Wholemeal bread
Bread made mainly from wholemeal flour, retaining the cereal's bran and germ for an aromatic crumb and higher fibre content.
What it offers and why to use it
Genuine wholemeal bread should list wholemeal flour as its main ingredient. Dark colour alone is not proof, as it may come from malt or caramel.
Toasted cereal flavours, with a firmer crumb and deeper aroma than white bread.
From shopping to cooking
Choose
Look for wholemeal flour as the first ingredient and a straightforward ingredient list. The crust should be dry and the crumb springy, without an abnormal sour smell.
Store
Keep at room temperature in a breathable bag for 1 or 2 days. For longer storage, freeze in slices.
Prepare
Suitable for toast, sandwiches, bruschetta, croutons and accompaniments. Brief toasting brings out its aroma.
How to make the most of it
Good pairings
Pairs with avocado, eggs, tomatoes, hummus, cheese, olive oil, fruit and nut butters.
How to substitute it
Replace with rye bread, wholemeal spelt bread or certified gluten-free bread when required by the recipe.
Recipes with wholemeal bread
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