Second-grade wheat flour

A coarsely milled flour with a noticeable share of bran and germ, greyish, with a higher fibre and protein content, for grey bread, flatbreads and gingerbread.

Second-grade wheat flour is a coarsely milled flour of wheat grain with a noticeable share of ground bran and germ, of a greyish or cream shade with dark flecks, with a gritty structure, a lower starch content and a higher content of fibre, protein and minerals. It is used for grey and hearth bread, flatbreads, pancakes, gingerbread and as an addition to premium flour for taste and nutrition.

Calories, proteins, fats and carbohydrates per 100 g of product

Second-grade wheat flour, Raw: Calories 370.0 kcal, Proteins 15.1 grams, Fats 2.7 grams, Carbohydrates 71.2 grams per 100 g of product.

Calories370.0 kcal

Proteins15.1 grams

Fats2.7 grams

Carbohydrates71.2 grams

Data: USDA FoodData Central

Recipes with this ingredient

Apple Muffins with Flaxseed FlourRussian cuisine | Bakery and desserts

Apple muffins with flax flour are a cozy and aromatic treat from Russian cuisine, combining traditional flavors with healthy ingredients. The addition of flax flour gives the baked goods a tender texture and a subtle nutty note, while apples add juiciness and a light tartness, creating a harmonious blend of sweetness and freshness. Historically, apples have been widely used in Russian cooking, enriching dishes with rich flavor and nutrition. These muffins are perfect as a hearty breakfast or healthy snack and pair wonderfully with tea or milk. Their softness, lightness, and rich taste make them a favorite dessert for the whole family.

Spiced bread with honey and dried apricotsArabic cuisine | Bakery and desserts

Spiced bread with honey and dried apricots is a fragrant wonder of Arabic cuisine, infused with the warmth of Eastern traditions. For centuries, spices have been the key to refined taste, and here they are fully revealed: coriander, anise, cinnamon, and nutmeg give the bread a rich spicy aroma while the sweetness of honey harmoniously softens its richness. The addition of dried apricots adds softness and a light fruity tang, creating a perfect balance of flavors. The bread turns out airy, slightly moist, and incredibly appetizing. It can be served with fragrant tea, coffee drinks or as an independent dessert. This bread is especially good on cool evenings when you want to warm up with the tastes and aromas of the East.

Bread from a bread machine made from four types of flourRussian cuisine | Bakery and desserts

Bread from a bread maker made of four types of flour embodies Russian baking traditions. It combines four types of flour to create a rich and multifaceted taste. Premium wheat flour adds tenderness, second-grade flour provides density, rye flour adds depth, and first-grade flour balances the texture. Semolina adds lightness to the crumb, while dry yeast ensures even rising of the dough. The taste of this bread is soft, slightly sweet, with subtle hints of rye flour. It pairs perfectly with homemade soups, meat dishes or simply with honey and butter. This recipe pays tribute to Russian traditions where bread symbolizes abundance and homely comfort.

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