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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 2 years ago

I've never heard of whole wheat bread flour. Whole wheat flour should work just fine in this recipe.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 2 years ago

I agree.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thank you!

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

Whole Wheat "Bread Flour" is just whole wheat flour that is high in "protein." Not all wheats behave the same way in bread baking. Depending on what one needs one's bread to do, aka, how strong one needs it to be, will determine exactly what kind of wheat flour one needs. There's no such thing as "one kind" of whole wheat flour. Most all flours are a mix of many kinds of wheat, blended to "create" a "flavor profile" &/or "building profile," if you will.

In a recipe such as this, I would recommend "regular" whole wheat flour. Whole wheat pastry flour is "softer" and won't give you the same "kneading power/gluten structure."

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added over 2 years ago

If you have it, add 1 1/2 tsp. vital gluten per cup (or approximately 4.5 oz) of regular whole wheat flour, which will up the protein of the flour. Otherwise, you can use regular whole wheat flour. Wheat pastry flour has less protein than regular whole wheat, so it wouldn't be the best for this recipe.

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