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Whole wheat bread

Whole wheat bread is a nutritious staple food produced by baking dough made primarily from whole wheat flour, also known as wholemeal flour in some regions, which retains the complete wheat kernel—including the fiber-rich bran, nutrient-dense germ, and carbohydrate-providing endosperm—unlike refined white bread where these outer layers are removed during milling.^[1] This preservation of the grain's natural components results in a denser texture and nutty flavor, with whole wheat flour comprising at least 51% of the product's weight to qualify for whole grain health claims under FDA guidelines.^[2] The production process begins with milling whole wheat kernels into flour using methods like stone or roller milling to grind the entire kernel without separating components, followed by mixing the flour with water, yeast, salt, and sometimes fats or sweeteners to form dough that undergoes fermentation, kneading, shaping, proofing, and baking at temperatures around 200–250°C (392–482°F) to achieve a golden-brown crust and airy crumb.^[3] Historically, whole wheat bread traces its roots to ancient civilizations where wheat was first domesticated approximately 10,000 years ago in the Fertile Crescent, evolving from rudimentary flatbreads to a symbol of health in the 20th century amid the counterculture movement's push against refined grains in the 1960s and 1970s.^[4]^[5] Nutritionally superior to refined breads, whole wheat bread provides significant amounts of dietary fiber (about 2–3 grams per slice), B vitamins (such as thiamin, niacin, and folate), vitamin E, iron, magnesium, zinc, and selenium, along with antioxidants that support digestive health and overall wellness.^[6] Regular consumption of whole grains like those in whole wheat bread is associated with a 21% reduced risk of heart disease, a 30% lower risk of inflammation-related mortality, and decreased incidence of type 2 diabetes, colorectal cancer, and obesity, as evidenced by large-scale epidemiological studies.^[1]^[7] These benefits stem from the synergistic effects of its bioactive compounds, which help regulate blood sugar, lower cholesterol levels, and promote gut microbiota diversity.^[8] Despite its advantages, whole wheat bread's denser consistency and shorter shelf life due to higher oil content in the germ can pose challenges for commercial production and consumer appeal compared to softer, longer-lasting white varieties.^[9]

Overview

Definition and Characteristics

Whole wheat bread is a type of bread produced from whole-wheat flour, which is milled from the entire wheat kernel, encompassing the bran, germ, and endosperm layers. According to the U.S. FDA standard of identity (21 CFR 136.180), it must be made exclusively from whole wheat flour or bromated/phosphated variants thereof, with no refined flour.^[10]^[8]^[1] This composition preserves the kernel's natural structure, allowing the bread to retain higher levels of dietary fibers and inherent nutrients present in the unprocessed grain compared to breads made from refined flours where the bran and germ are removed.^[8]^[1] Physically, whole wheat bread exhibits a denser texture and chewier crumb owing to the fibrous bran component, which absorbs more water and hinders gluten development during baking, resulting in a less airy structure than refined-grain breads.^[1] Its darker color arises from the inclusion of the bran, which imparts a brownish hue to both the crumb and crust.^[1] Additionally, the natural oils in the wheat germ contribute to a shorter shelf life, as these lipids are prone to oxidation and rancidity, typically limiting storage to a few days at room temperature without preservatives.^[11] In terms of sensory profile, whole wheat bread offers an earthy, nutty flavor derived from the bran and germ, providing a more robust taste than milder refined varieties.^[1] The crumb is notably chewier, enhancing the eating experience with a satisfying bite influenced by the grain's fiber content.^[1] Crust characteristics can vary, appearing crispier or softer depending on the dough's hydration levels, though it generally develops a hearty, golden-brown exterior during baking.^[1]

Distinction from Refined Breads

The refining process for white flour, used in refined breads, involves milling the wheat kernel to separate and remove the outer bran layers and the nutrient-rich germ, leaving primarily the starchy endosperm. This separation produces a finer, whiter flour that yields breads with a lighter texture and longer shelf life, but it strips away much of the grain's natural fiber, vitamins, minerals, and antioxidants concentrated in the bran and germ. In contrast, whole wheat flour retains these components, preserving the kernel's integrity but resulting in a coarser, more nutrient-dense product.^[12]^[13] Baking properties also differ markedly: refined flours facilitate quicker dough rise and a softer, more uniform crumb structure due to unimpeded gluten formation and the lack of bran particles that can disrupt it, leading to higher loaf volumes. Whole wheat breads, however, often exhibit denser textures and smaller volumes because the bran absorbs more water and weakens gluten networks. Digestively, the higher fiber content in whole wheat bread promotes slower carbohydrate absorption and a lower glycemic index (typically around 69), compared to refined breads' higher glycemic index (around 73 or more), which can cause faster blood sugar spikes.^[14] From an environmental perspective, whole wheat production demands less energy-intensive processing since it avoids the additional steps of bran and germ extraction, yielding lower carbon emissions—refined wheat flour generates about 1.34 times more emissions than whole wheat flour.^[15] Economically, whole wheat breads tend to command higher prices due to the use of premium, less-processed grains and production inefficiencies like slower milling and higher waste; in Australia, a 2020 study found whole grain products averaged $0.77 more per unit than their refined counterparts.^[16]

