If you head to the shops to buy bread, you'll face a variety of different options. But it can be hard to work out the difference between all the types on sale. For instance, you might have a vague ...

When made with traditionally milled flour, it’s normal for wholemeal bread to be significantly heavier and denser than white bread, and for many this is part of the appeal. Wholemeal flour ...

For years, white bread has been demonised for being full of additives and void of essential nutrients. Well, now scientists are trying to create a 'healthier' version of the traditional loaf.

It's earned a reputation as being one of the most unhealthy carbohydrates, full of additives and void of essential nutrients. But every bread — even white — has some benefits and there is no ...

A wide variety of options are available for breads now. Some will say buy wholemeal bread and others will say buy wholegrain bread as it is healthy. Wholemeal, wholewheat and wholegrain bread are ...

If you head to the shops to buy bread, you’ll face a variety of different options. But it can be hard to work out the difference between all the types on sale. For instance, you might have a ...

Old pieces of bread can be transformed into precisely shaped electrodes using water and heat. The bread-based components could replace metal electrodes in devices while reducing the hundreds of ...

It's a dietary tip we’ve all heard a hundred times: Wholemeal and wholegrain bread are healthier than white bread. But how so? Both wholemeal and wholegrain bread are made from whole grains: the ...

Stir together the flour, soda, salt in a large bowl. Cut in the shortening/butter with a pastry blender until it looks like coarse meal. Add all of the wholemeal flour, stir, then add the ...

Margaret Murray does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations ...

Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour ...