It is a bit squat. It's got the ubiquitous cracked oat dusting on the crust. Even though it feels moist to the touch, the taste is dry, and it's tough to tear—perhaps thanks to it's surprisingly tight crumb. There's literally nothing remarkable about the taste or the smell: it's entirely inoffensive, but if you're looking for anything interesting, this is not the loaf for you.
This squat square-ish loaf smells exactly like the sandwiches at your lunch table in second grade, and that's not a bad thing. While the texture was off—it was spongy and dry—it had a solid, barely sweet, yeasty flavor. A good match for peanut butter.
For some reason, biting into this sandwich immediately catapulted me into a memory of eating ham sandwiches with sharp mustard, lettuce, and slightly sad tomatoes. I couldn't tell you why, but—with slightly happier tomatoes—that would be a completely acceptable sandwich on this bread. While there's a nice, malty taste at the top, the flavor unfortunately wears out near the end.
Good for sandwiches, not so much for flying solo. Arnold's Country Whole Wheat bread has a squishy-but-not-too-squishy texture that would stand up to sandwiching, honeyish hue, and nice level of moistness. And while the flavor was okay at first—there was a pleasant hint of salt, it unfortunately turned a bit sour, and the crust tasted mildly carbonized.
I would eat it again, but it wouldn't be my first pick. While this was perhaps the best of the Pepperidge Farm options, that doesn't mean it was a winner. It was extremely soft, with a crumb that wouldn't stand up to much. The texture provided a bit more heft—it didn't totally fall apart while you were eating.
While there wasn't a particularly pronounced taste at first, there was a yeasty, lingering aftertaste. It was fine. That's all. One of the smaller loaves in the list, the Arnold stone ground whole wheat smelled nice and packed full of toasted oat and wheat, and tasted that way, too. I recommend reading the ingredients to make sure the first ingredient is "whole wheat flour" or another whole grain and that the bread contains at least 3 grams of fiber per slice.
Whole grain bread is a complex carbohydrate packed with fiber, B-vitamins, phytochemicals, and antioxidants. Many whole-grain breads also contain seeds that provide healthy fats, awesome texture, and have a satisfying, nutty taste that can add a greater depth of flavor than white bread.
She prioritizes whole food ingredients to get the most out of every meal and keep you satisfied and energized throughout your day. These are products that Sarah not only feeds her family but also recommends to her clients.
Looking to lose weight? Our nutrition guide can help you get on the right track. Sign up and get it free! American Heart Association. Updated August 15, Department of Health and Human Services and U. Department of Agriculture. Fardet A. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Nutr Res Rev. Associations of cereal grains intake with cardiovascular disease and mortality across 21 countries in Prospective Urban and Rural Epidemiology study: prospective cohort study.
Published online February 3, m Association between whole grain intake and stroke risk: evidence from a meta-analysis. Int J Clin Exp Med. Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses.
Ma RCW, ed. PLoS Med. Putting the whole grain puzzle together: health benefits associated with whole grains--summary of American Society for Nutrition Satellite Symposium. J Nutr. Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis. Open Heart. Germinated brown rice and its role in human health. Critical Reviews in Food Science and Nutrition. Yang, T. Basu, B. Ooraikul F. Studies on germination conditions and antioxidant contents of wheat grain.
International Journal of Food Sciences and Nutrition. Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated ecuatorian brown rice. Plant Foods Hum Nutr. Nutritional improvement of cereals by sprouting. Oldways Whole Grains Council. What's a Whole Grain? A Refined Grain? Added Sugars. Updated April 17, Published February Whole Grain Stamp. Your Privacy Rights. To change or withdraw your consent choices for VerywellFit.
At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data.
Freihofer's had a distinctly dark crust that lent a touch of bitterness to tame the sweetness. We also found that it had a pleasant yeasty sourness. The overall texture for both breads was deemed soft but hearty, and each had a wonderfully nutty aroma and flavor.
Note : In some parts of the country Arnold is sold as Oroweat or Brownberry. Rise was definitely heartier than our top two choices, but it never drifted too far into dry and crumbly as some other brands did. In fact, several tasters suspected this bread would fare better than our top contenders when slicked with mustard or jam and stashed in a lunchbox for several hours before eating.
The bread is dotted with seedy bits of cracked wheat, which tasters either loved or hated when considering its use as a sandwich bread, but saw as an all-around win if using it to make toast with salted butter and eggs.
Rise Ingredients: Organic whole wheat organic whole wheat flour, organic cracked whole wheat water, organic cane sugar, cultured wheat flour, yeast, organic sunflower oil, sea salt, organic flax meal, organic vital wheat gluten, organic molasses. We tasted 10 brands of whole wheat bread to find one hearty enough for buttered toast and mustardy sandwiches alike. Several were more delicate than we want in a whole wheat bread.
0コメント