Whole grain flour is produced by milling the entire grain berry (also called a groat or kernel) and retaining all of its components throughout the milling process. A grain is made up of three main parts: the bran, the germ, and the endosperm. 

The bran is the outer layer of the grain and provides most of the fiber. The endosperm is the largest portion and is rich in starch and protein. The germ is the part of the grain that can sprout into a new plant and is packed with essential vitamins, minerals, and healthy fats. 

In comparison, white, sifted, or refined flours are milled using only the carbohydrate-rich endosperm, with the bran and germ removed during processing. Enriched flours are also produced from the endosperm alone, but certain vitamins and minerals are added back after milling. 

Whole grain flours are made using the entire grain, which means more of the grain’s naturally occurring components are retained during milling. The less a grain is processed, the more of its original structure and nutrient composition remains intact. 

When producing sifted flours, such as white or all-purpose flour, the bran and germ are removed during milling, leaving only the endosperm. Whole grain flours retain the bran, germ, and endosperm, resulting in a flour that contains the full range of fiber, protein, oils, and nutrients found in the grain. 

Whole grains are a source of dietary fiber and naturally occurring vitamins and minerals, including folate, thiamin, niacin, vitamin B6, riboflavin, vitamin A, iron, zinc, manganese, copper, magnesium, phosphorus, and selenium. 

Because whole grains and flours retain the natural healthy oils contained in the germ, they are more perishable than sifted flours. Our whole grain flours are milled fresh, and each bag has a marked best-by date. We suggest you store our flours, once opened, in an airtight container at room temperature or in a container in the freezer for a longer shelf life.

Whole grains can be used in several ways, depending on how you’d like to incorporate them into your baking or cooking. They can be milled at home into fresh flour, or soaked and/or sprouted before being added to breads and baked goods for added texture and depth. 

Outside of baking, whole grains are also well suited for savory dishes. Spelt berries, which are a type of farro (often referred to as farro grande), can be cooked and used in grain salads or soups. Barley grains add a pleasantly chewy texture and mild flavor to soups, stews, or even a hearty barley risotto. 

Yes, whole wheat flour can be substituted, but we recommend starting gradually. A good place to begin is by replacing about 50% of the flour in your recipe with whole wheat flour, then adjusting from there based on taste and texture. Because whole wheat flour contains the bran and germ, it absorbs more liquid than refined flour. You may need to add a small amount of additional water or other liquid to achieve the desired dough or batter consistency. 

If you enjoy the more robust flavor of whole wheat, you can increase the percentage over time. If you’re baking for kids or for those who are less familiar with whole wheat, starting at a lower percentage often works better. Whole wheat flour also performs especially well in denser, moist baked goods such as bran muffins, banana bread, breakfast cookies, or zucchini bread. 

Whole grain flours can be a bit trickier to achieve a high rise because the coarser bran present in the flour can interfere with gluten development. These bran particles can disrupt gluten strands as the dough forms and rises. 

To help improve rise, try kneading whole wheat doughs slightly less to avoid overworking the gluten. You can also blend in a portion of higher-gluten flour to strengthen the dough structure and support better lift. 

Hydration refers to the ratio of liquid (most often water, but sometimes milk or other liquids) to flour in a dough. Whole grain flours generally require more hydration than sifted flours, such as all-purpose flour, because they contain the bran, the fiber-rich portion of the grain, which absorbs and holds moisture. 

When baking with whole wheat or other whole grain flours, including medium-extraction flours like T85, you may need to add more liquid to reach the dough consistency you’re aiming for. It’s best to do this gradually, adding small amounts of liquid at a time until the dough feels properly hydrated.