History

Etymology

The term "whole wheat" derives from the Old English "hwǣte" for wheat, combined with "whole," which in Old English "hāl" denoted something entire or unbroken, emphasizing the use of the unprocessed, complete grain kernel including bran, germ, and endosperm.^[17] The compound phrase "whole wheat" first appears in English records in 1527, in a translation by John Rastell, initially referring to unrefined wheat products before becoming specifically associated with bread made from such flour.^[18] With the advent of roller milling technology in the late 19th century around the 1870s, which enabled efficient separation of the wheat kernel's components for refined white flour production, the term "whole wheat bread" standardized to distinguish breads retaining the full grain.^[19] In British English, the equivalent term is "wholemeal," where "meal" historically signifies ground grain or flour, a usage dating back to Middle English to describe coarsely milled, unsifted products. By contrast, "whole grain" emerged in modern nutritional contexts, particularly through U.S. Food and Drug Administration (FDA) guidelines in the early 2000s, defining it as the intact, ground, cracked, or flaked cereal grain with all principal components to support health claims on labels.^[20] A notable historical synonym in American English is "graham bread," named after Presbyterian minister Sylvester Graham, who in the 1830s advocated for bread made from coarsely ground, unsifted wheat flour as part of his dietary reform movement promoting temperance and whole foods.^[21] Across cultures, terminology reflects traditions of using integral grains. In French, "pain complet" translates to "complete bread," denoting whole wheat loaves that incorporate the full wheat kernel for a denser texture, a term rooted in longstanding baking practices distinguishing it from refined "pain blanc."^[22] Similarly, German "Vollkornbrot" combines "voll" (full) and "Korn" (grain or kernel), referring to breads with over 90% whole grains by law, often rye-based, and embodying a cultural emphasis on hearty, unrefined rye and wheat products from northern European milling heritage.^[23]

Origins and Early Use

The earliest archaeological evidence of bread-making dates to approximately 14,400 years ago at the Natufian site of Shubayqa 1 in northeastern Jordan, where hunter-gatherers processed wild cereals, including emmer wheat, into a coarse wholemeal flour to produce unleavened flatbreads cooked on heated stones. These primitive loaves, discovered as charred remains in fireplaces, represent the initial experimentation with grinding wild grains into dough, predating the advent of agriculture and domesticated wheat by millennia. In ancient Mesopotamia, during the Late Neolithic period around 6000 BCE, communities in Upper Mesopotamia produced simple flatbreads from cereal flours, likely including emmer and einkorn wheats, as evidenced by residue analysis on pottery and grinding tools.^[24] By 3000 BCE in ancient Egypt, bread production had advanced to include leavened loaves made from whole emmer wheat grains, which were ground using saddle querns and baked in clay molds, serving as a primary ration for laborers constructing monumental structures like the pyramids.^[25] These whole grain breads were essential to the diet of the working class, providing sustenance amid the Nile Valley's agricultural surplus.^[26] Prior to the Industrial Revolution, whole wheat bread remained the dietary staple across Mediterranean and European societies, produced through traditional stone milling that retained the bran and germ of the grain, resulting in coarse, nutrient-dense loaves integral to peasant meals.^[27] This method persisted as the default until the late 18th century, when mechanical roller mills began enabling refined white flour production, though whole grain breads continued to dominate rural diets for their affordability and availability from local grains like emmer and common wheat.^[27]

