Bread Bethenny Frankel

Let’s Talk About Bread

What’s a sandwich without bread? Your choice of bread can make or break your sandwich. Choose carefully, because some breads are such a racket, masquerading as real food. They say “wheat” on the package, but they are really just beige-colored white bread. It’s a bunch of BS. Store bought bread is typically very highly processed and made with mostly white flour that just makes you hungrier. It’s like you didn’t even eat anything.

Like many kinds of food, there is an ideal scale for bread. White bread is at the not-ideal end. Grainy, dark bread and sprouted-grain bread are at the ideal end. All other kinds of bread exist somewhere in between, so keep that in mind when making your choice.

Personally, I prefer sprouted-grain bread because it doesn’t contain any flour, so it’s less processed. It’s a high volume, fiber-rich bread that is filling and nutritious with a delicious nutty taste and chewy texture. It makes me appreciate that I’m actually eating something. A good bread investment is more than a frame. It’s something good you are doing for yourself.

If you can’t find sprouted-grain bread, at least look for breads that are made with whole grains, like whole-wheat bread and multigrain bread. They will usually be darker, coarser, more substantial, and heavier, with more fiber. Look for breads that have a rough texture, dark color, and show the grains and seeds.

Another good option is sourdough bread. It looks like white bread, but it’s a better choice than white bread. It has a tangy flavor and chewy texture that makes a sandwich more interesting. If white bread is your choice, just remember to balance it. Can you make up for that white-bread investment in some other way? (Is is worth skipping dessert?) Just know you are getting a lot less fiber.

This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on