Wholemeal Wheat Flour

Wholemeal wheat flour is produced by milling the entire wheat grain, including the bran and germ, so it retains its full nutritional profile. Compared to white flour, it contains significantly more fibre, magnesium, zinc, and B vitamins. It has a darker colour and a characteristic nutty flavour that enriches the taste of baked goods. It is used for baking wholemeal bread, rolls, cakes, biscuits, and pancakes. When baking, it is often recommended to combine it with white flour for a lighter texture. It is a staple in wholefood and healthy diets and is readily available in any supermarket.