If using Whole Wheat flour instead of all purpose flour in a recipe, the end result will be darker, denser, heartier, and more flavorful because a whole grain flour is replacing a refined one. You may need to adjust liquid in a recipe because whole grain flours absorb more moisture.
In general, you may substitute 1/4 – 1/2 the total all-purpose flour called for with whole wheat flour, for whole grain benefits but a lighter texture than 100% whole grain.
To replace all-purpose flour cup-for-cup, remove 1 Tbsp. Whole Wheat Flour per cup called for.
How much does this flour weigh?
1cup whole wheat flour is 135 grams
What does Graham mean?
Graham refers to a process of stone grinding, and it means that nothing is added or taken away. If one pound of whole wheat kernels go into the stone mill, one pound of whole wheat flour comes out. It is named for Sylvester Graham who promoted this process in the 1800's.
Can I use this like other whole wheat flour?
Yes, but it is a coarse grind so it will perform differently in recipes for certain pastries and baked goods. You may need to adjust the moisture in the recipe. For more delicate pastries, you may want to use Hodgson Mill Whole Wheat Pastry Flour.
Why are there little brown specks in my flour?
That is the darker bran (outer covering) of the wheat kernel.
Is this whole grain flour?
Yes, it contains the bran, germ, and endosperm.
Can I use this in a bread machine?
Yes. Take note of the moisture in your recipe. Add water a tablespoon at a time if the dough seems too dry. Whole grains absorb more moisture.
How do I add this to a bread machine?
It’s best to use a recipe or to follow your manufacturer’s directions. In general, Use no more than 3 ½ cups of flour. (This can be the only flour if you want, or you may combine with Best for Bread or All-Purpose Flour for a lighter loaf.)
Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.
How do I adjust my recipes?
You may use this flour alone in recipes or mix it with other flours. Typically bread or all-purpose flour. You may need additional liquid. Add an additional tablespoon until the desired consistency is achieved. Additional leavening may also be needed. Try ¼ tsp. of each one called for in the recipe. Vital wheat gluten should be added for better performance, one teaspoon per cup of flour.
How do I make this Self-rising?
Per cup of Flour, add 1-1/2 tsp. baking powder and 1/2 tsp. salt.
If I store my flour in the freezer, what do I do before using it in a recipe?
It is best to bring all ingredients to room temperature before use, unless otherwise specified in the recipe.
Why do ingredients need to be room temperature?
Because cold ingredients may adversely affect the recipe performance. Yeast in particular is sensitive to warmth or cold. Butter and other solid fats are another set of ingredients that are affected by temperature and can affect the way a dough or batter can be blended. It may also change the way a recipe bakes if it starts off at a lower temperature.
Can I fry with this or make a roux?
We do not recommend it due to the natural oils in the whole grain. It may burn more easily.
Has flour been bromated?