Most "wholemeal" bread on the shelves in supermarket are not made with wholemeal flour but normal white flour - which is labelled on packets as "wheat flour" and bran, and usually gluten and other highly transformed ingredients. If it doesn't say wholemeal flour as the first ingredient, then it is not a true wholemeal bread.
Highly transformed bread is soft, and you could play volleyball with it without hurting your wrist. True authentic bread, from an artisanal bakery, be it white or wholemeal, is a lot harder and perfect for small children. It is the long list of added ingredients in the industrial bread that is not good.
Making your own bread isn't hard and doesn't take long. Buy wholemeal wheat or wholemeal spelt flour, and used the ration 2:1, so 500 gr flour for 250 ml of lukewarm water, no salt, no sugar except 1/2 teaspoon in the fresh yeast if using fresh, no need if using powdered yeast, 2 table spoons extra virgin live oil , mix well and work with the ball of your palm for 5 min, stretching the dough and making a ball again. Using a sharp knife make holes on top or crisscross letting the top, cover with a wet (hot water) tea towel and leave in the hottest place of your house for 2 hours until doubled in size. Place in 210 degree oven until cooked roughly 30 min depending on the shape you gave your bread.
You need the oil for elasticity and to add a bit of softness, but hard bread is good for toddler's gums and tummy bacterias.
It is not hard, it takes practice but the basic recipe is very very simple.