Whole Grain Breads Amanda Bolt

Whole Grain Bread History The agricultural era began about 10,500 years ago when people in fertile regions of the Middle East began to cultivate weeds and grasses, producing mostly wheat and barley. About 1000 years later, a similar process happened in China where rice and millet were cultivated from wild grasses The agricultural era began about 10,500 years ago when people in fertile regions of the Middle East began to cultivate weeds and grasses, producing mostly wheat and barley. About 1000 years later, a similar process happened in China where rice and millet were cultivated from wild grasses As more of the cultural elite began to consume white bread, it became a status symbol among the Greeks and Romans. As more of the cultural elite began to consume white bread, it became a status symbol among the Greeks and Romans. Whole wheat bread became the food for peasants, slaves and athletes. In Rome it became known as panis sordidus (dirty bread). Whole wheat bread became the food for peasants, slaves and athletes. In Rome it became known as panis sordidus (dirty bread).

Carbohydrates 4 cal/gm The major nutrient in whole grain breads is carbohydrates which include: Starches & Dietary Fiber

Starches  Complex carbohydrates are made up of complex chains of glucose molecules.  Starch is the primary storage form of carbohydrates in plants.  The majority of carbohydrates in our diet consists of starch, monosaccharides, and disaccharides.

Dietary Fiber Naturally occurring, intact forms of non-digestible carbohydrates in plants and “woody” plant cells. Recommended Daily Intakes of Total Fiber: 4-8 years 19 grams men years 38 grams women years 25 grams It is recommended that one should eat at least 3 grams of fiber in each serving!

Dietary Fiber Bread (weight of 2 slices in ounces) CaloriesSodium (mg) Fiber (g) 100% Whole Wheat Rubschlager 100% Stone Ground Honey Whole Wheat (2) Oroweat Light 100% Whole Wheat (1.5) Arnold Stoneground 100% Whole Wheat (2) Schmidt's Old Tyme 100% Whole Wheat (2) Mrs. Wright's 100% Whole Wheat (2) Grant's Farm 100% Whole Wheat (2) Pepperidge Farm Natural Whole Grain 100% Stoneground Whole Wheat (2.5) Earth Grains 100% Whole Wheat (1.5) Wonder 100% Whole Wheat (1.5) Pepperidge Farm 100% Whole Wheat Thin Sliced (2)

Recipes Whole Wheat Pecan Stuffing Side Dishes 4 cups whole wheat bread, cut into 1/2- inch cubes 3/4 cup giblets (optional)* 2 tablespoons butter or margarine 1/2 cup chopped onion 3/4 cup chopped celery 1/2 cup chopped green pepper 3/4 cup sliced mushrooms 1/2 teaspoon dried thyme 1/2 teaspoon Spanish paprika 1/8 teaspoon nutmeg 1/2 cup golden seedless raisins 1/2 cup pecans, chopped 1 cup chicken broth 1 large lightly beaten egg Source: Wheat Foods Council

Recipes Whole Wheat Raisin Cookies Desserts 1/2 cup butter or margarine, softened 1/4 cup sugar 1/2 cup packed light brown sugar 2 eggs 1 cup uncooked quick-cooking oats 3/4 cup whole wheat flour 3/4 cup raisins 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon baking soda Source: Wheat Foods Council

Extra Facts USDA’s new food guide pyramid, MyPyramid, suggests everyone should eat at least 50% whole grains in their diet. It is highly recommended that one should eat at least 75% of whole grains whole grain [name of grain] whole wheat whole [other grain] stoneground whole [grain] brown rice Contains all parts of the grain, so you're getting all the nutrients of the whole grain.

Bibliography “The Base of the Pyramid- Breads and Grains”, 1996 August, “The Base of the Pyramid- Breads and Grains”, 1996 August, “The Whole Grain Stamp”, 2005, “The Whole Grain Stamp”, 2005, “Flour Power- A Guide to Buying Bread”, 1997 September, “Flour Power- A Guide to Buying Bread”, 1997 September, “The Whole Grain: Whole Grains for life”, 2004, “The Whole Grain: Whole Grains for life”, 2004, “Health Benefits of Whole Grain Bread”, 2005, “Health Benefits of Whole Grain Bread”, 2005,