Q: I am really confused. Is “white whole-wheat flour” really a whole grain?

A: Yes, it is. The traditional whole-wheat flour that you typically find on the supermarket shelf is made from red wheat, which has a nutty, robust flavor. White whole-wheat flour is made from white wheat rather than red wheat, producing a milder flavor and lighter color. Unfortunately, the term “white whole wheat” is confusing to many because refined, all-purpose flour (made only from the endosperm of red wheat) is often referred to as “white flour.”

The many varieties of winter and spring wheat are grouped into six official classes.

The class a variety fits into is determined by its hardness, the color of its kernels and by its planting time. Each class of wheat has its own relatively uniform characteristics related to milling, baking or other food use. The six classes of wheat are hard red winter, hard red spring, soft red winter, hard white, soft white and durum. The harder the wheat, the higher the protein content in the flour. Soft, low-protein wheats are typically selected for making cakes, pastries, cookies, crackers and Oriental noodles. Hard high-protein wheats are usually used in baking breads and quick breads. Durum, the hardest of all U.S. wheats, is used for making pasta and egg noodles.

By including more whole-wheat flour in the diet, you can gain the benefits of its increased fiber, antioxidants, polyphenols, minerals and vitamins.

Here is a recipe using white whole-wheat flour that Nancy Donahey, with the Diabetes Education Center at Lawrence Memorial Hospital, shared in the 2008 Kansas Wheat Commission recipe booklet.

Whole-Wheat Bread

6 1/4 to 6 1/2 cups white whole-wheat flour

6 tablespoons wheat gluten

2 packages active dry yeast

2 3/4 cups water

1/3 cup packed brown sugar

2 tablespoons canola oil

1 1/2 teaspoons salt

Spoon flour into dry-ingredient measuring cup; level off. In a large mixing bowl, stir together 3 cups flour, gluten and yeast. In a microwave-safe bowl, heat water brown sugar, oil and salt just until warm (120 degrees). Gauge liquid temperature with thermometer. Stir until sugar is dissolved.

Add liquid to flour mixture; beat at low speed with electric mixer 2 minutes. Scrape sides of bowl. Beat 3 minutes at medium speed. Gradually stir in enough flour to make slightly sticky dough.

Knead with dough hook or by hand till smooth and elastic, about 10 minutes. Avoid adding extra flour in the kneading process. Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm (85 degree) place until doubled. Punch down, cover, let rise again.

Punch down dough, divide in half. Cover, let rest 10 minutes. Shape dough into two loaves and place in greased 8 1/2-by-4 1/2-inch loaf pans. Cover, let rise until doubled.

Bake in preheated 375-degree oven 35 to 40 minutes or until done. (Internal temperature 200 degrees). If necessary, tent top of loaves with foil last 10 minutes to prevent overbrowning. Remove from pan and cool on wire rack. Makes 2 loaves, 32 slices.

Nutrition information per serving: 109 calories; 4 grams protein; 22 grams carbohydrate; 1 gram fat (.06 g saturated fat); 0 milligrams cholesterol; 1 milligrams iron; 3 grams dietary fiber; 111 milligrams sodium.

Note: Visit www.kswheat.com to download the “hot off the press” 2009 Kansas Wheat Commission recipe booklet.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.