Modern Developments

In the 19th century, Presbyterian minister and dietary reformer Sylvester Graham advocated for whole grain consumption as part of a health-focused regimen emphasizing vegetarianism and temperance. In 1837, he published A Treatise on Bread and Bread-Making, promoting coarsely ground, unsifted whole wheat flour to retain nutrients and prevent digestive issues associated with refined breads.^[28] This work inspired the creation of "graham flour," a whole wheat variety that became commercially available and influenced early American baking practices.^[29] The roller milling technology, developed in the 1870s, marked a significant industrial advancement by using chilled iron rollers to gradually break down wheat kernels and separate the bran and germ from the endosperm, enabling mass production of finer, whiter flour.^[30] While this innovation increased flour yield and shelf life, it stripped away fiber and vitamins, prompting nutritional backlash and a resurgence in whole wheat advocacy to counter the health risks of refined products.^[31] The 20th century brought broader nutritional awareness, particularly after World War II, when governments addressed wartime deficiencies through fortification policies. In the United States, the 1941 resolution by the Food and Nutrition Board encouraged flour and bread enrichment, culminating in the 1943 War Food Order that mandated adding thiamin, riboflavin, niacin, and iron to all interstate flour to mimic some benefits of whole grains.^[32] These measures, while focused on refined products, underscored the value of whole wheat as a naturally nutrient-rich option amid rising concerns over diet-related diseases.^[33] The 1970s health food movement, fueled by countercultural shifts and the popularity of macrobiotic diets, further elevated whole grain bread. Originating from Japanese philosophy and adapted in the West, macrobiotics prioritized whole grains—comprising up to 50% of meals—for balance and vitality, driving demand for unrefined wheat products in natural food stores and co-ops.^[34] Entering the 21st century, consumer preferences have shifted toward organic whole wheat bread, certified free from synthetic pesticides and genetically modified organisms, reflecting broader sustainability and purity demands.^[35] Sprouted grain varieties, where wheat kernels are germinated before milling, have gained prominence for enhancing nutrient absorption, reducing anti-nutrients like phytic acid, and improving flavor and texture without compromising whole grain integrity.^[36] The Whole Grain Initiative advanced transparency efforts in the European Union in 2023 through events at the European Parliament and proposals for harmonized labeling, including a consensus definition of whole grains and criteria requiring at least 50% whole-grain ingredients by weight for products to claim whole grain status.^[37]^[38] In November 2024, the European Food Information Council launched a campaign to encourage switching to whole grains, highlighting their role in reducing heart disease risk and improving overall health.^[39]

Production

Ingredients

The core ingredient in whole wheat bread is whole wheat flour, which is produced by milling the entire wheat kernel from varieties such as hard red winter, hard red spring, or hard white wheat.^[40]^[41] This flour retains the bran (approximately 14-16%), germ (2-3%), and endosperm (81-83%) of the kernel, contributing fiber-rich bran for texture, nutrient-dense germ for flavor and vitamins, and starchy endosperm for structure and rise during baking.^[42]^[43] Leavening agents are essential for fermentation and gas production to achieve the bread's airy crumb; commercial yeast or a sourdough starter cultured from wild yeasts and bacteria are commonly used.^[44] Water provides hydration to the dough, typically comprising 60-70% of the flour's weight to form gluten networks while accounting for whole wheat's higher absorption compared to refined flours.^[45] Additives include salt, which enhances flavor and controls yeast activity at about 2% of flour weight; optional fats such as vegetable oil or butter (1-2% of flour weight) improve tenderness and extend shelf life; and minimal sugars like honey or molasses (under 5% of flour weight) to support fermentation without overpowering the nutty wheat taste.^[44]^[46]

Milling and Preparation

The production of whole wheat flour involves milling the entire wheat kernel, including the bran, germ, and endosperm, to achieve a 100% extraction rate. Stone milling grinds the kernel holistically without separation of components, while roller milling—common in industrial production—uses a series of steel rollers to crush and separate the kernel components before recombining them.^[47]^[48] This ensures retention of all parts of the grain, yielding flour that maintains the kernel's full nutritional profile.^[48] Two primary milling methods are used: stone grinding and roller milling. Stone grinding involves passing wheat between two rotating stones, producing a coarser flour texture that preserves the integrity of nutrients by grinding the kernel holistically without initial separation. In contrast, roller milling uses a series of steel rollers to crush and separate the kernel components, resulting in a finer flour; however, this method can potentially damage the germ through frictional heat if the separated parts are not cooled before recombination for whole wheat flour.^[49]^[48] At home, small-scale stone grinders are commonly employed to mill fresh whole wheat flour directly, allowing for immediate use and minimal nutrient degradation over time. Industrial production, however, typically relies on roller mills for efficiency, where the separated bran and germ are later recombined with the endosperm to form whole wheat flour at a consistent 100% extraction rate.^[50]^[48] Preparation of dough for whole wheat bread involves mixing the whole wheat flour with water and other basic ingredients, followed by specific techniques to address the bran's interference with gluten development. The autolyse method, where flour and water are combined and rested for 20 to 60 minutes before adding leavening agents, hydrates the bran and initiates enzymatic activity, improving dough extensibility in bran-heavy mixtures.^[51] Subsequent kneading requires adjustments for whole wheat dough's higher water absorption capacity, as the bran particles absorb more moisture than refined endosperm, necessitating increased hydration levels—often 5 to 10% more than white doughs—and gentler handling to develop gluten without tearing. This step ensures a cohesive dough structure suitable for further processing.^[52]

