Wholemeal Flour

Wholemeal flour is made by grinding the entire grain of a cereal, preserving all its components, the endosperm, germ, and bran. As a result, it contains more fibre, B vitamins, minerals, and antioxidants than white flour. It has a characteristic darker colour and a fuller, slightly nutty flavour. In the kitchen it is used for baking bread, rolls, muffins, pancakes, and other baked goods. The resulting products tend to be denser and more filling. Wholemeal flour is popular among health-conscious cooks and is available in wheat, rye, spelt, and other varieties.