Whole-wheat flour recipes can have all the allure of regular baked goods. We have the breads, scones, muffins, and cookies to prove it.
Photo: Randy Mayor
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.