Whole wheat bread

Whole-wheat bread

A loaf of whole wheat bread, vegan recipe
Origin
Alternative name(s)	Whole-grain bread, wholemeal bread
Details
Type	Brown bread
Main ingredient(s)	Whole-wheat flour

Whole-wheat bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread elsewhere in the world (such as for example in the UK) are whole-grain bread or wholemeal bread. Some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself.^{[citation needed]}

The exact composition of whole-wheat bread varies from country to country and even within one country. In some cases, the bread is made with whole-grain flour that contains all of the component parts of the grain in the same ratios as they occur in nature, whereas in other cases the bread may include only representative amounts of bran or wheat germ. In Canada for example, a proportion of the wheat germ may be removed from the flour to reduce the risk of rancidity, but the term "whole-wheat bread" is still used.^[1]

The term "wheat bread" is sometimes used to mean whole-wheat bread,^[2] but this is an ambiguous term because most white bread is made from wheat flour, and thus could legitimately be called "wheat bread".

See also

• Unifine Mill
• Graham bread, an early reintroduction of a type of whole grain wheat bread
• Horsebread, a very unrefined bread of medieval Europe
• Kneippbrød, the most popular bread in Norway
• Sprouted bread, a form of whole grain bread where the grains have been sprouted to increase their nutritional levels
• Whole-wheat flour

References

Bread List of breads Types Brown bread White bread Whole wheat Flatbread Quick Rye bread Salt-rising Soda bread Sourdough Unleavened Ingredients Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Improver Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Lame Peel Stand mixer Weighing scales Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Vienna process Uses Breadcrumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage Recipes on WikiBooks Category:Breads