What is Your Fav Whole Wheat Bread?

[KristiJ]

or english muffin, tortilla or bun?

I am slowly working my way towards phase 2 after losing eight pounds in phase one, and am begining to really want some toast or slice of bread with my lunch. Also anyone know of any good whole wheat crackers? Extra Bonus points awarded if you tell me where you buy aforementioned items!! TIA for your help!

[Denise85]

I love Natural Ovens bread (usually get sunny millet) and Thomas's light whole grain English muffins. They have 8 grams of fiber for 1 muffin. I bought my whole wheat crackers at Whole Foods. I don't remember the brand though. I buy my bread and Englsh muffins at Jewel which is a local chain. They are pretty popular so I would just check your grocery store. Remember to add slowly or you'll probably stall. I added one new thing every week and a half. I started with fruit first since it's lower GI.

[Stacyhdx]

Forgive me because i cant remember the name of the bread, but i just bought the whole grain one that is 'atkins approved'. I havent actually had it yet, but its waiting in my fridge for me LOL.

I love Carb Chopper Tortillas but dont know if you can get them everywhere.

Good luck!

[justmarvi]

Mine is Nature's Own, Whole Wheat, sugar free. Also the same for hamburger buns.

[JCLowcarb]

Shouldn't people eat whole grain bread instead of whole wheat? Whole wheat is like brown colored white bread.

JC

[Reg]

English Muffins and Crackers from Trader Joes

[Reg]

Originally Posted by JCLowcarb

Shouldn't people eat whole grain bread instead of whole wheat? Whole wheat is like brown colored white bread.

JC

I only buy bread that says "100% whole wheat" in the ingredients.

[KajunDC]

The best and healthiest type of whole grain/whole wheat bread can only be found in the frozen food sections of health food stores. The reason they are in the freezer is they begin to mold quickly when left out too long... but this is a GOOD thing. We are meant to eat things that mold and go bad, we should just eat them before they do. The part that molds is the living part of the food the we NEED. Anything that lasts on a shelf and does not go bad for a long time is never healthy for our body... it always means preservatives are included, and that includes breads like Nature's Own. They have a decent product, better than most others on the shelf... especially the new "White/whole wheat breads" (which has almost no whole wheat in it) but still alot of preservatives.

Get your breads from the frozen food section of the health food stores - Ezekiel is a great brand - and enjoy the health benefits.

[justmarvi]

I agree Kajun and JC, dh likes it and it's a better choice than most, and I keep it mainly for him. I eat very little bread so it really isn't an issue with me. However, ever so often, it surely is nice to have a close to normal - old fashioned hamburger and Nature's Own has a pretty decent one .

I've even heard the big guns say whole wheat is really little more than a different name for white so I guess that's why we should make sure it isn't made with enriched wheat flour? Ak Mak makes one of the best crackers available and Ezekial is a great choice. Thanks for the shares!

[KajunDC]

The best way to tell how healthy a bread is is to look for the little seeds and bits in the loaf. If it is all smooth with no "seeds", then it is not too healthy.

Whole wheat is only healthy if it says 100% whole wheat, does not include enriched flour, or preservatives.

[justmarvi]

approved cereal list:

Phase 2 Hot Cereals: (All are 1/2 cup uncooked portion unless other wise specified)
Ralston 100% Wheat
Quaker Oat Bran
Quaker or Store Brand Old Fashioned Oats (the slow cooking type)
Old Wessex Oatbran
Kashi Breakfast Pilaf
Mother's or Quaker Multigran
Arrowhead Mills 7 Grain (1/3 c)
Wheatena (1/3 c)
Arrowhead Mills Steel Cut Oats (1/4 c)
Mother's Whole Wheat
McCann's Steel Cut Irish Oatmeal (1/4 c)
Roman Meal Original with Oats (1/3 c)

Phase 2 Cold Cereals
Uncle Sam Cereal (1 c)
Kellogg's All Bran Original (1/2 c)
Post Shredded Wheat & Bran (1 1/4 c)
Kellogg's All Bran Extra Fiber (1/2 c)
Post Bran Buds (1/3 c)
Post 100% Bran Cereal (1/3 c)
General Mills Fiber One (1/2 c)
Kashi Good Friends (3/4 c)
Kashi GoLean (3/4 c)

Breads to Buy

Why are whole-grain breads better for you than breads made with enriched or refined flour? One reason is that whole-grain breads have a lower glycemic index. Another is that whole grains contain phytochemicals that may help cut the risk of heart disease and cancer. If you're in Phase 2 of the diet and can start eating bread again, here are some good brands to buy:

Pepperidge Farm:
100% Stoneground Whole Wheat
Natural Whole Grain 9 Grain
Natural Whole Grain German Dark Wheat
Pepperidge Farm Natural Whole Grain Crunchy Grains or Multi-Grain

Rubschlager:
European Style Whole Grain
100% Rye Rye-Ola Sunflower
100% Rye Rye-Ola Rye
100% Rye Rye-Ola Pumpernickle

Brownberry:
100% Whole Wheat
Natural 12 Grain
Natural Oatnut
Other:

Nature's Own 100% Whole Wheat Bread
Mrs. Baird's 100% Whole Wheat
Roman Meal 100% Whole Wheat
Arnold 100% Whole Wheat

The first ingredient should be 100% stoneground wheat or whole wheat or whole grain. Labels can be deceptive.

