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why would manufacturers dye white bread brown? isn't the brown bread easier to make because there's less processing? it doesn't make any sense why food manufacturers would do that
depends on how finely the grains were ground up. you can probably find it both ways and if not, you can make it how you like yourself by grinding the grains finely with a coffee grinder.
the one i had as a hamburger bun for dinner tonight was between smooth and coarse. it does taste like normal bread, in fact it is delicious and has a very nice crackle.
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i could've been a little clearer in my comment, i know.
i might have to buy myself a windmill, grind my own grain and go all natural, that would really be cool, don't you think?