Whole wheat flour adds more nutrition to your baked goods, with almost four times more fiber than all-purpose flour and more potassium, magnesium and zinc. Research shows that whole grain as part of a low-fat diet may help reduce the risk of heart disease and some cancers, and help with weight management.
To enjoy the health benefits, not to mention the nutty and tasty flavor, of whole wheat without sacrificing any delicious texture, follow these five helpful tips.
For bread and pizza dough:
- For sturdier-textured baked goods like bread and pizza dough, swap at least 50% of the all-purpose flour with regular or white whole wheat flour. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.
For cookies, cakes and pie crusts:
- For tender-textured treats like cookies, cakes, pie crust, use whole-wheat pastry flour in place of up to 50% of the all-purpose. Whole wheat pastry flour is lower in protein and milled from a softer wheat—yielding more tender results than regular whole-wheat.
- When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid.
- When baking with whole wheat flour, let the batter rest for at least ten minutes before baking. This gives the liquid in the batter a chance to hydrate and soften the bran and germ in the wheat, ensuring a tender crumb.
- To maintain the freshness of your whole wheat flour, store it in an airtight container in the freezer.
Foodsterrs - Whole Wheat Flour
- Joanna Kang