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Bob's Red Mill Whole Wheat Flour is 100% stone ground from hard red U.S. dark northern spring wheat and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour. Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals, and protein. This is the pride of Bob's Red Mill and possibly the best whole wheat bread flour in America.
Whole Wheat Flour is a good source of calcium, iron, fiber, and other minerals like selenium. Selenium helps in proper cellular function throughout the body and helps improve the immune system. In addition, hard red wheat has the highest protein content of all the wheat types. Whole wheat flour contains several vitamins, including folate and riboflavin. Consuming whole wheat flour also contributes to your micronutrient intake. Among the nutrients in whole wheat flour are the B vitamins (B-1, B-3 and B-5), which collectively support your metabolism to help your body derive energy from your food. Whole wheat flour is also a good source of phosphorus. This essential mineral makes up a primary component of your DNA, cell membranes, and bone tissue.
Making a few easy substitutions in your diet can help you reap the nutritional benefit of whole-wheat flour without sacrificing the foods you love. When you bake at home, try using a mix of whole wheat and white flours for cookies, muffins and cakes, and opt for 100% whole wheat flour to make homemade bread.
Ingredients: Whole Grain Wheat
Manufactured in a facility that also uses tree nuts, soy, wheat, and milk.
Store in a cool, dry place.
When you bake at home, try using a mix of whole wheat and white flours for cookies, muffins and cakes, and opt for 100% whole wheat flour to make homemade bread.
Swiss Oatmeal Bread Recipe
In a large mixer bowl combine 1 ½ cups of the flour, rolled oats, and yeast. Heat milk, brown sugar, butter, and 2 tsp. salt till warm (115-120 degrees) stirring constantly to melt butter. Add to dry mixture. Beat at low speed with mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in cheese and enough remaining flour to make a soft dough.
Knead on a floured surface until smooth and elastic (about 10 minutes). Shape in ball. Place in greased bowl; turn once. Cover; let rise until double (about 1 hour). Punch down; divide in half. Cover; let rest 10 minutes. Shape into two loaves and place in two greased 8 ½ x 4 ½ x 2 ½ inch loaf pans. Cover and let rise until double (about 30 minutes). Bake at 350 degrees about 50 minutes. Cover loosely with foil last 25 minutes. Remove from pans; cool. Makes 2 loaves (12 slices each).
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