wholesome, full flavour

The Champion Wholemeal

The Passionate Baker

Thomas Allinson was a champion of wholemeal bread. Even when it was unfashionable to say so, he extolled its virtues – whole grain wheat provided fibre and a delicious flavour. For over 100 years we have honed our recipes using flour from our own mills, and The Champion Wholemeal is no different. It’s created with our finest wholemeal wheat flour and batch-baked to perfection by our dedicated bakers. The full flavour and deliciously soft texture makes The Champion Wholemeal a firm favourite.

The Champion Wholemeal

Nutrition Information

Typical Values Per 100g Per Slice % RI+
per slice
Energy 986kJ 454kJ 5%
Energy 234kcal 108kcal 5%
Fat 2.9g 1.3g 2%
of which: saturates 0.5g 0.2g 1%
Carbohydrate 37.8g 17.4g 7%
of which: sugars 3.3g 1.5g 2%
Fibre 6.1g 2.8g
Protein 11.0g 5.1g 10%
Salt 1.00g 0.46g 8%

* Reference Intake of an average adult (8400kJ/2000kcal)
+ RI = Reference Intake
This pack typically contains 14 slices (including crusts)


Wholemeal Wheat Flour, Water, Wheat Protein, Yeast, Fermented Wheat Flour, Salt, Oat Bran, Malted Barley Flour, Vegetable Oils (Rapeseed, Sustainable Palm), Vinegar, Molasses Sugar, Emulsifiers: E471, E472e; Soya Flour, Flour Treatment Agent: Ascorbic Acid (Vitamin C).

Allergy Advice

For allergens, including cereals containing gluten, see ingredients listed in bold.

Suitable for Vegetarians Nutritional info


Store in a cool, dry place - ideally not refrigerated. Once opened, reseal using label. Under warm conditions life may be reduced.

To freeze, wrap the entire pack in a recyclable freezer bag and place in the freezer. Use within 1 month. To thaw, remove the outer bag and place bread on a wire rack until completely defrosted.

waste not want not

Every year in the UK we throw away one third of all the food we buy – most of which could be eaten. Love Food Hate Waste is a campaign from WRAP (Waste & Resources Action Programme) that provides tasty recipes and top tips that helps us cut back on wasting food.

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