The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat flour

overseasbaker's picture

substitute for Wh Wh flour

January 25, 2013 - 2:08am -- overseasbaker

Hello there,

The only wheat flour I can buy in my location is a white flour that has the following composition:
per 100g: 10.6g protein, 1.3g fat, 73.2g carbohydrate

I can find a product that is called 'siberian' wheat bran, with the composition:
per 100g: 8.0g protein, 2.2g fat, 5.0g carbohydrate and 5.0g fiber

My question is - to what proportions could I combine these two items to approximate a "Whole Wheat" flour that would behave like store-bought Wh Wh flour in bread recipies.

catfuzz's picture

New Nutrimill - now I have some questions...

March 31, 2011 - 4:33pm -- catfuzz

I am so excited!! I received my Nutrimill grain mill today!! 

I ran 2 cups of wheat through the mill as per the instructions....I have a couple of questions.

1. After milling, do you break down the machine and wash all of it?? If not, which pieces do you wash?  Do you take the rubber gaskets off and wash?

lbrieda's picture

Experiment to try different types of flour

February 25, 2011 - 2:39pm -- lbrieda

Hi folks, I wanted to share with you a blog post I just wrote up about a little experiment I did few days ago. I wanted to see how the different types of flour influence bread making, so I made tiny loaves out of rye, whole wheat, unbleached all purpose, bleached all purpose, and Wondra flours. You can see the results at


bobchristenson's picture

Whole Foods Bulk Flour - 10% discount

January 26, 2011 - 11:37am -- bobchristenson

For weeks I've been trying to find a place online where I could buy flour in bulk to get a discount.  I basically struck out with what I was looking for.

Today, while buying my normal flour at Whole Foods (365 organic, made by Central Milling Co.), I found out that if you buy a case (8 bags), they'll give you a 10% discount.  They even let me mix/match all purpose and whole wheat.

I thought I'd pass this along for anyone interested!

gothicgirl's picture

Posted on Evil Shenanigans on 3/23/2010 

I think pita bread may be magic.

Honey Wheat Pita Bread   

Not that it will grant wishes or anything, but I think the way it goes from thin, flat dough into a hearty pocket of bread fascinating.  Aside from the fascination factor, the versatility of pita bread is endless.  Stuff them with lunch meat for a sandwich, top them with sauce and cheese for a pizza, or bake them until crisp for chips.  Yes, the pita is very versatile.

Honey Wheat Pita Bread 

Notes on this recipe ...  First, they come out best if you can bake them on a raging hot pizza stone or cast iron skillet.  The stone, or skillet, should be heated for at least thirty minutes before baking for the best, and most puffy, results.  Second, these pita are made with whole wheat graham flour because it has the nutty flavor I wanted for this recipe, but if you do not have that standard whole wheat flour will work just as well.  Third, kept in a plastic bag the pita last for up to four days at room temperature.   

Honey Wheat Pita Bread   Yield 8 pita

1 cup whole wheat graham flour
2 cups all purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil

In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy.

Honey Wheat Pita Bread Honey Wheat Pita Bread

In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil.  Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch.  Mix on medium speed for five minutes.  Cover with plastic and let rise until double in bulk, about an hour.

Heat the oven to 475 F with a pizza stone, or 9″ or larger iron skillet, for thirty minutes.

Honey Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita BreadHoney Wheat Pita Bread

Once the dough has risen turn out onto a floured surface and press out the excess gas.  Divide the dough into eight equal pieces.  Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.

Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread Honey Wheat Pita Bread 

Once rested roll the dough into a thin circle, about 1/8″ thick.  Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed.  Cover the baked pita with a clean towel and repeat with the remaining dough.

Honey Wheat Pita Bread 


Honey Wheat Pita Bread

Shauna Lorae's picture

Sunflower, Poppy, Flax Seed Bread

March 6, 2010 - 10:31pm -- Shauna Lorae

I found this loaf as I was browsing through Bob's Red Mill Recipes and I thought it sounded like an amazing base for a tuna salad sandwich...

Here is the link to the recipe:

This loaf was a high riser and the three different seeds are as visually pleasing as they are delicious looking...

b2brechin's picture

can I use my bread machine with freshly ground flour?

January 22, 2010 - 2:11pm -- b2brechin

Hi, I have been using my bread machine with regular store-bought flour, but now I am about to buy a mill. I read in one book that a bread machine will not work well enough with the freshly ground whole wheat flour. I can't find any other info on this and thought maybe you guys can help.

Can I use my bread machine or am I going to have to buy something like the Kitchen Aid mixer?
And if so, what are some inexpensive options (less than $300)? (I don't have time to do it by hand)

PeterPiper's picture

Variation in whole wheat flours

November 11, 2009 - 11:50am -- PeterPiper

I've been using organic freshly-ground whole wheat for a while, and recently switched to KA 100%WW.  What a difference!  The KA is ground superfine so the flour is tan, while the freshly-ground is more white with brown specks.  I switched again to Stone-Buhr and that's also white with brown specks.  Has anyone found that the KA is less liekly to cut gluten strands because it doesn't have bigger (and sharper) pieces of bran in it?  Both types have made good bread, though the coarse-milled seems to not have as strong a structure and web.


ApplePie's picture

Anyone in the SF bay area interested in whole wheat flour from Central Milling?

October 15, 2009 - 3:45pm -- ApplePie

Hello Fresh Loafers!  Long time lurker, first time posting.

In my quest for sourcing good whole wheat flour, I called Nicky Giusto at Central Milling ( asking about prices and shipping.  I knew that Central Milling produces Whole Foods 365 Organic Unbleached All Purpose flour, and that Frank Sally at SFBI highly recommended flour from Central Milling so I figured I'd give it a try.  To my surprise he said I could swing by their warehouse in Petaluma and buy flour directly (gotta love that!)


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