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Let's Talk About Whole Wheat


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Home Cooking 15

Let's Talk About Whole Wheat

sandylc | Feb 28, 2013 10:50 AM

Whole wheat has a bad reputation with many folks. I think this is due to two things: One, they haven't tried it; and two, they've had the terrible, straw-like stuff from the grocery bread aisle. Oh, and often the whole wheat flour purchased at the store is rancid - not great PR for an otherwise delicious thing.

I think WHWH is a lovely ingredient. We have a flour mill and grind a lot of wheat berries into flour, which we then keep in the freezer.

I don't remember the last time I made a 100% WHWH bread, but it does find its way into the majority of my baked goods. Just a bit (generally 25-30%) adds yumminess to pancakes, cookies, muffins, breads, biscuits.....pretty much everything. It adds a certain tastiness that trumps the all-white baked goods.

How does everyone out there feel about whole wheat flour? Where do you get it, how do you use it, how does the family like it, etc.?

EDIT: Pet peeve alert: Restaurants who offer "white" or "wheat" bread. Argh.

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