83 Sentences With "wholemeal" | Random Sentence Generator

I grab a flat white and a ham and scrambled eggs wholemeal sandwich.

I am going to make wholemeal tartiflette pasta with spinach using leftover Reblochon cheese we bought during our Christmas vacation.

Like a very thin, stone-oven baked pizza but equipped with the most extreme wholemeal crust you can possibly imagine.

So, I when I was developing the loaf, I kept adding more and more wholemeal flour until I got that smell.

Brits' consumption of white bread has also decreased by 75% since 1974, and consumption of brown and wholemeal has risen by 85%.

The survey also noted a switch in preference from white bread to brown and wholemeal varieties, perhaps reflecting recent healthy eating trends.

Have a quick lunch of peanut butter on a wholemeal bagel, a stick of vegan cheese, and freshly ground (by me) coffee in front of the SAD lamp.

Flatbreads and wholemeal breads tended to be the saltiest of all the bread categories, and mixed grain breads had the lowest sodium content, but there was still considerable variation within each category.

Researchers analyzed 2558,35003 different breads (including white, wholemeal, mixed grain, and flatbreads) sold in 23500 countries around the world and found some shockingly high numbers and wide variation in the salt and sodium levels in breads.

SINGAPORE (Reuters) - Singapore's prime minister has urged people to drink water, eat wholemeal bread and choose brown rice over white in a health push that began with an agreement from soda makers to reduce the sugar content in drinks sold in the country.

MorningTwo slices chunky wholegrain toast with apricot jam: 21 grams fiberTwo cups of black coffee: 22 fiber22 small apple: 21 grams fiber LunchRed beans and brown rice with salsa verde and hot sauce: 13 grams fiberLarge handful of unsalted peanuts: 21 grams fiber20 cups tea with low fat milk: 238 fiber1 carrot, raw: 2 grams fiber2 small prunes: 1.5 grams fiberTwo cups of black coffee: 0 fiber Evening 1 wholemeal Turkish pide bread: 03 grams fiber2 cups of kale and white bean salad with tahini dressing: 8 grams fiber1/3 eggplant with yoghurt dressing and pomegranate: 2 grams fiber1 cob of corn: 2 grams fiber2 lamb meatballs in 1 cup fennel/tomato sauce: 4 grams fiber1 glass white wine: 0 fiber Reynolds consumed 38 grams of fiber, the recommended target for adult men.

The company is based in Maidenhead in Berkshire, at the same address as ABF. It only makes wholemeal bread (not brown bread). The brand is worth around £20m. It sells two varieties: Wholemeal and Hi-Bran.

Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.

The present mill, built in 1793, is producing stone ground wholemeal flour in the traditional way.

Each loaf provides the optimum combination of wholemeal wheat flour, kibbled grains and seeds including linseed, poppyseeds and sunflower seeds.

Hovis specialises in high wheatgerm wholemeal flour, the bread being baked independently. It also produces the Nimble brand reduced-calorie bread.

Following restoration, it operated again for a short while as a working mill for the creation of wholemeal flour for Lifeforce Foods.

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.

The sandwich is sometimes served with dressings, like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

Aseedah or aseed () is one of the staple dishes in Yemen and is usually served for lunch, dinner or both. Its ingredients include wholemeal wheat, boiling water and salt as needed. On a high heat a pot is placed and then boiling water is added. Slowly, handfuls of wholemeal wheat are added and then are mixed quickly with a large wooden spoon so that clumps do not form.

He became medical editor of the Weekly Times and Echo in 1885, for which he wrote over 1000 articles during his life, as well as answering readers' medical queries. He wrote a number of books and pamphlets directed at a general rather than medical readership, including A System of Hygienic Medicine (1886), How to avoid Vaccination (1888), The Advantage of Wholemeal Bread, Medical Essays and A Book for Married Women (1894) and books on stomach diseases, consumption (tuberculosis), rheumatism, vegetarian cooking and healthy diet. He gave frequent public lectures throughout the country propounding his ideas. In one of his books, The Advantages of Wholemeal Bread (1889), he proposed that wholemeal bread was healthier than white (or refined) bread.

Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour,What is the difference between stoneground and wholemeal flour? the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavour.

Atta (Hindi , Urdu ) or Chakki Atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent.

