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The Whole Wheat

The Whole Wheat


This recipe makes dough for two 12-inch pizzas. You can store any leftover dough in the freezer until ready to use.


For the Whole Wheat Pizza Dough:

  • 1½ Cup warm water
  • 1 Teaspoon active dry yeast
  • 1 Tablespoon kosher salt
  • 1 Tablespoon olive oil
  • 1 Pound 100-percent whole-wheat flour, plus more for dusting

For the Fresh Tomato Sauce:

  • 3–4 medium ripe tomatoes (about 1 ¾ pounds)
  • 3 Tablespoons olive oil
  • 1 Tablespoon chopped garlic
  • ½ Teaspoon chopped fresh oregano
  • 1 Tablespoon chopped fresh Italian parsley
  • ¾ Teaspoon kosher salt
  • Freshly ground black pepper

For The Whole Wheat Crust:

  • Flour, for sprinkling
  • Cornmeal, for sprinkling
  • 4 Ounces vegan mozzarella or regular mozzarella, shredded or diced (about ¾ cup)
  • Kosher salt
  • Olive oil, for drizzling

Classic 100% Whole Wheat Bread

Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.


  • 1 to 1 1/8 cups (227g to 255g) lukewarm water*
  • 1/4 cup (50g) vegetable oil
  • 1/4 cup (85g) honey, molasses, or maple syrup
  • 3 1/2 cups (397g) King Arthur White Whole Wheat Flour
  • 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
  • 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
  • 1 1/4 teaspoons (8g) salt

*Use the greater amount in winter or in a dry climate the lesser amount in summer or a humid climate.


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead.

If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.

Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours.

Perfect your technique

You won't believe our most popular recipe .

Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover.

Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F.

Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing.

Store the bread, well wrapped, at room temperature for several days freeze for longer storage.

Tips from our Bakers

Want to make this bread with the help of your bread machine? Place the dough ingredients into your machine in the order listed and choose the dough or manual cycle. When the cycle is done, remove the risen dough and shape and bake as directed in the recipe above. Note: Due to the many brands of bread machine on the market and their different features, we can’t guarantee you can bake this bread start to finish in your own machine please use the dough or manual cycle instead.

Why This Southerner Enjoys Mantou!

I like mantou because they’re portable, easy to digest, and better when cold than rice! In the northern provinces of China, it’s a staple starch at every meal (it’s kind of equivalent to a dinner roll).

As a southerner who usually reaches for rice instead, I’ve learned to really appreciate the versatilities of mantou. With a large batch in the freezer, I am never more than 10 minutes away from a complete meal. Not to mention, it’s so nice to change things up a bit from time to time.

Most people recognize the word “baozi,” but not “mantou.” If you’re not native to China, it’s pretty likely that you use the English word “bun” to cover a wide range of steamed or baked dough, but the description is more specific in Chinese.

The word “mantou, 馒头” generally refers to steamed buns without filling. “Baozi, 包子” refers to steamed buns with filling like our Ginger Carrot Baozi pork buns. The baked buns with or without filling are what we call “mianbao, 面包.” You learn something new every day!


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Awesome! Not just delicous but healthy. Its really great to eat this kind of stuff while loosing weight..

I really like this bread. I have tried making it without salt and oil, but it is not the same. Not even close. I have made it completely in the bread machine and it has come out nice, but I prefer to just make the dough in the bread machine and then stretch it out on a baking sheet and bake it in the oven, similar to a Whole Foods' Seeduction loaf. The only modifications I have made is to reduce the sunflower seeds to 2 TBS, but then also add 2 TBS each of hemp seeds, steel cut oats, and flax seeds.

10 Super Healthy Wheat Recipes You Can Make At Home

Wheat is extremely healthy, especially when it is whole and not refined. Nutritionist Tara Murali, Diabetacare has compiled 10 healthy, easy and quick wheat recipes that you can make at home, any time you like!

