What is whole wheat flour in germany? the ultimate guide to german baking
What To Know
- It has a mild flavor and is suitable for use in a variety of baked goods, such as bread, pastries, and cookies.
- It has a stronger flavor and is best suited for use in hearty breads and other baked goods that can handle a more robust flavor.
- It gives baked goods a whole wheat flavor and texture, and it is also a more nutritious option than baked goods made with white flour.
In Germany, whole wheat flour is known as “Vollkornmehl.” It is a type of flour made from the entire wheat kernel, including the bran, germ, and endosperm. This makes it a more nutritious option than white flour, which is made from only the endosperm.
Nutritional Value of Vollkornmehl
Vollkornmehl is a rich source of dietary fiber, vitamins, and minerals. It is particularly high in:
- Fiber: Fiber helps to keep you feeling full and satisfied, and it can also help to lower cholesterol and blood sugar levels.
- Vitamin B6: Vitamin B6 is essential for energy production and brain function.
- Magnesium: Magnesium is important for muscle function, nerve function, and blood sugar control.
- Iron: Iron is necessary for red blood cell production.
- Zinc: Zinc is essential for immune function and wound healing.
Types of Vollkornmehl
There are two main types of Vollkornmehl:
- Type 1050: This is a light whole wheat flour that is made from wheat that has been finely ground. It has a mild flavor and is suitable for use in a variety of baked goods, such as bread, pastries, and cookies.
- Type 1600: This is a dark whole wheat flour that is made from wheat that has been coarsely ground. It has a stronger flavor and is best suited for use in hearty breads and other baked goods that can handle a more robust flavor.
Benefits of Eating Vollkornmehl
Eating Vollkornmehl has a number of benefits, including:
- Improved digestion: The fiber in Vollkornmehl helps to keep your digestive system moving smoothly.
- Reduced risk of chronic diseases: The nutrients in Vollkornmehl have been linked to a reduced risk of heart disease, stroke, type 2 diabetes, and some types of cancer.
- Increased satiety: The fiber in Vollkornmehl helps you to feel full and satisfied after eating, which can help you to maintain a healthy weight.
- Improved blood sugar control: The fiber in Vollkornmehl helps to slow down the absorption of sugar into the bloodstream, which can help to keep blood sugar levels stable.
How to Use Vollkornmehl
Vollkornmehl can be used in a variety of baked goods, including:
- Bread: Vollkornmehl is a great choice for making whole wheat bread. It gives bread a hearty flavor and texture, and it is also more nutritious than bread made with white flour.
- Pastries: Vollkornmehl can be used to make whole wheat pastries, such as muffins, cookies, and scones. It gives pastries a slightly denser texture than pastries made with white flour, but it also gives them a more nutritious boost.
- Other baked goods: Vollkornmehl can also be used to make other baked goods, such as pizza crust, crackers, and tortillas. It gives baked goods a whole wheat flavor and texture, and it is also a more nutritious option than baked goods made with white flour.
Where to Buy Vollkornmehl
Vollkornmehl is available at most grocery stores in Germany. It is typically sold in bags or boxes. You can also find Vollkornmehl online.
Recipes Using Vollkornmehl
Here are a few recipes that use Vollkornmehl:
- [Whole Wheat Bread](https://www.kingarthurbaking.com/recipes/100-whole-wheat-sandwich-bread-recipe)
- [Whole Wheat Muffins](https://www.allrecipes.com/recipe/22833/whole-wheat-muffins/)
- [Whole Wheat Pizza Crust](https://www.thekitchn.com/whole-wheat-pizza-crust-recipe-229311)
Answers to Your Questions
1. What is the difference between Vollkornmehl and Weizenmehl?
Vollkornmehl is whole wheat flour, while Weizenmehl is white flour. Vollkornmehl is made from the entire wheat kernel, including the bran, germ, and endosperm, while Weizenmehl is made from only the endosperm. Vollkornmehl is more nutritious than Weizenmehl, and it has a heartier flavor and texture.
2. Can I substitute Vollkornmehl for white flour in any recipe?
Yes, you can substitute Vollkornmehl for white flour in most recipes. However, you may need to adjust the amount of liquid in the recipe, as Vollkornmehl absorbs more liquid than white flour.
3. How can I tell if Vollkornmehl is fresh?
Fresh Vollkornmehl should have a light brown color and a slightly nutty smell. If the Vollkornmehl is dark brown or has a strong smell, it is probably old and should be discarded.
4. How should I store Vollkornmehl?
Vollkornmehl should be stored in a cool, dry place. It is best to keep it in an airtight container to prevent it from going stale.
5. How long does Vollkornmehl last?
Properly stored, Vollkornmehl will last for up to 6 months.