In addition to the original Butterkeks, there are several varieties of Leibniz on the market today. These include Choco Leibniz (styled as "more chocolate than biscuit"), Leibniz Milch & Honig (milk and honey), Leibniz Vollkorn (wholemeal), and Leibniz Zoo (animal shapes).

The Making of Bread, etc. Act 1800 (41 Geo. III c. 16), also known as the Brown Bread Act or the Poison Act, was a British Act of Parliament that prohibited millers from producing any flour other than wholemeal flour.

Mary Ann Yates Corkling aka May Yates (18 May 1850 – 30 May 1938) was an English painter, who became a food reformer. She spread news of the claimed health benefits for wholemeal bread and became a vegetarian out of her regard for other animals.

While bread was not rationed, wholemeal bread was encouraged. Propaganda also publicised that pregnant women could get orange juice and vitamin pills by bringing their ration books and medical certificate to the Food Office. Waste paper required recycling to save shipping. The Squander Bug campaign simply urged spending less.

Dr Thomas Allinson was born in the Hulme district of Manchester in 1858. He trained as a medical doctor in Edinburgh, graduating in 1879. He founded the first Allinson mill in 1892 in Bethnal Green as Dr Allinson's Natural Food Company. It was the first to produce wholemeal/wholegrain flour.

One British study found that high childhood IQ was shown to correlate with one's chance of becoming a vegetarian in adulthood. Those of higher intelligence are also more likely to eat a healthier diet including more fruit and vegetables, fish, poultry and wholemeal bread and to eat less fried food.

Living sauna culture still includes many ancient traditions. Tradition of communal work, talkoo is also living strong. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes.

Some members of the Windmill Society were able to get to the mill and save her. Today, Jill is in working order and open to the public most Sundays between May and September. She produces stoneground wholemeal flour on an occasional basis. The vast majority of her flour is sold to visitors.

An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatcakes are cooked on a griddle (girdle in Scots) or baked in an oven.

He argued that cancer is caused by "chronic poisoning" from the bowels. Barker recommended a high-fibre diet of raw fruit, salads and wholemeal bread, cheese and eggs, with plenty of exercise. He campaigned for the consumption of raw vegetables and undried meats. In his book, Barker did not oppose the consumption of alcohol, coffee, tea or tobacco.

He advocated a vegetarian diet and the avoidance of alcohol, tobacco, coffee and tea. He especially promoted the benefits of stone-ground wholemeal breads. He opposed the use of drugs by doctors, many of which at that time were ineffective and toxic and was a lifelong opponent of compulsory vaccination against smallpox. This approach became known as Allinsonian Medicine.

Sarehole Mill produces wholemeal flour which is sold in the mill shop. The flour is also used by local restaurants and bakers. Flood damage during 2019 prevented the milling of flour on the site, with repairs beginning soon after. In February 2020, the site's Victorian bakery was restored, and a permanent modern bakery was also installed.

Grant discovered the secret for the loaf, which was subsequently named after her, by accident when she realised that she had forgotten to knead the wholemeal dough she was making, and found it to have a superior taste to its kneaded counterparts. The bread was subsequently promoted as a way of encouraging wartime wives to eat well on their rations.

Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast- leavened bread, as is kulcha.

For example, in the following expression: We will need a lot of bread: wheat, granary, wholemeal, etc. In this case of a use at the end of a list without conjunction, a comma is typically written in front of the phrase (but see: Serial comma). If etc. is used at the end of a sentence, the dot is not doubled.

Tudors of all classes consumed bread in all of their meals as the main source of carbohydrates; however, its quality varied. The cheapest bread available was Carter's bread which was a mixture of rye and wheat. The middle class or prosperous tenants ate ravel—also known as yeoman's bread—made of wholemeal. The most expensive bread was manchet, made of white wheat flour.

Refugees from Karelia contributed to foods in eastern Finland. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink, or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.

Most food was now rationed. Worried about children, Lord Woolton made sure that by 1942 Britain was providing 650,000 children with free meals at schools; about 3,500,000 children received milk at school, in addition to priority supplies at home. The bad news was that his "national loaf" of mushy grey wholemeal bread replaced the ordinary white variety, to the distaste of most housewives.Calder, People's War (1969); pp.

