Whole Wheat Flour

Whole wheat flour is produced by milling the entire wheat kernel—the endosperm, bran, and germ. Because it contains the bran (the fiber-rich outer shell) and the germ (the nutrient-dense embryo), it is far higher in vitamins, minerals, and dietary fiber than refined white flour. However, the presence of the bran and germ has significant chemical effects in baking. The sharp edges of the bran act like tiny razor blades, cutting the gluten strands during kneading and reducing the dough's ability to stretch and rise. Consequently, baked goods made with 100% whole wheat flour are denser, heavier, and have a tighter crumb structure than those made with white flour.

Additionally, the germ contains natural wheat oils that make whole wheat flour highly susceptible to spoilage. Over time, exposure to light, heat, and air causes these oils to oxidize, giving the flour a bitter, rancid taste. When baking with whole wheat, it also requires more liquid because the high fiber content absorbs water slowly. Letting whole wheat doughs rest (autolysis) before kneading allows the bran to fully hydrate, leading to a softer crumb and better gluten development.