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Apr 12, 2009 09:59 PM

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!

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  1. 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.

    1. With the exception of things like cakes, I use this almost exclusively whenever all purpose flour is called for. It works very well in pancakes, muffins, quick breads, and even, IMO, chocolate chip cookies. Not so good for popovers, though.

      1 Reply
      1. re: sbethp

        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.

      2. I use KA white whole wheat alongside the stoneground cornmeal in my cornbread. Gives it some heft. I also love it in pancakes.

        1. I would use half KA white whole wheat flour and half white bread flour in the no-knead bread.

          1 Reply
          1. re: NYCkaren

            I find half and half works well for most recipes, including the no knead. I use a little more water for no knead with whole wheat.

          2. I use it for their English Muffin Toasting bread - I sub out about 1/3 of the AP for WWW.