BBC

Wholemeal flour recipes

Wholemeal flour

Coarser in texture than white flour, brown wholemeal flour is the finely ground meal of the whole wheat berries. Bran and germ are retained during processing, making wholemeal flour higher in fibre and more nutritious than white flour. It is popular due to increased interest in less refined foods, but many people do not find the end result aesthetically appealing.

Recipes using wholemeal flour

Main course

Light meals & snacks

Brunch

Starters & nibbles

Side dishes

Desserts

Cakes and baking

See all recipes using wholemeal flour

Buyer's guide

Some varieties of wholemeal flour contain more bran and germ than others. The label should clearly state how much bran and germ has been retained – wholemeal flour typically contains 81%.

Storage

Keep the flour in an airtight container in a cool, dry place.

Preparation

Combined with fat, liquid, eggs or yeast, wholemeal flour is used in breadmaking, baking, pasta and pastry.

Other considerations

Do not confuse wholemeal flour with wheatmeal flour or brown flour, both of which contain some bran and germ, but are generally paler.

Article by Sejal Sukhadwala

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more flour recipes