Whole-wheat flour recipes can have all the allure of regular baked goods. We have the breads, scones, muffins, and cookies to prove it.
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.
View Recipe: Fig, Date, and Walnut Quick Bread
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
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
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
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
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
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
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
The loads of southwestern flavor in this recipe take kindly to whole-wheat flour. You can prepare these in muffin tins, but
the cast-iron cornstick pan yields a crisper crust.
View Recipe: Whole Grain Cornsticks
In this cobbler, whole-wheat flour does double duty. We've used it as the basis of a truly tender "cobbled" topping and as
a thickener for the juicy fruit filling.
View Recipe: Mixed-Fruit Cobbler
"I remember eating chocolate-filled croissants around the holidays as a child," said reader Christina Erickson. "I decided
to create something that has the best of all worlds: easy to make, whole wheat, soft dough, and, most importantly, chocolate.
I like to chill the chocolate before shaping the buns so it doesn't melt while I'm working with it."
View Recipe: Chocolate-Filled Buns
Whole-wheat flour, oats, bran flakes, and wheat germ make this bread dense and full flavored. The recipe makes two loaves,
so freeze one to enjoy later. Wrap in plastic wrap then aluminum foil, and store in the freezer for up to 2 months.
View Recipe: Multigrain Honey Bread
The whole-wheat flour and cornmeal added to these hearty biscuits contribute to your daily whole-grain intake. Measure the
cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. We achieved the best
results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.
View Recipe: Seeded Cornmeal Biscuits
"I am continually looking for ways to incorporate more omega-3s and whole wheat into my diet," said reader and recipe developer
Melissa Hinrichs. "Making yeast breads has always been an important tradition in my family, and I enjoy working with more
nutrient-rich ingredients for this part of our meal."
View Recipe: Oatmeal Knots
This recipe is a must-have for your repetoire. Don't stress if you can't find whole-wheat pastry flour. Instead, increase
the all-purpose flour to 1 3/4 cups and use 1/4 cup whole-wheat flour.
View Recipe: Alaska Molasses Cookies