Baking Process

Following the preparation of the dough, proofing allows the yeast to ferment and produce gases that cause the dough to rise, typically taking 1-2 hours at temperatures between 75-80°F (24-27°C) to achieve optimal expansion without overproofing.^[53]^[54] During this stage, the dough is gently shaped into loaves, rolls, or other forms, as whole wheat dough's higher bran content makes it more prone to tearing and requires looser handling compared to refined doughs to preserve structure.^[54]^[55] To enhance oven spring—the rapid initial rise upon entering the oven—steam is introduced during the early baking phase, either through professional steam injection systems or home methods like adding ice cubes or water to a hot pan, which keeps the dough's surface elastic and allows for greater volume development.^[56]^[57] Baking then proceeds at 350-450°F (177-232°C) for 25-40 minutes, varying by loaf size and oven type, until the internal temperature reaches 190-210°F (88-99°C), ensuring the starches gelatinize fully and the loaf is thoroughly cooked without drying out.^[58]^[59]^[60] Post-baking, the bread is removed from the oven and cooled on a wire rack for approximately 1 hour, permitting steam to escape and the crumb to set into a stable, tender texture.^[61]^[58] For storage, whole wheat bread is best kept in an airtight container or bag at room temperature, where it maintains freshness for 3-5 days, as exposure to air accelerates rancidity in the oils from the retained wheat germ.^[62]^[63]^[64]

Nutrition and Health

Nutritional Composition

Whole wheat bread provides a nutrient-dense profile due to the inclusion of the intact bran, germ, and endosperm of the wheat kernel. Per 100 grams, it typically contains approximately 252 calories, derived primarily from carbohydrates. The macronutrient composition includes about 43 grams of total carbohydrates, of which 6 grams are dietary fiber, contributing to its role in digestive health; 13 grams of protein; and 4 grams of total fat, predominantly unsaturated fatty acids originating from the nutrient-rich wheat germ.^[65] In terms of micronutrients, whole wheat bread is a good source of several B vitamins and minerals essential for metabolic functions. It offers around 0.4 milligrams of thiamin (vitamin B1), 4.4 milligrams of niacin (vitamin B3), 75 milligrams of magnesium, and 2.5 milligrams of iron per 100 grams. Additionally, the bran layer contributes antioxidants, such as phenolic compounds including ferulic acid, which help protect against oxidative stress.^[1] The glycemic index (GI) of whole wheat bread generally ranges from 50 to 70, lower than that of refined white bread (typically 70-75), owing to the fiber content that moderates carbohydrate absorption.^[66]

Health Benefits

Whole wheat bread, rich in dietary fiber from the intact bran and germ, contributes to improved digestive health through its dietary fiber, including arabinoxylans, which help regulate bowel movements and alleviate constipation by increasing stool bulk (insoluble fiber) and softening consistency (soluble fiber).^[67] Regular consumption of whole grains like those in whole wheat bread has been linked to a lower incidence of colorectal cancer, with a 2017 World Cancer Research Fund/American Institute for Cancer Research report estimating a 17% risk reduction for every 90 grams (approximately three servings) consumed daily, based on systematic reviews of prospective studies. In terms of cardiovascular support, compounds like alkylresorcinols in whole wheat act as biomarkers for intake and are associated with reductions in low-density lipoprotein (LDL) cholesterol levels, promoting better lipid profiles and decreasing the risk of heart disease.^[68] The American Heart Association endorses whole grain consumption, including whole wheat bread, as part of a diet that lowers the risk of coronary heart disease and stroke by improving endothelial function and reducing inflammation, with recommendations for at least three one-ounce servings daily.^[69] For blood sugar management, particularly in type 2 diabetes, whole wheat bread's fiber content slows carbohydrate absorption, leading to more stable glycemic responses compared to refined grain products; a 2024 meta-analysis of randomized controlled trials found that whole grain interventions reduced fasting blood glucose by 0.103 mmol/L on average, with greater benefits observed at intakes exceeding 150 grams per day.^[70] This effect supports diabetes prevention and control by enhancing insulin sensitivity and lowering postprandial glucose spikes.^[70]

