Brown flour, also called wheatmeal flour, is wheat flour milled to retain between 80 and 90 percent of the dehusked grain, including all of the wheat germ and much of the bran. It sits between white flour and wholemeal in extraction rate, producing bread with a nutty flavour, brownish crumb, and higher fibre, vitamin, and mineral content than white flour. The germ’s oils give it a shorter shelf life and richer taste. Bakers use it for brown loaves, rolls, and malted breads, adjusting water and kneading because the bran cuts through gluten strands and absorbs more liquid than refined flour.