Bread was never a major part of my diet, not to the extent of some of my Italian relatives anyway, but since my angioplasty, almost all bread is off my new restricted diet.
The first nutritionist I saw said the only bread I can eat now is called Ezekiel bread, an unleavened variety that tastes like sandpaper to me. I eat it only with my extra lean burgers.
Bread that appears on restaurant tables is usually off-limits to me these days, so I normally sit there watching everyone else scarf it down while we wait for our meals. But I was pleasantly surprised by the bread that I had at Sepia in Chicago recently.
It was a multigrain sourdough combination which I hadn’t seen elsewhere. Multigrain is ok for me, something about the carbs not turning to sugar as quickly. And not only was it ok, it tasted great; most of the multigrain breads I’ve tried have been dry and tasteless, if not a bit nutty in flavor, a taste I can’t stand.
Turns out Sepia buys its bread from Bennison’s bakery in my Chicago suburb of Evanston. I journeyed to Bennison’s Saturday and asked about the bread. An extremely helpful young clerk went in back to ask a baker and emerged about 15 minutes later with the Sepia bread! Turns out it’s not normally sold in the store in the shape Sepia orders and so he took one from the place’s next order (sorry Sepia).
He also told me the bakery sells the combination as a regular loaf on Tuesdays, so I’m going to try to stop buy and buy some more.
Keep searching is the bottom line here, you can find ways to live on a restricted diet.
John
The No Salt, No Fat, No Sugar Journal 
Not all breads are cut from the same loaf – good on ya for finding a healthy one you like!