Whole grain baking involves using flour made from whole grains, which retain the bran, germ, and endosperm. This process preserves the nutrients and fiber found in the grain, making baked goods healthier than those made with refined flour. Common whole grains include wheat, oats, and rye, each offering unique flavors and textures. Baking with whole grains can enhance the nutritional profile of products like bread, muffins, and cookies. Whole grain recipes often require adjustments in liquid and leavening agents due to the higher fiber content. This approach not only promotes better health but also supports sustainable agriculture by utilizing the entire grain.