- — Kosher, Raw, Vegan
- — Good Source of Manganese, Selenium, and Copper
- — Very Low in Saturated Fat, Cholesterol & Sodium
Everything You Need to Know About Baking with Whole Wheat Flour
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. Using this type of wheat flour for bread isn’t difficult if you know how to go about it. By simply adding it to your regular baking mix you are enriching 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. Hard Red Winter Wheat Flour is produced by stone grinding whole wheat seeds. Therefore, it retains the nutrients contained in every part of the seed.
Stone-Ground Whole Wheat Flour is very different from all-purpose flour, which is 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 reduces its nutritional value even further. Whole Wheat Flour, on the other hand, 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.
Tips on How to Use Whole Wheat Flour for Baking
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. Due to the fact that bran and germ, which Whole Wheat Bread Flour contains, reduce the formation of gluten, the dough won’t rise easily. Therefore, if not handled correctly, the final product might have a hard and gummy texture.
To prevent this, you should let the batter made with stone-ground Whole Wheat Flour sit and absorb moisture well before baking. You can let the batter sit for a while in a heated oven so the moisturizing can be completed.