Quick answer
If you bake yeasted breads often, choose the organic whole wheat bread flour for its higher protein content and stronger gluten structure. For everyday baking like cookies, pancakes, or quick breads, the whole wheat all purpose flour offers a lighter texture and more versatility.
Protein and gluten: the key difference
The main difference between whole wheat bread flour and whole wheat all purpose flour is protein content. Bread flour has more protein, which creates more gluten when mixed with water. Gluten gives bread its chewy crumb and helps it rise tall. All purpose flour has less protein, resulting in a softer, more tender texture.
Kneads mills both flours in store on a New American Stone Mill, so each bag has that fresh, just-milled character. The choice comes down to what you are baking.
When to use each flour
Whole wheat bread flour is ideal for artisan loaves, sandwich bread, pizza dough, and bagels. Its stronger gluten network supports the weight of whole grains and gives you a better rise. The organic whole wheat bread flour from Kneads is made from hard red spring wheat, which naturally has higher protein.
Whole wheat all purpose flour works well for cookies, muffins, pancakes, scones, and quick breads where you want a tender crumb. It also makes a good choice for thickening sauces or dusting work surfaces. The 6-pack format is convenient if you bake frequently.
Trade-offs at a glance
- Whole Wheat Bread Flour Organic: Best for yeasted breads because of higher protein and stronger gluten. Milled from hard red spring wheat for excellent rise.
- Whole Wheat All Purpose Flour Retail 6 pk: Best for tender baked goods like cookies, muffins, and pancakes. More versatile for everyday cooking and baking.
- Storage tip: Both flours are freshly milled and should be stored in an airtight container in the freezer or refrigerator to preserve freshness. Freeze or refrigerate after opening to extend shelf life.
Product facts
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Whole Wheat Bread Flour Organic: Freshly milled hard red spring wheat flour, organic, 2 lb bag. Higher protein from hard red spring wheat gives you better structure and rise in yeasted breads.
Whole Wheat Bread Flour Organic
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Whole Wheat All Purpose Flour Retail 6 pk: Freshly milled whole wheat all purpose flour, retail 6-pack, 2 lb per unit. Lower protein content makes it more versatile for non-bread baking and everyday use.
Whole Wheat All Purpose Flour Retail 6 pk
Which flour fits your baking?
Best for
- Dedicated bread bakers who want a strong rise and chewy crumb
- Anyone who bakes a mix of breads and tender goods (choose all purpose for versatility)
Not ideal for
- Bakers who need a very high protein flour for specialty breads like bagels (consider a stronger bread flour blend)
