On the rise

Rye bread: 61 calories per slice
Whole wheat bread: 67 calories per slice
Bread is back, and this time it’s here to stay.  Its days as a much-maligned “fattening food”  are over, enough so the most diets include rather than eliminate it.  In fact, high-fiber bread has even been used as the basis for a weight- loss program.
Easier digestion.  Just substituting whole wheat bread for white can make a difference.  

Better protection from cancer.  Fiber-rich bread is recommended by virtually every cancer – prevention expertise around.  They suspect that the insoluble – fiber helps reduce our exposure to cancer-causing chemicals.
Whole wheat bread
At the market:  Buyer beware:  “Wheat” bread often contains Little whole wheat flour.  If you want the real thing, be sure the package is labeled.  “Whole wheat.”  If a bread that contains part white flour and part whole wheat will do, check the ingredient panel to see if whole wheat flour is listed first.  
That way, you can be assured of a substantial whole grain content.  Then let your senses take over; look for a toasty warm color, springs crustacean, moist, tight crumbs, and fresh aroma. Wrong spelling and pressed accidentally: springy crust
Kitchen tips:  Keep whole wheat bread in its original wrapper, or wrap it yourself in foil or plastic wrap.  Store at room temperature; it will keep for about a week.  For longer storage- up to three months—freeze it.  Don’t opt for refrigeration, though, or the bread will dry out.  Whole wheat flour; you should keep it tightly covered in the refrigerator.  It will keep for about three months.
Accent on enjoyment:  Fresh or toasted whole wheat bread makes a great sandwich.

  • Create your own croutons.  Cut whole-wheat bread into cures and toss lightly in olive oil.  Then saute until brown and toasty.
  • Use whole-wheat bread instead of white for poultry stuffing.
  • Make fresh whole wheat bread crumbs.  Tear a couple of pieces of whole wheat bread into four pieces each.  Then place them into a food processor or blender and process until you have crumbs.  Use as is, store in a jar and refrigerate, or toast in a dry skillet.*