Wholemeal flour or wholewheat flour is a coarse-textured flour. The texture comes from the bran and germ which is retained in the milling process. This makes wholemeal flour higher in fibre than plain flour for this reason wholemeal flour has dramatically increased in popularity.
It can be used in many different recipes from pizza dough, bread, to sweeter products like biscuits, cookies and pancakes. It is important to remember that due to the added bran and germ wholemeal flour produces slightly heavier baked goods.
It can also be used in cakes, it works well in heavier cakes like banana bread.
Wholemeal flour doesn’t contain a rising agent, this means if you are using it in baking or bread making you will need to add your own! to use it as self raising flour you only need three ingredients; baking powder, salt and of course wholemeal flour. Just add 2 teaspoons (4g) of baking powder for every 150g of wholemeal flour, combine the ingredients together by sifting them together into a bowl, it’s as simple as that!
When converting cups to grams remember that one cup of wholemeal flour is the equivalent to 120g.
Nutritional value of wholemeal flour
Wholemeal flour is quite calorific racking in at 340 calories per 100g! Wholemeal flour is high in fibre and also contains good levels of potassium, protein, magnesium, iron and Vitamin B-6.
Another important face to know is the wholemeal flour isn’t gluten free.