Wholemeal flour is used in so many Irish baked goods. It sounds heavy, but it really is much lighter than whole wheat flour, with all the fiber and nutrients.
It can be hard to find in the US (and when you do, it’s expensive!), so I’ve adapted a few recipes to suit my own taste. It’s so easy and less expensive!
You can swap out all whole wheat flour for the whole meal, and most sources regard them as the same. But I’m convinced, there is a lot more wheat bran in the Irish and UK varieties, that’s why I like to make my own.
By weight, it’s about 3 to 1+ ratio. Volume is the opposite. Be sure you get yourself a digital kitchen scale. Not expensive and it’s so much easier to bake when you weigh!
I use wholemeal flour in my Brown Bread recipe, it’s delicious.
Wholemeal Flour
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 420 grams 1x
- Category: Misc.
- Method: Mixing
- Cuisine: American
Description
Wholemeal flour is a combination of whole wheat and wheat bran (not wheat germ, they are two different parts of the grain). Wholemeal flour really lightens up any baked good.
Ingredients
- 300g (about 2 1/2 cups) whole wheat flour
- 120g (about 3 1/2 cups) wheat bran*
Instructions
- Mix the two ingredients in a large bowl, transfer to a large glass Mason jar.
- Put a label on it and you are good to go!
- Store in a cool, dark cupboard.
Notes
*note: you need wheat BRAN not germ
