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BOB’S RED MILL 100% STONE GROUND WHOLE WHEAT FLOUR
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GH₵377.00
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GH₵377.00
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Whole Wheat Flour is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour features a high gluten content and is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. It's also good for pasta!
America's Best Baking Flour™
Our Whole Wheat Flour is made from red hard wheat to create a high gluten flour ideal for all kinds of baked goods. Unlike refined flour, our whole wheat flour includes all of the nutrition from the wheat germ, bran and endosperm of the wheat kernels. That’s because we still grind our whole wheat flour the traditional way on slow-turning, cool-temperature quartz millstones: one pound of wholesome whole wheat berries go into the mill, and one pound of nutritious whole wheat flour comes out.
Our whole wheat flour is an excellent source of dietary fiber and provides 6 grams of protein per serving. This high gluten flour features a protein content of 13-15%, which makes it a terrific choice for whole wheat bread and all kinds of yeast dough, including nutritious yeast breads, sandwich loaves, rustic rolls, whole wheat hamburger buns, bagels, pretzels and flatbreads. But it’s not just bread flour: you can also use Bob's Red Mill Whole Wheat Flour for whole grain treats such as muffins, quick breads, cookies, bars and pasta.
Bob’s experience with whole wheat flour began when his wife, Charlee, educated herself about the nutritional benefits of whole grain food. She starting baking with whole wheat flour, and the resulting loaf of yeast bread had such a delicious, nutty flavor and satisfying texture that Bob was hooked—and inspired to become a miller!
v For a lighter texture, try using a mix of whole wheat flour and white flour. We’ve included three delicious recipes right on the package: Morning Glory Muffins, Oregon Trail Cookies and Honey Whole Wheat Bread. Browse our extensive selection of whole wheat flour recipes on our website.
At Bob’s Red Mill, we pride ourselves on our comprehensive selection of the highest quality flours, from whole wheat and white flour to coconut and almond flour!
Good things come to those who bake: DO NOT EAT RAW DOUGH OR BATTER.
Our Whole Wheat Flour is made from red hard wheat to create a high gluten flour ideal for all kinds of baked goods. Unlike refined flour, our whole wheat flour includes all of the nutrition from the wheat germ, bran and endosperm of the wheat kernels. That’s because we still grind our whole wheat flour the traditional way on slow-turning, cool-temperature quartz millstones: one pound of wholesome whole wheat berries go into the mill, and one pound of nutritious whole wheat flour comes out.
Our whole wheat flour is an excellent source of dietary fiber and provides 6 grams of protein per serving. This high gluten flour features a protein content of 13-15%, which makes it a terrific choice for whole wheat bread and all kinds of yeast dough, including nutritious yeast breads, sandwich loaves, rustic rolls, whole wheat hamburger buns, bagels, pretzels and flatbreads. But it’s not just bread flour: you can also use Bob's Red Mill Whole Wheat Flour for whole grain treats such as muffins, quick breads, cookies, bars and pasta.
Bob’s experience with whole wheat flour began when his wife, Charlee, educated herself about the nutritional benefits of whole grain food. She starting baking with whole wheat flour, and the resulting loaf of yeast bread had such a delicious, nutty flavor and satisfying texture that Bob was hooked—and inspired to become a miller!
v For a lighter texture, try using a mix of whole wheat flour and white flour. We’ve included three delicious recipes right on the package: Morning Glory Muffins, Oregon Trail Cookies and Honey Whole Wheat Bread. Browse our extensive selection of whole wheat flour recipes on our website.
At Bob’s Red Mill, we pride ourselves on our comprehensive selection of the highest quality flours, from whole wheat and white flour to coconut and almond flour!
Good things come to those who bake: DO NOT EAT RAW DOUGH OR BATTER.
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