Whole Wheat Flour
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Whole wheat flour is made by grinding entire kernels of red wheat. It is worth noting that a wheat seed head has three portions: the germ, bran, and endosperm. White flour, for instance, includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fiber and protein, and because whole wheat flour has all three portions, it’s naturally higher than white flour in nutrients and dietary fiber. Besides, this variety is more absorbent than white flour, which necessitates the use of more liquid, resulting in a stickier dough, which can be challenging for novices. You can, of course, offset the effect — and subdue the telltale whole wheat taste — by blending whole wheat and all-purpose flours.
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