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Pain Complet is a whole wheat (wholemeal) type bread with a medium-fine crumb.

It is made with a mix of both French flour type 55 (white bread flour) and type 80 (wholewheat flour.)

It is not the same as "pain intégral", whose flour is totally whole wheat flour.

Storage
Freezes well.

Also called:

See Also:

French Flours

Other entries for:

French Breads
Baguettes, French Bread Law (1993), Miche, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, Flat Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread