wholemeal

Wholemeal, also known as whole-wheat flour, is flour milled from the entire grain kernel, including the bran, germ, and endosperm. This contrasts with refined white flour, which has the bran and germ removed during milling. The inclusion of all parts gives wholemeal a darker color and a coarser texture, as well as a fuller, nutty flavor.

Production and terminology: Wholemeal can be produced by traditional stone milling or modern roller milling. In some regions the term 'wholemeal' is used primarily for flour milled from a single grain (typically wheat), while 'wholegrain' or 'multigrain' labels may denote blends of different grains. In the United States, 'whole wheat flour' is the common term. Some products are labeled 'stone-ground' to indicate a coarser texture.

Nutrition and health: Wholemeal retains most of the grain's fiber, vitamins, and minerals, including B vitamins, iron, magnesium, and zinc, relative to refined flour. The dietary fiber supports digestive health and can improve satiety. It is typically wheat-based and contains gluten. It can spoil faster due to the oils in the germ, so storage in a cool, airtight environment or freezer is advised.

Culinary uses: It is used for bread (called wholemeal bread), pastries, and cereals. The higher bran content can make dough heavier and affect volume; bakers may mix it with white flour or use stronger yeast doughs to compensate. Wholemeal flour imparts a nutty flavor and dense crumb; it's suitable for hearty loaves, flatbreads, and porridge.

Regional usage and varieties: In the United Kingdom, Ireland, and several Commonwealth countries, wholemeal is a common designation for flour and bread; in the United States, 'whole wheat' is common. Variants include coarsely ground (stone-ground) and finely milled forms, and some preparations mix other grains to produce wholegrain products labeled as 'mixed grain' or 'multigrain'.