King Arthur 100% Whole Wheat Flour
King Arthur
OpenPizzaMap is an Amazon Associate. We earn a small commission on qualifying purchases at no extra cost to you.
Stone-ground from 100% hard red wheat including bran and germ, giving dough more flavor and fiber but a shorter, less extensible gluten network.
About the King Arthur 100% Whole Wheat Flour
King Arthur 100% Whole Wheat is stone-ground from hard red wheat including the bran and germ, at about 13.8% protein. Those whole-grain parts add flavor and fiber but also cut the gluten with sharp bran particles, giving a shorter, less extensible dough than white flour.
Because the bran carries enzymes, whole wheat ferments faster, so plan an 8 to 24 hour rise at a high 65 to 80% hydration to keep the crust from turning dense. Most cooks blend it, a quarter to a third of the flour, into a white dough for flavor without a heavy, tight crumb.
Specifications
Strengths
- More flavor and fiber than white flour
- High 13.8% protein from hard red wheat
- Great blended into a white dough for character
Watch for
- Bran cuts gluten, so dough is less extensible
- Ferments fast, easy to over-proof
- Needs high hydration to avoid a dense crust
Common questions
Can you make pizza with 100% whole wheat flour?
You can, but it makes a denser, less stretchy crust because the bran cuts the gluten network. It also needs high hydration, 65 to 80%, and a watchful eye since it ferments fast. Most cooks blend a quarter to a third whole wheat into white flour to get the flavor without the density.
Why does whole wheat dough ferment faster?
The bran and germ that whole wheat keeps carry enzymes and nutrients that feed the yeast and speed fermentation. That means a whole wheat dough matures faster than a white one, so lower the yeast or shorten the rise and judge the dough by feel rather than the clock.
