Identifying whole grain flour?

Not sure which subforum this goes in, but I figured I'd put it here since it is an ingredient. :) I had some whole grain flour in my freezer which I forgot to label. It could be wheat, spelt, or rye. Any ideas how to tell which, other than using it and have the loaf possibly fail? Thanks!
24 users have voted.


jem 2009 December 7

but failing that, here is the half witted sidekick.

rye should be easy enough to check because it you make a small dough it will be ridiculously sticky in a way that just doesn't get better with kneading (if you can get that far!). I think you should be able to taste it too. It has a much stronger aftertaste than wheat.


Which leads me to suggestion 2, which is that if you have a bit of each flour around you might be able to do a taste test.


Don't know an easy way to tell spelt from wheat, because they are so similar. If you suspect it might be spelt, but aren't sure, I would suggest just adding a bit to a wheat loaf, so it doesn't knock you completely off track, and using it up like that.

LeadDog's picture
LeadDog 2009 December 8

I think adding water to the flour is the best idea of finding a way to figure out the flour.  Like jem said rye will be sticky, wheat will make a nice dough, and spelt from what I have heard will not take as much water as wheat.  Spelt also doesn't liked to be kneaded to much.  I have worked with spelt but never used a lot of water or kneaded it very much.

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