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Whole Wheat Flour
What it is
This is a type of flour made from the entire wheat kernel, including the bran, germ, and endosperm. It has a coarser texture and a more robust flavor compared to refined white flour. The presence of the bran and germ contributes to its darker color and denser structure when baked.
How people cook with it
Whole wheat flour is a versatile ingredient used in a wide range of baked goods and cooking applications.
- Baking bread
- Making pancakes
- Thickening sauces
- Creating pasta
When baking with whole wheat flour, it's often recommended to use it in combination with all-purpose flour for lighter results, especially in cakes and pastries. For breads, it can be used entirely or as a partial substitute. Its absorbent nature means you might need slightly more liquid than when using white flour. It can also be used to add body to gravies and sauces, or as a base for homemade pasta dough.
How it differs from similar foods
Unlike refined white flour, whole wheat flour retains all parts of the wheat kernel. This results in a nuttier taste and a heavier texture. The bran and germ also mean it contains more natural oils, which can affect shelf life and flavor development over time.
Who it is for
Home bakers and cooks looking for a more wholesome flour option often choose whole wheat.
How to keep the rest
To maintain freshness, store whole wheat flour in an airtight container in a cool, dry place. Due to its oil content, it's best to use it within a few months or store it in the refrigerator or freezer for longer preservation.