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| Whole grain baking http://cookaholics.org/viewtopic.php?f=13&t=3630 |
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| Author: | BeckyH [ Sat Mar 01, 2014 3:51 pm ] |
| Post subject: | Whole grain baking |
So I have challenged myself and the bakery at work to produce whole grain products everyday for a month. I am looking to have items for each meal, but not necessarily at all three meals every day. I have pulled recipies from King Arthur's Whole Grain Baking and a few other books, but if you guys know any you particularly like, I would love to know about them. Thanks! |
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| Author: | beccaporter [ Sat Mar 01, 2014 6:18 pm ] |
| Post subject: | Re: Whole grain baking |
Good to the Grain's WW chocolate chip cookies are delicious. You can google it. Oh and KA's WW pan de mie using white WW. |
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| Author: | jeanf [ Sat Mar 01, 2014 6:34 pm ] |
| Post subject: | Re: Whole grain baking |
I like the KA whole wheat brownies. And there's a coffee cake I make with white whole wheat which is excellent. Will post |
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| Author: | JesBelle [ Sat Mar 01, 2014 7:33 pm ] |
| Post subject: | Re: Whole grain baking |
These are good. Also, most cookies are great made with white whole wheat flour. |
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| Author: | Lindsay [ Sun Mar 02, 2014 12:00 pm ] |
| Post subject: | Re: Whole grain baking |
Hi-Rise's Boston Brown Bread is a quick bread made with white, whole-wheat, rye, and corn flours and is a little different - plus it can be breakfast, tea, or a dinner bread. Let me know if you'd like the recipe. |
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| Author: | TheFuzzy [ Sun Mar 02, 2014 1:49 pm ] |
| Post subject: | Re: Whole grain baking |
Becky, I'm not sure even where to start. First, by "whole grain" do you mean "100% whole grain" or "containing a bunch of whole grains"? Also, does stone-ground cornmeal count? (even though whole grain cornmeal has very little fiber or minerals). What about bulgur, which is kind of a "half-grain"? The reason I ask is that I have lots of recipes which have a bunch of whole grains in them, but not so many which are 100% whole grain. Really, for the 100%, not much other than bread. |
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| Author: | BeckyH [ Sun Mar 02, 2014 5:56 pm ] |
| Post subject: | Re: Whole grain baking |
Not all 100%, by a long shot. Cornmeal counts. I have a grain mill thing for the KitchenAide, so today I made a multi grain flour of barley, oats, millet, whole wheat and buckwheat. I made muffins with it. I mostly want to move away from all white flour all the time. |
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| Author: | TheFuzzy [ Sun Mar 02, 2014 6:28 pm ] |
| Post subject: | Re: Whole grain baking |
Well, I made cornmeal "eggs in the hole" this morning, and we have a number of other recipes for whole grain pancakes. For that matter, my "famous" foccacia recipe is 50% whole wheat: http://www.fuzzychef.org/archives/Whole ... -2008.html One general idea to keep in mind is that you can usually substitute up to 25% of any bready thing with other grains and still get essentially the same product. Pizza dough, you can do 25% WWF and 25% some "short" whole grain like cornmeal, just give it some additional rising time. And, of course, cornbread. |
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| Author: | TheFuzzy [ Sun Mar 02, 2014 6:36 pm ] |
| Post subject: | Re: Whole grain baking |
Oh, one more idea: You can make a surprisingly good pie crust for quiche out of whole wheat flour. Just do it the same way you'd do a white flour crust (cutting in the butter etc). Really works well with some of the more "robust" fillings like cheddar/broccoli. |
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| Author: | Kathy's Pete [ Sun Mar 02, 2014 9:36 pm ] |
| Post subject: | Re: Whole grain baking |
Not 100% whole grain (more like 66-75%) but I've adapted TLC Tim's whole wheat bread recipe from this thread and it's our daily bread recipe: link |
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