Whole wheat flour
A whole-grain flour usually blended in at a minority percentage for flavour, since bran fragments weaken gluten structure at full substitution.
- Grain
- Common wheat, whole grain including bran and germ
- Protein
- 13-14%
Behaviour
Higher water absorption than white flour; bran fragments can cut gluten strands, weakening structure
Ferments faster than white flour due to higher enzyme activity; benefits from shorter bulk fermentation
Style compatibility
Used as a partial substitution (typically 10-30%) for flavour in most styles; rarely used at 100% for traditional styles
Substitution
Increase hydration by roughly 3-5 percentage points per 25% whole wheat substituted, to compensate for bran's water absorption
Whole-grain milling standards vary by country; bran particle size affects dough behaviour more than the whole/white distinction alone