This is something that I have been looking forward to eating! I don't eat much bread, it's generally not the thing one would want to eat when maintaining a lean physique.I do make exception for this, and a few others like it. I am sure there are several bakeries around that make something like this, but you cannot find it in the grocery store. It's not the same as Ezekiel bread or any other whole grain bread, at least not one that I have found.
This is from Acme Bakery, and I bought it Saturday when we were in Berkeley. You can get it at the Berkeley bakery or their branch in the Ferry Plaza Market in San Francisco, the place I go every Saturday morning after a competition, to eat fish tacos and red wine for breakfast, it's sort of a tradition.
Acme makes a different one everyday few days. This one happens to be spelt. You can see the seeds and nuts in it. It comes in a square loaf about 6 by 6 inches, and is so dense, it is almost like a brick. My favorite is the rye.
These breads are heavy, dense, loaded with whole grain and chewy. The exact opposite of wonder bread.
I cannot have this now, but in 14 days or so I can, so I bought a loaf, David cut it in 1/2 inch thick slices, and wrapped each individually and popped them in the freezer.
After my competition, I will be looking forward to ONE slice of this, toasted, topped with a small amount of chunky peanut butter and low sugar jam. That will be my carb after I train that morning, I will have it with scrambled egg whites and salsa on the side.
If you eat bread, this is the kind you want to try to get to like, the soft, light stuff has no nutritional value, it's empty calories, and lots of them.
Ah, lucky me then, because there's "pa d'espelta" in many bakeries around here. It's one of the few healthy things that seem to be more popular in Catalonia than in the States (well, other than olive oil, red wine, jamón ibérico de bellota, pure cacao, beans, fresh vegetables and seafood and fish).
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