Using Whole Wheat Flour
There are so many whole wheat recipes out there and your "classic" food storage always includes wheat. I think that's one of the first reasons we (people in general) hesitate to start our food storage. Wheat can be intimidating. It's an unknown to most of us, at least to some degree. My goal here is to share some really basic info about using whole wheat. Comments or recipes would be appreciated.
- The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used. White - refined flour contains only the endosperm. The texture and brownish appearance is a result of using all of the grain.
- Whole wheat flour is rich in vitamin E and wheat germ, and is most nutritious right after grinding.
- Whole grain is a good source of calcium, iron, fiber.
- Regular "whole wheat" flour commonly used commercially has 70% of the germ removed to prevent rancidity, and as such cannot be labeled "whole grain".
- 1 cup minus 2 Tbsp whole wheat flour equals 1 cup white flour.
- Whole-wheat flour will go rancid faster than white flour due to the higher oil content. It should be stored in the fridge.
- Tips for baking with whole wheat flour
- Increase the water (the bran and germ absorb more water)
- knead the dough longer to allow the gluten to develop
- Rise longer before shaping dough (maybe even rise two times)
- Add fats (butter, oil or milk will also help
- In yeast bread use more yeast (if you aren't letting it rise longer)
- In products leavened with baking powder, increase the baking powder by 1 tsp for every 3 cups of flour. No change needed for products leavened with baking soda.
- For waffles and cakes which require eggs, separate the eggs an teat the whites until still then fold in just before baking. For extra lightness add an extra separated egg.
Other posts you might like
Wheat Meat - Meatless Spaghetti and Meatballs from My Food Storage Cookbook
Whole Grain Recipes for Everything (really) from Chef Tess Bakeresse
WARNING - It's easy to get lost in this site - she has sooo much info -I LOVED it. Here's one I'm definitely going to use - How to shape your bread dough
Graham Crackers
Whole Wheat Bread
Wheat Berries
Wheat Brownies
More Whole Wheat Bread
Wheat Angel Food Cake
