Wholemeal flour contains all of the wheat grain and is packed with fibre, protein, minerals and vitamins. Unlike regular white flour, nothing is lost during the processing of wholemeal flour and all the goodness is retained. We often choose brown wholemeal bread over white bread when we are trying to live a healthier lifestyle. And there is good reason to, as wholemeal flour is a good source of calcium and iron. It doesn't keep as long as white flour, so I have collected these delicious leftover wholemeal flour recipes to use it up.
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What is wholemeal flour?
Wholemeal flour (also known as wholewheat flour) is made from the whole wheat kernel and therefore contains more fibre, minerals, oils and vitamins compared to white flour. There are different types of wholemeal flour, including self raising and strong bread varieties. It has a coarser texture than white flour, a rustic appearance and a nuttier flavour. Wholemeal flour belongs to the wholegrain flour family, which includes flours like rye and spelt.
How should you store leftover wholemeal flour?
It is best stored in an airtight container in a cool place where it will keep for up to 3 months. If you'd like it to last longer, you can store it in the fridge or freezer.
Recipes using under 100g wholemeal flour
Recipes using 100g wholemeal flour
Recipes using over 100g Wholemeal Flour
Recipes using over 200g wholemeal flour
Recipes using over 300g wholemeal flour
Baking Addict
I love using wholemeal and spelt flour in my baking - it gives a different taste and texture and lends itself well to fruity bakes particularly muffins. I can imagine a pizza crust would be good too.
Kat BakingExplorer
Thanks Ros! I hope these recipes have given you some more inspiration!