Do you refrigerate your bread? If not, maybe you should try it. You are generally the only one eating it, and I'm not sure how long bread's supposed to last out in room temperature.

Anyway, screw eating bread for fiber. I say you go with raisins. Or apple sauce. Or dried fruits of some kind. Or prunes. Generally, apple sauce is my designated "party food." Usually, opening a tub of applesauce is accompanied by the words "Looks like it's party time," at which point I proceed to eat a whole lot of applesauce.

What I also find helps a lot as far as fiber-like substances are concerned is 100% whole butter. I know, sounds counter-intuitive ... but what happens is that everything _slides_ through the colon on a slick film of delicious buttery butter. Try some butter ... today!

This message sponsored by the National Butter Council.

Thank you for the kind suggestion, Mr. Hutari. I'll make sure to have a stick of butter on me at all times! Margarine is for sissies!

Miss, i'm from Mexico and we don't have that bread here BUT!!! every time i have the chance to go to your country i just go and buy that goddamn bread because i love it!!! and... the common sense that comes to my mind is that if it is "100% Whole Wheat" maybe that's because you have to refrigerate it...

excuse my english.. thankyou!!

Ms. Cecilia,

It is possible I bought bad batches of bread from the HEB. But I refuse to refridgerate any grain products (besides beer...) because I hate eating cold bread and I hate eating wet or damp bread. Blegh. I'm glad you like it. I'll probably give it another try before the year is over.

Oroweat is spelled "ORO" which is Latin meaning golden and the H in wheat is removed so as to be able to patent the name. As far as continued mold issues. Sometimes mold spores can contaminate an area and affect bread. Such as your bread box???
Grow up son.

RM, "oro" also has a Japanese meaning. Roughly translated, it is slang or shorthand for "egads, what have I walked in to?" The anime Rurouni Kenshin popularized the term.

Grow up? Do YOU like moldy bread? Am I wrong for wishing the bread I used to like would hold up longer in my pantry?

If it is so stressful for you to have your bread go to mold, and you refuse to refrigerate or freeze it, then simply buy the stuff that is full of chemicals and preservatives. I love Oroweat for all the reasons you mentioned that you like it. And, yes, mine has gone to mold many times. I just throw it out without raising my blood pressure. Maybe we should all write to Oroweat and suggest they make smaller loaves so we can eat them before they go bad.

Ms. Orchid, I have since moved on to another brand that has so far held up admirably to my eating habits. I can't recall the name now, but I'll post it when I get home. It is roughly the same price as the Orowheat, has slightly more fiber (if I remember correctly), and is served in smaller slices. All in all, it's worked very well.

I can't vouch for it's chemical and preservative content, but that wasn't why I bought the Orowheat to begin with. I'm in it for the fiber. :)

Smaller loaves would be a very welcome addition to their product line. Hell, most bread companies should do it. A "bachelor-size" portion 2/3 or 1/2 the normal loaf size would be great.

It's Pepperidge Farm's 9 Grain.

There is no indication on the packaging that there is an expiration date??
You are in fact correct there is no date on the package, check the locking tag that seals the package closed. They are all dated. Unlike all chemical ridden bread that can last 5 times longer, Good bread always has an expiration date!!
Please never leave it in a hot car for long. That will only encourage mold growth. You should also use bleach water to clean your pantry. This should stop spores from spreading.
I hope this will solve your problems.

P.S. I have deliverd Oroweat Bread to stores for many years.

RLC, thanks for the pointers. I never paid attention to the bags' locking tags. I'll use them in the future.

My bread (like all my groceries) never stays in the car longer than it takes me to haul it in to my apartment.

As for my history with Oroweat's products, I've got a similar story to tell about another kind of bread. On a magnanimous feeling, I decided to test their 100% Whole Wheat Light loaf. I bought it on a Monday and was able to eat perhaps four/five sandwiches before discovering mold growth on Thursday.

I'll give your bleach suggestion a try.

Could you please make a whole wheat cinnamon bread without the raisins? What is it with raisins? They interfer with the texture of the bread and disrupt the enjoyment of the regular flavor. It is Raisin bread then and not Cinnamon bread. You bakers think that raisins in your products are expected and are wonderful and God's gift to your profession. Not true. Try making things without raisins. They are for stuffing in your mouth by handsfull, not screwing up good receips.

