Wholegrain bread is a type of bread that is partly or entirely made with wholegrain flours. Flours are considered wholegrain if they contain the three different parts of a whole grain (the fibre-rich bran, the endosperm and the nutrient-dense germ) in adequate proportions. In some countries, for a bread to be called ‘wholegrain’, it must contain a minimum quantity of wholegrain flours. For example, in Germany a wholegrain wheat or rye bread must contain at least 90% wholegrains. In most countries, the use of the term ‘wholegrain bread’ is not regulated. There is also no global official definition. Therefore, it is important to read the ingredients list on the packaging or to ask the baker in order to find out about the bread’s wholegrain qualities.