http://anotherfoodblog.com/?p=978 Tue, 19 Mar 2013 01:01:41 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://anotherfoodblog.com/?p=978&cpage=1#comment-6758 Jackie Danicki Sat, 28 Apr 2007 01:02:05 +0000 http://anotherfoodblog.com/?p=978#comment-6758 The sliced white, ‘plastic’ bread affection is purely one left over from childhood. I get through bread so slowly that I keep my loaves in the freezer, and my one big headache is trying to figure out what the American term for ‘wholemeal’ is. Wholemeal has such a dry, crumb-y texture, one that I cannot find replicated on US store shelves or in bakeries. So I do the best I can, buying wholegrain loaves with as much fibre per serving as possible, enhanced with things like flax seeds or oats on the crust if possible. I wish there was some expert I could write to with this dilemma!

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