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Whole-wheat flour

What is whole-wheat flour? About the ingredient whole-wheat flour. Including 1,416 recipes with whole-wheat flour, nutrition data, and where to find it.

About

Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole 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.

Shelf life

Whole wheat flour has a shorter shelf life than white flour. The higher oil content contained in the bran of the wheat, as the higher oil content leads to rancidity with longer term storage. 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.

To avoid rancidity store your whole grain flour tightly sealed in the freezer.

Typically, whole wheat flour is not the main ingredient of baked goods, as it adds a certain "heaviness" which prevents baked goods 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 rising process.

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100% Stone Ground Whole Wheat Flour, 5lbs

by Bob's Red Mill

No Artificial Flavors, Preservatives

$11.60

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365 Everyday Value, Organic Whole Wheat Flour, 5 lb

by Whole Foods Market

Brought to you by Whole Foods Market. Our standards are what set us apart, and our quality is what keeps us stocking pantries, fridges and freezers with the best natural and organic 365 Everyday Value products every day. Our 100% Whole Wheat Flour is made with dark northern spring wheat, organically grown in high mountain valleys on family-owned farms. With a distinctive, nutty flavor, this nutritious flour is ideal for hearty breads, pizza doughs, dinner rolls, muffins and pancakes. Fat free, Sodium free. Certified Organic, Certified GMO-Free, Certified Kosher, Certified Vegan.

$4.99

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Bob's Red Mill Whole Wheat Flour - 5 lb

by Bob's Red Mill

Bob's Red Mill Whole Wheat Flour - 5 lb

$13.50

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King Arthur Flour Flour Premium 100% Whole Wheat 5 Lb 2 Packs

by King Arthur

King Arthur Flour Flour Premium 100% Whole Wheat 5 Lb 2 Packs 80 Ounces

$23.79

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Bob's Red Mill, Pastry Flour, Whole Wheat, 5lb

by Bob's Red Mill

Bob's Red Mill is the nation's leader in stone milling and offers the widest diversity of whole grains found anywhere. USDA guidelines recommend eating at least 3 servings of whole grains every day.

$12.12

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