Wheat meal flour
Wheatmeal is milled wheat in which more of the bran, and sometimes parts of the germ, are retained than in wheat flour. This gives it a fuller, more grain-like flavour and gives bread, pancakes and doughs a slightly coarser texture and firmer bite.
Latin name: Triticum aestivum
Origin: South-West Asia
Plant family: Poaceae (grass family)
Life cycle: Annual
Description
Where wheat flour is usually more finely sifted and lighter, wheatmeal contains more of the outer layers of the wheat grain. It is generally slightly darker in colour and has a more pronounced wheat aroma. As a result, wheatmeal gives doughs and batters more flavour and character, but often also a slightly denser texture.
In practice, “wheatmeal” is a broad term. It can range from light wheatmeal, with only a small amount of bran still present, to a meal that is closer to wholemeal flour. Wholemeal flour contains the entire wheat grain: endosperm, bran and germ. Wheatmeal often sits somewhere in between, depending on the milling and the extent to which it has been sifted. Because of this variation, water absorption, flavour and baking behaviour can also differ by brand or milling style.
In the kitchen
Wheatmeal gives a warm, nutty flavour and a more robust crumb. The bran present can interrupt the gluten network, which means dough often becomes slightly less airy than with fine wheat flour. That is not a disadvantage: this firmer structure works particularly well in rustic breads, hearty pancakes, crackers, biscuits and savoury tarts.
In bread dough, it helps to mix wheatmeal with wheat flour if you want both flavour and lightness. The wheat flour then provides extra rising power and elasticity, while the wheatmeal adds more flavour and a fibrous structure. Wheatmeal usually needs a little more moisture and a slightly longer resting time, so the bran can hydrate and the dough becomes more supple.
- Classic combinations: yeast or sourdough, yoghurt, buttermilk, honey, nuts and seeds.
- Savoury: olive oil, rosemary, thyme, cheese, onion, mushrooms and pulses.
- Tip: let batters and doughs rest for 10–20 minutes after mixing; this makes them easier to work with and improves the texture.
Storage & preparation
Store wheatmeal airtight, dry and cool. Because it can contain more natural oils from the germ and bran than heavily sifted flour, wheatmeal usually loses its fresh flavour a little sooner. Use a clean, dry spoon and close the packaging well to avoid moisture and pantry odours.
Only sift wheatmeal if you want a finer mouthfeel, for example in cakes or delicate batters. For rustic bakes, sifting is usually unnecessary, as the bran contributes to the flavour and texture. When baking, take into account the higher moisture absorption: add liquid step by step and look at the consistency of the dough rather than relying only on the recipe. A short resting time helps the meal absorb moisture and often makes the dough or batter easier to work with.