In an ideal world, you'd want to find (or bake) a bread that was made with 100% stoneground wholewheat flour. Stoneground is better because it's ground less finely, making the particles bigger and lower the glycemic index of the bread. Also, sourdough starter is a great ingredient that lowers GI. And some bread is made without oil at all. But bread like this this can be very hard to find, and pricey if you eat a lot of it. So I'd say you're doing okay
I once tried to make my own whole wheat bread, but I discovered that EVERY recipe I found including a significant portion of bleached flour. Apparently, bread just won't rise without the bleached white flour.
As a general rule of thumb, the lighter and fluffier the bread, the worse it is for you, regardless of "whole" grain status.
Probably the healthiest bread you can find comes from "sprouted" grains (aka Ezekial bread) but you'll generally only find this in a health food store (and pay a pretty penny for it.) It's a very course texture, not fluffy at all, but I like the taste. It's generally frozen or refrigerated. I can't speak for availability of sprouted grain bread down under.
Well, good for you. I could never get the whole wheat stuff to rise when I made it, unless I added in about 50%bleached flour. And yes, I did make 4 or 5 batches before I gave up. Could have been bad yeast or some other variable. It was years ago.
I never said I didn't even try; why did you jump to that totally erroneous conclusion?
If you have a recipe that works, post it here for the benfit of everybody.
I looked at the ingredients. The ingredients were pretty much the same except where there is wholemeal flour in mine, there is 100% stoneground wholemeal flour or 100% rye. The oil mightve been slightly different as well.
I can ge those other types for about 1-1.5 times the price of the bread I currently have.
I'm not sure if King Arthur products are sold over there, but they make an unbleached, unbromated bread flour that has worked great for me. When I make dough I always use a 1:2 ratio, unbleached to wheat.
When making wheat dough, it helps to leave the wheat flour out at first while the yeast does it's thing with the bread flour (bakers call this a "sponge"). I'll let the sponge sit for an hour or so, then mix in the wheat flour, then knead the dough for 10 minutes or so with my hands. It always turns out great!
When the bran and germ are removed from the grain,we are removing most of the fiber, protein and vitamins. Enriched whole wheat flour means that SOME of the nutrients are put back.
Someone decided decided a long time ago that the stripped down white flour was more visually appealing and tastier. If it looks like whole grain, but says enriched or bleached,it is simply because coloring was added to fool the consumer.