I've read the question about Why is White flour unhealthy. It seems like raw/bleached/white flour is just the endosperm component, but that whole-wheat flour contains the endosperm along with the fibrous portions (germ and bran).
White flour gets knocked a lot for it being really close to sugar and being a super refined carbohydrate. But whole-wheat flour also has that endosperm component "loose" and readily digestible, there's just other fibrous stuff too. But those fibrous portions are mechanically separated from the endosperm, so the digestion and absorption should be nearly identical to white flour.
Is added fiber really the only benefit of wheat bread?