Wholegrain

Wholegrain refers to grain in which the edible parts of the kernel - endosperm, germ and bran - are present in the same ratio as in the intact kernel.
.

All grain is wholegrain when first reaped from a field, but the bran and germ are usually removed either in part or entirely during grinding. If the grain still contains its original composition after being ground, it is considered wholegrain regardless of the grain type or whether the end product is in the form of whole kernel or fine flour.

Thus wholegrain is a naturally versatile food item - nothing has been removed from or added to the kernel.

Traditionally, rye bread has been available with a high wholegrain content - even 100 percent of the grain ingredients.

On the other hand, wheat normally used in baking has previously consisted of refined wheat flour that has contained the endosperm, and wholegrain has solely been added in the form of flour, bran or groats.

These days, rye and wheat bread with a 100 % wholegrain content is available at grocery stores.