Whole wheat flour

Whole wheat flour is made by grinding cleaned wheat so that the natural parts of the kernel stay in their original proportions. Under US food standards it is a defined product, with requirements for how finely it is ground, which is why it feels coarser than white flour.

The bran particles give baked goods a heartier flavor, a darker color, and a denser crumb. They also cut into the gluten network, so breads made with it tend to rise less and come out heavier than breads made with white flour alone.

Bakers often replace only part of the white flour with whole wheat, or let the dough rest a little longer so the bran can soften. It also contains natural oils from the germ, so it is best stored cool and tightly sealed to keep it fresh.