I find that whole wheat flour has a kind of bitter taste. A friend of mine makes bread with Spelt and it doesn’t seem to have this taste. I dislike it so much that I don’t usually use WW flour. If I am going to be using a whole grain flour, I almost always prefer Rye, even though it is really, really sticky. But I am wondering whether this bitter taste happens because the flour I am getting is not freshly milled.
On the other hand, I notice that most recipes for WW bread call for molasses or other sweetener. I’m thinking that this is to counteract the bitterness—which indicates to me that other people notice this problem, too.
It’s kind of weird, because wheat germ doesn’t taste bitter and there are a lot of whole wheat products that also don’t taste bitter—Wheaties® breakfast cereal, for instance. But Wheaties® is made, I think, from sprouted wheat. I am thinking that maybe, if I took the extra step of adding sprouted grain to my bread, or diastatic malt powder, the malt enzymes might eliminate the bitter taste.
I know a lot of people here have more experience than I do about different types of flour. Any thoughts?