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 ...

Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour ...

For years, white bread has been demonised for being full of additives and void of essential nutrients. Well, now scientists are trying to create a 'healthier' version of the traditional loaf.

In wholemeal bread, they're milled to a fine texture. Whole-grain bread has a dense wholemeal flour base with added grains and seeds. White flour has been refined to remove the bran and germ.