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Pain Complet is a whole wheat (wholemeal) type bread. It is made with a mix of both French flour type 55 (white bread flour) and type 80 (wholewheat flour).
It has a medium-fine crumb.
It is not the same as "pain intégral", whose flour is totally whole wheat flour.
Storage
Freezes well.
Also called:  Pain complet (French)
See Also
French Breads, French Flours
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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