The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I've never seen this before......

rainwater's picture

I've never seen this before......

I was checking out the "King Arthur" flours today in my Whole Foods market. Hmmmm...okay
Unbleached White Bread flour, Whole Wheat flour, Oraganic Whole Wheat flour, Unbleached All Purpose flour, and the flour in question I've never thought could be possible.....
Unbleached White Whole Wheat flour? ? ? know anything about this....

What's better.....Bread Flour, or All Purpose flour?

ehanner's picture

Yes there are many kinds of flour. The ones you listed are a few of the choices available. In general, most recipes will call for a certain kind of flour for that bread. Most of us use All Purpose flour or Bread flour for most breads that are white style breads. Again, in general you could add some kind of Whole grain flour in the amount of about 25 or 30 percent as a substitution for that part of the white flour and still have a good chance of a well done loaf. Whole grain flours like Whole Wheat and Rye absorb more water so you might need to add a small amount of additional water if you add whole grain flours to the mix.

Using 100% whole wheat or rye flour would be something of an advanced bread. Delicious but requiring more than basic skills. Hope this helps.


proth5's picture

This is a whole wheat (100% etraction) flour that ground from hard white wheat.  Most commercial whole wheat flours are ground from hard red wheat.

White wheat is the same as red, except that it lacks the genes for red bran color.  It does not contain the strongly flavored phenolic compounds in red wheat, so its flavor (even as a whole wheat) is often described as "milder," "sweeter." or "less bitter" than red whole wheat.

The varieties are nutritionally the same.

For folks making the transition from all white bread to whole wheat products (or for those of us that really get the hit of "bitter" in red whole wheat) this can be a great flour to use in place of traditional whole wheat.

I (as you might be able to tell) use white wheat exclusively for whole grain wheat baking.

Hope this helps.

rainwater's picture

Wow! Whole Wheat flour that has the same nutritive value, and is white....I wonder if it bakes up lighter than the "red" whole wheat. I'll have to try this...

proth5's picture

I find it handles "about the same" maybe a marginally more open crumb than red whole wheat.  KA flour claims it handles like white flour.  They are very good at marketing their products.

Certainly less of a "whole wheat"  taste, though.  Again, I can realy taste the "bitter" tastes of whole wheat and it is well worth a try.

Happy Baking!

davec's picture

It's not as white as you may expect, but it is lighter then their regular whole wheat.

gaaarp's picture

I bought this flour a while ago, too, thinking it was like the "whole grain white bread" that is available in the supermarket these days.  It's not.  In my experience, it bakes the same as regular WW flour, it's just lighter in color.  I have really come to like it, though.