I am trying hard to avoid bread and if I must eat bread I want to make
sure I eat bread that is good for me, no enriched flour or bleached
flour. My question is what is considered good healthy bread that has no
enriched or bleached flour?

I called up my local deli and they told me that even their pumpernickel
have enriched flour.

Please help.

Keith

"KR3" > wrote in message
oups.com...
>I am trying hard to avoid bread and if I must eat bread I want to make
> sure I eat bread that is good for me, no enriched flour or bleached
> flour. My question is what is considered good healthy bread that has no
> enriched or bleached flour?
>
> I called up my local deli and they told me that even their pumpernickel
> have enriched flour.
>
> Please help.
>
> Keith

See the following definition from epicurious. I think you are confused - you
should look for "stone ground" - enriched just has extrs A & D.

Dimitri

flour
n. The finely ground and sifted meal of any of various edible grains. Giant
steel or stone rollers are used to break and grind the grain. Most supermarkets
carry steel-ground flour, meaning it's crushed with huge, high-speed steel
rollers or hammers. The heat that is generated with these high-velocity machines
strips away the WHEAT germ and destroys valuable vitamins and enzymes. The more
naturally nutritious stone-ground flour is produced by grinding the grain
between two slowly moving stones. This process crushes the grain without
generating excess heat and separating the germ. Stone-ground flours must usually
be purchased in health-food stores, though some large supermarkets also carry
them. A flour can range in texture from coarse to extremely soft and powdery,
depending on the degree of bolting (sifting) it receives at the mill. Wheat is
the most common source of the multitude of flours used in cooking. It contains
gluten, a protein that forms an elastic network that helps contain the gases
that make mixtures (such as doughs and batters) rise as they bake. All-purpose
flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat.
It's a fine-textured flour milled from the inner part of the wheat kernel and
contains neither the germ (the sprouting part) nor the bran (the outer coating).
U.S. law requires that all flours not containing wheat germ must have niacin,
riboflavin, thiamin and iron added. (Individual millers sometimes also add
vitamins A and D.) These flours are labeled "ENRICHED." All-purpose flour comes
in two basic forms - bleached and unbleached - that can be used interchangeably.
Flour can be bleached either naturally, as it ages, or chemically. Most flour on
the market today is presifted, requiring only that it be stirred, then spooned
into a measuring cup and leveled off. Bread flour is an unbleached, specially
formulated, high-gluten blend of 99.8 percent hard-wheat flour, a small amount
of malted barley flour (to improve yeast activity) and vitamin C or potassium
bromate (to increase the gluten's elasticity and the dough's gas retention). It
is ideally suited for YEAST BREADS. The fuller-flavored whole-wheat flour
contains the wheat germ, which means that it also has a higher fiber,
nutritional and fat content. Because of the latter, it should be stored in the
refrigerator to prevent rancidity. Cake or pastry flour is a fine-textured,
soft-wheat flour with a high starch content. It makes particularly tender cakes
and pastries. Self-rising flour is an all-purpose flour to which baking powder
and salt have been added. It can be substituted for all-purpose flour in yeast
breads by omitting the salt and in QUICK BREADS by omitting both baking powder
and salt. Instant flour is a granular flour especially formulated to dissolve
quickly in hot or cold liquids. It's used mainly as a thickener in sauces,
gravies and other cooked mixtures. Gluten flour is high-protein, hard-wheat
flour treated to remove most of the starch (which leaves a high gluten content).
It's used mainly as an additive to doughs made with low-gluten flour (such as
RYE FLOUR), and to make low-calorie "gluten" breads. All flour should be stored
in an airtight container. All-purpose and bread flour can be stored up to 6
months at room temperature (about 70°F). Temperatures higher than that invite
bugs and mold. Flours containing part of the grain's germ (such as whole wheat)
turn rancid quickly because of the oil in the germ. Refrigerate or freeze these
flours tightly wrapped and use as soon as possible. Other grains - such as
BARLEY, BUCKWHEAT, CORN, OATS, RICE, rye and TRITICALE - are also milled into
flours. flour v. To lightly coat a food, utensil or baking container with
flour. Flouring food to be fried facilitates browning, and coating foods that
tend to stick together (such as chopped dried apricots) helps separate the
pieces. Flouring a pie, pastry or cookie dough will prevent it from sticking to
a work surface; flouring your hands, rolling pin or work surface prevents dough
from sticking. Dusting greased baking pans with flour provides for easy removal
of cakes, breads and other baked goods.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.

