Unbleached flour

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About Unbleached flour
Wikipedia Article About Unbleached flour on Wikipedia

American bakers have attempted to respond to these criticisms with some modifications to their basic recipies and with the proliferation of a group of "specialty" bread products; many of these are essentially white bread with a few additives. Most commercial "whole-wheat" or "brown" bread produced in the U.S. is primarily composed of bleached white flour with the addition of enough brown flour to be brown in appearance. Bolted or "unbleached" flour has about 20% of its natural bran.