Pick the right "white" bread. "White" flour is usually made by refining (whole) "red" wheat. The process strips away the germ and the reddish-colored bran—as well as most of the grain's minerals and fiber. If you prefer the taste and look of "refined" flour, good news: many brands now offer loaves made from a milder-tasting white whole-wheat flour. Look for products labeled "white whole-wheat" or check the ingredients list.