Strong Wholemeal Flour

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Description

Strong wholemeal flour is a type of bread flour made from hard, high-protein wheat that includes the entire grain, such as the bran and germ. This high gluten content gives it the elasticity to create well-risen, structured loaves of wholemeal bread, though the bran can lead to a denser crumb than strong white flour. It is ideal for wholemeal and rustic breads and can also be mixed with other flours. Key characteristics High protein/gluten: Made from hard wheat, it has a high protein content (12-14%) which is crucial for developing a strong gluten network that allows the dough to trap gas and rise. Whole grain: It contains all parts of the wheat kernel, including the bran and germ, which gives it a nutty flavor, higher fiber content, and greater nutritional value. For bread baking: It is specifically designed for bread making, especially crusty wholemeal loaves and rolls. Denser texture: While strong, the presence of bran can interfere with gluten development, often resulting in a closer, more compact crumb compared to strong white flour. Versatile: It can be used on its own for wholemeal baking, or mixed with strong white flour to achieve a balance of flavor and aeration. How it's made Milling: It is produced by milling 100% of the whole wheat grain. This can be done through traditional slow, cool stone-grinding methods or by roller milling, where the whole grain is broken down and reassembled. Stoneground vs. roller-milled: Stoneground flour is often richer in flavor and nutrients because the process is slower and cooler, but roller-milled versions are also widely available.

Type

Grain