Whole grain bread can be easily distinguished by a heterogeneous slice. The product is stored for a long time, without mold and taste. Whole grain bread can be cooked even by a novice culinary specialist.
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Benefits of Eating Whole Grain Bread
Whole grain bread is prepared from flour made from unrefined grain. Due to this, the product contains the maximum amount of components useful for the body. It is known that daily consumption of whole grain bread reduces the risk of developing cancer and cardiovascular diseases, as well as type 2 diabetes.
Fiber is found in large quantities in whole grain bread. Therefore, the product is introduced into the diet of obese people. Whole grain bread recipe includes yeast instead of yeast, which is also much more beneficial for the body.
Wholemeal bread contains B vitamins, vitamin E, copper, manganese, zinc, iron, selenium, iodine, calcium, enzymes and organic acids. Especially valuable is bread from germinated grains.
Buying whole grain bread in a store is undesirable. The manufacturer deceives the buyer by giving out for this product bakery products made from refined flour with a small addition of coarse fiber. Bread from coarse flour cannot be tender, white and airy. The present product has a high concentration of swollen plant fibers, which makes the bread quite dense and dark.