Which Bread Is The Healthiest?

I would love to know which store-bought bread you would recommend. I just don't have time to make bread and wonder what to buy every time I'm at the store!

JoAnne

Thanks a ton! I'll check this out! I LOVE bread but don't eat it because I can't find fresh bread in our supermarkets. It always seems to be stale when I buy it and it drives me nuts. But, I do have to buy bread for my husband and daughter and often keep it in the freezer anyway, so I'll look for Alvarado's Bread!

JoAnne

I don't think this experiment will demonstrate anything useful. Many factors, including moisture content, will influence how fast something molds.

Christopher Jablonski

Rudi's makes organic breads and gluten-free breads. They are also found in the freezer. Also, if you have a great local farmers' market, you might be able to get bread there. At ours there is a vendor who sells homemade bread - only a few ingredients and listed right on the package - no preservatives.

Cristina @ An Organic Wife

I think the store bought breads will last for. Ev. Er. I just realized the other day that my bread keeps for WEEKS, and so therefore must be full of something terrible for us.

I'm going to switch to Rudi's :)

Amanda

I eat Rudi's and have had it in my fridge for up to a month with no ill effects so I'm not sure I buy the whole healthy=mold hypothesis

Andrea

I love that book. It's a great book to have for those who don't have time to make their own bread.

Head Ant

I switched to making my own bread after your post on the Artisan Bread cookbook. and after i realized how long a loaf of store-bought bread lasted in my cupboard without getting moldy. it's a struggle for me to decide between light, fluffy, long-lasting, cheap bread bread, and the heavier and natural stuff I make. if i leave the homemade bread in a loosely closed bag on the counter, the cut end gets dried out, and the crust gets moldy. I don't eat bread every day and it takes me a while to eat a loaf. the last loaf I made I froze, so I have to plan ahead and let it thaw or microwave/toast it before I make a sandwich. man it's such a struggle! my life is tough. ;)

all that said, the homemade bread is going to win!

Michelle

Andrea- it's going to take a very long time for any bread to mold in the refrigerator, even home made. Pretty sure Snack girl is going to leave the bread out (but covered I hope!). Great name by the way;)

Andrea

On a slightly off-topic note, Lisa - I've also been using Healthy Bread since you originally posted about it and I have a question: Do you and/or your husband have a trick to cutting even slices of bread? I used to see bread knives with a guide but haven't seen one recently and wondered if there was a trick I'm missing! Thanks!

Lindsay

One of the things that I DON'T like about homemade bread is how dense it is. I prefer "fluffy" bread - is there a healthy "fluffy" bread??

Whenever I make bread at home I could use it as a door stop, hockey puck or weapon.. (sadly!) any suggestions for making homemade fluffy bread?

I end up getting Dave's bread from Whole foods when I do get bread -or the fresh french bread from the bakery at the local market, but the french bread is made with white flour and probably has no nutritional value :(

Kristin

I've been purchasing "Wild's" Whole grain breads. They have several varities including sunflower seed bread, Black bread, Etc... Since I'm the only person in my house who will eat the "non-traditional" type bread, and I only eat 1 slice a day, the loaf hangs around for awhile. After I intially open the package, I place it in a Zip lock and into the bread basket. That loaf will stay about 2 weeks and is used before it ever go moldy. Wonder bread, on the other hand, seems to have a "home life" of about 4 days, especially when the warmer weather comes around. Amazing with all the preservatives in it!

Cathie

I purchase the Sara Lee 45 calories and delicious bread, and that it is! I never feel guilty eating it because it seems much healthier, but is it?

Sarah Kaye

@Sarah - I used to buy that too - until I read the label! It has high fructose corn syrup in it (albeit it's in the <2% ingredients category, but any amount is bad for you!). Now I buy Orowheat light bread - it tastes "healthier" but it's only 40 cals a slice and no HFCS.

Erica

We started making our own bread a few months ago. It takes time, but a lot of it is waiting time (you can do other things around the house). The actual involved time is pretty low and it saves money! Plus I find homemade bread is more filling and doesn't mess with my blood sugar so much.

Then a few weeks ago I got a bread machine off freecycle and now I have yummy homemade bread with only a few minutes of time involved!

I can't wait to see the results of your experiment, although I have some suspicions what the results will be :D That's why we refrigerate our homemade bread.

Jennifer

Dave's Killer Bread. "Just say no to bread on drugs" It's available at Costco, organic, uses whole grains. Google to go to the website!

Melanie Clark

Also when you buy Whole Wheat bread, it needs to say "100% Whole Wheat" or it isn't. Or 'whole grain'. Otherwise it is refined wheat.

femmmefatal

I also saw your hamburger "experiment" and it really got me to thinking. While I'm sure the preservatives aren't adding anything healthy to our food, I can't help but see things from my grandmother's point of view. She was born during the Depression and I imagine that in her eyes anything that kept food edible for longer would be a good thing. They might not be nutritious, but they definitely serve a purpose.

Jenny Steffie

I can not stand white bread for years. I wont even eat it homemade anymore. Bagel thins are good and Ezkiel bread is super...

Erika

I buy the Ezekiel bread in the freezer at the grocery store. It has no flour in it -only sprouted grain. They also have a low sodium version which is good for my high blood pressure.

cathy

Homemade bread: SO EASY and requires to little time: http://www.nytimes.com/2006/11/08/dining/081mrex.html

Lance

It is quiet true Snack Girl that, the less chemicals and preservatives in the bread the quicker will develop mold.

However, from my experiences in making bread I can extend its life, in case I can not eat it all soon enough, to the point of it becoming dry and only good for breadcrumbs.I do not like to refrigerated my bread. The secret is:

If you like herbs in your bread, to use generous amounts of the following ones(1tsp each). Oregano, thyme and rosemary. They all have antibacterial and anti-fungal properties and rosemary, in addition, has excellent preservative and antioxidant properties. In addition add some virgin, cold pressed, unrefined coconut oil (1 tsp per loaf).

Coconut Oil contains about 50% Lauric Acid, a very valuable, medium-chain fatty acid. In our bodies Lauric Acid converts into Monolaurin, a monoglyceride compound which is also found in human breast milk and which displays antiviral, antimicrobial, antiprotozoal and anti-fungal properties.

So your bread taste good, has a beautiful aroma, last long enough to eat and most importantly has medicinal properties. The best of all, in breads world.

Cheers

Steve

steve

I did this experiment with Dave's Killer Good Seed Bread. It took 5 months for the bread to start molding. I called the company to ask about any hidden ingredients not listed on the label. Told them of my experiment and they said because of the molasses and sugar content, their bread is resistant to mold. Makes you wanna say," Hhmmm"! Not so sure about their analogy. Wonder what really is going on....

Heather

Heather: What is really going on is something that you definitely have not realized: You have no idea how molasses inhibits mold growth, and you are scared that, instead of relying on facts and science, you're letting your lack of education on the topic drive your paranoia.

Scumpo