Reconstituted Whole Wheat Flour
After having done some research, I've recently learned that a lot of the whole wheat flours that are sold in grocery stores are actually reconstituted from already-separated bran, germ, and endosperm. I have a couple questions, and I'm hoping that some of the wonderful people here might have answers.
1. Is there a specific benefit to baking with whole wheat flour that goes straight from the mill to the bag vs. baking with reconstituted whole wheat flour?
2. Do we know which commonly-available whole wheat flours are mill-to-bag vs. reconstituted (i.e. Gold Medal, King Arthur, Bob's Red Mill, Hodgson Mill)?
3. Is this also the case with other whole grain flours like rye or spelt?