Cooking Does anyone bake bread with whole wheat flour?

[fkj2]

For those trying to go healthy with whole wheat flour, do you cut the whole wheat flour with an equal amount of regular flour?

Whole wheat flour baking tips appreciated.

 

[mel63]

I have used KAF white whole wheat. http://www.kingarthurflour.com/shop/detail.jsp?select=C79&byCategory=C128&id=3311 I have found it at stores, and not had to order it.

Also check out KAF's website ofr recipes using whole wheat flour. http://www.kingarthurflour.com/shop/RecipeCategory?cat=C581

 

[MazdaUK]

I use 1/3 wholewheat (stoneground) to 2/3 plain (strong) white. Occasionally I'll use a malthouse flour for flavour The other thing you can do is add a T or 2 of wheatgerm - I find this mix makes a loaf a bit like a "best of both" (if you have that there) - not so brown the kids go "errgh", not so white as to be pappy Making your own is healthier anyway than bought sliced because of no additives, so you don't need quite as much brown to be healthy

 

[fkj2]

I have used KAF white whole wheat. http://www.kingarthurflour.com/shop/detail.jsp?select=C79&byCategory=C128&id=3311 I have found it at stores, and not had to order it.

Also check out KAF's website ofr recipes using whole wheat flour. http://www.kingarthurflour.com/shop/RecipeCategory?cat=C581

I've never heard of KAF. Thanks for the link.

 

[fkj2]

I use 1/3 wholewheat (stoneground) to 2/3 plain (strong) white. Occasionally I'll use a malthouse flour for flavour The other thing you can do is add a T or 2 of wheatgerm - I find this mix makes a loaf a bit like a "best of both" (if you have that there) - not so brown the kids go "errgh", not so white as to be pappy Making your own is healthier anyway than bought sliced because of no additives, so you don't need quite as much brown to be healthy

I don't think I have stoneground whole wheat. I just bought the Gold Medal version of whole wheat when it was on sale and it's been in the freezer ever since. I had tried to make pancakes with it but it tasted really "seedy."

Do you use the 1/3 whole wheat to 2/3 white ratio for everything you bake? I don't want to waste the whole wheat flour.

 

[MazdaUK]

I use the same ratio, but use strong flour for bread and plain for cakes etc. (So I have white strong flour, wholemeal strong flour, white plain flour, wholemeal plain flour in the larder). So if you're making any cakes or cookies you can use the same proportion - too much wholemeal is a bit "knit your own museli" for my taste

 

[fkj2]

I use the same ratio, but use strong flour for bread and plain for cakes etc. (So I have white strong flour, wholemeal strong flour, white plain flour, wholemeal plain flour in the larder). So if you're making any cakes or cookies you can use the same proportion - too much wholemeal is a bit "knit your own museli" for my taste

What is "strong" flour?