whole-wheat
UK: ˈhəʊl wiːt | US: ˈhoʊl wiːt
adj. made from or containing the entire wheat grain, including the bran and germ (used especially of flour or bread).
The term "whole-wheat" combines "whole" (from Old English hāl, meaning "entire" or "unbroken") and "wheat" (from Old English hwǣte, referring to the grain). The compound emphasizes the use of the complete wheat kernel, retaining all its natural components (bran, germ, and endosperm), unlike refined flour. This reflects a modern nutritional focus on unprocessed foods.
Whole-wheat bread is richer in fiber than white bread.
She prefers whole-wheat pasta for its nutty flavor.
The recipe calls for whole-wheat flour to boost nutritional value.
Many diets recommend switching to whole-wheat products.
This bakery specializes in organic whole-wheat loaves.