Re: I hate wholemeal bread
As one of the forum's keener artisan bread makers I guess I should make some comment here.
First let me say, anyone who is buying bread in plastic wrap from their local supermarket, simply does not understand what bread is. Supermarket bread is not bread, it is a cocktail of undesirable chemicals and flour/flavour enhancers which are are far removed from good wholesome bread as tomato ketchup is from a ripe italian plum tomato.
If OP's statement concerns a dislike of wholemeal breads generally bought from supermarket (of which I am unsure as the post didn't make it clear), then I would strongly suggest trying "real" bread from a real artisan bakery.
As I have laboured to stress in other "bready" threads, the core issue with bread, is the amount of time taken to properly ferment the dough which should be in the order of many hours (min 4 to 6 hrs) and preferably 12 to 24 hours.
That is how "real" bread is made and such bread is made with only 4 ingredients which are flour, water, salt and a form of leavening (yeast, wild yeast ((sourdough)), yeast waters etc).
It is the process of that long fermentation that results in the various dough elements producing the right levels of CO2 and ethanol which in turn is what produces all of the great flavour in the bread. At the same time that fermentation ensures that the grain (flour) is properly converted which makes it infinitely more digestible by the human gut.
Breads that are forced through the basic processes and made in 1 to 2 hours have little of the flavour and are much less digestible and leave people with bread issues. The cocktail of bad chemicals and ingredients in commercial bread is responsible for most of people's bread related issues leaving people believing that they are gluten intolerant when in fact they are nothing of the sort, they have simply been effectively poisoned.
Give me a so called gluten intolerant person and I will make them a long fermented loaf with white, spelt and rye flours using natural wild yeasts (sourdough) and I will most likely see them gollop it down with no after effects whatsoever.
It's all in the making, all in the process.
I would encourage OP to make their own bread and in particular create their own sourdough starter (the wild yeast) which is nothing more than a little bit of flour and water mixed together and left to ferment over 5 to 7 days (feeding with more flour and water along the way). It really is ridiculously easy to do.
I have considered a number of times, starting up some "Bread School" threads to pass on my bread knowledge to any forum members that are interested. The more people that make their own wholesome homemade bread the better imo.