1. Steamed Dalia Dumplings

• 1/4 cup broken wheat (dalia)
• 1 tbsp split Bengal gram (channa dal)
• 2 tbsp split pigeon peas (toor dal)
• 2 tbsp split green gram (moong dal)
• 1 tbsp split black gram (urad dal)
• 1/2 tsp mustard seeds (rai)
• 1 cup finely chopped fenugreek (methi) leaves
• 1/2 tsp finely chopped green chillies
• 3/4 tsp finely chopped ginger
• 1/4 tsp asafoetida (hing)
• 1-2 tsp red chilli flakes
• A few curry leaves
• 3 cups water
• Salt to taste
• 1 tbsp oil

• Grind the toor dal and moong dal into a coarse paste.
• Add the oil to a large pan and when it heats up, add the mustard seeds. When they splutter, add the urad dal, channa dal, green chillies and ginger.
• Add the red chilli flakes, hing, curry leaves and methi. Fry them for 5 minutes.
• Add the water. When it starts boiling, add the ground dal paste, broken wheat and salt. Cook it until the water evaporates. Let it cool.
• Shape the mixture into small balls. Steam them in a steamer for about 15 minutes.
• Serve them immediately with chutney.

2. Whole Wheat Chivda

• 1 cup whole wheat flakes
• 1 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 stalk of curry leaves
• 1 tsp red chilli flakes
• 1 tsp chopped walnuts
• 1 tsp chopped almonds
• 1 tbsp roasted Bengal gram (bhuna channa)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chilli powder
• Juice of 1 lemon
• 1 tbsp oil
• Salt to taste

• Heat the oil in a pan. Add the mustard seeds and let them pop, then add the hing, jeera, red chilli flakes, and curry leaves. Fry them for a minute.
• Add the nuts and fry them until they start turning brown, then add the bhuna channa.
• Add the red chilli powder and lemon juice and then switch off the flame.
• Add the wheat flakes and salt. Mix well, until the flakes are evenly covered with the spices.
• Let the chivda cool and then store it in airtight container.

3. Baked Whole Wheat Samosas


For the dough
• 1 cup whole wheat flour (gehun atta)
• 2 tsp oil
• A pinch of salt

For the stuffing
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 2 cups mixed sprouts, boiled and coarsely mashed
• 1/2 cup green peas, boiled
• 1 tsp ginger-green chilli paste
• 1 tsp chaat masala powder
• 1 tsp chilli powder
• 2 tbsp finely chopped coriander leaves
• Salt to taste

For the dough
• Combine all the ingredients together in a bowl and add enough water to make a firm dough. Cover it and keep it aside for 15 minutes.
• Knead it again until it becomes smooth. Cover it with a wet muslin cloth and keep it aside.
• Shape the dough into 6 balls and roll each one into a thin roti.

For the stuffing
• Heat the oil in a pan and add the jeera. When it crackles, add the mashed sprouts and peas and cook them for 2 minutes.
• Add the ginger-green chilli paste, salt, chaat masala powder, chilli powder and coriander leaves. Mix well and cook for another 2 minutes.
• Let the mixture cool completely. Divide it into 12 equal portions.

Assembling the samosas
• Mix 1 spoon of flour (maida) with 3 spoons of water and use this paste to seal the edges.
• Divide each roti into 2 halves and fold each half into a cone.
• Stuff each cone with a portion of the stuffing and seal the edges carefully with the paste.
• Arrange the samosas on a greased baking tray and bake them in a pre-heated oven at 200˚C for 20 to 25 minutes.
• Serve them hot with phudina chutney.

4. Rolled Mushroom & Tofu Crepes

• 100 g whole wheat flour (gehun atta)
• 150 ml milk
• 2 egg whites
• 1 tbsp mashed avocado
• A pinch of salt and sugar
• 1/4 cup sliced mushrooms
• 1/4 cup grated tofu
• 3 tbsp thinly sliced onions
• 2 tbsp fresh green peas, steamed
• 1 tsp finely chopped green chillies
• 1 tbsp olive oil
• Salt and pepper to taste

• Sift the whole wheat flour and salt into a bowl. Mix them well.
• In a separate bowl, mix the eggs, milk, avocado and sugar.
• Fold the flour mixture into the egg mixture.
• Pour a ladleful of the mixture on to a pre-heated non-stick pan to make thin pancakes. Keep them aside.
• Heat the olive oil and add the onion and tofu. Fry them for 1 minute, then add the mushroom, green peas and green chillies. Fry them for 2 minutes.
• Add salt and pepper and fry for another 2 minutes. Let it cool.
• Spread the prepared filling on the pancakes. Roll them, then place each one on a heated pan and cook it on both sides for 1 minute.
• Serve with tomato salsa.

