Vollkornmehlwholemeal flour

The whole grain is milled, bran and germ included. That is why the flour is flecked brown and smells stronger than white flour.

In Germany it carries Vollkornbrot, seeded rolls and most dark baking.

Im Teigin the dough

Bran cuts through the gluten network and soaks up water. The bake stays denser and rises less, which is normal.

Swap white flour for it in a recipe and you need more liquid and a bit more time on the first rise.

In Mexikoin Mexico

Harina integral, on the shelf everywhere. Wheat is the standard one, oat and amaranth often sit next to it.

For German recipes take the wheat version, otherwise the baking behaves differently.

Vorsichtwatch out

The germ carries fat, and fat goes rancid. Rancid flour smells of stale nuts and turns the whole loaf bitter.

In Nayarit it belongs in a sealed jar in the fridge, not open in the cupboard.

Kaufenwhere

Any supermarket, tiendas naturistas.