Pronounce it: hole-meel
Wholemeal or wholegrain flour is made using the whole of the wheat kernel. It adds flavour and nutrition to baked products, especially bread. Wholemeal or wholegrain flour is always heavier than white bread and quicker to perish.
Wholemeal and wholegrain flour should be stored in a cool dark cupboard and used within 3 months.
Instead of white flour when baking bread and in certain cake recipes.