Oroweat Cinnamon Swirl contains no raisins. Ask your retailer if it's not on the shelf.

I have recently started buying Oroweat again when I noticed the "No Trans Fat" label on package. Many "healthy", grainy breads are touted as being good for the heart but are made with partially hydrogenated oils. I stopped buying Oroweat last year when I read more closely their ingredients but am happily buying and eating it again. Cold bread does not bother my family, so we don't have mold problem after keeping it in fridge.

I HAD OROWHEAT IN COLORADO THIS WINTER BUT CANNOT FIND ANY BACK EAST. ANYONE KNOW HOW TO GET IT IN SOUTH CAROLINA?

I believe that in South Carolina Oroweat is Branded under the "ARNOLDS" name.

I buy Oroweat Health Nut Bread and have never had a loaf go moldy. I leave it outside the refrigerator, and usually don't finish it for over a week. Occasionally, I have bought other breads without preservatives from a health store, and they quickly, and I mean quickly, turned moldy. Refrigerating bread does help, but I haven't found Oroweat to need that. I love the taste and the texture is soft, but firm. I guess it's healthful, but I buy it for taste. I prefer for dietary reasons to buy sourdough bread, but it doesn't compete so far as taste is concerned. The only problem I have with Oroweat is that I have to be careful not to eat too much, as I put on weight easily.

I too love this bread but cannot keep it fresh enough to use it over two days.I recently bought some take out that had bread with it. It outperformed my expensive Oroweat bread. i too buy the 100% whole wheat type and cannot understand why it does not keep. I split the loaf when I purchase it and put half in the freezer and half in the bread box. Waste of time, The bread still goes bad.
What's the problem here?

My family and i love your english muffin(extra crisp), but i
become scared to buy it because i realized that people in the store open the bags and touch the bread to see how it is.So it not safe.I wish you could find a different way to close the bag to make it safer for customers. If not i will have to swich brand.
To give you an example Thomas english muffins are packed safer.
thank you very much.
i hope that you will answer my e mail, and will really think about it.

I am a route sales rep. for Oroweat. All 100% whole wheat should have a number on the quick lock, that is the pull date for the thrift store. So we pull it off the shelf two to three days early in the markets. There should never be a mold problem with wheat. Never buy any perishable item without a pull date on it. Hope you do buy Oroweat again, it really is an outstanding product!

Mr. Sales, I've given up my animosity towards the brand, mainly due to indifference. I recently moved and now buy my groceries at a different store. The only thing holding me back from trying Oroweat again is the price per loaf. Premium pre-packaged breads are expensive for me at the moment.

Thanks for the tips, though!

Hi I used to work for the production plant in Oregon. Let me tell you that only the best bread goes out that door. If anything was bad or even questionable we would be taking them to the dumpters for the piggi's. We were always on watch to issue out the finest product and no exception. This is the first i have heard about molding bread early.
As for those extra crisp muffings, They are quit good and that was my line for about 3 years, I loved it and never got tired og eating it. We had an excellent employee discount also.!!

Well, Sandra, I've since had a loaf of Oroweat and it didn't go bad on me like the others did. Pricewise, though, your former employer has some ground to make up.

Still waiting on a Bachelor Size 2/3 loaf! :)

I too am a route sales rep for oroweat and find these posts interesting. There is absolutely NO excuse for the bread you buy off the shelf to go bad as quickly as you say. The problem is not with the product or the store, it is with the RSR!! "Off-Codes" as they're termed in our company, are any product, be it oroweat, thomas, lenders, entenmanns, boboli, francisco, tia rosa, etal, not 'pulled' BEFORE the date. (Usually three days). If you are buying bread that spoils so quickly you have bought and old loaf of bread, plain and simple. (RSR's fault). BTW, just look at the plastic tab or 'quick-lock' that secures the opening of the bread. Dates are usually always printed on them, if not then it came to the depot 'frozen,' in which case the RSR should have manually dated the product.

I currently buy Oroweat Honey Wheat Berry bread (where I can find it) and I store it in the freezer. I don't mind dealing with a little cold bread (which thaws out very quickly, by the way) in order to get much higher quality bread that lasts a long time. After my dad and my uncle (Dad's brother) both developed Type II diabetes (and are suffering terribly from the life-threatening effects), I have been extrememly careful to choose foods without added sugar - a very difficult task in this day and age of processed, instant foods.