Potential Concerns

While whole wheat bread offers nutritional advantages through its fiber content, excessive intake—particularly of its high insoluble fiber—can lead to digestive issues such as bloating, gas, and abdominal discomfort in sensitive individuals. Phytic acid, an antinutrient abundant in the bran and germ of whole grains, binds to minerals like iron, zinc, magnesium, and calcium in the digestive tract, reducing their bioavailability and potentially contributing to deficiencies with prolonged high consumption.^[71]^[72] For people with irritable bowel syndrome (IBS), the fructans in whole wheat, classified as FODMAPs, may ferment in the gut and exacerbate symptoms like pain and diarrhea.^[73]^[74] The gluten proteins in whole wheat bread are comparable to those in refined wheat varieties, making it unsuitable for individuals with celiac disease or wheat allergy, as even trace amounts can trigger immune responses and intestinal damage. The bran layer may intensify symptoms in celiac patients due to its higher concentration of fermentable carbohydrates and fibers that irritate the inflamed gut lining.^[75] Recent research, including 2023 reviews, has highlighted non-celiac wheat sensitivity as a distinct condition affecting an estimated 0.6% to 13% of the population, where wheat components beyond gluten—such as amylase-trypsin inhibitors in the bran—provoke gastrointestinal and extraintestinal symptoms without autoimmune or allergic mechanisms.^[76] Processing methods introduce additional concerns for whole wheat bread. Non-organic grains often retain pesticide residues, particularly in the outer bran, with studies showing conventional whole-grain flours containing up to four times more residues than organic counterparts, raising risks of chronic exposure to compounds like glyphosate.^[77] Commercial productions frequently add sugars—such as high-fructose corn syrup—to enhance flavor and shelf life, which can elevate glycemic impact and counteract the bread's whole-grain benefits by promoting insulin resistance and weight gain.^[78]^[79]

Varieties and Uses

Common Varieties

Whole wheat bread encompasses a range of forms, from everyday staples to culturally specific adaptations, all utilizing the entire wheat kernel for their characteristic nutty flavor and hearty texture. In the United States, the standard sliced sandwich loaf is a prevalent variety, often composed of a mix of whole wheat and refined flours, though 100% whole wheat versions are available to meet demand for nutrient-dense options suitable for toasting or sandwiches.^[80] This form adheres to guidelines emphasizing at least 51% whole grains by weight, though many commercial versions achieve full whole wheat composition for enhanced fiber content.^[81] Artisan boules represent another basic type, often handcrafted round loaves incorporating whole wheat flour with added seeds such as flax for nutritional enhancement, including omega-3 fatty acids. These loaves, baked in small batches, feature a crusty exterior and open crumb structure, appealing to those seeking premium, seeded whole grain options.^[82] Regional varieties highlight diverse traditions in whole wheat bread production. German Vollkornbrot is a dense, rustic loaf mandated by law to contain over 90% whole grains, frequently blended with rye for a robust, slightly sour profile that supports long fermentation.^[23] In India, whole wheat chapati, known as an unleavened flatbread, is prepared from finely milled atta flour, rolled thin and cooked on a griddle to yield soft, everyday rounds essential to meals.^[83] Scandinavian knäckebröd consists of crisp, thin crackers made primarily from whole rye or wheat grains, designed for extended shelf life through low moisture and high baking temperatures, often topped with seeds for added crunch.^[84] Specialized forms include sprouted whole wheat bread, where kernels are germinated before milling to improve digestibility by activating enzymes that break down starches and reduce anti-nutrients, a practice gaining popularity in the 2010s for its potential gut health benefits.^[85]

Culinary and Cultural Applications

Whole wheat bread is widely used in everyday culinary preparations due to its hearty texture and nutty flavor, often toasted to enhance its chewiness for sandwiches or sliced fresh as a base for open-faced toppings. It serves as an excellent foundation for croutons, where cubes are baked until crisp and tossed in salads or soups, and for stuffing, where it absorbs flavors from herbs, vegetables, and broths in holiday dishes like Thanksgiving turkey accompaniments.^[86]^[87] To balance its denser consistency, whole wheat bread pairs well with creamy spreads such as nut butters like almond or peanut, which add richness, or soft cheeses like cheddar or goat cheese, creating satisfying contrasts in breakfast toasts or snacks.^[88]^[89] In cultural contexts, whole wheat bread holds significance as a staple in vegan and plant-based diets, where its wholesome profile provides a versatile, filling option for meals like avocado toast or seed-topped slices, aligning with the emphasis on whole foods in these eating patterns. Religiously, it appears in Jewish traditions as whole wheat matzah, an unleavened alternative consumed during Passover to symbolize haste and humility while offering added nutritional density compared to refined versions. Similarly, in Ethiopian-inspired cuisine, whole wheat flour adaptations create injera-like flatbreads, spongy bases for stews that mimic traditional teff-based versions but incorporate accessible grains for global home cooks.^[90]^[91]^[92] Commercially, segments like whole wheat and sourdough have shown notable growth, with whole wheat bread sales increasing by 6.8% and sourdough by 13.5% over the 52 weeks ending June 15, 2024.^[93] Projections for 2025 indicate continued expansion in the global whole wheat bread market, valued at USD 10.5 billion in 2024 and forecasted to grow at a 5.5% CAGR, reflecting consumer preferences for nutrient-dense options. This trend coincides with a revival in home baking, fueled by no-knead methods that simplify production of whole wheat loaves, as evidenced by surging interest in easy, hands-off recipes amid ongoing post-pandemic enthusiasm for DIY baking.^[94]^[95]