Heatherslaw Mill is a water mill situated on the Ford and Etal Estate, 7 miles north of the town of Wooler in the English county of Northumberland. It is a restored 19th century water driven cornmill. Traditional methods and original machinery powered by the River Till are used to grind locally grown wheat into wholemeal flour. Its huge water wheel, mill stones and gearing are all visible.

According to legend, Muslimov worked hard every day, up to 168 years, did not smoke or drink, but ate fruits, vegetables, wholemeal bread, chicken broth, low-fat cheese and yogurt. He had several wives through his lifetime. Muslimov became ill with pneumonia between 1972 and 1973, but survived only to die later in 1973. Muslimov's story was picked up in 1973 by National Geographic Magazine,Alexander Leaf, (Jan. 1973).

Crispbread traditionally consists of wholemeal rye flour, salt, and water. Today, however, many kinds of crispbread contain wheat flour, spices and grains, and is often leavened with yeast or sourdough, and milk or sesame seeds can be added. In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking.

Balisto is a wholemeal biscuit bar snack manufactured by Mars, Incorporated, consisting of a digestive biscuit centre and a variety of milky cream toppings, and coated in milk chocolate. Normally, there are two fingers in a package, though the multipack contains ten fingers wrapped individually. They are available in Ireland, Austria, Germany, Switzerland, the Netherlands, France, Luxembourg, Belgium, Slovenia, Hungary. In Spring 2011, the bars were introduced to the United Kingdom.

In 1895, she led the World's Women's Christian Temperance Union in forming a food reform department and herself became a full vegetarian. She spoke of humanity's obligation to other animals and in 1901 led the Women's Vegetarian Union briefly. Wholemeal bread underwent a revival, with support of the Daily Mail and Lyons teashops. In 1916 she wrote in The Graphic about the advantages of not eating white bread.

Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking. Steamed bread is produced and consumed all around the world. In Chinese cuisine, mantou is a staple food of northern China, where up to 70% of flour production in the region is used to make it. There are now many variations of mantou in China, for example wholemeal mantou, milk mantou, and sweet potato mantou.

Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.

The typical digestive biscuit contains coarse brown wheat flour (which gives it its distinctive texture and flavour), sugar, malt extract, vegetable oil, wholemeal, raising agents (usually sodium bicarbonate, tartaric acid and malic acid) and salt. Dried whey, oatmeal, cultured skimmed milk and emulsifiers such as DATEM may also be added in some varieties. A digestive biscuit averages around 70 calories, although this sometimes varies according to the factors involved in its production.

His recitation, "Capstick Comes Home", was based on the well-known Hovis wholemeal bread television commercials directed by Ridley Scott. "Capstick Comes Homes" also peaked at number 92 in Australia in July 1981. As a comedian, he had an eight- part television series, Capstick's Capers, on Channel 4 in 1983. Capstick was also a prolific bit-part actor, with a career including minor roles in the soap operas Emmerdale and Coronation Street.

Woodbridge Tide Mill detail of The Tide Mill Woodbridge Tide Mill in Woodbridge, Suffolk, England is a rare example of a tide mill whose water wheel still turns and is capable of grinding a wholemeal flour. The mill is a Grade I listed building. It is a three-storey building constructed from wood; externally it is clad in white Suffolk boarding and has a Gambrel roof. Its machinery reflects the skills and achievements of the early Industrial Revolution.

Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered. Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.

Berlingske: En klassiker - i al beskedenhed den perfekte leverpostejKvali-mad: Leverpostej In Norway, leverpostei is made with a bit of pork meat. Leverpostej is served with bread in a variety of ways. It is served both hot and cold and can be bought premade in supermarkets, butchershops and delikatessen. A popular everyday version is to spread cold leverpostej on a slice of rugbrød (Danish dark wholemeal rye bread) and eat it as an open faced sandwich.

Barley meal, a wholemeal barley flour lighter than wheat meal but darker in colour, is used in gruel, in contrast to porridge which is made from oats. Barley meal gruel is known as sawiq in the Arab world. With a long history of cultivation in the Middle East, barley is used in a wide range of traditional Arabic, Assyrian, Israelite, Kurdish, and Persian foodstuffs including kashkak, kashk and murri. Barley soup is traditionally eaten during Ramadan in Saudi Arabia.