Looking at the Oroweat list of ingredients, I find that the highest sugary ingredient - honey - is listed as the fourth-highest ingredient, and short of making my own stone-ground, whole wheat bread from scratch, buying bread with sugar listed as the fourth highest ingredient is much better than most brands who list sugar in several different ways, several different times (corn syrup, high fructose corn syrup, etc.) in order to disguise exactly how much sugar they dump into their products.

Refined white sugar, the most simple and useless of carbohydrates, is insidious in our society: I was shocked to read how much of it goes into our choices of bread, let alone other products. Sugar is especially present in all the white bread out there that's dyed brown and then trotted out as "wheat bread." It is hidden in the most unlikely of foods, and unless you read the small-print list of ingredients, you're likely not going to know it's there. Small wonder we have a diabetes epidemic in America.

And as for trans fat? On page 1 of Kim Severson's "The Trans Fat Solution," read the quote by Dr. Jeffrey Aron, Professor of Medicine at the University of California at San Francisco, about his take on trans fat. Frightening. Another source of sound nutritional advice can be found in all the Adele Davis books. They have long been out-of-print, but old, used copies can be had by doing a seach on Amazon.com. And no, I'm not a spokesperson for any of the above-mentioned books (I'm an activity director at a retirement community). I just know that knowledge is power, and I'm passing along what little I know. -Tia

HOW OLD ARE YOU! PUT BREAD IN THE FRIDGE YOU IDIOT!

I'm 24 years old and as I said before, I don't like eating cold bread. Nor do I like eating bread that's been thawed or heated to room temperature. What in hell does my age have to do with this?

How old are YOU? You're aware that ALL CAPS INDICATES YELLING, RIGHT?

I am a 3rd generation "bread man" (route sales representative)(RSR) for one of Oroweat's competitors.

A few people here have said to refrigerate or freeze the bread to keep it fresh. First, you should not have to do this. Second, why would you? As a bread man, a bread man's son, and a bread man's grandson, I can tell you that refrigerated or previously frozen bread sucks.

Many bread companies give their bread a 7 day shelf life at the store. Certain varieties may have a shorter life. The bread should be relatively fresh for the entire shelf life and then some. We don't want bread to mold the day after you get it home. We also want to remove it from the retailer's shelves early enough to give us time to sell it at our outlet stores. Once the date on the package (or tag) is reached it will be sold as hog feed.

BTW - If you buy bread at an outlet store you should have no expectation of freshness. This bread is seven days old before it gets there. Some retail accounts in certain areas also sale old bread. That's why it is so cheap.

By the way, the store has nothing to do with name brand breads (and many generic breads too). All the store does is ring it up and bag it. The RSR tracks the sales, orders the bread (without any store input), delivers and merchandises the bread, and picks up the out of code bread. Any out of code bread or out of stock issues are the resposibility of the bread man, not of the store. Obviously you can complain to the store if you have any issues and they will relay your issues to the bread man.

Finally.....IF YOUR BREAD GOES BAD BEFORE THE DATE, TAKE IT BACK AND EXCHANGE THE UNUSED PORTION! Don't have a hissy fit over it. The store does not care because the bread man will give them their money back too. The bread man and bread company is the one that takes the loss on bad product.

Don't store bread on top of the fridge!

Peace.

I have purchased "Old Fashioned White Bread" for several years and while it was bought by several different companies. With each owner the quality has deteriorated. Now, recently, it has a sour taste and the last loaf is smaller - slices make a very small sandwich.

I used to buy Oroweat Thin Sliced Wheat, but I can't seem to find it now. Also, I recently read that Oroweat was bought by Grupo Bimbo; have they decided not to make the Thin Sliced Wheat anymore?

What the heck are you all smoking? Bread is only supposed to last 4 days, maybe 6 tops. Your perception of how long bread is supposed to last has been warped by the use of preservatives. And Oroweat a premium bread? It's pretty decent as far as mass manufactured bread goes, but if that is your definition of premium bread then you need to evaluate how much consumerism has influence your perception as a whole.

