There’s nothing like tearing into a freshly baked loaf of bread from thelocal bakery.
But, fetching a fresh loaf daily isn’t a luxury that most of us have time for.
No need to defrost.
Photo: Lizzy Briskin. Design: Eat This, Not That!
This means that manufacturers of frozen bread can use fewer or nopreservatives.
Seeds contain volatile oils that can start to taste rancid, and baking the bread speeds up this process.
That’s why I personally tasted four loaves of bread from the most popular frozen bread brands.
Lizzy Briskin / Eat This Not That
I toasted a slice from each loaf and ranked the products according to looks, taste, and texture.
Here’s how the frozen bread fared, in descending order from my least favorite to my top pick.
The look: The Carbonaut bread has an odd purplish-white color.
Lizzy Briskin / Eat This Not That
The bottom of the loaf is heavily seeded with whole flax seeds, sunflower seeds, and millet.
There are also seeds distributed throughout the crumb of the bread.
It’s extremely light and airy.
Lizzy Briskin / Eat This Not That
It’s just so light and spongy that it feels almost like eating air with a few seeds.
I was also put off by the crumbly texture.
The look: This bread looks like your standard sliced wheat loaf.
Lizzy Briskin / Eat This Not That
The bread is super light and airy with a lot of stretchiness to it.
However, the texture is so light that it’s less satisfying than a normal wheat-based slice.
The look: Ezekiel bread slices are decidedly wheaty.
The taste: I love whole wheat bread, and this loaf does nothing to hide its healthiness.
This is the most substantial and filling of the frozen breads in this taste test.
The look: The slices of this pre-sliced loaf are extremely uniform.
They’re white, with a light golden crust and a dense, uniform crumb.
The bread toasted evenly and is firm, but not hard or overly crusty.
