Whole-wheat flour, brown in color, is derived from whole, unbleached wheat berries, from which neither the bran nor the germ has been removed. Store whole-wheat flour in a cool, dry place for up to 5 months. Or, refrigerate or freeze for longer storage.
For other flour types, see all-purpose, bread, brown rice, buckwheat, cake, corn, gluten, oat, rice, rye, seven-grain, and whole-wheat flours.