they are all entirely whole wheat.<\/p>\n","protected":false},"author":1,"featured_media":2740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111,131,83],"tags":[],"class_list":["post-2728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-the-boston-globe","category-taste-kitchen-articles"],"_links":{"self":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/2728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/comments?post=2728"}],"version-history":[{"count":9,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/2728\/revisions"}],"predecessor-version":[{"id":2741,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/2728\/revisions\/2741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/media\/2740"}],"wp:attachment":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/media?parent=2728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/categories?post=2728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/tags?post=2728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}