The Whole Truth
Whole Grain Goodness
We are constantly hearing about the benefits of whole grain bread. When you list them all together it’s kind of staggering: Weight loss, decreased body fat, increased satiety, and reduced risk of stroke, colon cancer, diabetes, hypertension, asthma, and gum disease. Whole grain foods are high in antioxidants, almost equal to superfoods like broccoli and spinach (careful, next thing you know the U.S. Government will be forcing you to buy whole-grain bread). 
So why eat white bread at all? Well, o.k., fair enough… “Because it tastes so good!” But we feel that most people have been given an unfair introduction to whole grain breads. For so many of us, “whole grain bread” is synonymous with dense, heavy, flavorless lumps of brown bread.
But it doesn’t have to be this way – well made whole grain breads should have a crispy crust and even a somewhat open and chewy crumb. A naturally leavened whole wheat bread will also capture the subtle flavor characteristics of the grain itself. The incorporation of whole grains presents the baker with the opportunity to really showcase his or her talents. And, as if could possibly get any better, the long fermentation process that is a part of baking with natural leavening agents makes the nutrients in whole grain flours easier for your body to absorb and lowers the glycemic index of the bread. If you’re going to eat a lot of bread, make it whole grain, and if you’re going to have some whole grain bread, make sure it’s naturally leavened.
Still not ready to go whole hog and full-grain? Try switching to a variety that is partially whole grain and baby step your way up to 100%. Most bakers bake a variety of loaves and use varying degrees of whole grain flour. Here is a quick and easy guide to the whole grain percentages in our breads. There is something here for every taste so go ahead; you owe it to yourself to give one a try.
Still not convinced? Check out the website of the Wholes Grains Council, www.wholegrainscouncil.org/whole-grains-101/health-studies-on-whole-grains for more detailed info.