Wholemeal bread : good, healthy, with fibers etc., a lower glycemic index than traditional bread (which has it very high), excellent if we want a correct diet in all senses. Too bad it is not in circulation, or rather. That apart from some brands and some places, the only solution is to have it at home . In fact, how to recognize wholemeal bread? It’s very simple. It’s dark, let’s say brownish. It molds easily , does not have the same strength as traditional bread because its flour is made from all the wheat, including the part that goes rancid the fastest.

The other day I had a bad argument with my mother: I go to her house, and she happily shows me this whole grain bread bought at the supermarket . I told her that of all the bread she could choose, oil sandwiches, milk bread, plain white bread and excellent durum wheat semolina bread, she went for the worst food choice. The reason is exactly as other people more important than me have said, such as the oncologist Franco Berrino: it is a bread in which refined flour is added to the bran. Asked about my mother: but the bran costs. Well, those of the fake wholemeal bread that you can easily find in supermarkets is made with the processing waste of the bran. The result is a very cheap, reconstituted flour, refined twice, used to make these wholemeal sandwiches and other wholemeal products by industries. Let us all remember one thing: there is no such thing as a friend industry . A food industry is a business, it does not want the good or the health of its consumers, it works for a profit. They are not bad, but they are not good good either. You have to learn to buy certain things and some others not, make them at home or if you don’t have time to buy just a few brands. Or buy in certain places. 

Don’t get tired of reading labels, ever.
What is authentic wholemeal bread like? In addition to the characteristics indicated, a certain delicacy and color, wholemeal bread is also more humid than refined bread, it is kneaded with mother yeast (to partially eliminate the “phytates”) and wholemeal flour, or the one ground with natural stone, which it contains both the germ (the most nutritious internal part) and the bran (the real one). Where can we find wholemeal bread? I do it every now and then, buying good wholemeal flour, adding various seeds (sunflower, flax, pumpkin) and then portioning it once cooked and freezing it. I prefer to buy it in organic shops that have an oven or that have good brands. But even organic products do not have to be bought with your eyes closed.
I leave you with some products: Pema ‘s rye bread is a good wholemeal made with mother yeast. The Wasa slices , which I often use for breakfast, are not leavened but are made with one hundred percent wholemeal flour. As an alternative to Pema, I would like to point out the IntegralBianco products , a wholemeal flour corrected by the risk of “phytates”, which is used by some bakeries (on the site there is a list by city). For those who want to do it themselves, organic offers a wide choice of truly wholemeal flours. Also take a look at the wholemeal ones from Molino Rossetto (they can be found in the supermarket) and their line includes three stone-ground flours .