Some varieties of wholemeal flour contain more bran and germ than others. The label should clearly state how much bran and germ has been retained – wholemeal flour typically contains 81%.

When made with traditionally milled flour, it’s normal for wholemeal bread to be significantly heavier and denser than white bread, and for many this is part of the appeal. Wholemeal flour ...

When baking rye bread, it's important to start with the right rye flour for your foundation. A bread expert gave us guidance ...

Dietitians say these unhealthy breads lack fiber and protein but are too high in sugars and added preservatives.

Whole grain flours are a real hidden treasure in the kitchen. Thanks to their complete nutritional profile, they are perfect ...

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it. In this pizza, which is ...

Your next sandwich will be much better for you with the help of these healthy bread brands high in whole grains, fiber, and ...

“Soft” flour is around 9-12 per cent of protein and is better for baking cakes, cookies, tarts etc. Wholemeal or whole ... It is common to see rye, maize and millet often available as stone ...