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Wholewheat Flour 2kg

Stoneground, unbleached wheat flour.

Whole wheat flour is a nutritional powerhouse made by grinding the entire wheat kernel, retaining the bran, germ, and endosperm. This unrefined profile makes it an excellent source of dietary fiber, protein, vitamins, and minerals that promote digestive health, stabilize blood sugar, and support heart function.

Key Health Benefits

Rich in Fiber: Unlike white flour, whole wheat contains the bran, which provides high amounts of insoluble and soluble fiber. This aids digestion, prevents constipation, and keeps you feeling full.
Blood Sugar Control: The fiber and complex carbohydrates in whole wheat slow the breakdown of starch into glucose. This produces a steady, gradual rise in blood sugar rather than sharp spikes.
Heart Health: Regular consumption of whole grains is linked to lower cholesterol levels. This reduces the risk of cardiovascular disease and helps maintain healthy blood pressure.
Nutrient Dense: Whole wheat retains the germ of the kernel, making it a fantastic source of B vitamins (including folate), antioxidants, and essential minerals like iron, magnesium, and selenium.

Comparison & Baking Tips

Whole Wheat vs. All-Purpose: Refining wheat into white flour removes the germ and bran, which strips away the majority of its fiber and micronutrients. While some white flours are “enriched” with a few vitamins, they lack the natural fiber of whole grains.
Baking with Whole Wheat: Because of its fiber content, whole wheat flour absorbs more liquid and creates denser, heartier baked goods. If making the switch, it is often recommended to start by substituting 25% of the all-purpose flour with whole wheat, or by adding a tablespoon or two of extra liquid to your recipe.