Shop > King Arthur White Whole Wheat Flour - 5 lb.
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King Arthur White Whole Wheat Flour - 5 lb.
item# 3311 $4.50
average of 49 reviews 
read all reviews write a review
Try this NEW, lighter whole wheat flour.
Trying to get whole grain goodness into your diet? King Arthur’s 100% white whole wheat is lighter whole wheat, with 100% of the nutrition!
- Milled from hard white spring wheat, rather than traditional red wheat.
- Makes lighter-colored, milder-tasting baked goods.
- Perfect for cookies, bars, bread, muffins, pancakes… all your favorite baked goods.
- Use as you would traditional whole wheat flour.
- For freshest taste, store in freezer.
- In 5-pound bag.
Enjoy some of our favorite recipes using white whole wheat: Irish Soda Bread Muffins; Tasting is Believing Whole-Grain Brownies; Crunchy Seed Braid; and Honey Wheat Rolls.
WHY WE LOVE IT: Unless you love the somewhat assertive flavor of traditional whole wheat, we strongly urge you to use this white whole wheat—or our organic white whole wheat—for your whole-grain baking. Lighter colored, milder tasting, and a somewhat finer grind, it acts much more like white flour in baking. We routinely substitute white wheat for 100% of the all-purpose flour in cookie, muffin, brownie, pancake, and other recipes where the difference won’t be noticeable. Like, don’t make an angel food cake with it; but gingerbread? Chocolate chip cookies? Cinnamon muffins? Go for it!
Reviews
07/18/2010
I started using this flour a few months ago and I love it! I bake 4 loaves of traditional challah every few weeks, and this flour has given the challah a beautiful golden color and a nutty flavor on top of the soft eggy texture. I've also used it in cookies, scones and banana bread, which everyone has loved. It's now my standard flour.
07/07/2010
I have used this flour twice: the first time to make low carb tortillas which were difficult to roll out (a bit like play-doh) but had a great taste after cooking; the second time to make a no-egg depression-era chocolate cake which came out dry and sour tasting. I can fix the dryness next time, but I have no idea how to deal with the sour taste. My partner took one bite and refused to eat the rest of the cake.
Whole wheat flour has bran in it which will absorb more moisture then all-purpose flour so you need to keep an eye on your dough consistency. You also need to store this flour properly because the germ can become rancid and give a sour taste. We suggest you store this flour and all whole grains, seeds and nuts air-tight in your freezer. Please call our customer service to help you with the problems you experienced. JMD@KAF
07/01/2010
I love this flour! It's been a big help as I weaned the slightly spoiled kiddo from bad eating habits back to whole grains ;-) I use it in much of my baking now.
06/24/2010
I used to make white sandwich bread using my Panasonic bread maker for 2 years. Then I need to switch to whole wheat for my family's health concern. I bought a bag of WW flour yesterday at the supermarket and made it this morning, following the recipe of "Whole Wheat Sandwich Bread Recipe" in this website. It turns out perfect: crunchy outisde and soft inside. Perfect texture and good for health!
06/16/2010
I made my usual yeast bread and substituted this flour for the whole wheat component. For one thing, the bread did not smell the same, either while baking or when sliced after cooling, and the taste was bland and the texture a bit dry. The flour change was the only variable. I have made this bread over 200 times! I will use up the flour for other things but never, never bake my daily yeast bread with it again.
05/08/2010
Our family's whole wheat favorite!! If we don't want all regular whole wheat, we substitute half of this ;-)
04/29/2010
This is now my main flour for baking. My husband was diagnosed as a prediabetic last year so I have been using as much whole grain as possible, making my own breads whenever I can. He was very picky and didn't want muffins until I tried your Sour Cream WW Muffins (from your Whole Grain cookbook) and now he wants them every week! Also make 100% whole wheat pancakes and waffles with this flour, no matter the recipe and they are perfect (especially with buttermilk). I actually prefer breads with this flour as it is more filling and satisfying to me. Easy to substitute part or all of WWW for all-purpose. So glad I found this flour!
04/05/2010
Perhaps I did something wrong? Maybe I shouldn't have used it in the breadmaker. The bread was very dense and slightly sour-tasting; I much prefer regular whole wheat to this.
Whole wheat flour will absorb more liquid than all purpose flour, due to the increased gluten. Be sure to check the consistency of the dough (yes, lift up the cover during the mixing and during kneading) and add more liquid to get to the soft supple consistency you should have with yeast bread dough. Another option is to use part all purpose flour and part whole wheat. Call our Baker's Hotline (802-649-3717) and we can talk about these or other options to get a great loaf of bread machine bread. Irene @ KAF
04/02/2010
OK ... it worked like a charm!! My 12 year old $99 Pillsbury Bread maker ... did good! 1 1/8 C water 3 C of this flour 1.5 TBSP dry milk 1.5 TBSP sugar 1.25 TSP salt 1.5 TBSP butter 2 TSP active dry yeast 2 TBSP wheat bread helper stuff WHEAT cycle YUM!! Ohhh programming that numbner into my iPhone LOL THANX!!
04/01/2010
I bough this and the gluten and the wheat bread improver. I am in the middle of using a White bread recipe using 3 cups of this flour and 2 tablespoons of the improver. Umm it did not occur to me that the bread machine makes you choose Basic/white OR Wheat ... for the baking cycles ... I have read A LOT of info here ... says I can substitute it for white but treat it like wheat ... so .... does that mean I use the Wheat cycle on he bread machine? LOL OH MY ... if I dont hear back I will share if it turns out .... It DOES work well in Wheat recipes with the wheat cycle on light crust LOL
When you are in the middle of baking and questions pop up - give our Baker's Hotline a call. We're here to help! 800-827-6836 and ask to speak with a baker. Irene @ KAF
