This is one of the more "thorough" explanations about the T-grades of flour here in France. Understanding flour types – Weekend Bakery
But google "French flour types and uses" and you'll find lots of explanations and suggestions.

Generally speaking T45 is standard pastry flour, T55 is "all purpose" flour though often used for bread, although I've seen other recommendations that say that T65 is actually "bread flour." My husband uses T55 for his bread, while I make challah (Jewish egg bread) and use T65 for that.

However, you are looking for wholemeal/whole wheat flour, which starts with the higher numbers. From a couple different websites, I think what you are looking for is T150 - though you should probably check the various mills for details.

There are quite a few artisan millers of flour in France. Our local Leclerc carries an impressive array of flours from artisan millers. Or try your local "health food" or "bio" shop. And of course you can order big sacks of flour online, direct from the mills if you prefer. (Google "acheter farine au moulin" to get you started.)

 

This is one of the more "thorough" explanations about the T-grades of flour here in France. Understanding flour types – Weekend Bakery
But google "French flour types and uses" and you'll find lots of explanations and suggestions.

Generally speaking T45 is standard pastry flour, T55 is "all purpose" flour though often used for bread, although I've seen other recommendations that say that T65 is actually "bread flour." My husband uses T55 for his bread, while I make challah (Jewish egg bread) and use T65 for that.

However, you are looking for wholemeal/whole wheat flour, which starts with the higher numbers. From a couple different websites, I think what you are looking for is T150 - though you should probably check the various mills for details.

There are quite a few artisan millers of flour in France. Our local Leclerc carries an impressive array of flours from artisan millers. Or try your local "health food" or "bio" shop. And of course you can order big sacks of flour online, direct from the mills if you prefer. (Google "acheter farine au moulin" to get you started.)

Thanks Bev, that website look very informative, and yes, I can buy some local flour in our supermarket but it tends to be white. We have a very small bio shop with small bags of flour but finding a local miller is my aim. It will be interesting trying new flours after so long but I am looking forward to it.

 

I use T150 or T80 for wholemeal bread. For me the T150 on its own is a bit OTT, so I usually adjust according to how I feel when I'm making the mix: anything from 4/4 T80 to 3/4 T150. I get the T80 "en vrac" from our local BioCoop store but they also sell packets from named, local millers. Curiously, they don't sell the T150 which I buy from the supermarket (brand Francine). I also add oatbran to the (pure) T80 if I want something with a bit more texture - but I don't do that when we've got (French) guests.

 

I've been experimenting with my challah recipe, using various combinations of T55, T65 and now and then throwing in a bit of a "heavier" flour I have bought and want to use up - or just see how it turns out. Had a German friend who really missed all the lovely, heavy German breads when she was living here in France - but she's back in Germany now and can indulge to her heart's content.

It may pay to check out online flour vendors in Luxembourg. When I was there a few years back, the bakeries there are absolute heaven - one side of the shop full of all the French pastries you could ever imagine, and the other side offering all the many varieties of German breads and rolls (along with your standard French baguette). Talk about the best of both worlds!

 

IMO, one of the things about the French, is, that they make amazing bread. Personally, I'm spoiled for choice.

 

When we were living in the Ardèche, we bought 25kg bags of T110 from the mill for baking at home.
Note that most commonly available varieties of wheat flour have had their % of gluten upped to suit them for industrial bakeries.
Non organic wholemeal flour will have a high concentration of chemical nasties in the bran.
I'd recommend some research to find organic flour from so-called "ancient varieties"
like touselle, rouge de Bordeaux or khorasan

Farine intégrale de blés anciens T150 - Celnat

Celnat a travaillé en partenariat avec l’association bourguignonne Graines de Noé pour mettre à l’honneur la richesse agronomique d’une vingtaine de variétés de blés anciens en vous proposant cette farine d’exception. Graines de Noé est une association née de l’initiative d’un groupe...

www.celnat.fr

BORSA blé ancien - Borsa

www.farines-borsa.fr

 

I generally bake with a mixture of epautre and seigle with a small amount of blé to allow a rise. For us it is finding the balance of wholemeal spelt bread lightened a bit with wheat flour to allow a good rise but also limiting the “bloat” from using too much wheat flour,
Thanks for all the ideas, I will spend a bit of time working out what works for u.

 

Look forward to hearing how you get on, and some pics!