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 contains less gluten than white flour simply because the weight is also made up of other matter such as bran and wheat-germ. For this reason, it’s usual for wholemeal bread to be slightly crumbly when cut. New milling techniques and a wider choice of grain varieties means that millers are now able to produce wholemeal flour that behaves more like white flour but still contains 100% of the fibre and nutrients. However, traditionalists prefer wholemeal bread made with stone-ground flour.
