Wholemeal flour
Wholemeal flour is flour made from the entire wheat grain: bran, germ and endosperm are milled together. This gives it a full, grain-rich flavour and gives bakes a firmer structure than sifted wheat flour.
Latin name: Triticum aestivum
Origin: South-West Asia
Plant family: Poaceae (grass family)
Life cycle: Annual
Description
In wholemeal flour, the complete grain is retained. This makes the flour darker in colour and gives it visibly more bran particles than wheat flour. The milling can be fine or slightly coarser, which influences the texture of bread and dough. Because the germ and bran are present, wholemeal flour contains more natural oils and aromas than heavily sifted flour. The result is a pronounced wheat flavour that suits rustic breads and hearty baking recipes.
Wholemeal flour is sometimes confused with wheatmeal. The difference is that wheatmeal is a broader term: it may be partly sifted and therefore contain less of the whole grain. Wholemeal flour should contain the complete wheat grain: endosperm, bran and germ.
In the kitchen
Wholemeal flour gives a firm crumb and a robust bite. The bran makes it harder to bake a very airy loaf, because it partly interrupts the gluten network. Even so, with the right method you can still achieve good volume and resilience: use enough moisture, allow the dough to rest and develop it gently during kneading.
Wholemeal flour is classic in wholemeal bread, sourdough, crackers, scones, muffins and pancakes. For a lighter result, it is often mixed with wheat flour; this combines lightness with the full flavour of wholemeal.
- Classic combinations: sourdough or yeast, honey or syrup, nuts and seeds.
- Savoury: olive oil, rosemary, sesame, cheese and roasted vegetables.
- Working tip: let dough or batter rest for 20–30 minutes after mixing, so the flour can hydrate properly and become more supple.
Storage & preparation
Store wholemeal flour airtight, dry and cool, preferably away from direct sunlight. Because of the natural oils from the germ, it can lose flavour more quickly than heavily sifted flour. It is therefore better not to buy very large quantities if you only bake occasionally.
In the kitchen, it helps to add liquid gradually. Wholemeal flour absorbs more water and the dough often feels stiff at first, but becomes noticeably more supple after resting. Sifting is usually unnecessary, as the bran is part of the flavour and structure of wholemeal flour. For fine baking, you can sift it if you want a slightly smoother mouthfeel.
For sauces and roux, wholemeal flour is less common, because it gives a more pronounced grain flavour and a darker colour. In stews, hearty soups or rustic savoury tarts, that can work very well.