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consensus definition for whole grain as a food ingredient and labelling criteria for whole-grain foods to contain at least 50% whole-grain ingredients based on ...Missing: labeling standards
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6 Classes of Wheat and Their Uses
Nov 19, 2020 · The six classes grown in the US are Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White, and Durum.
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Meet the Flours – Wheat Flours • AnswerLine • Iowa State University ...
Nov 9, 2021 · Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white ...
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The Wheat Kernel
The wheat kernel, or berry, is the seed of the wheat plant. It has three parts: endosperm (83%), bran (14.5%), and germ (2.5%).
[46]
Wheat bran: its composition and benefits to health, a European ...
Jun 20, 2012 · By weight, the wheat caryopsis is composed of an outer branny husk (14–16% of the grain), the germ or embryo (2–3%), and the central endosperm ( ...
[47]
Classic 100% Whole Wheat Bread Recipe | King Arthur Baking
Rating 4.6 (760) · 3 hr 17 minIngredients · 1 cup to 1 cup plus 2 tablespoons (227g to 255g) water, lukewarm* · 1/4 cup (50g) vegetable oil · 1/4 cup (85g) honey, molasses, or maple syrup · 3 1/ ...
[48]
Hydration in bread dough, explained | King Arthur Baking
Jan 11, 2023 · So, 1,000 grams of flour and 750 grams of water will always be 75% hydration; it doesn't matter if the flour is rye, whole wheat, buckwheat, or ...
[49]
[PDF] Yeast Breads Plain and Fancy - Utah State University Extension
Recipe For Whole Wheat Bread. (About two-thirds whole wheat). (Makes two loaves). 4½ cups sifted whole wheat flour. 2 cups sifted enriched white flour (about).
[50]
How is Flour Made? | Institute of Culinary Education
Jul 23, 2021 · Flour is made by sweating wheat, then milling it using stone, hammer, or roller mills, followed by sifting to separate the flour.
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Stone Milling versus Roller Milling in Soft Wheat - PubMed Central
Dec 19, 2019 · We found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all ...
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How to Choose the Best Grain Mill & Grind Flour at Home
Feb 13, 2025 · Plus it's a tabletop electric stone grain mill for home use with a slim profile that fits under most upper cabinets.
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Using the autolyse method | King Arthur Baking
Sep 29, 2017 · An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period.Unleashing The Power Of The... · Autolyse Test #1: Artisan... · Difficulties With...
[54]
Guide to Baking with Whole Wheat Flour - Amy Bakes Bread
Apr 25, 2024 · Whole wheat flour absorbs more water than a regular bread flour, so make sure to let the dough rest to fully absorb the liquid, and you may need ...What Is Whole Wheat Flour? · Soft White Wheat · Are There Any Downsides To...
[55]
Things bakers know: Proof your bread dough in this unexpected spot
Jan 4, 2024 · Not only do we want our dough to be at the optimal temperature (75°F to 78°F) after it's mixed, but we also want to maintain that temperature ...
[56]
Baking Bread with Whole Wheat Flour - abreaducation
Aug 1, 2012 · Blending whole wheat and white flour creates an easier to work with, lighter textured and tasting loaf that will produce decent volume.
[57]
The Ultimate Guide to Shaping Bread Dough | The Perfect Loaf
Jul 11, 2024 · Shaping bread dough is the step in the bread-making process when you physically transform divided and preshaped dough into its final form, with ...
[58]
A guide to baking bread with steam at home | King Arthur Baking
Apr 26, 2024 · (Oven spring is the volume the loaf achieves as it hits the hot oven.) ... Most professional bread ovens have a steam-injection function.
[59]
How To Bake Bread with Steam in Your Home Oven | The Perfect Loaf
Jan 13, 2025 · Steam in the oven and subsequently on the surface of your loaves helps keep that skin pliable and stretchy during baking.Missing: wheat | Show results with:wheat
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8-Ingredient Whole Wheat Bread (Soft & Hearty) - Sally's Baking
Rating 4.9 (1,490) · 5 hr 10 minJan 2, 2024 · The bread is done when the center of the loaf is 195–200°F (90–93°C). If you're new to working with yeast, please review my Baking with Yeast ...
[61]
100% Whole Wheat Sandwich Bread Recipe - Serious Eats
Rating 4.3 (24) · 8 hr 45 minThis should take about 45 minutes at 350°F (180°C) or until the loaf reaches an internal temperature of just over 200°F (93°C). Immediately de-pan the loaf ...Why It Works · Step 3: Divide And Conquer · Directions<|control11|><|separator|>
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Using a thermometer with yeast bread | King Arthur Baking
