Whole wheat bread
The whole wheat bread is made with whole wheat flour. To compare to the classic wheat flour, we retain the wheat bran et germs when milling the flour, which makes it “whole”. That’s why it is very nutritious. There are more vitamins, minerals, proteins and fibres in a whole wheat bread than in a white bread. The fibres bring you slow sugars, giving a better transit and energy for a long period. Its texture is very light and fluffy, and its taste slightly bitter.
It is the ideal bread for toasts for breakfast with strawberry or orange jam. It will give enough energy until lunch. It’s also perfect with smoked fish or avocado, and a dot of salted butter (always).
- Whole wheat flour
- T80 Label Rouge stone-ground flour
- Olive oil