5. Healthy Crackers

• 1/2 cup whole wheat flour (gehun atta)
• 1/4 cup rice flakes (poha) powder
• 2 tsp sesame seeds (til)
• 2 tsp roasted Bengal gram (bhuna channa dal) powder
• 1 tbsp red chilli flakes
• 1 tbsp oil
• Salt to taste

• Mix together the whole wheat flour, poha powder, channa dal powder, sesame seeds and red chilli flakes.
• Add the oil and knead it till it becomes a ball.
• Shape the dough into small balls and roll them out.
• Use cookie cutters or small bowls to cut them into triangular or circular shapes.
• Bake them in a pre-heated oven at 180˚C for 20 minutes.

6. Wheat Germ Attu

• 2 cups wheat germ
• 1/2 cup sprouted green gram (moong sprouts)
• 2 finely chopped onions
• 2 green chillies
• 1/2 tsp cumin seeds (jeera)
• 1/2 inch piece of ginger
• 1/4 tsp fenugreek (methi) seeds
• Salt to taste
• 1 tbsp oil

• Grind the wheat germ and sprouts to a smooth paste along with the ginger, methi and jeera. Add salt to taste.
• Fry the onions and chillies in 1 tbsp of oil, till the onions turn light golden in colour. Keep them aside.
• Heat a non-stick pan, pour a ladleful of batter on it and spread it to make a thin layer.
• Sprinkle the fried onion and chillies on the dosa and press it downward. Cover it with a lid and cook it on both sides.
• Serve it with tomato chutney.

7. Broken Wheat Biryani

• 1 cup broken wheat (dalia)
• 1/4 cup chopped onion
• 1/2 cup tomato puree
• 1 cup chopped mixed vegetables
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp rose water
• 1/2 cup yogurt
• 2-3 saffron strands
• 2 tbsp chopped coriander and mint leaves

• 2 tbsp oil
• 1 bay leaf (tejpatta)
• 1 small stick of cinnamon (dalchini)
• 4-5 cloves (laung)
• 1/2 tsp caraway seeds (shahjeera)
• 2 cardamoms (elaichi)

• Wash the broken wheat. Boil it with 4 cups of water, 1 cardamom, 2 cloves and the stick of cinnamon, until it is 3/4th done. Drain the water and set it aside.
• Heat the oil and the remaining spices and fry them for 1 minute. Add the onion and fry for another minute.
• Add the vegetables and salt, and cook on a medium flame for 2-3 minutes.
• Add the ginger-garlic paste, turmeric powder, red chilli powder and coriander powder and cook for 1 minute. Add a little water, cover it with a lid and cook it for 3 minutes.
• Whisk the yogurt with the rose water and saffron, add it to the vegetables along with the garam masala and tomato puree and cook it for 2 minutes.
• In a pressure cooker, spread a layer of the cooked broken wheat at the bottom, put a layer of the vegetables on top of it, sprinkle some coriander and mint leaves on top and then repeat the layers.
• Cover the cooker with a lid but leave out the whistle. Cook it on a medium flame for 5 to 6 minutes. Let it rest for 5 minutes after switching off the flame.
• Serve it hot with gravy.

8. Protein-Rich Spaghetti Salad

• 1 cup cooked whole wheat spaghetti
• 1/4 cup cooked chicken chunks
• 1 tbsp chopped tomato
• 1 tbsp chopped cucumber
• 1 tbsp chopped green bell pepper
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tsp finely chopped garlic
• 2 green chillies, chopped
• 1/2 tsp lemon juice
• 1/2 tsp oregano

• In a bowl, mix the spaghetti, chicken chunks, bell pepper, onion, tomato and cucumber.
• Add salt and pepper and toss it well.
• Heat the olive oil in a small pan and add the green chillies, garlic, oregano and lemon juice.
• Pour the tempering over the salad and mix it well.

