Flours to use for whole-grain bread?
I am reading a book about eating healthier. The author says that dense bread is fine but to stay away from bread that can be squished easily. He says it's okay to eat whole-grain breads but (and here's where I am very confused) not to use whole-grain flour. Does anyone have any idea if you you can make whole grain bread without whole grain flour? He did, however, say it's okay to use rye fiber or konjac root fiber (I don't know what this is). Does using rye flour make the bread whole-grain? Is rye fiber the same as rye flour?
I hope I've explained myself. I want to make whole-grain breads and also follow the book's advice. I also want to stay away from wheat gluten.
Which flours should I purchase in order to make a "real" whole-grain bread. I have a Bosch Universal Mixer but am very much a novice at this. Does anyone have any recipes to share?