: Both are made from the whole grain, though standard whole wheat is usually ground more finely.
Rummaging through the stores, he found three things: a sack of standard white flour (too soft, too pure), a jar of molasses (too sweet, but sticky), and the ship’s emergency ration of toasted cornmeal (too sandy). He mixed them on a splintered board, the ship lurching. One part cornmeal for the gritty bran. Three parts white flour for the body. A heavy pour of molasses for the germ’s missing sweetness and to bind it all. He added a fistful of his own leftover breakfast oats—rolled flat, not authentic, but full of fiber. He called it “Devil’s Grit.” graham flour substitute