Wholemeal flour (whole)

Wholemeal flour, also known as whole wheat flour, is milled from the entire wheat kernel, including the bran and germ, giving it a denser texture, nuttier flavour, and higher fibre content than white flour. It is used in bread and baking where a heartier texture and flavour are desired, generally producing a denser, less airy result than white flour. Its bran content can also interfere somewhat with gluten development, affecting rise.

Measured whole and unprepared, before any chopping, slicing, or other processing changes its density.

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