Man does not live by bread alone, but I come close to it. I love bread—all kinds, styles, and flavors. It necessarily accompanies most meals, and I believe that dietitians who preach a carb free lifestyle should be exiled to some unpleasant Asiatic desert. Woe unto the Atkinsites! Let them be anathema!
I agree with our arrogant European brethren that mass produced packaged bread cannot compete with fresh local bakery goods. When I lived in Paris, I visited la boulangerie multiple times each day for my staple food. I also hold that no one makes white bread as well as the French and that no one makes dark breads as well as the Germans.
That said, we take what we can get, and it is not always convenient to purchase bread at a bakery in the United States. In Cincinnati, I used to live within a block of Grote Bakery; so, we could have fresh bread all the time. (Grote bakeries sadly closed after fifty years in A.D. 2002.) In D.C., there is a lovely German bakery in Arlington, but who wants to travel across the Potomac to buy bread? So, one often must settle for grocery bakery bread or worse—prepackaged industrial bread.
Among the mass produced breads, I have discovered a new favorite—Pepperidge Farm’s German Dark Wheat bread. It has a strong grainy taste, though without the bitterness of most dark breads. I love rye and pumpernickel, but sometimes they overpower their meal complements. This German dark wheat bread offers a milder though flavorful choice for dark bread.
Pepperidge Farm’s German Dark Wheat is from their “100% Natural” line of breads. Loaves from this line do not have the soggy, “hold your fingerprint” quality of many mass produced breads; they have a firm but soft texture that holds up well in sandwich conditions.
If you like dark bread and if you condescend to eat prepackaged bread, you may wish to try Pepperidge Farm’s German Dark Wheat.