Fresh cockles should be soaked in a bowl of lightly salted water for 24 hours so that they clean themselves naturally. A spoonful of wholemeal flour or oatmeal in the water assists the purging process. Traditionally, cockles formed part of a breakfast with Welsh bacon and eggs. However, as the cockle is a small clam, it can be adapted to a wide range of cooking styles from Mediterranean to American, and they make a particularly good chowder.

The smoked sausage is sold and consumed having been roasted, either just with bread, or with roast or boiled potatoes and gherkins, sweet and sour pumpkin, apple sauce (Apfelmus) and beetroot or even cold or hot on wholemeal bread. Sometimes crispy, fried slices of Beutelwurst are served with Knipp – this dish is known in Low Saxon as Knipp un Büddelwust. In the Lüneburg Heath, Knipp is made with Heidschnucke meat and is known as Heidjer Knipp. In Oldenburg, Knipp is called Hackgrütze.

During World War I, the food value of wholemeal bread was recognised. Although it has been claimed that Allinson was offered the right to re-register during WW1, the General Medical Council has no record of this and by that time he had no registrable qualifications. His company flourished from the increased demand for whole-grain bread and meal. After his death, the company grew: two more stone-grinding mills were purchased in Newport, Monmouthshire and in 1921 Castleford, Yorkshire.

It was opened to the public five years later in 1973. It is now managed by a charitable trust (Woodbridge Tide Mill Trust) staffed by volunteers, and in 2011 the trust undertook a further and more complete restoration and modernisation project, including a new water wheel and fully restored machinery, which allowed milling to begin again. It re-opened in 2012 and is now one of only two tide mills in the UK that regularly grinds wheat grain producing wholemeal flour for resale.

By the 1990s, the mill was getting into disrepair, and a trust was formed to buy and restore the mill. Stone Cross Mill Trust became a registered charity in 1996, and work to restore the mill began in 1998. The mill was able to produce wholemeal flour again in 2000. In 2005, the Trust were awarded a plaque by the Society for the Protection of Ancient Buildings "in recognition of the high quality of the restoration of the mill back to working order".

Fresh vegetables and fruit were not rationed but supplies were limited. Many people grew their own vegetables, greatly encouraged by the highly successful 'digging for victory' motivational campaign. Most controversial was bread; it was not rationed until after the war ended, but the "national loaf" of wholemeal bread replaced the ordinary white variety, to the distaste of most housewives who found it mushy, grey and easy to blame for digestion problems. Fish was not rationed but price increased considerably as the war progressed.

Knipp, raw Knipp, warm on wholemeal bread A plate of pan-fried Knipp with apple sauce Knipp (in the Hanover area: Calenberger Pfannenschlag) is a type of sausage made by mixing meat with grains (Grützwurst) related to Pinkel which comes from the Bremen Bremen kulinarisch and Lower Saxony regions of Germany. Knipp is made from oat groats, pork head, pork belly, pork rind, Charlotte Homfeld: Über das Hausschlachten. liver and broth and seasoned with salt, allspice and pepper. Knipp is usually sold in roughly long and thick sausages as a Stange ("stick") or Rolle ("roll").

In fact, one of the major complaints of the German expatriates in many parts of the world is their inability to find acceptable local breads. Pumpernickel Regarding bread, German cuisine is more varied than that of either Eastern or Western Europe. Bread types range from white wheat bread (Weißbrot) to grey (Graubrot) to black (Schwarzbrot), actually dark brown rye bread. Some breads contain both wheat and rye flour (hence Mischbrot, mixed bread), and often also wholemeal and whole seeds such as linseed, sunflower seed, or pumpkin seed (Vollkornbrot).

The remaining space was occupied by boat-builders, Bushell Brothers, who built narrowboats for the canal. The Heygate family took over Mead's business in 1945, and today mills 100,000 tons of wheat a year, resulting in 76,000 tons of flour. This is mainly bakers' flour, but there is also a commitment to wholemeal digestive for biscuits, bulk outlets and a large output of 1.5 kg bags from the pre-packed flour plant. In the days of the Tring windmill, only two men operated the system, milling ten stone per hour.

The mill in working order, 1864 Ashby's Mill was built in 1816 and worked by wind until 1862, when the business was transferred to a watermill at Mitcham on the River Wandle. The sails were removed in 1864 and the windmill was relegated to use as a store. In 1902, the lease on the watermill expired and a steam engine was installed in the windmill. This was later replaced by a gas engine. The windmill was worked by engine until 1934, and supplied wholemeal flour to West End hotels and restaurants.

