Wholemeal flour for baking bread – L'Integrale Agugiaro & Figna

Wholemeal rustic bread

A great choice for both sourdough and yeast bread. The dough is denser but has a rich flavor that goes well with nuts, seeds, or honey.

Rolls and buns with character

Ideal for everyday baking when you don't want to compromise between taste and nutrition. Also suitable for stuffed rolls or buttered rolls.

Combination baking for a more delicate result

For a fluffier texture, we recommend mixing with plain wheat flour – for example, in a ratio of 30% L'Integrale + 70% T650. The result will be soft pastries full of flavor.

Whole wheat flour takes time and attention - it pays off with a rich flavor.

L'Integrale looks hydrated, but thenabsorbs water like a sponge– that's why I recommend starting with autolysis for at least 30–45 minutes. And don't be afraid of higher hydration – 80% and more.If the dough seems dry, give it a moment, don't panic.

100% whole grain baking requires patience. The bran disrupts the gluten and fermentation runs faster – watch the dough like a hawk. Don’t count the hours, but watch it. With your eyes and your touch.

Start by mixing with white flour – 50:50 with plain T650 will give you a nutritious yet fluffy result. For a healthier pizza or focaccia, add 30% L'Integrale to the dough and watch it gain in flavour, colour and body.

30 to 50% L'Integrale + 50 to 70% wheat bread flour → supple dough with full flavor, texture and nutritional value.