Whole Wheat Flour – whole grain, intense flavor, better freshness

Whole wheat flour takes your bread to another level: a moister crumb, natural depth, and freshness that lasts for days. With this whole wheat flour, you bake aromatic breads that don't dry out – no additives, just real grain.

✓ Complete grain – germ, endosperm, and bran are retained

✓ Controlled cultivation – traceable quality and reliable baking properties

✓ 10 g fiber per 100 g – significantly higher than white flour

✓ Ideal for mixing with lighter flours – for flexible whole wheat bread recipes from 30% to 100% whole wheat content

✓ Natural depth and longer freshness – no preservatives

Tip: Start with 30–50% whole wheat flour mixed with wheat flour type 550 or 1050 if you're getting started. Whole wheat flour absorbs more water – expect 5–10% higher hydration. For 100% whole wheat bread: cool, long proofing (18–24 hours in the refrigerator) yields the best baking results and more intense aroma.

Nutritional values (per 100 g):
Brennwert/ calorific value [kJ/kcal] 1374/325
Fett/ fat [g] 2,4
davon gesättigte Fettsäuren/ saturated fatty acid [g] 0,3
Kohlenhydrate/ carbohydrates [g] 59,5
davon Zucker / sugar [g] 7,1
Ballaststoffe/ fibre [g] 10,0
Protein/ protein [g] 11,0
Salz/ salt [mg] < 0,1

Allergens: Gluten-containing cereals