The American Association of Cereal Chemists (AACC) defines whole grains as such:
Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis.
I don’t know about you, but my eyes glazed over at “flaked caryopsis.” Thankfully, the AACC offers a friendlier definition:
Whole cereal grains and foods made from them consist of the entire grain seed usually referred to as the kernel. The kernel is made of three components – the bran, the germ and the endosperm. If the kernel has been cracked, crushed or flaked, then in order to be called whole grain, it must retain nearly the same relative proportions of bran, germ and endosperm as the original grain.
Whole grain ingredients may be used whole, cooked, milled into flour and used to make breads and other products, or extruded or flaked to make cereal products.
I incorporate whole grains in my diet any way I can, usually in breads. Although it took more than a few bricks and doorstops, I slowly realized that whole grain breads can be as enjoyable as their refined counterparts. So in a self-serving effort to amass the best whole grain recipes, I begged Zorra to allow me to host Bread Baking Day with the theme of 100% Whole Grains.