I bought some whole wheat flour hoping to be more healthy in my baking. But most recipes I've found recommend whole wheat pastry
flour to prevent baked goods from being too dense. What can I make with my non-pastry flour!?
Sent by AshleyEditor: Regular whole wheat flour (non-pastry!) is great for using in breads. Not just sandwich loaves, but also pizza dough, dinner rolls, flatbreads, and the like. Breads can get a little dense if you try for 100% whole wheat, so I usually start by substituting 1/3 of the flour with whole wheat in the recipe I'm making and then keep tweaking it until I hit a balance of texture and whole wheatiness that I like.
Try these recipes:
• Basic Whole Wheat Bread
• No-Knead Multi-Grain Peasant Bread
• Cinnamon-Raisin Whole Wheat Bagels
Readers, what are your favorite recipes with whole wheat?
Related: All Things Bread: 20 Recipes for Buns, Loaves, and Rolls
(Image: Emma Christensen)