Mostly we make our own with a variable mix of white, wholemeal, rye, soy, amaranth and other flours. This is using a bread machine, life is too short to spend time kneading dough every day or two. On feast days and holy days we have fruit bread that has peel, sultanas, spices etc and fills the house with a different perfume (yum).
Sometimes we buy bags of sliced food from the supermarket that fits our jaffle iron with almost no waste. Such bags are kept in the deep freeze until needed. These make packets of hot lunch with various fillings inside a skin of processed carbohydrate that satisfy hungry children. I would not go so far as to describe the casing material as bread.