9. Wheat Germ Pudding

• 1/2 cup wheat germ
• 1½ tbsp sugar substitute, or as per taste
• 3½ cups milk
• 1/2 cup mixed fruits (chopped apple, pineapple and strawberry, or pomegranate kernels)
• 2 tbsp custard powder
• 1 tbsp chopped walnuts and almonds
• A pinch of saffron

• Mix the custard powder with 1/2 cup milk and keep it aside.
• Boil the remaining milk in a pan.
• When the milk starts boiling, add the custard powder to it and stir it continuously.
• Add the chopped nuts and wheat germ and mix it well. Cook it for 5 to 7 minutes on a low flame until everything is combined.
• Add the saffron strands and sugar substitute as per taste and mix it well. Remove it from the flame and let it cool.
• Add the fruits to the custard pudding and serve it chilled.

10. Oats & Broken Wheat Idli

• 1 cup oats
• 1/2 cup broken wheat
• 3/4 cup yogurt
• 1/4 tsp baking soda
• Salt to taste
• 1 tbsp chopped coriander leaves

• 1 tbsp oil
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• 1 tsp split Bengal gram (channa dal)
• 1 tsp split black gram (urad dal)
• 1 tsp finely chopped chillies
• A few curry leaves
• 1 tsp finely chopped ginger

• Heat a pan, then add the oats to it and fry them for 3-4 minutes. Let them cool and then grind them into a coarse powder.
• Heat the oil and then add all seasoning ingredients to it one by one. Fry them 1 to 2 minutes.
• Add the broken wheat and fry it for 4 to 5 minutes on a medium flame.
• Add the powdered oats and switch off the flame. Then add the baking powder, yoghurt and 1½ cups of water and mix well. The batter should have a nice and thick consistency.
• Finally, add the salt and coriander leaves.
• Grease idli plates with a little oil and pour the batter into the moulds.
• Heat a little water in a pot, and when it boils place the idli plates inside it. The water level should be below the plates. Let it cook for 20 minutes.
• Check the idlis with a toothpick after 20 minutes. These idlis take longer to cook than regular idlis.
• Serve them hot with sambhar or mint chutney.

9 recipes using whole-wheat flour, including bread, pizza dough, cookies and more

If you’ve got a big bag of whole-wheat flour and want to use it in more than that one recipe you found online, you might need a little help coming up with ideas. You could try a recipe designed specifically to for whole-wheat flour or try to swap in a little bit of it in place of all-purpose or other flour.

In any case, be sure to check out Becky Krystal’s comprehensive guide to baking substitutions, to find out how to experiment with swapping whole-wheat flour in — or out. Below, you’ll find some of our favorite whole-wheat flour recipes. Not seeing the one you want? Head over to our Recipe Finder and search for “whole-wheat".

No-Knead Whole-Wheat Bread, pictured above. Looking for a whole-wheat version of crusty, picturesque Dutch oven bread? Look no further than this no-knead method! A mix of bread and whole-wheat flour combine to create this flavorful loaf.

Developing This Recipe

When I came across a “Perfect Whole Wheat Bread” recipe from Beth Hensperger’s Beth’s Basic Bread Book , I had to give it a try, with fingers crossed that the outcome would indeed be that perfect whole wheat loaf. Beth’s whole wheat bread recipe ended up being a great start, but I did take the liberty of making a few adjustments:

  • I used 4 tablespoons of melted butter the original whole wheat bread recipe asked for 3 tablespoons.
  • I used a ½ teaspoon of granulated sugar the original recipe asked for pinch of light brown sugar.
  • I used 3 cups of whole wheat flour the original recipe asked for 2½ cups of whole wheat flour.
  • I used 3 cups of all-purpose flour the original recipe asked for 3½ – 4 cups of all-purpose flour
  • I made sure the egg and the milk were at room temperature.
  • I reduced the salt to 2 teaspoons the original recipe asked for 1 tablespoon.
  • I baked the bread for 30-35 minutes (the original recipe recommends 35-40 minutes), but I felt that the texture was slightly dry at 40 minutes.
  • I used my electric stand mixer with the dough hook attachment to make this recipe, but some elbow grease can accomplish the same result if you don’t have one.

This homemade whole wheat bread makes for great sandwiches and toast, and the taste is rich and complex. Best of all, this recipe is very easy to follow and execute.

One great thing about this is that the proofing can be done at room temperature, which, for anyone who has ever tried finding an elusive and vague “warm spot” in your home, is kind of a big deal.

