page_title: Brown bread
section_title: Flour milling
hierarchical_section_title: Brown bread / History / Flour milling
caption_attribution_description: White flour sourdough bread turned dark brown due to some unknown impurity in the starter
context_page_description: Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes and New England, where it implies bread made with molasses. In some regions of the US, the bread is simply called wheat bread in contrast to white bread.
  Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes.
context_section_description: Historically, brown meal was what remained after about 90% of the coarse, outer bran and 74% of pure endosperm or fine flour was removed from the whole grain. Using slightly different extraction numbers, brown meal, representing 20% of the whole grain, was itself composed of about 15% fine bran and 85% white flour. In 1848 it was asserted grain millers knew only of bran and endosperm, but by 1912 it was more widely known that brown meal included the germ.
caption: Chocolate-coloured sourdough bread
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