If you want to take your baking a step outside of regular, try using Whole Wheat Flour. It can add both flavor and nutrition to anything you create. For example, using this wheat flour for bread isn’t difficult if you know how to go about it. Adding it to your regular baking mix enriches it with B vitamins and a wide range of essential minerals.

Whole wheat is naturally rich in selenium, iron, and zinc, minerals essential for wellbeing. Stone-grinding whole wheat seeds produce Hard Red Winter Wheat Flour. Therefore, it retains the nutrients contained in every part of the seed.

Stone-Ground Whole Wheat Flour is very different from all-purpose flour, a mix of hard and soft wheat. All-purpose flour is white and highly processed. It does make a fluffier dough. However, its nutritional value is minimal. It’s also called white wheat flour, and that color is achieved by chemical treatment of the product (bleaching), which further reduces its nutritional value. On the other hand, Whole Wheat Flour has a much higher protein and nutrient content.

Please note that White Whole Wheat Flour contains gluten. Therefore, this product might not be for everyone.

If you want to use Whole Wheat Flour for bread baking, you’ll need to remember that this dough will require a lot of moisture. Because bran and germ, which Whole Wheat Bread Flour contains, reduce gluten formation, the dough won’t rise quickly. Therefore, the final product might have a hard and gummy texture if not handled correctly.

To prevent this, let the batter made with stone-ground Whole Wheat Flour sit and absorb moisture well before baking. You can let the batter sit in a heated oven for a while so the moisturizing can be completed.