The wheat germ and bran in wholemeal flour supply significant amounts of vitamin E and fibre that are lost in processing white flour.
Store plain white or self-raising flour in a tightly covered container at a cool room temperature for up to six months. Wholemeal and other whole-grain flours are slightly higher in fat than white flour; they can turn rancid more quickly. Store them in the refrigerator for up to six months or the freezer for up to a year. Bring chilled flour to room temperature before using in baked goods.
Something else. i used this recipe loosely but due to ingredient limitations used this redipe and made the best bread in the world 2cups wholemeal flour 3/4cup plain flour 24g active yeast 2/3cup milk 1/2cup water 3/4cup honey 1 egg 1tsp canola oil 1tblsp chopped rosemary same emthod as above then a glaze of 1/4cup milk 1tblsp honey 1tblsp canola oil 1tblsp avocado oil heat those is a saucepan and brush on i love this recipe - 21 Aug 2009
I just tried out this recipe. Here are a few comments: 24 g of active dried yeast is equivalent to 8.47 teaspoons. That is a lot of yeast. I used 6 tsp and still find that it may still be a bit too much. The bread appears too fluffy. I measured everything accurately according to the recipe. I find the dough is quite wet. I had to add quite a substantial amount of flour when kneading. I would reduce the amount of water if I were to use this recipe again. 1/2 cup of honey plus the pumpkin purée made the bread quite sweet. Unless you like sweet bread, otherwise, I would reduce the amount of honey. Otherwise, this would have been a great recipe. I would modify with the above changes. Great combination of ingredients. - 11 Sep 2013