It’s Not Too Late To Celebrate National Wheat Bread Month!

January 26th, 2010

Wheat versus white, white versus wheat. It’s the age-old question in many families when it comes to buying bread, pasta and so many other things. But what really makes them different? There are two big differences: how they’re processed and how nutritious they are.

Both white and wheat bread use a flour that’s made from wheat berries, which have three nutrient-rich parts: the bran, the germ and the endosperm.

When processed, whole wheat includes all three parts, while white flour only uses one – the endosperm. We add calcium, vitamin D and folic acid – to help maintain the important nutritional value and still have a great white bread taste. With that said though, wheat bread becomes the definite winner when it comes to natural nutritional value. It’s much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium – which are all good things to have in your diet to stay in tip-top shape!

So what’s your favorite way to eat wheat bread? We want to hear about it! Share it with us here or on our Facebook page!

From our family to yours,
Kim Klosterman

Storing Bread: Freezing vs. Refrigeration

January 15th, 2010

Knowing the proper way to store bread is an incredibly vital factor for making sure you get that “fresh from the oven” taste every time you eat. So, when you’re buying your bread in bulk, here are some tips on how to keep your bread as fresh as it can be:

Freezing:

Properly wrapped bread will last in the freezer for about three months. Freezing actually enhances the quality of certain bread products and is an ideal way to control inventory. You can even take out a slice at a time and toast or thaw for sandwiches. When thawing, take the bread out of the wrapper and allow it to warm to room temperature.

Refrigeration:

While this may surprise some of you, refrigeration is actually the worst thing you can do to bread! It dries it out within a week making it coarse and crumbly for sandwiches.

So if you don’t have a big household or you just like buying lots of different kinds of bread, the best thing to do is buy one of our half loaves. This way you can have just the right amount of white bread, wheat bread or even both without the loss of freshness or waste.

From our family to yours,
Kim Klosterman

New Year, New Recipes

January 5th, 2010

This year, challenge yourself to cook more and try new recipes that will bring your family together! As many of you know, throughout the month of November we celebrated National Bread Month with our Family Secret Recipe Contest. We asked consumers to visit us on our Facebook fan page and submit a recipe for a chance to win free bread for a year.

While we were only able to choose 3 grand prize winners, we received lots of other great recipes we’d like to share. Below are two recipes that we know you and your whole family are going to love.

From our family to yours,
Kim Klosterman

Jennifer’s Most Requested Sandwich
From Jennifer W., Dayton, Ohio

Ingredients:

  • 2 slices of Klosterman’s European Harvest 12 Grain Bread
  • 3 slices Deli chicken or turkey
  • 2 slices Provolone cheese
  • 1 heaping Tbsp. Hot pepper relish
  • Butter for bread

Directions:
Butter both pieces of bread. Layer on the meat, cheese and relish. The relish should go on next to the cheese so that the salty and sweet tastes to melt together. Fry in a pan on both sides until the cheese is melted. Cut in half and serve with your favorite soup.

Klosterman Stuffing
From Betsy H., Cincinnati, Ohio

Ingredients:

  • 2 loaves Klosterman white and wheat bread, staled (lay slices on cookie sheets and let sit out overnight)
  • 2 large Vidalia onions, chopped
  • 1 cup Fennel, chopped
  • 1 cup Granny Smith Apple, chopped (add a squeeze of lemon juice to keep from browning)
  • 3 Tbsp. Fresh sage, chopped
  • 2 Tbsp. Fresh thyme, chopped
  • 4 cups Chicken stock
  • 3 Tbsp. Butter
  • Salt and pepper to taste

Directions:
Preheat the oven to 375°. Tear bread slices in bite size chunks and set aside. In a large Dutch oven, melt the butter and sauté the onions and fennel, cooking over medium heat until soft, about 10 minutes or so. Add the spices and apple and stir for a minute or two and remove from heat. Add the bread and stir. Add the chicken stock until moistened and set aside. Top with turkey drippings (if you’re making this recipe along with a turkey). Bake at 375°, covered, for 30 minutes.

 

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Cincinnati, Ohio 45229

   

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