The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White whole wheat flour

KenB's picture

White whole wheat flour

Popped into the local Fred Meyer this morning to pick up some bread flour and noticed a bag of KA White Whole Wheat flour on the shelf. I almost picked it up, but then held off for some of my "regular" (KA White Bread Flour). Has anyone tried this flour, and if so, with what results?

I also wonder about "white" whole wheat flour. Is its only claim to fame the fact that it might fool people who say they don't like whole wheat into eating it? Does the amount of bran differ from "brown" whole wheat?


xaipete's picture

We have had a number of discussions about white whole wheat (WWW) lately. White whole wheat is real whole wheat flour. It is ground from a whitish wheat kernel as opposed to the red kernel usually associated with 'regular' whole wheat. I think the bran content is probably the same. The taste is often described as slightly less bitter. For obvious reasons, WWW has more appeal to white bread lovers than traditional whole wheat. This is what the KA site has to say about it.

White Whole Wheat Flour

Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family's diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour; gradually increase the percentage of whole wheat until your baked good's flavor and texture are just the way you like them. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that's just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.


Floydm's picture

What Pamela said: white whole wheat tastes less "wheat-y" than traditional whole wheat flour.  You are seeing a lot of it in products that are making the transition from white flour to whole grain flours and want to keep the same flavor profile. 

I've used it a few times at home and it isn't bad, but I prefer the flavor of regular whole wheat flour mixed with AP flour to white whole wheat flour.  I guess when I think to include whole grains in a bread I want to taste them.

dmsnyder's picture

I've not used white whole wheat flour as a substitute for "regular" whole wheat, but I have been substituting it for 10% of the white flour in several breads. It is rather high gluten and higher in ash content than AP flour. It really improves the flavor significantly.

I need to bake a 100% white whole wheat loaf to see how I like that flavor.


xaipete's picture

You make a good point, David. Your substitution of WWW in several breads is a different use than e.g., making a 100% whole wheat loaf with WWW instead of WW so that it will be more acceptable to white bread eaters.


photojess's picture

when you substitute WW for some AP flour, do you have to adjust the liquid amt too?  I substituted 1/6th of a recipe last weekend (1 cup actually). and I thought the dough was drier, and after it baked, it too seemed dryer.

dmsnyder's picture

Yes! WWW is whole wheat. The bran does absorb more liquid. I'd increase the water by 1-2% to compensate.

I didn't think about that because most of the breads I'm adding the WWW to are ones I'd been adding whole rye flour to before, so I'd already upped the water.


photojess's picture

as such, but I didn't know how much.  It was a recipe using volume measurements, not by weights, so I didn't/don't know how much it would need to be increased.....the recipe was 6 cups of flour, and I know it had 2 cups of milk in it.  (It was a garlic bubble loaf recipe)

Yerffej's picture

WWW is a very real and tasty whole wheat flour.  Nutritionally it is said to be nearly identical to red wheat.  I have used WWW by itself, mixed with red, and just about any other way you can think of.  Due to its lower tannin content it is less bitter and therefore apparently sweeter.  It is a good way to convert white flour eaters to whole wheat and that is not to say that it cannot stand on its own merit.  Try it, you might really like it.


KenB's picture

Well, I'm always looking for ways to increase flavor in my breads. David's comment about the higher ash content is interesting, as I understand that flours with higher ash content are favored by some French bakers (where did I read that? Ortiz?).

Beyond mere flavor, of course, more nutrition won't hurt anything either. Next time I'm at Fred's I'll pick up a bag and start experimenting. Naturally, I'll post here my impressions.

Thanks, all, for the helpful comments.


AW's picture

Didn't like it in Hamelman's whole wheat bread recipe. It just didn't work as well as regular whole wheat in that recipe. That being said, I like it in other baked goods like oat bars and chocolate chip cookies. Bakes up nicely.

subfuscpersona's picture

I've never tried the KA WWW, since I mill my own flour.

For bread, I prefer the more definitive taste of red whole wheat.

However, if you make your own pasta dough and want the nutritional boost of whole wheat, white whole wheat flour is a good choice. The milder taste doesn't fight with your pasta sauce. Also a good choice for pizza dough.

Slowly working my way through that 25 pound bag of white spring wheat I purchased...  :)

Paddyscake's picture

I have used the WWW in breads and it's OK. What I truly love to use it for is baking cookies etc. There was an article (I think in the Oregonian food section) that said you can sub 1/3 WWW for AP in baking. Hey, a little more fiber, that's a good thing.


SylviaH's picture

I have just ordered some more Organic White Whole Wheat from King Arthur...I wish it was available in my local stores...I would use it more often.


pancakes's picture

I use KA's WWW flour all the time.  I love it.  I use it in quick breads, pancakes, and yeast breads.  I have some bagels fermenting in the fridge right now that are 1/3 WWW and the rest bread flour.  It works really well. 

TeaIV's picture

WW does taste a lot better. It never tastes bitter to me, but oh well. I started using WWW in my SD starter, so that it's usable in white bread recipes and still has the whole grain, which appears to help the yeast activity.

SulaBlue's picture

I LOVE KA's White Whole Wheat. Loooooooove it.

I love the fineness of the texture, and the fact that it's high in protein. It acts more like white flour and has far less of that bitter taste that some whole wheat flours have. It does take a bit more liquid, something that I noticed quite significantly when I used it to make the crust for my Curry Chicken Pot Pie. It did turn out a WONDERFULLY flakey pie crust that had a bit more flavor than white flour without passing into the realm of "ew, wheat pie crust!?"

carrtje's picture

My wife bakes AMAZING Chocolate Chip Cookies.  Since finding the KA WWW, she has substituted it 100%.  It barely changed the texture and flavor.  I think they're a little more toothy, which I like.  

I whole-heartedly support trying out a bag.  We're slowly moving away from "sugar bomb" flour toward whole grains.  WWW is a great way, I think.