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Entries tagged with 'whole-wheat'

Whole Wheat Sables with Za'atar

Serious Eats Carrie Vasios Mullins 2 comments

French butter cookies (sables) are topped with the Middle Eastern spice blend za'atar for a savory-sweet snack that would be great as an hors d'oeuvre with wine. More

No Knead Whole Wheat Buns with Honey Butter

Serious Eats Carrie Vasios Mullins 2 comments

These easy whole wheat buns pair nicely with sweet honey butter. Add a sprinkle of flour de sel if you like your breakfast salty-sweet. More

Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb

Serious Eats Anna Markow 1 comment

Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes. More

Chocolate Covered Digestive Cookies

Serious Eats Carrie Vasios Mullins 1 comment

Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate. More

Roasted Tomato and Fennel with Tagliatelle

Serious Eats Kerry Saretsky 1 comment

A fresh Arrabiata sauce roasted in the oven, full of cherry tomatoes, fresh chilies, fennel, garlic, and mint, tangled with fresh whole wheat tagliatelle. More

Rye Raisin Muffins

Serious Eats Carrie Vasios Mullins Post a comment

With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner. More

King Arthur Flour's Dark and Dangerous Cinnamon Buns

Serious Eats dbcurrie 3 comments

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

Wheat Thins

Serious Eats dbcurrie 11 comments

[Photograph: Donna Currie] What Worked: You know Wheat Thins? Well these do taste better. The store-bought crackers are usually better when topped with something, but these are snack-worthy all on their own. What Didn't: This makes a fairly small bowl... More

Kneadlessly Simple's 100% Whole Wheat Honey Bread

Serious Eats dbcurrie 5 comments

[Photograph: Donna Currie] Adapted from Kneadlessly Simple by Nancy Baggett. Copyright © 2009. Published by Wiley. Available wherever books are sold. All Rights Reserved... More

Orange Black Pepper and Whole Wheat Breakfast Cake

Serious Eats Carrie Vasios Mullins Post a comment

This egg-free, spiced whole wheat cake is flavored with orange and black pepper. More

Bread Machine Whole-Wheat and Peanut Butter Bread

Serious Eats dbcurrie 2 comments

[Photograph: Donna Currie] This recipe uses one of my favorite ingredients, peanut butter. But unlike my peanut butter bread recipe that uses a LOT of peanut butter, this one uses just a little. The bread smells nutty, but the flavor... More

Bread Baking: Italian-Style Bread with White Whole Wheat

Serious Eats dbcurrie 7 comments

When I was a kid, bread fell into several categories. First, and most common, was plastic-bagged grocery store bread. Second was paper-wrapped skinny loaves of French bread. Third was paper-wrapped fatter loaves of Italian bread. And last, bakery bread, which meant there was a special event of some kind. More

Bread Baking: Sprouted Wheat Bread

Serious Eats dbcurrie 2 comments

This bread is a perfect example of how far you can break the rules and still end up with a really great loaf of bread. This loaf was a little sweeter than a normal whole wheat—or maybe it was just less bitter. The texture wasn't quite like plain white bread, but it also wasn't as rough as a normal whole wheat loaf. Overall, I thought it was pretty darned good. More

Bread Baking: Oat-Wheat Loaf

Serious Eats dbcurrie 5 comments

White whole wheat and oatmeal add fiber and flavor to this ideal toasting bread. The recipe is designed to work around even the busiest day—you can stretch the dough's resting time to work around your schedule. More

Bread Baking: Seedy Wheat Bread

Serious Eats dbcurrie 8 comments

Morning toast should not feel like penance, and of all the whole wheat breads I've made, this may be my favorite. It might be the inclusion of sesame seeds that tips the balance, but the bread itself has a nice texture—soft but not gummy or crumbly, with enough body to make it feel substantial. It has a pleasant wheaty flavor with none of the bitterness that sometimes creeps into baked goods made from whole wheat. More

Whole Wheat Vidalia Onion Bread

Serious Eats chiff0nade Post a comment

[Photograph: Louise "Chiffonade" Brescia]... More

Healthy & Delicious: Turkey Sausage and Arugula with Whole-Wheat Pasta

Serious Eats Kristen Swensson Sturt 4 comments

Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Over the last five years or so, whole-wheat pasta has become a... More

Cook the Book: Four Grain-Honey Bread

Serious Eats Michele Humes Post a comment

According to Nancy Baggett, author of Kneadlessly Simple, four grain-honey bread is the perfect whole wheat "gateway" loaf for avowed white bread fans. The combination of cornmeal, oats, brown rice, wheat flour, and honey delivers a mild and soothing flavor,... More

Cook the Book: Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Serious Eats Lucy Baker 2 comments

When people think "Giada" they think "pasta." After all, her previous cookbook, Everyday Pasta, was entirely dedicated to the subject. At a time when most of America was quaking in the wake of carbs, Giada taught us that they were... More

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