Apr 7, 2017 · And some bakers argue that large, dense/hearty whole grain rounds should be baked to an internal temperature of 205°F to 210°F, in order to ...
[63]
Cooling and storing your freshly baked bread - The Baker's Guide
Mar 12, 2011 · This will typically take 30 minutes for a small loaf to over a couple of hours for a larger loaf. Breads that can be eaten while they are still ...
[64]
How Long Does Packaged Whole Wheat Bread Last (Pre-Sliced)?
Properly stored, packaged whole wheat bread will last for about 5 to 7 days at normal room temperature. How long does packaged whole wheat bread last in the ...
[65]
Is Bread Making You Sick? : Rancidity in Whole Grain Flour
Nov 16, 2015 · Yes, whole grain wheat flour (because of the wheat germ oil in it) goes rancid at about the same rate that milk goes bad.Missing: cooling | Show results with:cooling
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Properly Storing Your Whole Wheat Bread - Farm Fresh Wheat
Apr 22, 2021 · Place loaf in resealable bag or airtight container, then seal tightly (I use bread bags). Store at room temperature away from appliances for up to 7 days.Missing: shelf | Show results with:shelf
[67]
Wheat Germ - an overview | ScienceDirect Topics
Wheat germ contains 8–14 g/100 g of oil (Gili et al., 2017) and is quickly subjected to rancidity during storage because of the large amount of unsaturated fats ...<|control11|><|separator|>
[68]
International Tables of Glycemic Index and Glycemic Load Values
Dec 1, 2008 · Whole wheat/whole meal bread, 74 ± 2, Wheat flake biscuits, 69 ± 2 ... F.S.A. is employed to manage the University of Sydney GI testing service.<|control11|><|separator|>
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Dietary fiber: Essential for a healthy diet - Mayo Clinic
There are two main types of fiber: Soluble fiber. This type of fiber dissolves in water. It forms a gel-like material in the stomach that slows down digestion.
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A whole-grain cereal-rich diet increases plasma betaine, and tends ...
A whole-grain cereal-rich diet increases plasma betaine, and tends to decrease total and LDL-cholesterol compared with a refined-grain diet in healthy subjects.
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Get to Know Grains: Why You Need Them, and What to Look For
Jun 25, 2024 · Whole grains lower your risk for heart disease and stroke, support healthy digestion and reduce risk for diabetes.Missing: 2022 25g
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Effects of whole grains on glycemic control: a systematic review and ...
Apr 25, 2024 · Our study findings suggest that a daily intake of more than 150 g of whole grain ingredients is recommended as a population approach for diabetes prevention.
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Are Anti-Nutrients Harmful? - The Nutrition Source
Phytates (phytic acid) in whole grains, seeds, legumes, some nuts—can decrease the absorption of iron, zinc, magnesium, and calcium. [2,3] Saponins in legumes, ...Missing: bloating | Show results with:bloating
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Phytic Acid: Antinutrient Effects, Benefits, How to Reduce - Healthline
Nov 28, 2023 · Phytic acid can impair how the body absorbs some minerals, including iron. It may contribute to deficiencies over time, especially among ...Missing: bloating | Show results with:bloating
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Avoiding wheat on a low FODMAP diet
Aug 10, 2015 · During the restrictive phase of a low FODMAP diet, wheat intake is reduced. Wheat intake is reduced because it contains high levels of fructans.
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Breads for IBS: Low-FODMAP, Sourdough, More - Healthline
Feb 1, 2023 · Many people with IBS find that foods high in insoluble fiber are harder to digest and make symptoms worse. Whole wheat or whole grain bread are ...
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Wheat Allergy Diet | Johns Hopkins Medicine
People with celiac disease must stay away from all grains with gluten. People with wheat allergy often only need to stay away from wheat and can eat the other ...Missing: exacerbation | Show results with:exacerbation<|separator|>
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Nonceliac gluten sensitivity - PMC - NIH
Nonceliac gluten sensitivity (NCGS) is a poorly defined syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten.Missing: whole | Show results with:whole
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Effect of wheat species (Triticum aestivum vs T. spelta), farming ...
Mar 29, 2020 · Conventional flour had 4-time higher pesticide residues than organic flour. Conventional whole-grain flour had 2-time higher pesticide residues than white ...
[80]
