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!