Wholemeal Flour

Whole grain flour is ground from the entire wheat grain, including its nutrient-dense bran and germ. It’s one of the healthiest ingredients to work with because it packs a powerful nutritional punch, while adding a nutty taste to whatever you’re baking.


Wholemeal flour reduces the risk of type-2 diabetes. 

Wholemeal Flour taste profile

Strong and nutty Wholemeal pairs well with nuts, seeds, and dried fruits.

Check out some examples of what you can make below.

Biscuits and cookies

nuts, seeds, and dried fruits, which can add flavor and texture to your baked goods.

Muffins and scones

Chuck steak, beef mince, chicken, beans, cheese

Pancakes & Waffles

Mole, chile con carne, chile colorado

Tips & Tricks TRY ME
Combine with white flour

Wholemeal flour can be quite dense and heavy, so it's often best to combine it with white flour when baking. A general rule of thumb is to use a 1:1 ratio of wholemeal to white flour, but you can adjust this to your liking.

Add more liquid

Add more liquid: Wholemeal flour absorbs more liquid than white flour, so you may need to add more liquid to your recipe to achieve the desired consistency.

Let it rest

Wholemeal flour contains more gluten than white flour, which can make it harder to work with. Allowing the dough to rest for a few minutes before shaping it can make it more pliable.