whole wheat flour

Joanne Chang’s Maple-Blueberry Scones

whole-wheat flour

all-purpose flour

baking powder

baking soda

salt

unsalted butter

crème fraîche, Greek yogurt

maple syrup

buttermilk,

egg yolk,

blueberries

confectioners’ sugar

Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little <a href="https://cooking.nytimes.com/recipes/1020913">kheema</a>, or a few spoonfuls of <a href="https://cooking.nytimes.com/recipes/1020910">aloo masala</a> — into a satisfying meal.

Roti

neutral oil,

Ghee (optional)

In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.

Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.

Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie — a cross between an American open-face pie and a French galette — is made with a sturdy, rather wet dough. Chill the dough overnight and it will be a dream to work with. The filling is a generous mound of unpeeled, thinly sliced, lightly sweetened apples, flavored with an abundance of lemon juice and zest and, so surprisingly, not a speck of spice. At Circus, the palm-size pies are pentagonal. The dough is lifted up around the apples, pinched and pressed into shape. To learn to make the pastry at home, I watched Circus’s bakers at work. I loved how each had a particular way of forming the pies. But, most of all, I loved that no matter how they shaped them, in the end, they all looked beautiful. My pie looks beautiful and yours will, too.

Apple Pie, Circus-Style

bread flour

sugar

fine sea salt

unsalted butter (2 sticks), cut into small chunks

120 milliliters ice water

apple cider vinegar

lemon, zested, then juiced

unsalted butter, melted

sweet apples (1 to 1 1/2 pounds; 450 to 680 grams),

egg,

Demerara sugar,

Make the dough: Put the bread flour, whole-wheat flour, sugar and salt in the bowl of a food processor, and whir to combine. Drop in the chunks of butter, then process in 8 to 10 long pulses, scraping the bowl often, until the ingredients look like coarse crumbs and hold together when pressed.

Stir together the ice water and vinegar in a measuring cup, then pour the liquid over the dough as you pulse the machine, forming a moist dough. Scrape the dough onto a work surface, shape into a log and divide into thirds. Press each piece into a disk, wrap tightly and refrigerate overnight.

The next day, working between sheets of parchment, roll each piece of dough into an 8-inch circle that’s a scant 1/4-inch thick. Cut each piece into a 7-inch circle, cover with the parchment and refrigerate for at least 1 hour or up to 2 days. (Leftover dough can be used to make a smaller pie or to make cookies.)

Make the filling: Stir the sugar, flour and zest together in a large bowl, then stir in the butter and lemon juice. Quarter and core the apples, leaving the peel on, and slice them very thinly; a food processor or mandoline works best here. (You want about 5 loosely packed cups.) Add apples to the large bowl, and use your hands to toss until they’re coated with the sugar mixture.

Assemble the pies: Working with 1 circle of dough at a time, peel away the top sheet of paper, and lightly score a 4-inch circle in the center of the dough. Pile apples inside the circle, pressing to make a compact mound about 1 1/2 inches high and leaving a bare border of about 1 1/2 inches.

The final pie should have five sides, and all the corners should point in the same direction. For this effect, lift a piece of the dough up, and hold it against the apples. Lift a piece of dough next to it, press it against the apples and grab the triangle of dough that forms where the two layers meet. Holding the point of the triangle, pull it down so that the tip of the triangle is at the base of the pie. With your index finger, firmly press the point of the triangle into the base to seal it in place. Continue until you’ve got a pentagonal pie.

Repeat with the remaining circles of dough and apples. (You may have some apples leftover.) Refrigerate the pies while you heat the oven. (You can cover and refrigerate the pies for up to 1 day.)

Center a rack in the oven, and heat it to 375 degrees. Line a baking sheet with parchment paper, and transfer the pies to the sheet.

Stir a splash of water into the egg, and brush a little on the sides of the pies, avoiding the top rim of the pie dough. Sprinkle the sides with Demerara sugar.

Bake the pies until the crust is beautifully golden and a knife inserted into the apples meets little resistance, about 45 minutes. Transfer the sheet to a rack, and allow the pies to cool for at least 30 minutes before serving.

Just in case you didn’t get enough pumpkin pie flavor at the Thanksgiving table, here’s a nice breakfast pastry for the day after.

Pumpkin and Ginger Scones

all purpose flour

ginger

unsalted butter,

pumpkin

buttermilk

Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.

Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.

Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.

Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project — from start to finish, it takes about two weeks — but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step — all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.

Tartine’s Country Bread

white-bread flour

leaven

whole-wheat flour,

rice flour

Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.

When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it’s ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)

Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment.

Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)

Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.

Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.

Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.

Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.

Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).

Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.

Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)

About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker’s blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.

Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.

This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.

Mark Bittman’s Banana Bread

(1 stick) butter,

eggs

bananas,

vanilla extract

walnuts

coconut

Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.

Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it’s okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.

Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

Whole-wheat flour gives these muffins a rich, nutty flavor that’s extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and delicate in taste. Combining the dry ingredients with a large proportion of wet — bananas, yogurt, oil and honey — keeps these from being dry and heavy. Plus, the acidity of yogurt and honey help mellow out the tannic taste of whole wheat. Because these muffins are so tender, their flat tops crack a bit instead of doming. You can adorn them and add crunch by sprinkling with oats, seeds, chopped nuts, grated coconut or cacao nibs before baking.

Whole-Grain Banana Yogurt Muffins

cinnamon

bananas (from about 2 large bananas)

120 milliliters plain whole-milk yogurt

110 grams packed light brown sugar

60 milliliters neutral oil,

60 milliliters honey

Old-fashioned oats, seeds, chopped nuts, grated coconut

Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.

Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you’d like.

Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.

Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

Chocolate Chip Granola Bars are so easy to make, you'll wonder why you ever bought them in stores.    Do you know off hand&nbsp;how much money you spend on...

Chocolate Chip Granola Bars

Cups old fashioned oats

Cup coconut

brown sugar

chocolate chips

Tsp kosher salt

Cup vegetable, canola, avocado

Tsp vanilla extract

Cup honey

2. Combine the first 6 ingredients in a bowl.3. In a separate bowl, whisk together the remaining ingredients.4. Pour the wet ingredients over the oat mixture and stir to combine.5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.6. Bake for 40 minutes.7. Allow to cool completely then cut into 3 x 1 inch bars.*** You can substitute raisins or other dried fruit for the chocolate chips.** Individually wrapped, the bars will remain fresh for several weeks.

Chocolate Chip Granola Bars are a lunch box staple, and they are so easy and affordable to make at home!   Subscribe to Weelicious: http://bit.ly/_Weelicious5  Find more Snack Recipes:  https://www.youtube.com/playlist?list=PL756BA578DD3EA087  Get the Weelicious cookbooks for 300 recipes like this! http://weeliciousbook.com/  How did you like this video? Post a comment below and thanks for watching Weelicious!  Chocolate Chip Granola Bars written recipe:  https://weelicious.com/2011/09/06/chocolate-chip-granola-bars/  Ingredients 4 Cups old fashioned oats 1/4 Cup Whole Wheat Flour 1/2 Cup shredded unsweetened coconut 1/3 Cup brown sugar 1 Cup chocolate chips 1/2 Tsp Kosher Salt 1/2 Cup canola oil 1 Tsp Vanilla Extract 1/2 Cup honey  Preparation 1. Preheat oven to 325 F.  2. Combine the first 6 ingredients in a bowl.  3. In a separate bowl, whisk together the remaining ingredients.  4. Pour the wet ingredients over the oat mixture and stir to combine.  5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.  6. Bake for 40 minutes.  7. Allow to cool completely then cut into 3 x 1 inch bars.  Like us on Facebook: http://www.facebook.com/weelicious  Follow on Pinterest: http://pinterest.com/weelicious/  Follow on Twitter: http://twitter.com/weelicious  Check out our Website: http://weelicious.com/  And check out the Channel! http://www.youtube.com/user/jgswife  Video by Mike Ervin Music by Bethany Weber

Chocolate Chip Granola Bars - Snack Recipes - Weelicious

Irish Soda Bread

flour

butter

egg, beaten

sour milk

In a food processor or large bowl, mix all dry ingredients together.

Add butter or margarine and mix until texture resembles coarse meal.

Add egg and enough milk to make a soft dough.

Divide into two loaves. Place each in a greased 9-by-5-inch loaf pan, and bake for 35 to 45 minutes, or until golden.

Quick and Easy Foolproof Pizza Dough

water

honey

instant yeast

flour (see note)

In a large bowl or in the bowl...

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).

Knead the dough for 2-3 minutes (more like...

Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).

Let the dough rest, covered, for 10 minutes....

Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

I like to top these with a little Parmesan cheese and a generous sprinkling of za&rsquo;atar, a spice mix made with thyme, sesame seeds and sumac. You can find it in Middle Eastern groceries or make your own.

Olive Oil Crackers

whole-wheat or whole-wheat pastry flour

extra virgin olive oil

Parmesan

za’atar (see below)

Preheat the oven to 375 degrees. Line baking sheets with parchment. Sift together the flours and the salt. Combine the water, eggs and 1/4 cup of the olive oil in a measuring cup. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon of flour.

Remove from the food processor, and wrap in plastic. Let rest 15 minutes. Divide into two portions, and roll out each portion into thin sheets. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and za&rsquo;atar. Using the rolling pin, gently press the topping into the surface. Cut the dough into squares or rectangles, and transfer to the baking sheets.

Bake 15 minutes until lightly browned and crisp.

This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.

