Long associated with occasional consumption, the wholemeal bread is now attracting an ever-wider audience. It is prized for its high fibre content, its distinctive flavour and its versatility. It is a a must-see of therange of breads for artisan bakers.
Brun de Plaisir flour, a wholemeal bread flour
The artisan wholemeal bread is made using a milk starter culture, which gives it a
light and supple texture. The wheat bran provides many nutrients, including fibres recommended as part of a healthy diet.
Wholemeal bread
Wholemeal bread is often chosen for its fibre content, which comes naturally from wheat bran. It therefore meets the expectations of consumers who are keen on a balanced diet, without compromising on enjoyment or flavour. Its soft bread and its a slightly distinctive flavour make it a perfect accompaniment to a wide variety of meals. It can be enjoyed just as easily at breakfast – simply toasted with a knob of butter or some jam – as it can at lunch or dinner with salads, raw vegetables or dishes served with a sauce.
A foundation for expanding the bakery range
Le Brun de Plaisir also enables us to offer several variations based on wholemeal bread. The recipe can be with added lentils to serve as the perfect accompaniment to meat in sauce or game, or dried fruit and nuts to serve with creamy cheeses.
Artisan wholemeal bread: a weapon in the fight against food waste
Wholemeal bread has the benefit of a good preservation and retains its qualities for about four days when stored in a tea towel, or in a Étoffe de Soi®, in a cool, dry place. When it starts to go stale, it can be toasted for breakfast or turned into open sandwiches stuffed dishes, croques or other savoury dishes. A simple way to make it last longer and to reduce waste food.
