The term "whole grain" refers to bread that is made using all parts of a grain kernel, which includes the germ, endosperm and bran. Whole grain bread contains all of the grain parts, although those parts may be separated into pieces through a refining process. Whole grain bread bears resemblance to similar foods, such as whole wheat bread, but undergoes a different preparation technique to preserve all components of the grain.
Whole grain bread has an outer layer of bran encasing the grain. This bran remains during the refining process when whole wheat flour is made. In similar products, like whole wheat bread, the bran is removed during the bread creation process. Whole grain bread, unlike many similar products, does not contain molasses or other additives to enhance color or flavor.
Many products look similar to whole grain breads but are quite different. Other common labels that cause confusion are "organic," "stone ground" and "bran."
Like other types of bread, people enjoy whole grain bread for many uses. It comes in over 75 varieties and is made by many popular brands. These breads make good bases for sweet and savory sandwiches, such as turkey and peanut butter. Whole grain bread has many nutrients too, including fiber, because it undergoes a minimal refining process.