Whole wheat flour is a powdery substance derived by grinding or mashing the wheat'swhole grain. It is used in baking but typically added to other "white" flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.
Whole wheat flour is more nutritious than refined white flour, although in a process called food fortification, some micronutrients are added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain the macronutrients of the wheat's bran and germ (especially fiber and protein). Whole wheat is a good source ofcalcium, iron, fiber, and other minerals like selenium.
Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive, due to its relative unpopularity and the inclusion of the wheat bran and wheat germ, which producers of white flour can sell separately.
Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods. Thus, many baked goods advertised as whole wheat are not entirely whole wheat; they may contain some refined white wheat, as long as the majority of the wheat used is whole wheat.
Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough.
Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.
Serving Size 1 cup (120g)
Amount per Serving
Calories 406Calories from Fat 20
% Daily Value *
Total Fat 2.2g
Vitamin A 0%
•Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
This was VERY good. I used 2 large buttercup squash instead. I also included a crumb topping combining 1/3 c. bread crumbs, 1/4 c. Parmesan and 1/4 c. shredded cheddar cheese. I then melted 3 TBS of butter and drizzled it over all. I would give five stars but end result was a bit dry, next time I make it I will try adding butter and brown sugar under meatballs.