Whole Grain Breads

How-To
November 1, 2006

A New England tradition, Anadama is a dense yeast bread made with cornmeal and flavored with molasses. We like ours with an underlying hint of nutmeg for added depth.


Recipe:  Anadama Bread
Mark Boughton/ styling: Teresa Blackburn
A New England tradition, Anadama is a dense yeast bread made with cornmeal and flavored with molasses. We like ours with an underlying hint of nutmeg for added depth. <b>Recipe:</b> <a href="http://www.relish.com/recipes/anadama-bread-2/">Anadama Bread</a>
http://pgoarelish2.files.wordpress.com/2012/02/anadama_bread_2.jpg

You can’t judge bread by its color. Brown color and the word “wheat” on the label mean virtually nothing. In fact, refined white flour is always labeled as “wheat flour.” To make sure you’re getting whole grain bread, look for at least 2 grams of fiber (preferably 3) per slice and the following words:

  •  “Whole” before the grain (whole wheat flour, whole oats, whole grain corn)
  • “100%” whole wheat
  • “Cracked” wheat and “rolled” oats

Be wary of these terms as they don’t guarantee the bread is whole grain:

  • Stone-ground
  • Multi-grain
  • Wheat flour
  • 100% wheat or bran
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