I wonder whether it is possible to know if a bread is whole grain, without looking the label (since sometimes I don't have it, e.g., restaurant).
Color can give a hint:
but is not always reliable.
asked Feb 28, 2016 at 3:58
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I bake a lot and I wouldn't dare to declare something "whole grain" except for a few select types like pumpernickel. Everything looking more "generic bread-ish" is basically impossible to classify on taste or texture alone.– StephieCommented Feb 28, 2016 at 22:09
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If you can't tell, what does it matter?– JDługoszCommented Mar 31, 2016 at 12:40
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@JDługosz I prefer whole grain.– Franck DernoncourtCommented Mar 31, 2016 at 14:40
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But you said you can't distinguish it! "How do I know if this is more flavorful and delicious?" Is a self-answering question if it's meaningful at all.– JDługoszCommented Mar 31, 2016 at 17:22
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@JDługosz I prefer whole grain from a nutritional standpoint. I cannot make a difference by taste.– Franck DernoncourtCommented Mar 31, 2016 at 17:27
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2 Answers
You can always ask the person selling the bread. It is best to look at the label as the colors can be misleading.
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1I agree; I can make bread that looks like whole grain but doesn't meet the FDA definitions (or, most likely, those of other countries). If the bread has no label, the seller can effectively tell you anything, so there's no way to be sure. Even pumpernickel can have 50% white flour, and color (especially for dark rye breads) is often added by adding coffee. Commented Mar 2, 2016 at 20:16
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Sure, label or vendor is a good source, but what if I don't have access to it? Commented Mar 20, 2016 at 20:38
In this case that bread is not whole grain, in general whole grain bread is darker. Also whole grain bread is not as soft as white bread.
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1While generally true, that is not the case for specialty flours which can be bleached and extremely finely ground. Commented Mar 30, 2016 at 18:59