Ezekiel bread, made from sprouts, no flour.
A real sourdough bread is a good choice. It's acidic, so low glycemic.

This is the last official SBD approved list I've seen as to cereal and bread; however, some more may need to be added to the list.

Hope this helps!

[Shalbrihil]

My favorite bread choices is Orowheat 100% whole wheat and sourdough all types. I like the no trans fat in the Orowheat and the sourdough one is all natural from a bakery that specializes in sourdough making. I have real good losing results so far with these.

Hope this is helpful.

[Jennet]

Try the Kasa crackers - lots of whole grain.

[justmarvi]

Great and thanks!

We need to update this cereal and bread list and we need to add crackers, etc. We know we don't have to have Dr. A's thumb print on it to know if it's a good bread choice or not. We'll add them under "other".

.....everyone, will you check your breads, crackers, pitas, tortillas, etc. and make sure they are 100% whole wheat, 100% whole grain--no enriched flours...maybe we could even list the ingredients and post the brand you're eating if they meet the specs.

I don't belong to the official site so I don't have access to his lists. Is anyone a member that might help us?

I don't mind saying, the ones I don't like adding are the SB ones, I think there's too much sugar in the ones I've seen.....but he says ok, so, guess we need to add them.

Any suggestions/additions would be appreciated ........

[Jennet]

Oops - I meant Wasa crackers.

[justmarvi]

Originally Posted by Jennet

Oops - I meant Wasa crackers.

Thanks Jennet, this is what I find on them, sounds good....

WASA Original Crispbread FIBER RYE with Wheat Germ, Bran and Sesame Seeds.
WASA Original Crispbread MULTI GRAIN with rye, oat, wheat and barley.
Wasa Organic Rye Crispbread: Ingredients: organic whole grain rye flour,yeast,salt.
Wasa Soya: Ingredients: whole grain rye flour,soy flour,salt.
WASA Original Crispbread WHOLE GRAIN OATS with Wheat and Rye.
WASA Original Crispbread LIGHT RYE only 25 calories per slice made with whole grain rye.
WASA Original Crispbread HEARTY RYE with 100 % whole grain rye.
WASA Original Crispbread SESAME: All natural wheat plus toasted sesame flavor! The combination of Wheat Grains and Sesame Seeds brings together two all-time favorites for those who love breads and grains.

[justmarvi]

Ak-Mak 100% Whole Wheat Stone Ground Sesame Cracker
4.15oz Box Contains 20 crackers

Each Cracker Contains 3.8g carbs and .7g fiber

Ingredients:100% Stone Ground "Whole of the Wheat" flour, water, clover honey, sesame oil,dairy butter, sesame seeds, yeast and salt.

[MountainGirl]

I love the Wasa crackers.

Another idea is to make the Almond Thins recipe posted over in the Recipe Helps forum:

Almond Thins

I don't use Splenda, and I grind my almond meal fresh, so I adapted the recipe. Here's what I do:


* Exported from MasterCook *

CRISPY ALMOND CRACKERS

Recipe By : Adapted by Vickilynn
Serving Size : 12 (10 crackers each serving)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 ounces almonds -- raw (2 cups almond meal)
2 large egg whites
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon chili powder (1/2 to 1 teaspoon)
1/4 teaspoon black pepper
1/2 teaspoon salt
Additional salt for topping -- if desired

Preheat oven to 350. Place 2 cookie sheets or rectangular baking stones
into oven to preheat.

Grind raw almonds into meal in a food processor or blender, or purchase
ground almond meal. Remove any chunks of unground almond from the almond
meal and regrind. Almond meal should be fine, not coarse or chunky.

Mix all dry ingredients together in a mixing bowl. Add egg whites and
mash with a spatula until all the dry ingredients are moistened. Measure
2 sheets of parchment paper and 2 sheets of waxed paper to fit your
cookie sheets or stones (should be about 11 x 15) and spread each of the
papers with a layer of olive oil/liquid-lecithin mixture.

Divide the dough into 2 equal portions. Lay one portion on top of the
greased parchment sheet. Place the greased waxed paper on top of the
dough and gently (from the center out) roll dough out to a rectangle.
Roll to desired thickness or servings sizes. I like mine a little
thicker, so I roll mine to 9 x 12. I also like them thinner and crisper
sometimes and will roll them to 10 x 14. Slowly remove waxed paper.
Repeat with second portion.

