Other
Wholegrain Bread
Bread in which the flour keeps the bran and germ of the grain, not only the white endosperm. The dough is still flour, water, yeast, and salt.
Origin
A loaf made to keep the whole cereal grain.
Flavour
Nutty and slightly sweet, with a denser crumb than white bread.
How to use it
Slice it for toast and sandwiches. It makes sturdy breadcrumbs.
Storage
A bread bin for a couple of days, then freeze. The oils in the germ make it stale in flavour sooner than white bread.
Recipes using it
No published recipes use this yet.
