Whole-grain bread

Whole-Wheat Bread

Bread made with whole-wheat flour, which retains the bran, germ, and endosperm of the wheat kernel.

Typical energy referenceAbout 230–270 kcal per 100 g as a planning rangeTypical serving contextA commercial-style slice is often about 25–45 g; artisan slices may be larger.

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Important: This is general category knowledge. The search uses name/type signals and does not prove that a bakery currently offers this product. Confirm the menu, recipe, serving size, allergens, and availability directly.

TASTE & TEXTURE

What to expect

Flavor: Nutty and wheaty; sweetness and bitterness vary with flour and added ingredients.
Texture: Usually tighter and more substantial than white sandwich bread.
How to choose: Check whether whole-wheat flour is the main flour. “Wheat bread” alone does not necessarily mean 100% whole wheat.
Storage: Keep sealed to limit drying; freeze extra slices if the loaf will not be used soon.

TYPICAL FORMULA

Ingredients and allergens

Whole-wheat flour
Water
Yeast or starter
Salt
Recipes may add oil, sweetener, milk, seeds, or vital wheat gluten

Common allergen context

Contains wheat and gluten. Seeded or enriched versions may introduce sesame, soy, milk, egg, or nuts.

GOOD FOR

Common ways people use it

Everyday sandwichesToastPeople prioritizing whole-grain choices

CONFIRM BEFORE YOU BUY

Questions to ask the bakery

01
Is it 100% whole wheat or a blend?
02
What sweeteners, seeds, dairy, or eggs are used?
03
What is the slice or loaf weight if comparing nutrition?

COMPARE NEXT

See the trade-offs

Sourdough vs. Whole-Wheat BreadCompare fermentation style, grain choice, texture, fiber expectations, allergens, and the questions that matter at a bakery.Compare →

Reference basis

Nutrition ranges are planning references based on comparable records in USDA FoodData Central. Recipes and item weights vary. Allergen questions follow FDA consumer guidance.