Hi all -

One of the reasons I started (actually, restarted) baking my own bread is that I was so unhappy with the overwhelming molasses/sweet flavors of the whole grain breads commercially available to me. Before coming to this site and doing some reading, I thought that molasses was a "secret" ingredient that must make whole grain breads succeed. I see now that isn't true. BUT, that raises the question - why are most commercial "whole grain" breads so chock-full of sweets?

I'm tossing this out there to see if any one else has given this some thought? Is it just me???

Janet (who appreciates "The Fresh Loaf" immensely!)