08/05/2026
Most flour, even wholemeal ones, don’t contain wheat germ, that is the tastiest and most nutritious part of the wheat plant. Why? Cos wheat germ contains lipids and when left in, flour goes rancid quickly—which means they can’t be produced at a commercial level to pack supermarket shelves!
Out of curiosity, I ordered an ancient strain of whole wheat grains from a small hobby farm in the northeast of China, milled them, and made bread.
The outcome is packed full of flavour, though a little grainy (your gut will thank you in the morning!), has structural integrity, and I think it’s a winner. I can’t go back to pre-milled flour…!