Suggestons for whole wheat or grain breads?

I would like to hear some suggestions for a good tasting 100% whole wheat bread. Also maybe whole grain also. I really don't eat much bread each day (maybe one slice) but want to stay away from processed foods and refined carbs as much as possible.

Thanks

John

make sure that you are eating 100% whole wheat alot of times it still has enriched wheat flour (which is so processed its just like white flour)

real whole wheat takes some getting used to but its possible- Whole wheat bagels aren't that bad either

Arnold bread and Pepperidge farm bread actually use whole wheat and whole grain. They do not take white flour and add in the good stuff. And they're quite tasty. Just try to catch them on sale!

Arnold's Double Fiber is what I eat, it is sooo good. Also the Arnold's whole wheat sandwich thins are yummy too!

I could post a recipe if you like (and if you'd be inclined to make bread at home)... Per recipe, I get two small loaves, with each slice about 16 calories... (broken down by cutting a loaf into 12 slices).

I like Dempster's Ancient Grains.

If you've never had Eziekel bread, that might be something you want to try. I know they sell it at Trader Joe's and I've started seeing it at other stores as well. It's a sprouted bread, and it is delicious. It sounds strange, but I highly recommend it!

Here's some info from their website:

Ezekiel 4:9® Organic Sprouted Whole Grain Products
Inspired by the Holy Scripture verse Ezekiel 4:9., "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it..."

Ezekiel 4:9® Organic Sprouted Whole Grain Products are:

Flourless,
Organic,
Complete Protein,
and Sprouted Whole Grain
We discovered when these six grains and legumes are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread – from all vegetable sources – naturally balanced in nature.

Ezekiel 4:9® Bread, made from freshly sprouted organically grown grains, is naturally flavorful and bursting with nutrients. Rich in protein, vitamins, minerals and natural fiber with no added fat. Try it served warm to release its exceptionally rich nutty flavor.

I could post a recipe if you like (and if you'd be inclined to make bread at home)... Per recipe, I get two small loaves, with each slice about 16 calories... (broken down by cutting a loaf into 12 slices).

Well my wife has a bread maker so maybe we could try the recipe.

Not sure how this will translate to a bread maker - but here's the "by hand" recipe... This one is slightly modified from the recipe my mom gave me (before life took over and she lost the time to do so, when I was a small child she would bake all our bread on a daily basis). Her recipe used all purpose flour, and regular sugar - I usually use whole wheat and honey, and I normally toss in a few tablespoons of dried herbs.

1 1/4 cup water
1 packet of yeast
1 tsp sugar (or sucanet or honey or agave)
random herbs (optional)
3/4 tsp salt (or garlic salt)
aprox 3 1/8 cups whole wheat flour (but the exact amount will vary)

1. Let the tap water heat up, and then pour 1 1/4 cup war,/hot water into a large bowl. To this, add the packet of yeast and the sweetener (yeast will need a little of the sweetener to really get going). Cover with a hand towel and let sit for 5 minutes.

2. Add in 1 cup whole wheat flour, the salt, and if wanted, another tsp of sweetener, as well as any herbs you want to toss in (the specifics vary for me depending on what I have on hand and what I feel like). Gently mix this up and then cover with towel for 30 minutes.

3. Little by little, stir in the flour until a spoon won't stir it - then turn out on a floured surface and slowly add more flour in, kneading as you go. The goal is to get a soft, pliable dough that does not stick. I kept track of the amount of flour I used last time I made this (so as to calculate the calories), and counting the 1 cup of starter flour, it shouldn't be much more than 3 cups total used.

4. When done kneading (about 10 minutes or so), divide dough into two sections... roll gently to elongate them a little (but do not pull to do so). Place two small dough loaves into greased loaf pans (or can place both on a greased cookie sheet for a more unformed look). Cover with a towel and let rise 45 minutes.

5. While bread is rising, pre-heat oven to 375 F. At the end of 45 minute rising, pop both loaves into the oven and bake for 40 minutes.

hmmm bump for next time I go grocery shopping. Currently using white wheat and would like to try something healthier.

I like Earth Grains 100% whole wheat. The also make thin buns that are 100% whole wheat or 100% whole grain. They are 100 cals each. I don't like the Arnold sandwich thins cuz they put sucralose in them! Which makes me sad because I always used to like their breads. Natures Pride is good too.

I enjoy Dempsters Whole Grains 12 grains