The truth is: In a 2002 German study, researchers found that the baking process produces a novel type of cancer-fighting antioxidant in bread that is eight times more abundant in the crust than in the crumb. That said, it’s more important to serve whole-wheat bread, with or without the crust, because it’s all around higher in nutrients, such as fiber. Make sure the ingredients list “100% whole-wheat flour.” Breads simply labeled “wheat” are usually made with a mixture of enriched white flour and whole-wheat flour and have less fiber.
