A brown flour made by grinding the whole wheat grain, or nearly all of it — the outer skin and the germ stay in, so the flour is brown, heavier, and rougher than white flour. Bread and biscuits made from it are brown and a bit denser. This is mainly a British word, and you meet it most on packets: wheatmeal bread, wheatmeal biscuits, wheatmeal flour. In practice British labels are a little slippery here. "Wholemeal" means every part of the grain is in the flour, one hundred percent. "Wheatmeal" has often been used for flour that keeps most of the grain but not all — say eighty or ninety percent — which is why some people call it "brown flour" instead. Rules about labelling have changed over the years, and the word is less common on packets now than it was fifty years ago; younger British shoppers say "wholemeal" or "brown." Americans do not use this word at all. They say "whole wheat." It is uncountable, and it usually sits in front of another noun: wheatmeal flour, wheatmeal bread.

（英式）全麥或近全麥的褐色麵粉／用它做的褐色麵包、餅乾。美式英文說 whole wheat，英式現在多說 wholemeal，wheatmeal 算比較舊的標示用語