"Real" wholemeal bread vs "spongy" sliced w/m bread?

I was surprised the other day to find that our local Waitrose still (very occasionally) sell Vogel's mixed-grain loaves. It's a decent loaf too, though part of me still shudders slightly when I consider its lengthy carbon footprint trail, originating as it does from New Zealand. But then I also buy bananas, plus other imported foods from similarly far-flung parts of the world. So why single out Vogel?

Back on topic again! Can anyone recommend a good, hearty no-nonsense wholemeal flour, so enabling me to bake something that (sort of) approximates a Cranks loaf? Last week I purchased - though not yet sampled - what McAllister's refer to as their "strong" w/m flour. This, however, was a random shot on my part based on profound ignorance.

I've not had Cranks wholemeal bread in years but I think you'd like the dense texture of Jason's sourdough that comes in various flavours, Just tried their malted loaf the other day that was amazing. They sell it in Tesco and Waitrose. Plus point is there are no additives and great for gut health.

We resolved the problem and bought a breadmaker that’s still being used five years later. I have white bread and my OH has wholemeal.

Jason's sourdough. . . yes, I spotted that in Tesco's the other day. I'll give it a try. Thanks for that, Camila7

About breadmaking: I do have a Russell Hobbs breadmaker, but I fouled up the programming, which is a shame. Since then, though, I've purchased a Sage "desktop" oven, and I think I made a good call here. Apart from its other options (which are considerable) it can bake two loaves at the same time, and this is certainly going to be the future as far as baking my own bread is concerned. Thought I'd just mention it.

Do you think we could all join forces to put pressure on Cranks and Waitrose to get Cranks Whole Lotta back on the shelves? I've never set up a grumble group. Does anyone know how to do it?

This is a great flour and makes good "solid" bread:

hodmedods.co.uk/products/yq-wheat-flour

Gundy

Bread - the staff of life. I love all bread/flour products but now I’m beginning to wonder if I’m building up to a gluten intolerance? I buy only bakery breads (all kinds) but never that spongy marshmallow stuff - that’s absolute poison.

Some bread (products), but not all flour-made things upset my stomach. I’ve tried to figure out what is it exactly that’s giving me heartburn - is it the way flour is milled? Is it the additives? Is it GMO flour (genetically modified)? Is it the yeast?

I do better with organic bread products but not always either. I do extremely well with sourdough bread. This also applies to pasta, where I find it very starchy, so I eat smaller portions. It’s just a mystery.

I don’t think I can ever give up bread, muffins, scones, cakes, cookies… I’ll just suffer through it.

Bread - the staff of life. Not for everyone.

I’ll just suffer through it.
Not a good idea, Gundy. Some people may develop gluten intolerance or even coeliac disease in later life too and it could cause illness. Perhaps you could ask for a test to find out why you are suffering.

Wheat has been developed to have a much higher gluten content than it had years ago.

Reading this thread has reminded me how important it is to eat proper bread.
I went to a talk by Andrew Whitley. He is a passionate believer in the importance of real bread.
He is scathing about the supermarket version.
His book Bread Matters explains the science.
I used to, back in the 1990s, make all our own bread and I baked 4 large loaves a week for our local arts café but now I eat very little bread so I buy the best loaf I can and freeze, for toast, any leftovers.
It's made by a French artisan baker in Edinburgh who deliver to our community store daily. It is expensive but worth it.
I also make a savoury bread casserole with any hard leftovers. 😋

Grammaretto how lovely to have great breac delivered!

^ I now have difficulty swallowing supermarket bread. It turns into a sticky paste like uncooked pastry and sticks in my throat^

Exactly this MOnica.
Thank you for explaining why.