The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What type of flour

david1949's picture
david1949

What type of flour

Could  someone e please tell me if i can use wholemeal flour instead of whole wheat flour as i have looked all the supermarkets and cant fine it unless  whole wheat flour   is brown bread flour .

PMcCool's picture
PMcCool

Here in the States, we use the term "whole wheat" to indicate a flour ground from the entire wheat kernel.  Truth be told, most of what we see has probably been degerminated.  I know that in other parts of the world, the same thing is labeled as "wholemeal".

I saw something labeled "brown bread flour" when I lived in South Africa and used it, too.  Seems to have been a flour made by recombining the white and bran portions of the wheat after they were initially separated in the milling process.

Paul

david1949's picture
david1949

Thankyou for your help Paul

Ruralidle's picture
Ruralidle

Hello David

Welcome to TFL.

I'm taking a guess - based on your name and your other posting topic that mentions Lidl - that you are based in the UK.  It is quite unusual to find a flour in the UK labelled as wholewheat.  I spent a little time looking for one and have had to settle on wholemeal so I suspect that, as Paul suggests, the two descriptions are basically interchangeable.  Certainly I use wholemeal flour with some good results (and it is my fault when the results aren't good :) ).

Richard

david1949's picture
david1949

Yes  Richard you are spot on i live in N Ireland that is part of the UK  yes i have tried Wholemeal flour the loaf turned out very heavy. When out shopping to-day i came across some brown flour so i bought some and going to give that a go but thank you for your help

Ruralidle's picture
Ruralidle

Does your recipe require 100% wholemeal flour?  If so, it can produce rather dense loaves so it can be helpful to use only a proportion of wholemeal flour (say 30 or 40%) particularly whilst you are starting out.  Otherwise you will need to use techniques to help you develop the gluten.  I am not too familiar with those because, after 4 years of home baking, I am still using wholemeal flour as a proportion of my formulae.  Perhaps you could look at some posts from ananda (Andy) who has a LOT more experience in these matters.

Richard