Everything you need to know about wholemeal flour

Expensive in bran and cheap in flour.

Anyone who is bored to ferment for ten days sifts.

The hungry loaves are dreaming.

We ate bread and salt.

A good grinder grinds everything.

These are just a few of the many proverbs that have been “embroidered” around flour and bread. From ancient times the flour has been the absolute protagonist in all the kitchens of the houses. Versatile, economical, and easily manageable material turns even the most culinary ignorant person into a chef.

But how exactly is flour made?

Very simple. Grinding a fruit produces flour. Although 95% of the flour used today comes from wheat, almost all fruits can produce it. For example, we get extremely healthy flour from oats and barley, while for the most special taste buds there is carob, buckwheat and legume flour.

Now, regarding the characterization, whole grain, it has no correlation with the fruit used but with the method of preparation. That is, from all the above fruits we can get wholemeal flour as long as the fruit of the plant is ground whole, without removing the bark, or the bran.

And why should we prefer wholemeal flour products?

What else does the cereal crust contain? Wholemeal flour is healthier as its bran is “impregnated” with vitamins, but mainly with fiber, which are necessary for the proper functioning of the body. In particular, fiber prevents the occurrence of many forms of cancer, contributes to the proper functioning of the heart and improves the health of the gastrointestinal tract. In addition, there are sufficient amounts of iron, calcium, B vitamins, magnesium and others in the ground grain.

That is, can whole grains benefit someone who suffers from constipation?

Exactly, because due to the fiber the function of the intestine is activated more easily. Add whole grain products to your breakfast while consuming fluids to start your day harmoniously.

Will eating wholemeal flour help me lose weight more easily? Does it have fewer calories than the corresponding processed ones?

No. Wholemeal flour has almost the same calories as “white” flour. The difference lies in the fact that due to the fiber we are full for longer and we do not need to snack on “unnecessary calories”.

How do I know if a product is whole grain?

You should read the nutrition label of the product. It states whether the flour it contains is whole or not. An easier way is by color – when it is darker it usually contains wholemeal flour. But again, this is not guaranteed. If we just think that not all of the dark breads are by whole.

Finally, should I include whole grains in my diet?

Yes! Do not think about it, you will only take advantage of it. Pasta, breads, cereals and generally many baked goods on the market consist of wholemeal flour. Check the labels and make the best choice for your health. I will give you some products made with taste, wholemeal flour and Cretan tradition to get ideas.