Whole Wheat Flour


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Dietary: Clean Eating, Dairy-Free, Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegan, Vegetarian, Whole Grain

We leave it up to nature for our Whole Wheat Flour, adding nothing and taking nothing away. When one pound of premium wheat berries go into our traditional granite millstones, one pound of 100% whole grain flour comes out. The entire kernel, including bran, germ, and endosperm, are stone ground together, preserving all of the grain's nutrients and great taste, with no artificial colors, flavors, or preservatives. It's never bleached with chemicals or enriched like some other flours.

The traditional taste and grind of this flour, first popularized in the early 1800's, can add delicious wholesome flavor and texture to breads, pancakes, muffins, and more.

If your family is just starting out with whole grains, try substituting 1/4-1/2 the total flour in your favorite recipes with Whole Wheat Flour, and give your palate time to adjust to the more robust taste and texture compared to foods made with processed or refined flour. You'll be glad you did!

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Product Details

Ingredient List
Ingredients: 100% Whole Grain Stone Ground Whole Wheat Flour 

 

Certifications
Kosher-Orthodox Union Parve      
Non-GMO Project Verified         
100% Whole Grain Stamp

 

How is it made? 
Whole wheat kernels  are ground between two pink granite stones. If we put in 1 pound of grain 1 pound of stone ground flour will result. Nothing is added and nothing is taken away.


Storage Recommendation
Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package. 
Prepared product should be consumed within 1 week of preparation

 

Look For (smell, taste, description)
Off white with dark specs of bran, powdery to lightly coarse in texture, subtle fresh whole grain scent.

 

Ready to eat? 
Item is not ready to eat, it must be thoroughly cooked

 

Usage Suggestions
Use anytime whole wheat flour is called for in recipes
Great for bread recipes
Use in combination with other flours to make wholesome muffins, quickbreads, cookies, and more
Make wholesome crackers or flatbreads

 

Nutrition Info

Health Information
Good source of Fiber 
Low Fat 
No Saturated Fat 
No Trans Fat 
No Cholesterol 
No Sugar 
No Sodium 
Vegan

Nutrition Benefits
Insoluble Fiber 3 grams
Protein 3g 11-13%         
Iron 6%          
Whole Grain 100%  30g per serving
Folate 12 micrograms 

Allergen Info

Allergen Information
Contains Wheat   
Produced in a Peanut/Tree nut free facility.
Produced on equipment free of Soy, Egg, and Dairy.
Produced on equipment shared with Rye and Corn.

Tips & FAQ’s


Substitution tips:
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?
No.
 


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