Is Bread Bad for You? Nutrition Facts and More - Healthline
Oct 23, 2018 · Grains contain antinutrients like phytic acid, which can block the absorption of minerals, such as iron, zinc, magnesium and calcium. May Be ...
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EWG's 2025 Shopper's Guide to Pesticides in ProduceFive Foods ...
Rice and wheat are dietary mainstays for many, but conventional versions of these foods can contain harmful pesticide residues. In recent years, the USDA has ...
[82]
Wall Street Journal: The American Diet Has a Sandwich Problem
Mar 14, 2023 · Look for bread made from 100% whole wheat or whole grain, suggests Dr. Rimm. Visible grains and seeds are good, too, since that signals less ...<|separator|>
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[PDF] Whole Grain Resource - USDA Food and Nutrition Service
For example, a bread item may include three grain ingredients: enriched wheat flour (40% of grain), whole-wheat flour (30% of grain), and whole oats. (30% of ...
[84]
8 Wonders of Kansas Cuisine | WheatField's Bakery Cafe, Lawrence ...
Multigrain: Naturally leavened wheat dough loaded with whole sprouted wheat, oats, flax seed and sunflower seeds. 100% organic flour. Pain de Campagne is, ...
[85]
Roti (Chappathi) - Common Grain Alliance
In India, roti is typically made with Indian whole wheat flour (atta) ground fine using a chakki or two grinding stones (one stationary and one moving). The ...
[86]
Effects of whole grain rye crisp bread for breakfast on appetite and ...
Mar 25, 2014 · Whole grain rye crisp bread caused lower self-reported hunger, higher fullness and less desire to eat compared to refined wheat bread.Missing: knäckebröd | Show results with:knäckebröd
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Are sprouted grains more nutritious than regular whole grains?
Nov 6, 2017 · Sprouted grains also may have less starch and be easier to digest than regular grains. "It may help people who are sensitive to digesting grains ...
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For Good Measure: Baking with Gluten-Free Blends, Whole Wheat ...
▻ Bracha Rishona – The bracha rishona on bread that contains gluten-free flour with no dagan content is Shehakol.[14] If the blend contains dagan (e.g. ...Missing: reduced | Show results with:reduced
[89]
Easy Homemade Whole Wheat Croutons Recipe
Rating 5.0 (1) · 17 minNov 14, 2020 · Homemade whole wheat croutons are a tasty way to use up bread, and they're so easy to make! Use them in salads, soups... even stuffing!
[90]
Classic (Whole Wheat) Bread Stuffing - 100 Days of Real Food
Rating 5.0 (3) · 57 minThis is a healthier, whole-wheat bread stuffing recipe, using ingredients like butter, onion, bell pepper, garlic, mushrooms, and whole-wheat bread.
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The Ultimate Guide to Pairing Bread and Cheese - The Spruce Eats
Jul 16, 2020 · A nutty cheese like Comte is delightful with a seed- or nut-studded loaf. The other option is a contrasting pairing. Interestingly, the ...
[92]
The Best Cheese and Bread Pairings
Cheddar with whole wheat bread; Goat cheese with rye bread; Mozzarella with focaccia; Blue cheese with walnut bread; Gruyère with sourdough; Feta with pita ...
[93]
Easy No-Fail Whole Wheat Bread - Loving It Vegan
Rating 4.8 (732) · 1 hr 10 minMar 24, 2016 · Simple 5-ingredient whole wheat bread. You just don't get easier than this no-fail and no-knead recipe! Hearty, wholesome, nourishing and delicious!
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Why We Eat Whole Wheat Matzo for Passover - Jamie Geller
Aug 20, 2019 · Whole wheat matzo is a very good source of fiber and manganese and a valuable source of magnesium. And it tastes pretty good, too. If you are ...
[95]
Homemade Injera Recipe - Ethiopian Flatbread - LinsFood
Rating 4.9 (106) · 45 minFeb 22, 2014 · Injera recipe, a spongy, slightly sour flatbread from Ethiopia and Eritrea. You'll find the traditional and quick recipe.Injera Ingredients · Teff Flour · Gluten Free Injera
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State of the Industry 2024: Consumers search for healthier bread ...
Jun 3, 2024 · The bakery center store breads and rolls category took in $19.8 billion, with a 4.9% increase over the past 12 months. In the center store ...
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Whole Wheat Bread Market Outlook 2024–2033 - LinkedIn
Jul 20, 2025 · Whole Wheat Bread Market size was valued at USD 10.5 Billion in 2024 and is forecasted to grow at a CAGR of 5.5% from 2026 to 2033, reaching USD ...
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Home Baking Ingredients Market Size & Trends 2025-2035
Apr 7, 2025 · In 2025, the global home baking ingredients market is projected to reach approximately USD 18,544.6 million, with expectations to grow to around ...