Whole Wheat Flour is milled from red wheat berries. Unlike all-purpose flour, whole wheat flour carries the germ and the bran of the grain, which not only enhance it's taste but also retains valuable nutrients. Dark reddish color of the kernel's bran layer gives this flour a rich ...Whole Wheat Flour is milled from red wheat berries.
Unlike all-purpose flour, whole wheat flour carries the germ and the bran of the grain, which not only enhance it's taste but also retains valuable nutrients. Dark reddish color of the kernel's bran layer gives this flour a rich color, a coarse texture, and a very hearty flavor. Whole Wheat Flour is famous for its high fiber and dietary fiber content.
Additionally, it holds protein and several vitamins, including folate, riboflavin, and vitamin B-6. Stone-ground wheat flour can be substituted for all-purpose flour by 75%. When baking with this product, allow the batter to rest for 20-30 minutes, so the liquid can permeate in the bran, thus making your mixture soft and giving it a finer texture.
Use whole wheat flour to make breakfast waffles and pancakes, cookies, muffins, and of course a variety of bread. Age Group: adult.