This item is currently on backorder but you can still purchase it now and we'll ship as soon as more become available.
Priced per 100g, so if the quantity ordered is 2=200g.
Hard whole wheat flour is ideal for bread-making. If used to make bread, the flour should be sifted several times before use. Hard whole wheat flour can also be used to make pancakes, pastas or dense baked goods.
Flour milled from whole grains does not keep as long as highly refined flour, so it is best to buy smaller quantities to avoid spoilage. Store in a cool, dry place in an airtight container. To extend its shelf life, you can also store flour in the refrigerator in a sealed container, or freeze the flour.
Points of Interest:
Hard whole wheat flour is flour that is made from hard wheat. It has a high protein content, which means it will form strong gluten when mixed with water. The gluten makes the bread rise and bind better. Because of this, hard flour is preferred for making yeast breads and sturdier baked goods.
Hard flour made from whole wheat contains all three parts of the wheat kernel (bran, germ and endosperm) in nearly the same proportion as the original kernel. Because of this, it has a very high fibre content and contains more vital nutrients than white flour. You can usually substitute hard whole wheat flour for hard white flour in recipes for a more nutritious result, but you will typically need to add a larger amount of the whole wheat flour. Your end product will also be darker in colour, with a more pronounced flavour and less volume. The smaller volume is a result of an enzyme in the bran that reduces elasticity in gluten.
Whole wheat flour is stone milled from hard red spring or winter wheat kernels grown in Western Canada. Whole wheat flour contains all of the bran, wheat germ and endosperm of the wheat kernels. Protein averages about 13%, which makes whole wheat flour excellent for bread making.