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Whole Wheat Flour is wheat flour that contains all the wheat kernel except the husk. Because it contains the bran and the germ, it has a slightly nutty flavour.

Whole Wheat Flour is lower by weight in gluten than white flour, because the proportion of the weight that is gluten is diminished by the presence of the bran and the germ. Further, as the gluten structure develops in a dough made with whole wheat, it is "undermined" by the bran and germ which cut through it. Still, it will make a relatively full loaf of bread compared to non-wheat flours.

While it is true that whole-wheat contains more nutritious elements than unenriched white flour (more protein, minerals and vitamins), this is not true when compared to enriched white flour. Further, some of these elements in Whole Wheat Flour get caught up in its roughage and passed out of our bodies before we can process them. For people on marginal diets, this can be bad news: they might have been better off on enriched white flour because its nutrients are easier to absorb.

So despite the growing preference of people to have dark breads, these breads may not necessarily be more nutritious, all the time, in all circumstances for everyone. It isn't that simple and can depend on what else is in your diet.

Iron and zinc problems have been studied amongst poor people in Egypt and Iran eating whole grain breads; and Dublin children on whole grain breads developed rickets during WWII.

Substitutes
White flour, mixed with some other flour

Nutrition
Ash content 1.8% (dry basis)

Equivalents
3 1/2 cups Whole Wheat Flour = 1 pound = 450g

Literature & Lore
Socrates didn't like whole grain bread; he considered it pig food.

Also called:

Other entries for: Wheat Flour

All-Purpose Flour, Baker's Flour, Bread Flour, Cake Flour, Farina, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Stone-Ground Whole Wheat Flour, Wheat Flour, Whole Wheat Flour

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Whole Durum Flour

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Kosher Rye Bread, Oatmeal Soda Bread, Parkin Cake, Puffed Indian Bread, Savoury Cornmeal Muffins