These nutritional complications can be prevented by a correct dietary education. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are healthy alternatives to these prepared products and have higher biological and nutritional value. Advances towards higher nutrition-content gluten-free bakery products, improved for example in terms of fiber content and glycemic index, have been made by using not exclusively corn starch or other starches to substitute for flour. In this aim, for example the dietary fibre inulin (which acts as a prebiotic) or quinoa or amaranth wholemeal have been as substitute for part of the flour.

Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ.

She was to have rooms for herself and her maid, with fuel and candles provided, and their meal each day from the refectory as for two nuns: two white loaves and eight of wholemeal a week, and eight gallons of convent beer. Cecilia Creke, a nun, was appointed to read divine service with her each day and to sit with her at meals.Page, 'Priory of Flixton', citing Norwich Episcopal Registers IX.87. After the terms of Maud Rycher (elected 1432Page, 'Priory of Flixton', citing Norwich Episcopal Registers IX.58.) and Mary Delanio,Copinger, County of Suffolk, II, p.

The business relocated to larger premises in Cooranbong, New South Wales, next to the campus of the seminary which became Avondale University College. In 1900, Halsey transferred to New Zealand, where he began making the first batches of Granola, New Zealand's first breakfast cereal, Caramel Cereals (a coffee substitute), and wholemeal bread in a small wooden shed in the Christchurch suburb of Papanui. Sanitarium New Zealand and Sanitarium Australia are now separate companies, but work together. Sanitarium has factories in places including Berkeley Vale in New South Wales; Carmel in Perth, Western Australia; Brisbane, Queensland; and Auckland, New Zealand.

This beetle may have originated in Central Asia, but is now widely distributed, being found in Russia, China, parts of the Middle East, Europe, Central America, North America and Oceania. It is an economic pest in a range of dry goods including animal foods, wheat and barley kernels, wholemeal flour, corn meal, oat meal, noodles and other cereal-based foodstuffs. It also infests animal detritus, fish meal, spices, nuts, cocoa and sugar products. In the indoor environment it occurs in warehouses, granaries, food stores and dwellings, and outdoors in Russia, it has been found in bee nests.

Free school meals in Finland are viewed as an investment for the future; the aim is to maintain and improve children's health, well-being, and learning. The school meal is used as a pedagogical tool for teaching table manners, food culture, nutrition, and healthy eating habits, as well as for increasing the consumption of vegetables, fruits and berries, wholemeal bread, and skimmed or low-fat milk. One of the basic lessons is cooperation between students, head teachers, teachers, parents, and catering staff. In many schools, students participate in the work of the school canteen during their working life practice period.

In East Lancashire, the former West Riding of Yorkshire, Cumbria and elsewhere in the North like the town of Barnsley, a teacake is a round bread roll which is cut in half to make sandwiches. They do not usually contain any sort of dried fruit. They can be made with either white, brown, wholemeal, or Granary flour (a brand of flour produced by Hovis, made by malting wheat, crushing the grains, roasting them, and then mixing them with brown flour). A favourite way to eat them is to slice them into fingers, toast and then spread with butter and Bovril or Marmite.

The "national loaf" of wholemeal bread replaced the ordinary white variety to the distaste of most housewives who found it mushy, grey and easy to blame for digestion problems. In May 1942, an order was passed that meals served in hotels and restaurants might not cost over five shillings per customer, might not be of more than three courses, and not more than one course might contain meat, fish or poultry. This was partly in response to increasing public concerns that "luxury" off-ration foodstuffs were being unfairly obtained by those who could afford to dine regularly in restaurants. Fish was not rationed, but prices increased considerably as the war progressed.

The cook, Lindstrøm, supplemented the vitamin C intake with bottled cloudberries and blueberries, and provided wholemeal bread made with fresh yeast, rich in B vitamins. While Amundsen was confident in his men and equipment, he was, Hassel recorded, tormented by thoughts of Scott's motor sledges and the fear that these would carry the British party to success. With this in mind Amundsen planned to begin the polar journey as soon as the sun rose in late August, though Johansen warned that it would be too cold on the Barrier so early in the season. Amundsen overruled him, and at sunrise on 24 August seven sledges were made ready.

Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes and New England, where it implies bread made with molasses. In some regions of the US, the bread is simply called wheat bread in contrast to white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes.

Whole wheat flour being scoopedWhole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s).

Salt (sodium chloride) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengtheningSilverton, Nancy (1996) Breads From The La Brea Bakery, Villard, the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse.Reinhart, Peter (2001) The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Ten Speed Press, Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor (umami).

Integral mission or holistic mission is a term coined in Spanish as misión integral in the 1970s by members of the evangelical group Latin American Theological Fellowship (or FTL, its Spanish acronym) to describe an understanding of Christian mission which embraces both the evangelism and social responsibility. Since Lausanne 1974, integral mission has influenced a significant number of evangelicals around the world. The word integral is used in Spanish to describe wholeness (as in wholemeal bread or whole wheat). Theologians use it to describe an understanding of Christian mission that affirms the importance of expressing the love of God and neighbourly love through every means possible.

Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture, and in Rome, it is often seasoned with marjoram. New variations of the recipe continue to be developed. Wholemeal ciabatta is known as ciabatta integrale, and when milk is added to the dough, it becomes ciabatta al latte.

In 1969 the mill was bought by Tom Robbins and remained in his ownership until it was bought, in a very dilapidated state, and fully restored in 1991 to its former glory by Ashford Borough Council for the benefit of the citizens of Ashford and the public at large. The mill makes its own stoneground wholemeal bread flour, turning one set of stones with the power of a Hornsby engine. The mill, with its neighbouring barn, is licensed for weddings, Christenings, (civil ceremonies) and many other meetings and functions. The Mill complex is open from April to the end of September on Saturdays, Sundays and Bank Holiday Mondays from 2pm to 5pm.

Hovis is said to derive from the Latin "homo-vitalis" (strength for man) as a way of providing a cheap and nutritious food for poor mill workers and was a very dry and dense wholemeal loaf completely different from the modern version. Waters Green was once home to a nationally known horse market which features in the legend of the Wizard of Alderley Edge. Waters Green and an area opposite Arighi Bianchi, now hidden under the Silk Road, also held a sheep and cattle market until the 1980s. Macclesfield is said to be the only mill town to have escaped bombing in World War II. After the war, two pharmaceutical companies opened facilities in Macclesfield, Geigy (now part of Novartis) and the pharmaceutical division of ICI (now AstraZeneca).

In December 1939, Elsie Widdowson and Robert McCance of the University of Cambridge tested whether the United Kingdom could survive with only domestic food production if U-boats ended all imports. Using 1938 food production data, they fed themselves and other volunteers one egg, of meat and of fish a week; of milk a day; of margarine; and unlimited amounts of potatoes, vegetables and wholemeal bread. Two weeks of intensive outdoor exercise simulated the strenuous wartime physical work Britons would likely have to perform. The scientists found that the subjects' health and performance remained very good after three months; the only negative results were the increased time needed for meals to consume the necessary calories from bread and potatoes, and what they described as a "remarkable" increase in flatulence from the large amount of starch in the diet.

It is generally known in Spanish as misión integral, coined in the 1970s by members of the evangelical group Latin American Theological Fellowship (or FTL, its Spanish acronym). The word "integral" is used in Spanish to describe wholeness (as in wholemeal bread or whole wheat). Theologians use it to describe an understanding of Christian mission that affirms the importance of expressing the love of God and neighborly love through every means possible. Proponents such as C. René Padilla of Ecuador, Samuel Escobar of Peru, Orlando E. Costas of Puerto Rico, Vinay Samuel of India, and John Stott from the UK, have wanted to emphasize the breadth of the Good News and of the Christian mission, and used the concept of "integral" or "holistic" mission to signal their discomfort with conceptions of Christian mission based on a dichotomy between evangelism and social involvement.

Christianne L.H. Hupkens, Ronald A. Knibbe and Maris J. Drop, for example analyzed social class variation in the intake of fat and fibre, including white bread consumption, in Maastricht, Liège and Aachen, "Social Class Differences in Women's Fat and Fibre Consumption: A Cross- National Study" 1995; the literature on class perceptions and diet is enormous. More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in fewer than three hours. Dough that does not require fermentation because of chemical additives is called "quick bread" by commercial bakers. Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid; this last ingredient is added to wholemeal bread to increase the softness of the loaf.