Bread: Unbleached Whole Wheat Flour

Whole wheat flour is made from the entire wheat kernel, including the bran, germ, and endosperm. This differs from refined flour, which has had the bran and germ removed. It is commonly used in baking.

Whole wheat flour is used as a primary ingredient in baked goods like bread, muffins, and cookies. Its whole-grain content provides fiber and nutrients, contributing to the texture and flavor of the final product.

Whole wheat flour is a source of dietary fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) recognizes whole grains as part of a healthy diet. While generally considered safe, some individuals may have sensitivities to gluten, a protein found in wheat. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many food ingredients, but specific evaluations for whole wheat flour's health impacts at typical consumption levels are not typically highlighted in their additive reviews.