I don’t eat a whole lot of bread, but when I do, it is usually Nature’s Own 100% Whole Wheat Bread. (Didn’t mean to channel the Dos Equis Man there.) Like many others, I try to fight the good fight with eating healthier, but I backslide – a lot. Fooducate gives this bread a B+ grade (2 Food Points) and the Nutrition Facts are pretty solid, but I simply like the taste of it over the other mass market wheat breads.
Over Christmas break, I got a loaf that gave some insight into how the manufacturer is able to produce such a fine-tasting bread with 1 gram of fat (0 grams trans fat) and 115 milligrams of sodium:
You basically burrow a one-and-half-inch diameter tunnel in the middle of the whole loaf.
Since then, I have been on the vigilant consumer- watchdog lookout for this defect, but the quality control must have been improved – no further instances detected. So I’ll give them a mulligan for that bad loaf.
I guess I shouldn't feel too bad about this.Unlike the Nature’s Own isolated manufacturing defect, it looks like this whole hole-in-the-bread deal is a feature in upscale gluten-free breads as well. Check out this post from “Gluten Dude” and imagine paying $7.85 for a loaf of that stuff. (Although I am sure the air holes in that Udi’s loaf represent some of the highest quality gluten-free pockets of oxygen on the bread market.)
