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Bread made from wheat flour.
A bread entirely from wheat flour will be "Froment 100%".
A bread whose flour is 3/4 wheat flour will be "Froment 75%" -- the remaining 25% of the flour may be rye, spellt, etc.
Some think that "pain au froment" means stoneground wholewheat flour, but though that may occasionally be true, it is not often the case, and not required by French law for the name to be used.
Also called:  Pain au froment (French)
See Also
French Breads
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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