Food Lens · Baking
Whole wheat flour
Nutty and slightly earthy, with a coarser texture than white flour.
Lens analyzedWhole wheat flour is milled from the entire wheat kernel — bran, germ, and endosperm — giving it a coarser texture and nuttier flavor than refined white flour. Baked goods made with it tend to be denser and browner than the same recipe made with white flour.
Where it comes from
Whole grain milling predates refined white flour, which only became widespread once industrial roller mills made it easy to separate out the bran and germ in the 19th century. Whole wheat flour has since been marketed as the less-processed alternative, closer to how wheat was milled for most of history.
Buying it
Check the date on the bag, since the oils in the bran and germ make whole wheat flour go stale faster than white flour. Give it a sniff if it's been sitting a while — a musty or bitter smell means it's past its prime.
Storing it
Store in a sealed container in the pantry, or refrigerate or freeze it if you bake infrequently, since the natural oils in whole wheat flour turn rancid faster than in refined flour.
Keeps about 1 year in the pantry.
Recipes that use whole wheat flour
More baking
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