Store bought 100% Whole Wheat Bread Really?
I think everyone will agree that home baked bread isn't even in the same category as store bought. How is store bought 100% WW bread so soft and bland (i.e. does not taste like the WW bread I make)? I've come to 2 conclusions;
1. they are lying. maybe its ok to say 100% WW if they leave a small percentage of the germ and bran in.
2. The High Fructose Corn Syrup overwhelms the WW taste (and nutrition).
Does anyone have any thoughts on this? I am trying to compare the nutritional aspect of a home made loaf with say 30% WW 70% AP or Bread Flour vs "100% Whole Wheat" from the supermarket. Although I would put money that a 100% white flour home made loaf is better for you than all the HFCS in the store bought.