Q: I am moving to a new apartment in about a month. Other than my spices, oils, and vinegars I need to eat all of the food I have stored up. It's been going well up until now: throw a can of this in here, a box of this there, but now I am stuck with nothing but ten pounds of whole wheat flour and no all-purpose. I've made bread, rolls, pasta, everything I can think of.
What can I do with all of this flour?!
Sent by Nora
Readers, any more good ideas for using up a lot of whole wheat flour?
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My recipe for basic dough is 2/3 whole wheat, and 1/3 white flour, though you could do all whole wheat. I use it for bread, pizza, cinnamon buns, and more
http://www.urbanhippy.ca/basic/dough
http://www.urbanhippy.ca/recipes/cinnamon-buns
You could donate it to a local senior center or give it to a friend. They may love to have something new to use and you wouldn't feel overwhelmed with so much whole wheat flour.
I second the pizza dough/general dough idea from Bushidoka! I don't know if you'll be transporting any frozen goods to your new place, but I especially like to freeze individual portions of pizza dough, which can be thawed out in the fridge during the day and used for pizza on the grill or under the broiler. Even if you decide to gift friends/neighbors with what you make, dough doesn't last forever and so freezing it is nice.
whole wheat flour does go rancid much more quickly than white. i don't know that you have room for 10# of it in your freezer & if it's been sitting around for a long time in your present apartment, it may just be time to get rid of it.
I have a very good bread machine recipe for whole wheat bread. A lot of people mix white flour in with it because that makes it less dense, but you can get good whole wheat bread but adding in a few tablespoons of wheat gluten and allowing the flour to soak in the liquids for awhile so that it absorbs more.
My recipe is here:
http://monsterflower.blogspot.com/2009/06/whole-wheat-oatmeal-bread-for-abm.html
Dog treats?
What about making seitan? The ratio of amount of flour needed to amount of end product is pretty high so it should help you get through the flour a bit quicker.