Whole wheat flour is made of wheat that’s ground up with its outer layer, a.k.a. the bran, which is where the B vitamins, fatty acids, protein, minerals, and fiber are.

Whole-grain spelt flour contains all parts of the spelt grain, including the bran and germ, which makes it more nutritious and dense, producing heartier baked goods.

Whole grains extend the range of flavors and textures in baking, but you need to know how to use them. Take spelt, for example. This grain goes back at least 7000 years, which means bakers have ...

You can substitute whole wheat flour for spelt flour 1:1 and achieve similar outcomes in texture and flavor, but with the benefit of more protein and fiber.

Modern wheat may have replaced spelt, but it is regaining popularity. You can use it like common wheat to make bread, pasta, cookies, cakes, pies, and more. You’ll find spelt flour, whole-grain ...

But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a lot more flavor). It tastes slightly acidic and tangy, almost like ...

Eating spelt and other whole grains may reduce hypertension due to the grains’ high dietary fiber content. A 2005 analysis of 24 studies found that fiber supplementation reduces blood pressure .

After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different ...

Here's a guide to all-purpose flour, whole wheat flour, bread flour—plus, how to use them all. Do you know the difference between all the types of flour?

After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different ...