Recently in whole wheat flour Category

Sour Cream Scones A slightly healthier scone that has a nice nutty flavor from the whole wheat flour. For early-morning events, make the dough the night before, shape it, and refrigerate. Then in the morning, all you need to do is pop them in the oven. Serve with lemon curd (homemade, it's really easy!) or butter. 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2/3 cup whole wheat flour (about 3 ounces)
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat sour cream
3 tablespoons butter, melted and cooled
1 large egg
1/3 cup dried currants or raisins
Cooking spray
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

Combine sour cream, butter, and egg in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

*Note: dough can be made the day before up to this point and refrigerated overnight covered with plastic wrap.*

Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

Nutritional Information per scone
Calories: 175, Fat: 4.8g

From Cooking Light

wholewheatbread2_sm.jpg

I have to say I think I've found the perfect sandwich bread. Half-whole wheat, sweetened just slightly with molasses and honey, lightened with oats, and perfectly sliceable. Makes two loaves - eat one and freeze or gift the other. If freezing, slice first so you can toast individual slices, and wrap in aluminum foil.

2  cups  warm water (100° to 110°)
3  tablespoons  molasses
1  (1/4-ounce) envelope active dry yeast
3  cups  all-purpose flour, divided
2 1/2  cups  whole wheat flour
1  cup  uncooked regular oats
1  tablespoon  salt - yes, really a tablespoon
1/4  cup  honey
3  tablespoons  olive oil
up to 6  tablespoons  all-purpose flour
Vegetable cooking spray
Prep: 25 min.; Stand: 5 min.; Rise: 1 hr., 45 min.; Bake: 35 min.

Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5 minutes.

Combine 2 cups all-purpose flour, whole wheat flour, oats, and salt.

Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a heavy-duty electric stand mixer until well blended (or with a wooden spoon, which works fine). Gradually add whole wheat flour mixture, beating at low speed until a soft dough forms.

Turn out dough onto a well-floured surface, and knead 9 minutes, adding additional all-purpose flour (up to 6 tablespoons) as needed. Don't add too much here, the dough should be slightly sticky. Place dough in a large bowl sprayed with cooking spray, turning to grease top of dough.

Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface. Roll up each dough rectangle, starting at 1 short side, jelly-roll fashion; pinch ends to seal. Place loaves, seam sides down, into 2 (8 1/2- x 4 1/2-inch) loaf pans sprayed with cooking spray.

Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove and discard plastic wrap.

Bake at 350° for 30 to 35 minutes or until loaves sound hollow when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from pans, and cool on wire racks.

Makes 2 loaves, 12 slices per loaf (serving size: 1 slice)

Calories:150 (14% from fat)
Fat: 2.4g (sat 0.3g,mono 1.4g,poly 0.4g)
Original recipe

figbiscotti_sm.jpgA lovely citrus and cinnamon spiced biscotti with a light and tender texture, more like a cookie than your traditional break-your-teeth biscotti. Beating the eggs is an extra step, but don't skip it: it keeps the cookies from becoming tough.

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray
Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.

Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely. (Store in an airtight container, up to 1 week.)
Original recipe

Hearty multi-grain pancakes, best with real maple syrup and fresh fruit.

1 c. whole wheat flour
¾ c. flour
1/3 c. cornmeal
¼ c. rolled oats
2 tbs. sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ tsp. cinnamon
pinch nutmeg
1 ¾ c. milk
4 tbs. butter, melted
¼ c. honey
3 large eggs
Heat skillet or griddle over low heat.
Whisk together dry ingredients in large bowl.
Whisk together wet ingredients in another bowl.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: Joy of Cooking
This recipe is from a Savannah, GA cookbook we got on our honeymoon. As a molasses lover, it's one of my favorite quick breads.

3 c. whole wheat flour
½ c. sugar
¾ c. light molasses
2 c. sour milk (or buttermilk)
2 tsp. baking soda
1 tsp. salt
1 c. raisins
¾ c. chopped walnuts
Preheat oven to 325°.
Combine all ingredients in order listed in a large mixing bowl.
Turn mixture into two greased 9x5-inch loaf pans.
Bake 35 minutes.

Sour milk
1 tbs. lemon juice + 1 c. milk, let stand 10 minutes

From First Come, First Served...In Savannah