Whole-wheat (wholemeal) bread

Whole-wheat (wholemeal) bread

Whole-wheat bread is the bread of choice in a healthy, balanced diet. It is made from whole wheat flour with part of its bran removed or from whole-grain flour (complete with bran and wheat germ). These are lightly processed flours that retain most of their nutrients, unlike white flour. With a high content in dietary fiber and trace elements, whole-wheat bread should be eaten daily.

Pain de campagne can be bought from bakeries, where it is made in the artisan tradition, or from supermarkets. However, be careful to understand what is on the label. Certain industrial loaves are made using white flour enriched with bran instead of genuine whole-wheat or whole-grain flour. Choose bread whose ingredients indicate the presence of whole-wheat flour (T110 in France) or whole-grain flour (T150 in France).

Whole-wheat bread is ideal for breakfast. It can be eaten as an appetizer with a plate of cheese. Its acidic taste perfectly suits hard or soft cheeses. Gourmet open sandwiches can also be made using whole-wheat bread and grilled vegetables.

Whole-wheat bread keeps for several days if stored in a bread bag or bread box (bin). It is advisable not to slice the loaf, because it will dry out more quickly. It is possible to freeze the bread, sliced or unsliced, to keep for two or three months.

Whole-wheat bread is the most nutritious and the lowest in calories. Its bran content increases its dietary fiber and mineral content.

Vollkornbrot is a dark bread made in Germany. It is made from whole-grain rye and wheat flour and contains molasses. It has a honey smell similar to that of spice bread.

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