Postdate: 24 October 2016
Bread is a complicated topic. Wheat bread is generally called brown bread. But bread that has a brown colour can be tampered with as it can be white bread that has been given a brown colour by adding malt, or when it contains just a small amount of fibres. The expression 'the darker the bread, the better it is' is, therefore, not always true.
The flour 'jungle'
Wholemeal bread is made with the whole cereal grain, making it the healthiest bread variety. This is because all the ingredients the grain has to offer are there, making it good for the digestion and stool. With white bread, almost all the nutrients are sifted out, so only the white flour remains. When you combine this with a small percentage of spelt (wheat) or wholemeal flour, you can bake brown bread. How big these percentages are, is often a complete guess.
Genuine or fake wholemeal
Multigrain bread often contains extra kernels and seeds, which can be compared to putting chia seed in your yoghurt. Each seed enhances the nutritional value, but it is still no replacement for the fibres you actually need. It is difficult to distinguish real wholemeal bread for the 'fake' variation with the bare eye, so it won't hurt to study the list of ingredients when you want to eat bread that is truly healthy. You will only find out when you get some in-depth information about what it contains.
With crackers, it works even differently: they mostly contain wheat flour instead of real wholemeal flour, even though it can say so on the package. Wholemeal bread is only made of 100% wholemeal flour, and this should also be the case for other 'wholemeal' products. It would make our lives a lot easier.
'Most brown bread is merely white with a fake tan'