Food Lens · Bakery
Whole wheat bread
Nutty and slightly sweet with a denser, heartier bite than white bread.
Lens analyzedWhole wheat bread is made with flour milled from the entire wheat kernel, including the bran and germ, rather than the refined white flour used in standard bread. That extra bran gives it a denser crumb, a browner color, and a slightly nutty taste. It works in any recipe calling for sliced bread, from toast to sandwiches.
Where it comes from
Refined white flour became widespread once industrial milling could strip out the bran and germ for a finer, longer-lasting flour, pushing whole wheat bread into a smaller, specialty category by the early 1900s. It's since returned to mainstream grocery shelves as bakers reintroduced whole-grain flour to standard sliced loaves.
Buying it
Check that whole wheat flour is listed as the first ingredient rather than enriched or unbleached flour with added bran, since some loaves labeled wheat bread are mostly white flour with brown coloring.
Storing it
Keep the loaf sealed in its bag at room temperature and use it within about five days, since bread without preservatives stales quickly. Refrigerating a loaf actually speeds up staling, so the freezer is the better option for longer storage.
Keeps about 5 days in the pantry.
Recipes that use whole wheat bread
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