Bread made from wheat flour.
A bread entirely from wheat flour will be “Froment 100%.”
A bread whose flour is ¾ wheat flour will be “Froment 75%” — the remaining 25% of the flour may be rye, spelt, etc.
Some think that “pain au froment” means stoneground wholewheat flour, but though that may occasionally be true, it is not often the case, and not required by French law for the name to be used.