WHOLEMEAL BREAD
Sir,-In a recent article in The Listener, "More About Bread" the writer mentioned "genuine wholemeal bread." Our forefathers ground wheat with millstones, as do women in the Middle East (the quern, or hand mill-stones were in use in Ireland and Scotland up to at least 40 years ago), the product being wholemeal with which they made their bread. But through the years, machinery for grinding wheat and dressing (refining), wholemeal, improved so that now, instead of grinding with stones, wheat is degermed and ground with steel rollers, and instead of wholemeal being dressed through horsehair, it is now dressed through silk. When we ask for wholemeal to-day, are we supplied with a genuine wholemealthe whole grain ground into meal-or is the product we buy processed flour with a portion of bran mixed back into it? What do doctors and others have in mind when they advise "wholemeal’’?
ROB
(Ahipara).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420109.2.10.6
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New Zealand Listener, Volume 6, Issue 133, 9 January 1942, Page 4
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151WHOLEMEAL BREAD New Zealand Listener, Volume 6, Issue 133, 9 January 1942, Page 4
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