KR3 wrote:

> I am trying hard to avoid bread and if I must eat bread I want to make
> sure I eat bread that is good for me, no enriched flour or bleached
> flour. My question is what is considered good healthy bread that has no
> enriched or bleached flour?
>
> I called up my local deli and they told me that even their pumpernickel
> have enriched flour.
>

My question would be why? "Enriching" is basically over processing flour
and then adding some vitamins back into it. You can get some of the
missing stuff, like bran, by using whole wheat. Another option is to treat
bread more as a condiment than as a source of nutrition. Mass produced
bread has some preservatives in it. Patronize your local bakery and get
bread that is not full of preservatives.
Another option is to make it yourself.

KR3 wrote:
> I am trying hard to avoid bread and if I must eat bread I want to
make
> sure I eat bread that is good for me, no enriched flour or bleached
> flour. My question is what is considered good healthy bread that has
no
> enriched or bleached flour?
>

There are a number of breads available in the supermarket that are 100%
whole wheat. Pay attention to that label, not "wheat bread".

For sandwiches, I typically buy the private brand (Country Hearth for
you Schnucks shoppers) 100% whole wheat bread. It's reasonably good.




Brian

In article . com>,
"Default User" > wrote:

> KR3 wrote:
> > I am trying hard to avoid bread and if I must eat bread I want to
> make
> > sure I eat bread that is good for me, no enriched flour or bleached
> > flour. My question is what is considered good healthy bread that has
> no
> > enriched or bleached flour?

> There are a number of breads available in the supermarket that are 100%
> whole wheat. Pay attention to that label, not "wheat bread".

> For sandwiches, I typically buy the private brand (Country Hearth for
> you Schnucks shoppers) 100% whole wheat bread. It's reasonably good.

> Brian

And then pay attention to the fiber content. At least 3 g dietary fiber
per slice is what was told me in a lower-your-cholesterol class.
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"KR3" > wrote in message
oups.com...
>I am trying hard to avoid bread and if I must eat bread I want to make
> sure I eat bread that is good for me, no enriched flour or bleached
> flour. My question is what is considered good healthy bread that has no
> enriched or bleached flour?
>
> I called up my local deli and they told me that even their pumpernickel
> have enriched flour.
>
> Please help.
>
> Keith

I believe that in the US, flour is required by law to be enriched to prevent
deficiency diseases. What possible objection could you have to enriching
flour?
>

Del Cecchi wrote:
> "KR3" > wrote in message
> oups.com...
>
>>I am trying hard to avoid bread and if I must eat bread I want to make
>>sure I eat bread that is good for me, no enriched flour or bleached
>>flour. My question is what is considered good healthy bread that has no
>>enriched or bleached flour?
>>
>>I called up my local deli and they told me that even their pumpernickel
>>have enriched flour.
>>
>>Please help.
>>
>>Keith
>
>
> I believe that in the US, flour is required by law to be enriched to prevent
> deficiency diseases. What possible objection could you have to enriching
> flour?
>
>
>

the only reason flour would need to be enriched is if it were stripped
of its original nutrients (i.e. white flour-no bran). whole grain flours
do not need to be enriched because they have not been messed with. If
you want bread made with whole grain flour, and no enriched bleached
stuff, look for the first ingredient to be "100% whole wheat flour". You
may be able to find bread products made with other whole grains as well.

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett wrote:
> Del Cecchi wrote:
>
>> "KR3" > wrote in message
>> oups.com...
>>
>>> I am trying hard to avoid bread and if I must eat bread I want to make
>>> sure I eat bread that is good for me, no enriched flour or bleached
>>> flour. My question is what is considered good healthy bread that has no
>>> enriched or bleached flour?
>>>
>>> I called up my local deli and they told me that even their pumpernickel
>>> have enriched flour.
>>>
>>> Please help.
>>>
>>> Keith
>>
>> I believe that in the US, flour is required by law to be enriched to
>> prevent deficiency diseases. What possible objection could you have
>> to enriching flour?
>>
> the only reason flour would need to be enriched is if it were stripped
> of its original nutrients (i.e. white flour-no bran).

You're assuming that the purpose of enrichment is merely to replace that
which has been removed in processing. Not the case.

Same issue with enriched milk (vitamins A and D) and salt (iodine) and
other foods that are enriched to deal with health issues that are on
longer issues because of the additives.

> whole grain flours
> do not need to be enriched because they have not been messed with.

The act of commercially milling grains subjects them to fairly high
heat. That cooking process dramatically alters the nutritive profile,
whole grain or not. Enrichment is a more broad nutritional package.

> If
> you want bread made with whole grain flour, and no enriched bleached
> stuff, look for the first ingredient to be "100% whole wheat flour". You
> may be able to find bread products made with other whole grains as well.

