Wheat germ flour is flour milled from the germ — the nutrient-dense embryo at the heart of the wheat kernel — usually toasted or dry-roasted before use to develop flavour and extend keeping quality. The germ is the grain’s storehouse: concentrated in vitamin E, B vitamins, healthy oils, and protein. Because its oils turn rancid quickly, germ flour must be used fresh and stored cool, preferably refrigerated. Bakers add it to breads, muffins, and cereals for nutritional enrichment and a nutty taste, though too much weakens gluten structure. It is the part of the grain that white flour discards entirely — which is why wholemeal and germ-enriched flours are nutritionally superior.