Brown bread is bread made from brown flour, which retains most of the wheat grain’s bran and germ, giving the loaf its characteristic colour, nutty flavour, and denser crumb. Compared with white bread it supplies more dietary fibre, B vitamins, iron, and magnesium, though the exact nutritional profile depends on the extraction rate of the flour. It ranges from light sandwich loaves to hearty wholemeal and granary styles with added malted grains. Brown bread is a staple of health-conscious diets and traditional baking alike, valued for its flavour, satiety, and contribution to daily fibre intake.