Coarsely milled wholemeal flour from which the bran and wheat germ are extracted, finely powdered and then reincorporated. Sylvester Graham, after whom this is named, was appalled at the lack of nutritional value in white bread and campaigned vigorously in Boston in the late 19th Century to have wholemeal bread provided for the poor. His name has become synonymous with wholemeal flour in many countries.
