Whole-wheat bread

Whole-wheat bread is bread baked from whole-grain wheat flour — flour milled from the entire wheat kernel, keeping the fibrous bran and the oily, nutrient-rich germ that white flour throws away along with the starchy endosperm. The result is a darker, denser, closer-crumbed loaf with a distinctly nutty, faintly sweet, earthy flavour and a heartier chew than soft white bread. Because it retains the whole grain, it carries far more dietary fibre, more B vitamins, more minerals such as magnesium, iron and zinc, and a gentler effect on blood sugar than its refined counterpart. It is the everyday "brown bread" of the modern wholefood table — used exactly as white bread is, for sandwiches, toast and the table, but chosen for its nutrition.