Rainbow Light
Whole Wheat Flour
What it is
This is finely ground flour made from the entire wheat kernel, including the bran, germ, and endosperm. It has a slightly coarser texture and a nuttier 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 breads and muffins
- Thickening sauces and gravies
- Making pancakes and waffles
- Creating homemade pasta
When baking with whole wheat flour, you may find it absorbs more liquid than all-purpose flour. It's often beneficial to let doughs made with whole wheat flour rest for a bit longer to allow the flour to fully hydrate. This can result in a softer texture. For recipes that call for a lighter crumb, you can also try substituting half of the all-purpose flour with whole wheat flour to get some of its benefits without drastically changing the final product's texture.
How it differs from similar foods
Unlike all-purpose flour, which has had the bran and germ removed, whole wheat flour retains these components. This gives it a distinct nutty taste and a heavier texture. The bran and germ also mean it has more natural oils, which can affect shelf life compared to refined flours.
Who it is for
Home bakers and cooks looking for a flour with a more robust flavor and texture 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. Because of the natural oils present in the germ, it can go rancid more quickly than refined flour. For longer storage, keeping it in the refrigerator or freezer is recommended.