Whole Wheat Baking ConversionPosted: August 23, 2014
For simplicity of pantry-keeping and an increase in nutritional value, I’ve spent the past few weeks converting all of my core baking recipes over from 50/50 white/whole wheat to 100% whole wheat. Surprisingly, it’s gone quite smoothly – and I’m incredibly pleased with the results!
Here are the recipes I’ve converted all in one user-friendly page. Wheat flours vary by brand, but I can verify these work with Dakota Maid and Gold Medal.
Whole Wheat No-Knead Bread
Note: this is a slightly chewy, denser loaf than my other No-Knead Bread. It has a nutty, tangy flavor that may be too much for some, but my kids seem no more ambivalent about eating sandwiches from this bread than my former recipe. (The curse of any DIY parent is that “store” stuff becomes a treat. I still remember thinking box macaroni and cheese was a delicacy….)
Yield: 2 loaves
- 866g whole wheat flour
- 2 tsp yeast
- 1 tbsp salt
- 2 tbsp sugar
- 1/2 cup flaxseed meal
- 760g water
- Mix all dry ingredients together in a large bowl.
- Form well in the center, pour water in and mix thoroughly with a wooden spoon until no dry flour remains. Dough will be stiff and shaggy.
- Cover with a damp towel and let proof overnight.
- In the morning, turn the oven to the “warm” setting. Turn the dough onto a floured surface and as gently as possible, divide into two halves. Do NOT knead or punch the dough down.
- Stretch into a rectangle roughly 8×12 inches and fold like a letter.
- Place the folded loaves, seam side down, in two greased 8 inch loaf pans.
- Turn oven off. Allow the loaves to rise in the warmed oven for 1 hour.
- Remove. Preheat the oven to 450F. Once preheated, bake for 30 minutes.
Whole Wheat Pancakes
Yield: 2 pancakes (scale the recipe as desired)
- 1 egg
- 1/3 cup whole milk
- 1 tbsp sugar
- 1/2 cup whole wheat flour
- 1/4 cup rolled oats
- 1/4 tsp baking powder
- Preheat griddle over medium heat.
- Beat egg, milk, and sugar together until combined.
- Add flour, oats, and baking powder. Stir until just combined.
- Measure pancake batter out as desired (I use a 1/2 cup measure) and cook.
Whole Wheat Pizza Crust
Note: about 20 iterations ago this came from Robbie’s Recipes and the method is still pretty similar, so I’ll give some credit for pointing me in the right direction. After all, it was the first recipe I tried that had me believing in homemade pizza.
Yield: 2 14″ crusts, easily made into a double batch if you’re entertaining or cooking with leftovers in mind. (Pizza has become our traditional Friday and Saturday dinner, since I get home too late on Saturday to cook much.)
- 4 tsp yeast
- 1/2 tsp sugar
- 1.5 cup warm (110F) water
- 2 tbsp olive oil
- 3.5 cups whole wheat flour
- 1 tsp salt
- Mix the yeast, sugar, and oil into the water measuring cup. Let stand for 8 minutes.
- Meanwhile, mix the salt and flour together in a large mixing bowl.
- When yeast mixture finishes proofing, preheat oven to 500F. Don’t preheat earlier because you want to the dough to rest in the pan for about 10 minutes before parbaking.
- Add the water mixture into the bowl and stir until dough is thoroughly combined. It will be stiff and shaggy.
- Remove the dough and knead on a floured surface for 1-2 minutes, adding flour as necessary if the dough is still sticky or difficult to handle.
- Cut the dough in half.
- Shape each half into a round and roll out to a 14″ round. Carefully fold the round in half and add to a greased pizza pan.
- Thoroughly prick each crust with a fork to avoid large air pockets bubbling up.
- Bake each crust for 4 minutes before topping as desired.
- Once topped, it will take between 7-9 minutes depending on your toppings and how brown you like your cheese.
Whole Wheat Tortillas
Yield: 12 tortillas roughly 10″ in diameter (“soft taco” size in grocery store parlance)
- 3 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup shortening or lard
- 1 1/4 cup warm (not hot) water
- Pulse flour, baking powder, salt, and shortening together in a food processor until coarse crumbs form.
- Running processor on low, slowly pour in water until dough forms a ball.
- Knead for 2 minutes on a floured surface until the dough becomes soft and pliable.
- Divide into 12 equal sized balls, cover with a damp cloth and allow to rest for at least 10 minutes.
- Roll each ball as thin as possible or use a tortilla press.
- Cook on a preheated griddle on medium high heat.
Whole Wheat Tuna Turnovers
As far as I know, the concept of tuna turnovers is something my Mom came up with on her own. I keep forgetting to ask. The dough is halfway in between a pie crust and a biscuit. It’s like eating a homemade Hot Pocket, only it’s packed with flavor, not artificial ingredients. This is my own further adaptation of her recipe.
For onion-averse children, consider forming the first few pastries without onion, then mixing the onion into the filling. I do this for my goblins to avoid complaining at the table. It tastes far better with the onion, but there’s not much nutritional value in an onion.
- 1 small yellow onion, diced
- 1 can (5 oz) of tuna
- Shredded sharp cheddar to taste (I shred about 2 cups)
- Miracle Whip or Mayonnaise to taste (I use a heaping tablespoon
- Mix ingredients together in a medium bowl. Set aside.
- 2 cups whole wheat flour
- 1/2 cup shortening
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- Cut shortening into flour, powder, and salt with a pastry cutter until coarse crumbs form.
- Pour milk into flour, stir until thoroughly combined.
- Turn dough onto floured surface, knead lightly, then divide into 8-10 equal size balls.
- Preheat oven to 400F and grease a cookie sheet before preparing the final pastries.
- Roll each ball out into an 8″ round.
- Place a heaping tablespoon or slightly more filling on one half of the round, fold the other half of the pastry over to make a half moon shape. Pinch it closed with your fingers or a fork.
- Bake 15-20 minutes until golden brown.