I love this whole wheat bread, the rest of the family loved it, and hopefully you will too!

Whole grain without the pain

Two of these chocolate chip cookies are made with 100% all-purpose flour.

Two are made with 100% whole wheat flour.

Will your kids be able to tell the difference?

A blueberry muffin made with 100% whole wheat flour on the left. And on the right, the same muffin made with all-purpose flour.

When they're side by side, you can see a slight difference in color.

But who ever eats a whole wheat muffin and a white flour muffin both at the same time?

Ah, the bête noir of those of us trying to "bake healthy" with whole wheat: 100% whole wheat bread.

Yes, it's light tan. And looking at it, no one will mistake this for Wonder Bread.

But if your goal is a soft, moist, just slightly sweet, eminently sliceable sandwich loaf, one that complements everything from PB & J to tuna salad to ham and cheese – this bread is it.

You know, we've been pounding the drum for white whole wheat flour for nigh on 20 years here at King Arthur Flour. And apparently, we haven't been doing a very good job, because many of you just don't understand what it is.

"Is white whole wheat flour white flour? Is it whole wheat? Is it bleached?"

Here's the simplest explanation: white whole wheat flour is whole wheat flour, flour ground from the entire wheat kernel. White wheat's kernels are simply a different color than those of traditional red whole wheat flour.

White tulip. Red tulip. They're both tulips, right? Same flower, same characteristics and attributes – different color.

White whole wheat and red (traditional) whole wheat? Same thing.

So if you're thinking, "Man, I'd love to get a bit more fiber into my family's diet" or "I'd sure like it if the cookies my kids eat after soccer practice had a bit more going for them nutritionally," then I highly — HIGHLY — recommend stocking your pantry with white whole wheat flour.

"So, can I substitute white wheat 1:1 for all-purpose flour in all my favorite recipes?"

Well, yes. and no. Would I substitute it 100% for all-purpose flour in an oatmeal cookie recipe? Yes. Would I substitute it 100% for all-purpose flour in a delicate vanilla holiday rollout cookie? No.

Chocolate cake, fruit cake, gingerbread, yes. Angel food cake, white cake, yellow cake, no.

Pumpkin muffins, cinnamon-apple scones, banana bread? Absolutely. Biscuits, cream scones, lemon-poppyseed bread? Probably not.

Are you getting the picture here? A lot of us eat with our eyes, and in light-colored baked goods, you'll see a difference in color.

Plus, in certain "plain" recipes – for instance, pie crust or sugar cookies – you'll probably taste a slight difference. After all, whole wheat flour has a lot more in it – wheat bran and germ – than all-purpose flour.

But how often do you make sugar cookies, compared to chocolate chip, peanut butter, or oatmeal? How many angel food cakes do you make each year? Not as many as chocolate, right?

Here's my best advice: Buy a bag of white whole wheat flour, stash it in the fridge or freezer, and when you're making something that seems like a good fit, get out your white wheat.

Start by subbing white wheat for 1/3 of the white flour in the recipe. (Feeling brave? Go 50/50.)

If you like the results, increase the percentage next time. Increase even more the time after that. For some recipes, you'll find you can easily use 100% whole wheat flour without anyone noticing.

I mean, whole wheat or not, who ever turns down a warm chocolate chip cookie?

We have hundreds of recipes using whole wheat on our recipe site. The following are some of my kid-friendly favorites. With school back in session (or about to be), it's time to turn over a new leaf.

Here's to whole grain – without the pain!

100% whole grain
♥ ♥ ♥ ♥ ♥ 122 reader raves

"WOW! At long last – whole wheat waffles our family, including finicky granddaughter, will love!! We love waffles and I've always wanted to find a whole grain recipe that would suffice. This is it!" vcallahan – KAF Community

Tip: If you or your family are very sensitive to whole wheat's sometimes assertive flavor, try substituting 2 tablespoons orange juice for 2 tablespoons of the milk in this recipe. The OJ tames whole wheat's potentially tannic taste, without adding any citrus flavor of its own.

For step-by-step photos and more tips, see the blog.

87% whole grain
♥ ♥ ♥ ♥ ♥ 100 reader raves

"Fed these to 3 boys who are very fussy eaters! They loved them. It was amazing." Bev – Plymouth, MN

Tip: No buttermilk in the fridge? Substitute 3/4 cup regular yogurt mixed with 1/4 cup milk or 1/2 cup Greek-style yogurt mixed with 1/2 cup milk.

