Sent by Ashley
Editor: 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:
Readers, what are your favorite recipes with whole wheat?
(Image: Emma Christensen)