The “dark bread - white bread” debate is more relevant than ever, but it is a debate of extremities. What really distinguishes White Bread from Wholegrain Bread is the taste, texture and fibre content.
Kneaded with fine white flour for the production of which the husk of the wheat grains is separated, white bread is characterized by a light, delicate taste and fluffy environment. It is suitable for people with sensitive stomachs, where wholegrain type of breads would cause discomfort.
Wholegrain breads, on the other hand, prepared with wholegrain flours of wheat, spelt, rye, are characterized by a rich, dense taste and high content of vegetable fibre. The taste ranges from slightly sour, through sweet, to earthy and deep. A taste that creates cosiness and warmth.
We can enjoy White or Wholegrain bread, looking for the taste that suits our desires.