John Myers
The term “grain bread” gives the impression that it is a product that has been produced according to the same criteria as “whole grain bread”. However, this is a fallacy. Wholemeal bread must be made from at least 90 percent wholemeal flour. The whole grain is used for wholemeal flour. In this way, a particularly large amount of dietary fiber and minerals, which are in the husk of the grain, are retained. For white flour, only the light flour core of the grain is processed.
The term “grain bread”, on the other hand, says nothing about the type of flour used. Both wholemeal flour and white flour can be used to bake grain bread. The name only reveals that grains are baked in the dough.