Whole Wheat Mediterranean Pie Crust

(approximately 1 3/4 cups) whole wheat flour or whole wheat pastry flour

(approximately 1 cup) unbleached all purpose flour

(approximately 3/4 teaspoon) salt

(1/4 cup) extra virgin olive oil

(3/4 cup) water

(2 teaspoons) red wine vinegar

In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.

Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough.  Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.

Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

Healthy Apple Bread loaded with 4 cups of apples, cinnamon and whole foods. Easy, moist, sweet and absolutely delicious quick bread recipe.

Healthy Apple Bread

apples

applesauce (unsweetened)

tbsp oil

tsp pure vanilla extract

tsp nutmeg

tsp baking powder

tsp baking soda

tsp salt

Preheat oven to 350 degrees F and spray ceramic non-stick 9 x 5 loaf pan with cooking spray. Set aside.

In a large mixing bowl, whisk the eggs for 10 seconds.

Add applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt and whisk until well combined.

Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.

Add apples and give a few more gentle stirs to combine.

Pour batter into prepared loaf pan and level gently with spatula.

Bake for 60-70 minutes our until the toothpick inserted in the middle comes out clean.

Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off almost completely.

Cut into 10 slices with serrated bread knife and enjoy!

Crackers make a handy snack to pair with fresh vegetables or protein-rich hummus, but many store-bought options are loaded with sodium and refined grains. Making crackers at home is as simple as baking a batch of cookies. 

Whole Wheat and Brown Rice Crackers Recipe

brown rice flour

½ tsp baking powder

½ tsp fine ground sea salt

¼ tsp ground black pepper

olive oil

½ cup + 3 tbsp warm water

Whole Wheat and Brown Rice Crackers

Whole Grain Peanut Butter and Honey Banana Muffins

(10 ounces) white whole wheat flour

nutmeg

(about 13 ounces) mashed bananas, about 3 large bananas

honey (3.5 ounces)

coconut oil, melted

egg (about 1.75 ounces)

(5 ounces) creamy peanut butter, natural or regular (like Jif)

milk (can sub almond milk)

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well with nonstick cooking spray (this batch makes about 14-16 muffins - so you'll want a second muffin tin with a few cups lined or will need to bake a second batch).

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

In a large bowl, whisk together the mashed...

In a large bowl, whisk together the mashed bananas, honey, coconut oil, egg, vanilla, peanut butter and milk. Mix until well combined.

Add the dry ingredients to the wet mixture...

Add the dry ingredients to the wet mixture and stir until just combined. Don't overmix! It's ok if it's a little lumpy and there are a few, wispy dry streaks here and there (no large clumps of flour, though).

Scoop the batter into the muffin liners. I...

Scoop the batter into the muffin liners. I use my #20 cookie scoop (about 3 heaping tablespoons of batter) for each muffin cup. You'll have extra batter for a smaller second batch (or use a second muffin tin) unless you really want to pile the batter into the cups for 12 extra tall muffins.

Bake for 17-18 minutes until the top springs...

Bake for 17-18 minutes until the top springs back lightly to the touch and a toothpick inserted in the center of a muffin comes out clean (increase the baking time as needed since ovens vary in temperature, just take care not to overbake).

Top 40 whole wheat flour recipes from across the web

The most viewed whole wheat flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Joanne Chang’s Maple-Blueberry Scon...

Roti

Apple Pie, Circus-Style

Pumpkin and Ginger Scones

Tartine’s Country Bread

Mark Bittman’s Banana Bread

Whole-Grain Banana Yogurt Muffins

Chocolate Chip Granola Bars

Irish Soda Bread

Quick and Easy Foolproof Pizza Doug...

Olive Oil Crackers

Whole Wheat Mediterranean Pie Crust

Healthy Apple Bread

Whole Wheat and Brown Rice Crackers...

Whole Grain Peanut Butter and Honey...

Oat Porridge Bread

Healthy Applesauce Carrot Muffins {...

Whole Wheat Pizza Dough

Molasses Bread {Outback Knock-off}

Carrot Cake Muffins

Multigrain Seed Bread

Whole-Grain Pancakes

Whole Grain Blueberry Muffins With ...

Granola Scones

How To Make Whole Wheat Flour

Whole-Wheat Chocolate Chip Loaf Cak...

Hot Dog Buns With Whole Wheat Flour...

Honey Wheat Bread Machine Recipe

25 Hearty Baked Goods with Whole Wh...

Best Ever Sourdough Sticky Buns

Best Ever Sourdough Sticky Buns

Flaxseed–Chia Seed Pancakes with Ba...

Whole-Wheat Quinoa Bread

Light Whole Wheat Sourdough Bread

Date-Stuffed Parathas With Yogurt D...

Butter Crackers

Einkorn Shortbreads

Top 10 Sourdough Bread Recipes, plu...

Oat and Apple Pancakes

Whole Wheat Flour

The most viewed whole wheat flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine