Oh, I believe it! But 100% regular whole wheat is still a little too strong a taste for my palate. In my Zoji mini, I've worked out a recipe that works tremendously well for us as a sandwich loaf: 1/4 c. of some "different flour" like teff, millet, quinoa, barley, rye (each makes a slightly different loaf - barley is particularly tender), 1-1/4 c. regular KAF Whole Wheat, 1-1/4 c. KAF WHITE Whole Wheat. No milk, as I can't have it (sinus problems). Olive Oil for the fat. Maple Syrup (or Honey or Agave Nectar) for the little bit of sugar. And, of course, my "secret ingredient" is fresh-ground flax seeds! (3 Tbsp!) We're both diabetic, and the doctor wanted us to give up bread (!), but we tolerate this just fine with our blood levels staying right where they should (my husband only takes a pill to control his overnight levels and I'm not on any meds at all). KAF White Whole Wheat is what makes it all work, of course. All that whole grain goodness without too strong a flavor. I've become a great ambassador for you, as I'm sure many of us have. When I buy flour, I often strike up a conversation with other shoppers there - the last time, I must have REALLY waxed poetic, as the woman bought a bag right on the spot! LOL! KAF is outstanding!

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