For step-by-step photos and more tips, see the blog.

100% whole grain
♥ ♥ ♥ ♥ ♥ 45 reader raves

"I whipped up a batch before dinner. very simple to throw together with 3 little kids under my feet. Moist and perfect with the blueberries I froze from last summer. My kids loved them and asked that I make them again." tonyaann – KAF Community

Tip: For perfectly intact muffins – no tears or crumbles – line your pan with muffin/cupcake papers, and grease the papers.

For step-by-step photos and more tips, see the blog.

50% whole grain
♥ ♥ ♥ ♥ ♥ 73 reader raves

"My children absolutely love these muffins! I think they refuse to eat the last 2 bananas in the bunch, knowing that these muffins will appear when they are too ripe!" dbglas5 – KAF Community

Tip: The riper the banana, the better the flavor. This is the perfect way to use up those absolutely black, got-lost-in-the-bottom-of-the-fruit-bowl bananas.

For step-by-step photos and more tips, see the blog.

100% whole grain
♥ ♥ ♥ ♥ ♥ 216 reader raves

"I have made this in my bread machine several times with a few variations and have had great success. It is the perfect PB&J bread for my very picky 3-year-old!" Lindsey – Dallas, TX

Tip: The liquid sweetener you choose here makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf, with just the faintest hint of maple.

For step-by-step photos and more tips, see the blog.

65% whole grain
♥ ♥ ♥ ♥ ♥ 76 reader raves

"These were in our Thanksgiving bread basket and what a delight these rolls are. The yummy wheat flavor is wonderful and the texture is light and fluffy. A new tradition for our family. My 2-year-old grandson said it all: 'Gamma, these are yummy.' " Sharon – California

Tip: Brush hot-from-the-oven rolls with melted butter for a soft, satiny, buttery crust.

For step-by-step photos and more tips, see the blog.

100% whole grain
♥ ♥ ♥ ♥ ♥ 131 reader raves

"This is really the best banana bread I've ever eaten! Even my 4-year-old daughter loved it!" Roberta – Suwanee, GA

Tip: Want to dress up the bread's crust — and add flavor, too? Mix 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon sprinkle evenly over the top of the bread before baking.

For step-by-step photos and more tips, see the blog.

100% whole grain
♥ ♥ ♥ ♥ ♥ Be the first to review!

Tip: Do you suffer from rolling pin phobia? Don't be afraid of this recipe. The dough is extremely easy to roll, doesn't crack around the edges, and makes hundreds of delicious crackers.

100% whole grain
♥ ♥ ♥ ♥ ♥ 47 reader raves

"I was very hesitant about making these cookies and using the www flour. but boy are they delicious. These are my new favorite cc cookie recipe and when the kids eat them at least I feel a little better that they are whole grain and less butter. My four kids ages 2-10 loved them." Momma - NE PA

Tip: Part of the reason these cookies stay soft is their relatively short baking time. To ensure soft cookies, do a test bake of 4 to 6 cookies before baking the entire batch. Let them cool for about 15 minutes. Are they soft, rather than crisp? If so, you've nailed the time. If not, shorten the baking time for the remainder of the cookies.

100% whole grain
♥ ♥ ♥ ♥ ♥ 62 reader raves

Tip: Want to "fancy" these brownies up for a special occasion? Once they're baked, use a deep cookie cutter to cut out shapes: pumpkins for Halloween, stars for the holidays, or rounds to use in elegant brownie sundaes.

For step-by-step photos and more tips, see the blog.

63% whole grain
♥ ♥ ♥ ♥ ♥ 62 reader raves

"This is by far the best oatmeal cookie recipe I've ever used! My family loved those soft, golden brown and delicious oatmeal cookies so now I am making them every weekend!" Helen – Toronto, Ontario, Canada

Tip: If you're a fan of salty/sweet, the merest sprinkle of salt (extra-fine preferred) atop the just-baked cookies brings their flavor over the top.

For step-by-step photos and more tips, see the blog.

Our King Arthur Flour recipe site offers hundreds of additional whole grain recipes – enjoy!

