I remember when my mom made the switch. Instead of buying sweet, white bread, she insisted on brown loaves—cardboard-like in comparison. “It’s healthier,” she would respond as she placed whole-wheat bread in our shopping cart. And, for the majority of age six, I was convinced I’d never enjoy a grilled cheese sandwich again.
Today, I can’t get enough of nutty, whole-wheat flour. I use it in breads and cookies and crusts for an extra depth of flavor and bite. Baking with whole wheat just requires a little more thought than using plain ol’ all-purpose. Whole-wheat flour is partly or entirely milled from whole or almost-whole wheat grains (not to be confused with whole grain, which can be made of any whole-grain kernel) and can make baked goods very dense. But instead of shying away from what you don’t understand (like six-year-old me), experiment with robust recipes that can handle the extra weight. Here, we’ve gathered 16 cookies, breads, pies, and more that highlight wonderful whole wheat.
What’s your favorite way to use whole-wheat flour? Dish in the comments!