The American name is Whole Wheat Flour, Wholemeal Flour is the British term for the same thing. read more
Whole wheat flour includes the bran, endosperm, and germ of the wheat grain which gives it a slightly darker color and makes it more nutritious. It is often stone milled to protect the bran and germ, and the presence of the germ also decreases shelf life, which is why it can be harder to find. read more
Whole wheat flour is roughly milled wheat which still has the bran and is more wholesome but gritty when using in baking. Unbleached flour is flour that is finely milled so it is soft and airy, but not bleached white like most all-purpose or cake flours. read more