|Yep, tastes disgusting.|
|Worth the price!|
You will notice I recommend white whole wheat. Traditional whole wheat bread is milled from red wheat. White whole wheat comes from - you guessed it - white wheat! It has a milder flavor than red wheat due to a lack of phenolic compounds as well as a lighter color. Translation: you can trick people into eating whole wheat baked goods! The best part? It is nutritionally equivalent to traditional whole wheat flour.
|Apple pie with 75% whole wheat crust|
3. Wait. I read somewhere that because of the coarser grain whole wheat flour absorbs liquids at a slower rate than traditional flour. I have no idea if this is actually true, but I have taken to waiting a few minutes before mixing/kneeding. Can't hurt, right?
4. Pick your battles. Some things just aren't going to work. I'm not going to try to make a fluffy 3 layer cake with 100% whole wheat flour. I think baked goods tend to work better when there is a lot of other stuff at play. I have had success with carrot cake, oatmeal cookies, banana cake, zucchini bread, etc. Sugar cookies were a big fail.
I will leave you with my pizza crust recipe, which I think is pretty good. Erik said he could eat the crust plain he liked it so much!
Quick Pizza Crust (makes one pizza crust the size of a cookie sheet)
1/2 cup AP flour
1/2 cup white whole wheat flour (plus more for kneeding)
1 envelope yeast (2 1/4 teaspoons)
3/4 teaspoon salt
2/3 cup very warm H2O
3 Tablespoons oil
Heat oven to 450 degrees F. Combine flours yeast, and salt in large bowl. Add water and oil and mix together. Gradually add up to 1 more cup of whole wheat flour, kneeding until elastic (3 or 4 minutes.) The dough will be sticky, but try not to add too much extra flour. Press dough onto greased cookie sheet. Add your toppings and sauce and cook for 12 - 15 minutes.
I haven't tried Leanne's trick of par baking the crust but I will be trying it for sure next time!
|Erik wanted me to note that he chopped all of the veggies!|