Flours are aged or bleached. The bleaching process merely cuts time off
the aging time. The flour ends up being essentially the same whichever
process if followed. It can go to market faster and therefore be cheaper
because it doesn't have to sit in warehouses getting older.

Fresh-milled grains don't taste as good as aged ones and they don't work
the same way in cooking or baking, either.
<http://www.wholehealthmd.com/refshelf/foods_view/1,1523,81,00.html>

Pastorio

Bob (this one) wrote:
> sarah bennett wrote:
>
>> Del Cecchi wrote:
>>
>>> "KR3" > wrote in message
>>> oups.com...
>>>
>>>> I am trying hard to avoid bread and if I must eat bread I want to make
>>>> sure I eat bread that is good for me, no enriched flour or bleached
>>>> flour. My question is what is considered good healthy bread that has no
>>>> enriched or bleached flour?
>>>>
>>>> I called up my local deli and they told me that even their pumpernickel
>>>> have enriched flour.
>>>>
>>>> Please help.
>>>>
>>>> Keith
>>>
>>>
>>> I believe that in the US, flour is required by law to be enriched to
>>> prevent deficiency diseases. What possible objection could you have
>>> to enriching flour?
>>>
>> the only reason flour would need to be enriched is if it were stripped
>> of its original nutrients (i.e. white flour-no bran).
>
>
> You're assuming that the purpose of enrichment is merely to replace that
> which has been removed in processing. Not the case.
>
> Same issue with enriched milk (vitamins A and D) and salt (iodine) and
> other foods that are enriched to deal with health issues that are on
> longer issues because of the additives.
>
> > whole grain flours
>
>> do not need to be enriched because they have not been messed with.
>
>
> The act of commercially milling grains subjects them to fairly high
> heat. That cooking process dramatically alters the nutritive profile,
> whole grain or not. Enrichment is a more broad nutritional package.
>
>> If you want bread made with whole grain flour, and no enriched
>> bleached stuff, look for the first ingredient to be "100% whole wheat
>> flour". You may be able to find bread products made with other whole
>> grains as well.
>
>
> Flours are aged or bleached. The bleaching process merely cuts time off
> the aging time. The flour ends up being essentially the same whichever
> process if followed. It can go to market faster and therefore be cheaper
> because it doesn't have to sit in warehouses getting older.
>
> Fresh-milled grains don't taste as good as aged ones and they don't work
> the same way in cooking or baking, either.
> <http://www.wholehealthmd.com/refshelf/foods_view/1,1523,81,00.html>
>
> Pastorio


Fresh-milled corn meal is an exception. If you have access to good
dried corn, it's worth getting a hand crank grain mill (a "Corona", for
instance) just for making corn bread.

Best regards,
Bob

Bob (this one) wrote:
> sarah bennett wrote:

> > the only reason flour would need to be enriched is if it were
stripped
> > of its original nutrients (i.e. white flour-no bran).
>
> You're assuming that the purpose of enrichment is merely to replace
that
> which has been removed in processing. Not the case.

No, she is correct.

> Same issue with enriched milk (vitamins A and D) and salt (iodine)
and
> other foods that are enriched to deal with health issues that are on
> longer issues because of the additives.

Enrichment has a specific meaning, that is to replace natural
components lost in processing. Added vitamins or minerals beyond what
would normally be found is called "fortifying".



Brian

Default User wrote:
> Bob (this one) wrote:
>
>>sarah bennett wrote:
>
>>>the only reason flour would need to be enriched is if it were stripped
>>>of its original nutrients (i.e. white flour-no bran).
>>
>>You're assuming that the purpose of enrichment is merely to replace that
>>which has been removed in processing. Not the case.
>
> No, she is correct.
>
>>Same issue with enriched milk (vitamins A and D) and salt (iodine) and
>>other foods that are enriched to deal with health issues that are on
>>longer issues because of the additives.
>
> Enrichment has a specific meaning, that is to replace natural
> components lost in processing. Added vitamins or minerals beyond what
> would normally be found is called "fortifying".

I stand corrected.

I went cruising the FDA and other sites and found that my notion was wrong.

Thanks.

Pastorio

Bob (this one) wrote:
> Default User wrote:

> > Enrichment has a specific meaning, that is to replace natural
> > components lost in processing. Added vitamins or minerals beyond
what
> > would normally be found is called "fortifying".
>
> I stand corrected.
>
> I went cruising the FDA and other sites and found that my notion was
wrong.
>
> Thanks.


Just a definitional thing. What it comes down to for flour is that
whole wheat can't really be enriched, but can be fortified.



Brian