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Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
Look for the phrases like '100% whole grains' or '100% whole wheat' on the label. These products tend to have more fiber and other essential nutrients than bread made with refined grains.
Common wheat flour (T. aestivum) is the flour most often used for making bread. Durum wheat flour (T. durum) is the second most used. [22] Maida flour is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian ...
Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored ...
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...