Whole grain bread

Whole grain bread is baked from flour that contains the entire grain, endosperm, bran, and germ. Compared to white bread, it provides significantly more fiber, B vitamins, magnesium, iron, and zinc. Regular consumption supports better digestion and a prolonged feeling of fullness. It is great for breakfast with butter or spreads, as a base for sandwiches, or as a side to soups. The flavor is fuller and earthier, sometimes with a slightly sour note in sourdough varieties. You can find versions enriched with seeds, nuts, or dried fruit.