Why I bake with whole wheat pastry flour
These buns are made with whole wheat pastry flour, which is made from ground soft white wheat while traditional whole wheat flour is made from ground hard red wheat. It is softer and finer and I like that it doesn’t weigh down baked goods or overpower the flavor like traditional whole wheat flour can.
Using whole wheat pastry flour in yeast recipes can be problematic as the flour doesn’t have as much gluten power due to its low protein content, which can affect rise and texture. However, I have found that as long as the dough is kneaded for the proper amount of time and is given a little extra rising time, the results still turn out great.
Look for whole wheat pastry flour in the baking aisle of a well-stocked grocery store or buy it online.