Whole grain baking...
I got a ton of this great locally milled whole grain flour and I'd love to hear your favorite way to bake with whole-wheat....breads, pastries, cookies, what are you whipping up?
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8 Comments:
It works great with just about anything that doesn't need serious gluten development. For breads and pizza dough, I usually add gluten powder otherwise they can come out somewhat dense.
DM at 2:29AM on 07/23/07
I use whole wheat flour in lots of biscuits & breads, usually equal parts with unbleached white flour. I've never gotten locally milled flour, though. I'll have to try that. Hey, in case you want a new idea......checkout my bread sculpture: www.biscuitbaker.com/bread_sculpture.html
biscuitbaker at 8:21AM on 07/23/07
I recently made a really yummy carrot cake with whole grain flour. Follow the link to the recipe.
hereandthe at 9:39AM on 07/23/07
In breads and things that require gluten development, you can safely replace 1/3 of the flour (by weight) with whole wheat. In cakes, I have found that I can go up to half whole wheat as long as I the other half is cake flour. I'm not saying that it makes a particularly light cake, but it's less heavy than when I use half all-purpose. Cookies seem to be able to take up to half whole wheat as well...
As far as grains beyond wheat go, I've played with rye, spelt, soy, flax -- even with tapioca or coconut flour! They all add interesting flavors and textures to baked goods.
King Arthur Flour has a great book dedicated to whole grain baking. Just click this sentence...
Happy baking!
Dominic
the zen kitchen
dvchurch at 4:21PM on 07/23/07
I love making whole grain pretzels and topping them with rock salt, cumin seeds and coriander seeds. They are amazingly savoury, and with a bit of dijon mustard and salad make a nice rustic meal. I think I love them mostly because I love heavy bread and anything salty - but nothing makes me happier than a pretzel with cumin and salt.
B
Hand to Mouth
Making Stock of the Situation
A blog for penniless gourmets
handtomouth at 5:21PM on 07/23/07
Whole grain baking sucks for celiacs!
Tessa at 5:45PM on 07/23/07
I make banana bread and I also replace the regular sugar with turbinado.
I feel much better about serving it because it tasty and has lots of fiber.
JerzeeTomato at 7:50AM on 07/24/07
I like to use half whole wheat and half quinoa flour which lightens it up and adds a complete protein. Great for banana muffins.
jumpygrouch at 8:57AM on 07/25/07