Whole Wheat Flour

Whole wheat flour is a milled powder from whole wheat kernels that includes bran, germ, and endosperm. It offers a warm, nutty aroma and slightly coarse texture; the bran increases water absorption and yields denser, hearty crumbs in breads and pastries. Bakers use it for sandwich loaves, rustic boules, flatbreads, muffins, pancakes, and pizza, and it’s sold as fine-milled or stone-ground, with white whole wheat as a milder variant.\n\nMilling whole wheat traces to early grain cultures in the Fertile Crescent and spread across Europe, North Africa, and Asia. Wholemeal flours remain staples for flatbreads in South Asia and the Middle East and for rustic breads in Europe, with modern mills producing both fine and coarse grinds.