Real bread doens't have preservatives, lasts only 4 days out of the fridge, will generally return to something similar to its original shape when squished, and doesnt come in a nonporous plastic bag.

If you want to make your bread last longer, cut it in half and put half in the freezer, then thaw it when the first half is gone. (Note: then leave it out so you anre thawing each slice as you need it.. Store it in a paper bag in a bread box or a shoebox will work too.Bingo now you made a loaf last 7-8 days. Heck if you must throw a packet of silica gel in the bag that should give it another day or two.

If your car needed oil, would you put oil in with metal shavings in it? So why would you put chemical preservatives in your body because you feel like you need some fiber.

Have you thought about cutting the loaf in half and putting one half in the freezer? That doens't mean you have to thaw it every time, Just keep it in the freezer

Mr. Kaney, if you would direct your attention to my original post, I explain that the bread I bought went bad twice BEFORE 4 days had passed in normal pantry storage conditions. Meaning, after I had perhaps three or four sandwiches. I don't give a damn if the bread is or is not packed to the crown with preservatives: no bread should go bad that fast.

I called Oroweat a premium bread merely because it's more expensive and has a better taste/texture than your average buck-a-loaf stuff.

The silica gel suggestion is an interesting one. I'll give it a try the next time I buy bread.

No, I haven't thought about cutting the loaf in half and sticking one portion in the freezer. This is due in no small part to my strong dislike for frozen bread that has been thawed. To get thawed bread back to a status that won't bother me, I have to thaw it and then leave it out for a number of minutes to let it dry a bit. That extra step bugs the shit out of me because most of the time when I'm eating a sandwich, I'm on my lunch break and I don't have the time to wait for my freakin' bread to thaw and return to its previous yummy semi-moist-but-not-damp state.

It's a personal preference that I'm not going to change, folks.

Regarding preservatives, they don't bother me. Comparing them to metal shavings in your car's motor oil is an outrageously bad analogy. Preservatives serve an important purpose that balance out any potential (and I stress "potential") harmful side effects. Fragments of steel in your oil have no redeeming qualities and cause nothing but harm and trouble.

I enjoy the Dark Rye bread and have no problem keeping it in the refrigerator. Even so I try to find the freshest loaf on the shelf. What I do have a problem with is the packaging. It is so flimsy and rips so easy that the bread cannot be properly sealed again and dries out. I usually end up placing the loaf inside a zip lock bag which is a nusiance and adds to the price.

Hi folks, what is important about bread is really the glutin content. I am trying to find out what kind of flour or additives Oroweat puts into the bread. This is a seperate issue apart from fiber and nutritional claims. Glutin is very, very bad for cell health and interferes with normal protien and all other cell functions, producing sub-clinical pain symdromes like fibromyalgia and even atherosclerosis by clogging up the cell membrane. And that guy is wrong about butter, margerine is far worse, hydrollized fats and oils are sure death! Eat fish oil!!!!

Drizz, If you want to try another brand all together, I suggest Grant's 100% Whole Wheat Bread. It's cheaper, and has the same fiber and protein content vs. Oroweat.

I have been eating Oroweat bread almost exclusively since the 70's. Back on the east coast it was called Arnold's. My dad, who was a health nut from way back, told me back then that this was about the only bread not full of preservatives. So, naturally, it will mold faster than most breads if you don't refrigerate or freeze it. It was one of the first whole grain breads out there that was really whole grain.

I am writing this in regars to your 12 grain,I cannot believe how thin the pieces have gotten, and the loafs seem smaller. We have been eating this bread for years and just cannot believe what is going in.Please notice this in your bakery

I have worked for Oroweat for over 6 yrs. As the other bread men have been saying and as I know bread should last for atleast 5 days atleast I said. If you have concerns take back to the store and get fresh loaf "check dates" or get your money back. I love this bread and it is good for you. For the healthy people out there don't forget that Oroweat is one of the few companies that don't have trans fat and as of 2006 the gov. is making all companies post how much trans fat is in product.Don't forget all other benefits the bread has.

I live in South Alabama. Just came here from California. I LOVE Orowheat Best Winter Wheat bread but there is nothing even close in this part of the country. Can I buy it from the Company and freeze some or is there another way to get some ? Sorrowful in Alabama