wholemeal

[ hohl-meel ]

/ ˈhoʊlˌmil /

Origin of wholemeal

First recorded in 1610–20; whole + meal²

For wholemeal bread, too, there is probably no more suitable process than the Dauglish.

Encyclopaedia Britannica, 11th Edition, Volume 4, Slice 4 |Various
Wholemeal biscuits and fruit, with a cup of fluid, form another good lunch.

The Allinson Vegetarian Cookery Book |Thomas R. Allinson
Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread, from which the crust has been removed.

The Allinson Vegetarian Cookery Book |Thomas R. Allinson
This may be eaten with Allinson wholemeal bread and a small quantity of milk, or fresh or stewed fruit.

The Allinson Vegetarian Cookery Book |Thomas R. Allinson

Put in sufficient water to make gravy, cover with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and bread.

The Allinson Vegetarian Cookery Book |Thomas R. Allinson

wholemeal

/ (ˈhəʊlˌmiːl) /

British (of flour, bread, etc) made from the entire wheat kernel US and Canadian term: whole-wheat