Straighten up edges of the dough by pushing them inward with a spatula.
With a pizza cutter, cut dough into desired servings, anywhere from
40-60 crackers per baking sheet, depending on how thin you rolled the dough.
Sprinkle with additional, if desired.

Remove the preheated pans from the oven and place the parchment papers
with the cracker dough onto the hot cookie sheets. Return to the oven
and bake for 12 - 14 minutes, or until all the crackers are golden
brown. Be careful NOT to let the edges burn!

*In my oven, I rotate the cookie sheets from top to bottom rack halfway
through cooking to ensure even browning.

Let crackers cool on the pans. When completely cool, break crackers
apart and store in an airtight container to keep crisp.


Description:
"Yield: 120 crackers / Makes 12 (10 crackers each) servings"


- - - - - - - - - - - - - - - - - - -
NOTES :
Per 10 crackers: 91 Calories; 8g Fat (70.8% calories from fat); 4g
Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 99mg
Sodium

[justmarvi]

That sounds awesome MtGrl!

Dottie also has this recipe in the LCF recipes, it sounds good too! She also had a bran muffin that never made it to our recipe thread.

Bran Crackers
Description:
Ingredients: 1 cup wheat bran
1/3 cup protein powder
1 tablespoon sesame
seeds -- toasted - optional
1 teaspoon salt -- (I use
Mortons lite salt for
theadded potassium)
1 1/2 cups water

How To Prepare: Preheat oven to 350f. Spray
a cookie sheet (I used a
11x14) heavily with
cooking spray (they will
stick if you don't).
Mix all ingredients well and
pour onto cookie sheet.
Spread into a thin,
even layer.
Bake at 350f for 10 minutes,
then take sheet out and,
using a very sharp
knife, score through dough
and make into desired size
crackers.
Return to oven and bake an
additional 15 minutes, then
turn oven off and let
crackers sit in the oven for 1
- 1 1/2 hours to finish
drying.


For sweet version: Add 2
packets splenda or other
artificial sweetener and
1/2-1 teaspoon cinnamon
(whatever you desire) to dry
ingredients. When
adding wet - add 1/2 tsp
vanilla.


I'm sure you could use
other flavored extracts,
maybe even nuts, to get a
"dessert cracker" or
something you could use to
crush for a pie crust.


I got 10 "Wasa Size"
crackers out of 1 batch

Number of Servings:
Carbs per serving (including complete nutritional information if known): 42g carbs total
Preparation Time:
Effort (Easy, Average, Difficult): Easy
Source: Dottie

[justmarvi]

Dottie's muffins:

Low Glycemic Muffins:)

[chefre]

I absolutely LOVE Kroger's Private Selection Flax and Fiber bread, 6gms of fiber per slice. Yum!

[rose1]

The only grocery store bread we buy is Pepperidge Farm Dark German Wheat. It's dark, dense, moist, chewy, yummy! We like Kavli crispbreads. They are from Norway and come in several whole grain varieties. Delicious with spicy mustard and thin cheese slices. Toufayan makes a whole wheat pita, with some added malted barley flour. 1/2 loaf is about 15 carbs. Ezekiel makes sprouted english muffins and buns, as well as bread. Expensive, but good. We eat a bread product serving about once a week.

If you're knitting, you're not eating!

[Jennet]

I think the Wasa Fiber Rye has the lowest carb count. None of them is really high but portion control can be a problem. Having a couple of crackers with cheese at my daughter's house seems to work for me!

[Reg]

Originally Posted by justmarvi

Ak Mak makes one of the best crackers available

Yep, those are the ones I get from Trader Joes !! They are sooooo yummy that I have to put them in the garage freezer

[Stacyhdx]

Originally Posted by Shalbrihil

My favorite bread choices is Orowheat 100% whole wheat and sourdough all types. I like the no trans fat in the Orowheat and the sourdough one is all natural from a bakery that specializes in sourdough making. I have real good losing results so far with these.

Hope this is helpful.

Thats the brand i bought

[JCLowcarb]

Also for better health. I would look for the partially Hyd. oils or hyd. oils in the product besides enriched flour. You have to avoid transfat like the plague. Even if it has it in the list but states 0 for transfat, it still can have it in there legally to a certain point and say 0 with that ingrediant in the list. The important thing is to read and read labels. It takes time in the store, but well worth it to make sure. You get used to it and it gets easier and easier.
JC nickname but name Janet

[sanderson76]

I have always wondered about this

Get your breads from the frozen food section of the health food stores - Ezekiel is a great brand - and enjoy the health benefits.

I have thought about purchasing them, but in the past when I have placed breads in the freezer until ready to use they are dry. My concern was, would this bread be dry also?

But I usually buy Natures Own Sugar free