Whole-grain flour: how is it different from regular flour?
Whole-grain flour is made by milling the entire wheat kernel — without removing any part of it. We explain what that means for the taste and nutritional value of your bread.
What is whole-grain flour
A wheat kernel consists of three parts: the bran, the germ, and the endosperm. When regular white flour is produced, the bran and the germ are removed, leaving only the starch-rich endosperm. With whole-grain flour, the entire kernel is milled, so the flour keeps all of the grain's natural components.
Why choose whole grain
Since nothing is removed, whole-grain flour retains
- the fiber, most of which is found in the bran,
- the vitamins and minerals concentrated in the germ,
- the grain's natural, full taste.
Baking with it
Whole-grain flour absorbs more water than white flour, so the dough needs slightly more liquid than usual. The bread comes out with a denser crumb and a rich aroma. If you are just starting, try mixing whole-grain flour with premium-grade flour in a 1:1 ratio — you will get baking that is both soft and nutritious.