Honey Whole Wheat Pound Cake

Let’s play a game called Usta Wanna or… I Used to Want To.

I usta wanna be brave enough to go down the free fall water slide at the water park.

I usta wanna be a traffic cop… the kind that would dance in the street on occasion… the kind that I saw at the end of a slow evening news show sometime when I was about six. I actually still want to be one of those traffic cops. No joke.

I usta wanna take the swim test at overnight summer camp privately. Something about doing my life saving dog paddle in front of the entire girls camp made me nauseous.

I usta wanna design a postage stamp. This is the precious dream of a young girl whose parents both work at the post office.

Between the ages of 13 and 15, I usta wanna eat nothing but popcorn and orange juice. I dunno…. I never claimed to be reasonable.

I usta wanna completely negate whole wheat from my life. If I could have eaten Wonder Bread and ignored the whole wheat millet bread my parents bought as I was growing up… ooooh, how dreams would have come true. Because whole wheat seemed to be impossible to escape, it would seem that somewhere along the way I grew fond of it. For this reason, I bring you… Honey Whole Wheat Pound Cake.

Let’s talk about how lovely this pound cake is. It was nutty and full-flavored, without having an overwhelming whole wheat density. I used white whole wheat flour instead of regular whole wheat flour. If you can, use a good raw honey for this cake… something like Bee Raw or Ames Farm. The honey add a sweetness with character and depth, making the pound cake really delightful. I love this cake. It’s a definite go-to classic in my world.

Honey Whole Wheat Pound Cake

makes 1 9 x 5-inch loaf and 6 muffins

2 1/4 cups white whole wheat flour or whole wheat pastry flour

2 teaspoons baking powder

1 1/2 sticks (12 Tablespoons of butter), at room temperature

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter and flour the loaf pan and muffin tins.

Whisk the flour, baking powder and salt together in a small bowl and set aside.

In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes. Add the vanilla extract. Add the eggs one at a time, beating for about one minute after each addition. Scrape down the bowl as needed. Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.

Transfer the batter to the prepared pans. Smooth the top down and bake the cake for about hour and the muffins for about 20 to 25 minutes. The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

There are some important considerations we must take into account to make things work. So let’s start by understanding the “whole wheat flour”.

Whole wheat flour is essentially made from the entire kernel of wheat ground up into flour form. It is packed with nutrition and flavor.

Whole wheat flour can come in a variety of consistencies from extra coarse to extra fine. The various levels of grinding will result in bread with different textures.

A whole wheat berry,consists of three parts: the germ, bran and the endosperm.

Whole wheat flour is made from grinding all of these three parts.

Endosperm is the white part of kernel, which is comprised of starch and proteins.This endosperm which contain “gluten” help us to create a dough with a lot of strength that is able to trap the gas produced by the yeast and this in turn gives the dough, volume.

White Flour or all purpose flour or plain flour is made up almost entirely of the endosperm.And as it contain a good amount of gluten, it can produce bread with good volume and structure.

Additionally, white flour is often bleached with a whitening agent, often chemical, to make it look clean and white. The absence of the germ also increases the flour’s self life which favors its wide acceptability.

One main drawback of this white flour is that we lose out on all the vitamins, minerals, fats and fibre that are contained in the germ and bran.

The term “Wheat” flour can be confusing though. Some companies label their flour as “wheat flour” even though it is really just white flour because technically all flour comes from wheat. It’s always good to check labels and nutrition facts too.

How to store whole wheat flour

Whole wheat flour contains more fats and nutrients compared to white flour.The germ part of wheat is mostly fat and so there are more chances that the whole wheat flour will turn rancid, If it is left at room temperature for longer period of time.

It is best to store it in the fridge or freezer if you don’t plan on using it within a month or so.

The Best Whole Wheat Biscuits

There are so many reasons why I love these homemade biscuits. First of all, they are super easy to make and no special equipment (like a rolling pin or biscuit cutter is needed.

It takes no more than 15 or 20 minutes to make them from mixing the dough to pulling them out of the oven. Then once they are done they are moist and flaky and so tasty (c’mon, look at the picture—you know you want one!).

And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting). So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go.

It honestly couldn’t be easier…so go ahead and throw away that refrigerated tube of dough you bought from the grocery store!

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