In the EatingWell Test Kitchen, we bake with whole-wheat flour as much as possible. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping. Seems like whole wheat flour is the clear choice when it comes to health benefits! Happy baking! For example, when baking whole wheat bread or muffins you might want a nice “toothsome” grain that will add dimension to your baked goods. All you need to know if how to handle the flour correctly to get a delicious, healthier baked good. Whole Wheat Flour does impart some taste of it’s own to the recipe. Once your batter has rested and the whole wheat flour has absorbed some of the moisture from the batter, check and see if it is thicker than normal. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. This will give your baked goods an amazing texture, similar to that of soft white flour. Storing in the fridge... Drop Cookies, especially chocolate chip, oatmeal or molasses, Breads and Rolls (except flaky pastry-type rolls or croissants), Batter breads (banana bread, zucchini bread, date nut bread), “Heftier” cakes calling for nuts, raisins, dates (carrot cake is a great choice). Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-­flavored white whole-wheat. Once the food is baked, the texture will be as light as if you used white flour! All Rights Reserved. Opting to use whole wheat flour rather than white, bleached, all purpose flour will not only have a large nutritional impact on your baking but it will also change your baked goods dramatically. Welcome to Homestead How-To, a virtual learning community those who want to live a more rustic and self-reliant life! In fact, I enjoy whole wheat brownies and blondies even more the second day! Coarser in texture than white flour, brown wholemeal flour is the finely ground meal of the whole wheat berries. Sorry, your blog cannot share posts by email. It uses a combination of oat, all purpose, and white whole wheat flour. Our favorite Whole Wheat Oatmeal Chocolate Chip Cookie recipe benefits from the addition of one tablespoon of apple cider vinegar. Oopsie! For tender-textured treats (cookies, cakes, pie crust), use whole-wheat pastry flour in place of up to 50% of the all-purpose. When using whole wheat flour instead of white flour, you are starting with a drier, coarser product. You won’t get “wedding cake” smoothness out of a whole wheat recipe, but then, you won’t have that cloying, gummy mouthfeel, either. Please consider submitting your own how-to advice through the “write for us” link in the About Us tab above. I fixed it now - but 2 EGGS. Counteracting the bitterness leads to a sweeter final product. (Here in Colorado’s dry climate, I have to add at least 1 extra tbsp liquid per cup of whole wheat.). If the bitterness continues to bother you, consider white whole wheat flour, which contains less of the phenolic acid responsible for this taste. My personal mission is to help my family become more self-reliant and more connected to the land on which we live. Whole wheat flour is made without removing the bran and germ, retaining much of the nutritional value of the wheat. This will work wonderfully for cookies, muffins, cakes and scones. Type above and press Enter to search. If you are making cake, cookies, or even a whole wheat pizza dough you might want something that mimics white flour a bit more. Updated May 25, 2020. Also be careful about adding fat to whole wheat. Likewise, if you have family members that might complain if your baked goods suddenly taste a bit different, this one is for you. If you continue to use this site we will assume that you are happy with it. Required fields are marked *. It may help to begin with tried and true, tested recipes such as those found in two of our favorite cookbooks: Healthy Bread in Five Minutes a Day or King Arthur Flour Whole Grain Baking.