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.
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%.
Keep the flour in an airtight container in a cool, dry place.
Combined with fat, liquid, eggs or yeast, wholemeal flour is used in breadmaking, baking, pasta and pastry.
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
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