Whole wheat baking means nutritious and delicious food, jam packed full of flavour and texture. Learn new wholewheat recipes for your whole family to enjoy at all times, and that other people will love to eat when you give these as gifts!
Eating the whole grain is very beneficial to your health because: the wheat bran contains lots of excellent fibre and protein, and there are vital nutrients that are contained in the wheat germ. You lose plenty of good and natural vitamins and minerals when you choose white flour over whole wheat.
But it can be difficult to work with, and some recipes may come out a little dry, so it’s definitely worth experimenting with some specific whole wheat recipes to gage quantities and textures, before you set out on creating your own mixes. Here are a selection of favorite whole wheat baking recipes:
Chocolate and Pecan Biscotti
These are a delicious treat to have with a hot drink, and they keep for about 3 weeks, depending on things you add to them. They are a great gift to send in the mail, or to give as a hostess gift.
1. Preheat the oven to 180c (350F), and lightly grease a baking tray or cover with greaseproof paper.
2. In a mixing bowl, beat together 85g butter/margarine, 125g sugar, 1 1/2 tsp baking powder, 1-2 tsp cocoa powder, 1/4 tsp salt and 1 tsp vanilla extract.
3. Add 2 large eggs and whisk until combined. Then add 225g whole wheat flour, 75g dark chocolate chips, 40g oats and 50g roughly chopped pecans, mix well.
4. Divide the dough into four even pieces, shape each piece into a log that’s 3/4 inch thick, and about 1.5 inches wide. Wet your fingers and smooth out the logs, creating a nice even rectangular shape. Bake for 25 minutes in the oven.
5. Leave to cool for 10-25 minutes, sprinkle with water and slice into 3/4 inch slices. Turn the oven temperature down to 160c (325f).
6. Place the biscotti cookies back onto the baking tray (standing up) with space between each individual cookie. Bake for another 25 minutes, then remove from the oven.
There are many variations of this recipe, you could add raisins or cranberries, flaxseed, oatmeal, cinnamon, nutmeg, honey or banana chips. Try out different versions to see which your family favorite will become!
Whole Wheat Cinnamon Buns
The most delicious family treat, which will freeze well and brighten up any rainy day. Amazing served hot – just defrost for 5 minutes in the oven!
1. Melt 4oz butter in a large glass bowl on a gentle heat, and then add 500ml (2 cups) milk.
2. When the mix is warm, add 2 sachets (2 tsps) dry active yeast, and mix thoroughly. Then stir in 1/2 tsp salt and 100g sugar. Whisk together for a couple of minutes.
3. Add 625g whole wheat flour slowly, incorporating bit by bit. Add enough flour so the dough is no longer sticky, and is dry enough to knead. Then turn out onto a floured surface and knead for 5-10 minutes by hand (or 5 minutes by machine). Return to the glass bowl and leave to rise for 45 minutes or more – until it doubles in size.
4. Whilst the cinnamon roll dough is rising, prepare the cinnamon filling. Melt 4oz butter until soft, then add 100g sugar and 2 tbsp cinnamon, until it is thick but spreadable.
5. Once the dough has risen, cut in half and roll into a rectangle that is about 5mm thick, and then spread the buttery cinnamon filling all over. Roll the dough along its longest length, and then slice apart at just under 1 inch. Place face down, and brush with beaten egg. Repeat with the other half of the dough.
6. Bake the buns at 250c for 5 minutes or until golden brown: the lighter gold will produce a softer bun.Instead of the yeast, salt and flour, you could add your favorite bread flour or mix, and even add some seeds. Also, make sure that the yeast or bread mix is active, and not gone off or this will result in unrisen, cardboard-like buns: not good!
More to come:
Breakfast Blueberry Muffins
Dorset Apple Cake
Wholemeal Yogurt and Fruit Scones
Healthy Eating has a delicious banana bread recipe with whole wheat flour, which is the perfect thing to bake and freeze, so you can enjoy toasted or defrosted to have with afternoon tea.