Stone-ground bread is better than wholemeal bread

For most consumers there is no significant nutritional advantage in eating stone-ground wholemeal bread instead of conventional wholemeal bread.

Stone-ground wholemeal bread is bread made from 100 per cent wholemeal flour. This is flour that contains all the nutrients present in wheat. It is made by grinding the grains between pairs of stones. During the grinding process, some of the minerals from the wearing of the stones may end up in the flour but this is not likely to be of nutritional significance. Stone milling generally produces a flour with coarser particles of dietary fibre than that produced with steel rollers. Wholemeal bread containing larger particles of dietary fibre is more effective than bread containing finer particles in decreasing the rise of blood sugar after eating. This could be beneficial to diabetics.