With seeds or without seeds, double wrapped or single? Twist tie or one of those funny little tags with a slot in it? Looking for a new loaf of bread is not just about the product itself, but how it’s presented. I’m not totally sure if I shouldn’t just stick with the bread I have already been using.
The choices are too many; even when you look at the selection other countries have, they’re blown away by how many different breads we have. I recently saw an article containing questions about whether we actually have entire supermarket aisles devoted to cereal, or if that’s just in the movies? I hate to tell them, but I think the bread aisle is second only to the cereal aisle; at the local Acme, one is two thirds of an aisle, and the other has the whole side to itself. That’s without even looking at the frozen food.
The reason I’m looking at bread is that my doctor told me my carb and sugar intake needs adjusting. The bread I’ve been eating is 100 percent whole grain wheat and comes with an inner and outer wrapper for freshness. It also has seeds, which seems to be the thing to do today: decorate your bread.
My first alternative was something called Dave’s Killer Bread. Reviews supposedly say it’s healthy. I found it a bit denser and seedier than my original choice. They have two varieties of seeded breads: “Good Seed” and one which boasts 21 grains. Unfortunately one cannot choose which grains to eat, so I suppose my body would just do it for me in my digestive tract. Also, I must remember that, if it contains poppy seeds, I should follow that old wives’ advice and not go for a drug test.
I don’t see as much white bread on shelves lately, possibly due to supply and demand problems, or due to changing health concerns. When I was a kid, the two big breads were Wonder and Stroehmann’s. One featured colorful dots, and the other a kindly looking grandpa who seemed happy to spend endless hours standing watch over bread ovens.
Those days are over. Since I became an undeniably senior adult, I even put my burgers on whole wheat buns. One time I couldn’t find any and bought brioche as a treat. You know you’re having a rough time when upgrading your hamburger bun excites you, but it did add to the experience.
After finishing up Dave’s brand of bread, which didn’t kill me, I decided to scour the shelves for some more choices before I make up my mind. I have a list, thoughtfully compiled by medical sources, of healthy breads to try. To help move the process along, I also stocked up on peanut butter and am cooking up some spaghetti, which will require bread for dunking sauce (or gravy).
The birds may also take to some killer leftovers.
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