If you sieve your own wholewheat flour, save the nutritious bran and make these South African style biscuits – good for dunking, and they’ll keep for months
Photograph: Tom Hunt/The Guardianlike to cook with wholewheat flour, because most other flours are refined by removing their most nutritious parts, namely the bran and the wheat germ, which are usually wasted or, at best, fed to livestock. The added benefit is that it makes a more flavourful and nutritious dough, though when I want a slightly lighter bread or pastry, I sieve it, which means the bran gets left behind.
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