Hi again, Chris.

Yes to the bran, definitely, and also the endosperm.

The mineral and vitamin content present in flours which are either whole (the whole berry, in the bag) or slightly extracted (sifted to remove some but not all of the bran/endosperm) is greater than that of white flour. The additional nutrition boosts fermentation activity and flavor, secondarily.

Hope this helps!

M

 Our Pumpernickel flour is 100% whole grain and can be used in any recipe calling for whole grain rye, whole rye or dark rye. ~MJR

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