Wholewheat is another name for wholemeal — flour milled from the entire wheat kernel, bran, germ, and endosperm together, and foods made from it. The American term wholewheat and the British wholemeal describe the same thing: flour with nothing removed, darker, denser, and more nutritious than white flour. Wholewheat bread, pasta, and crackers supply the fibre, B vitamins, iron, and phytochemicals that refining strips away. Bakers working with it allow for its thirst — wholegrain flour absorbs more water — and its weaker gluten, which gives a closer crumb. The wholewheat-versus-white choice is the single most familiar wholegrain decision shoppers make.