Whole Wheat Flour
King Arthur Baking Co.
100% whole-grain hard wheat flour with a classic robust flavor. Protein around 14%, but due to bran content, doughs are weaker than with white flour. Often mixed with bread flour for loftier loaves. Adds hearty, nutty flavor and brown color to pizza dough and breads.
Optimal hydration: 65% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-5 hoursat 22°C
TestedCommunity: 3-5h warm.
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Technical Specifications
Absorption | 68% |
Ash Content | 1.7% |
King Arthur Baking Co. Whole Wheat Flour is a type wholemeal flour, 14% protein, a recommended hydration range of 65–75%, and 68% absorption. 100% whole-grain hard wheat flour with a classic robust flavor. Protein around 14%, but due to bran content, doughs are weaker than with white flour. Often mixed with bread flour for loftier loaves. Adds hearty, nutty flavor and brown color to pizza dough and breads. It ferments best over 3–5 hours at room temp (22°C). Community: 3-5h warm.