Whole-wheat flour recipes can have all the allure of regular baked goods. We have the breads, scones, muffins, and cookies to prove it.
Baking With Whole-Wheat Flour
When baking with whole-wheat flour, it's important to not dive into a regular recipe and just replace regular flour with whole wheat. There are definite texture and flavor differences. It's safe to replace half of all-purpose flour with whole-wheat in most recipes. For recipes that use more than 50% whole-wheat flour, it's best to use a recipe that's been developed and tested using the good stuff (fiber-rich whole-wheat flour).
In Fig, Date, and Walnut Quick Bread, equal parts of whole-wheat and all-purpose flour serve as the base, and potassium- and fiber-rich dried figs and dates offer moisture and even more nutritional punch.
Fig, Date, and Walnut Quick Bread
Yield: 12 servings (serving size: 1 slice)
3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup chopped walnuts
Preheat oven to 350°.
Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens.
Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
View Recipe: Fig, Date, and Walnut Quick Bread
See More: Whole-Grain Recipes
Brown Soda Bread
Whole-wheat flour, wheat germ, and steel-cut oats (also called Irish oatmeal) make this a super-healthy interpretation of the classic Irish bread. We recommend serving with Ploughman's Lunch Platter or Smoked Salmon with Tangy Horseradish Sauce.
View Recipe: Brown Soda Bread
Whole Wheat, Oatmeal, and Raisin Muffins
These muffins don't stop with whole-wheat flour. With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.
View Recipe: Whole Wheat, Oatmeal, and Raisin Muffins
Pitas are a favorite lunchtime go-to for kids. This time, don't go for the preservative-packed variety. Make your own whole-wheat version and reap the benefits. Whether you fill, dip, or spread, the pita possiblities are endless. A pizza stone yields puffier bread. If you don't have one, use the back of a heavy jelly roll pan to bake these. After it has risen, you can keep the dough refrigerated for three days.
View Recipe: Pitas
See More: Superfast Sandwiches
Morning Glory Muffins
The whole-wheat flour-not to mention dried fruits, nuts, oatmeal, and wheat bran-contribute plenty of fiber to each Morning Glory Muffin. Substitute apricots or raisins for chopped pitted dates in this recipe if you like. Complete your breakfast with fat-free yogurt and fruit.
View Recipe: Morning Glory Muffins
Sour Cream Scones
Whole-wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.
View Recipe: Sour Cream Scones
Deep Dark Chocolate Biscotti
This is a Reader Recipe Desserts Category Finalist that packs in the good stuff with loads of flavor to boot. "Whole-wheat flour, flaxseed, and almonds add fiber and antioxidants." said recipe developer Linda Rogers of Manistee, Michigan.
View Recipe: Deep Dark Chocolate Biscotti
See More: 20 Lightened Chocolate Desserts
Whole Wheat Cinnamon Rolls
For those concerned about losing flavor when baking with whole-wheat flour, rest assured. Brown sugar sweetens the filling of this breakfast treat, and powdered sugar dissolves into a milky glaze that's drizzled over the top. Your mind might think you have something to feel guilty about after indulging in one of these.
View Recipe: Whole Wheat Cinnamon Rolls
Whole Wheat Chapatis
A whole-wheat flour makeover gives this international recipe a healthful spin. Typical north Indian flatbread, chapati is traditionally made with just two ingredients flour and water. Its plain flavor complements spicy Indian dishes.
View Recipe: Whole Wheat Chapatis
Whole Wheat Buttermilk Pancakes
No more dry, dense whole wheat pancakes. In fact, many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted. Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.
View Recipe: Whole Wheat Buttermilk Pancakes
Continue Reading: 7 More Whole-Wheat Flour Recipes
Ultimate Reader Recipe Contest Winner and Finalists - Entrees