King Arthur White Whole Wheat flour
Grabbed a bag of King Arthur White Whole Wheat flour by mistake this week. Because I discovered this at the last minute, made the cookies I was planning to make, with the addition of enough applesauce to get it up to cookie dough dropping texture, and they came out okay, but definitely with that kind of uncooked whole wheat flavor. They were carrot cookies, so there was a bit more added moisture, and the cream cheese frosting helped neutralize the WW taste. I love WW bread, but sometimes in baking you just need that white flour.
So now I have just less than 5# of light WW flour. How to use it up? Has anyone made the no-knead bread using all WW flour and maybe a bit more yeast and water? I usually only have flour around to make a white sauce, gravy, or the occasional baked good for a gift.
I know mixing plain flour with WW is the usual approach, but I was hoping for a recipe that used a lot of WW flour to quickly reduce my inventory. I'll try to give some away to friends.
This is KA white WW which is a bit lighter than regular WW. Thank you for your comments!
WWW works in the no-knead recipe. I've used it without change. Taste was fine, but the crust wasn't as crisp.
I like to use it in pumpkin bread. I use half WWW and half other grains (bran, ground nuts, oat flour etc). The result is a moist loaf, my substitute for the best commercial raisin bran muffins.
It should work in most other quick bread and muffin recipes.
Ditto - I use only WWW for oatmeal cookies and quick breads, and for at least half the flour in crepes, pie crusts and no-knead bread. Half WWW/half AP makes a tastier, if squatter, popover. I have never had the OP's experience of the typical strong raw whole wheat taste with the WWW. I just love the stuff! I hope the OP will give it a chance; we all know that it's healthier for you than the more-refined white flours. Remember to keep it in the fridge or freezer to forestall rancidity.
I use KA white whole wheat alongside the stoneground cornmeal in my cornbread. Gives it some heft. I also love it in pancakes.
King Arthur has a great tip for those who taste an unpleasant flavor with whole wheat flour - add orange juice to the recipe and let it rest for a while. They say: "the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour..."
This recipe for whole-grain pancake mix contains orange juice:
You could make a ton of the mix and give bags away as presents. Or stash it in your freezer (whole grain flour can go rancid at room temp) to pull out as you need it.
And check out the King Arthur web site for more great recipes, like this one for no-knead whole wheat bread:
By the time you get to the end of that bought-by-mistake bag, I hope you'll be a convert to baking with whole wheat (like me :-).
Thanks, everyone, for the great comments. I've used wWW flour before but usually half-and-half with AP. This time I used straight WW which is why I think it tasted a little strong.
I will definitely make some quick breads and oatmeal cookies. People love them, and I can give them away. Thanks, Greygarious and Anne, for the reminder to keep it in the fridge or freezer. And I'll try the no-knead as well. Thank you.