The term refers to a type of loaf distinguished by the inclusion of the entire wheat kernel, also known as the wheatberry. This integral grain component contributes to its unique texture and nutritional profile. For instance, a slice may exhibit a slightly chewy consistency and a subtly nutty flavor, differentiating it from breads made with refined flour.
The inclusion of the whole wheat kernel imbues the bread with notable benefits. Fiber content is significantly elevated compared to products using processed flour. This increased fiber can aid in digestion and promote a feeling of satiety. Historically, breads incorporating whole grains have been associated with traditional baking practices emphasizing natural ingredients and nutritional completeness.
