Category: Tutte le Farine
The texture of my loaves is noticeably fluffier than with regular wholemeal—this strong flour holds its shape beautifully during the rise. Even hand-kneading was a breeze, and the crust came out with just the right crunch.
My bread machine has never turned out such airy wholemeal loaves—this flour really holds up during the long knead cycle. The 1.5kg bag gave me four solid bakes, and the crust came out beautifully crisp every time.
The texture of my hand-kneaded loaves is noticeably denser and more satisfying than store-bought white bread, and the 1.5kg bag lasted me a solid three weeks of weekend baking. It's a bit pricier than regular flour, but the consistent rise and nutty smell make it worth every penny.
