I just got back from the grocery store... went there for milk pop, hot dogs, and flour.

Anyways... I bought some stone ground whole wheat flour, because you guys are always talking about it.

I've never bought it before.... so now what do I make with it? LOL
:)
Need ideas.

You can pretty much use it for anything, breads, muffins, pizza dough. The only thing I don't use it for is cakes.

Remember though it will give you a bit of different texture and a wee bit different taste, but yummie thats all I use for the above.

Just even exchange it for regular all purpose flour?

How does this work?
The recipes I find that take whole wheat flour also take wheat germ and things I don't have or have never heard of. lol

Any simple recipes out there that use whole wheat flour?
Or can I just use it in place of the all purpose flour in my regular bread recipe?

I'm going to try this one...


Simple Whole Wheat Bread

Simply a great-tasting and easy-to-make whole wheat bread.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 3 Hours .
Makes 3 loaves (36 servings).
Printed from Allrecipes, Submitted by Nita Crabb
--------------------------------------------------------------------------------

3 cups warm water (110
degrees F/45 degrees C)
2 (.25 ounce) packages active
dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted


Directions
1 In a large bowl, mix warm water, yeast, and 1/3 cup
honey. Add 5 cups white bread flour, and stir to combine.
Let set for 30 minutes, or until big and bubbly.
2 Mix in 3 tablespoons melted butter, 1/3 cup honey, and
salt. Stir in 2 cups whole wheat flour. Flour a flat
surface and knead with whole wheat flour until not real sticky
- just pulling away from the counter, but still sticky
to touch. This may take an additional 2 to 4 cups of
whole wheat flour. Place in a greased bowl, turning once to
coat the surface of the dough. Cover with a dishtowel.
Let rise in a warm place until doubled.
3 Punch down, and divide into 3 loaves. Place in greased
9 x 5 inch loaf pans, and allow to rise until dough has
topped the pans by one inch.
4 Bake at 350 degrees F (175 degrees C) for 25 to 30
minutes; do not overbake. Lightly brush the tops of loaves
with 2 tablespoons melted butter or margarine when done to
prevent crust from getting hard. Cool completely.

Sherry I'm so sorry I just got here and then had a full post typed and hit the wrong button and it was all gone.

Here are a couple of recipes for you.

Honey Whole Wheat Bread

Combine 1 1/2 c. boiling water
4 tsp. salt
6 tbsp. shortening
1 c. honey

Dissolve 4 tbsp. yeast in 2 c. warm water

2 eggs, well beaten
5 c. whole wheat flour
5 c. white flour

After first mixture has cooled to lukewarm, combine rest of ingredients, gradually adding white flour last. Leave dough a little sticky and let rest for 1/2 to 1 hr. Pour a little oil over top and gradually turn dough upside down. Knead about 12 times. Cover and let rise for 2 hours. Work into loaves and let rise again. Bake at 325 degrees for 30 - 40 minutes. Makes 3 - 4 loaves.

In the above recipe I would add more whole wheat than white, so what I would do is add 7 c. whole wheat and 3 c. white. I always experiment that way until I get the perfect loaf.

Here is another one:

Quick and Easy Whole Wheat Bread from Schmecks Appeal

2 tbsp. yeast
3 c. lukewarm water
1/4 c. molasses
1 or 2 tbsp. brown sugar
6 c. whole wheat flour
1 c. dry milk powder
1/2 c. wheat germ
2 tsp. salt

Sprinkle the yeast on the water and let stand for about 10 minutes. Add molasses and sugar. Blend remaining ingredients well, then pour in the yeast mixture. Mix well until smooth. Turn into 2 well buttered loaf pans. Let rise in a warm place until you despair of it ever gettign any higher - at least 1 1/2 hrs. Bake at 375 for 30 - 45 minutes.

Now in this recipe if I didn't have the wheat germ I would leave it out.

Always remember, when baking with whole wheat it is a different texture and you have to experiment a little. When I first started with whole wheat I would add half and half, then gradually added more whole wheat until I had the perfect loaf. Whole wheat flour is pretty much the same as white flour though when you've purchased it at a store. When it comes to grinding it fresh, then its a whole different matter.

Thanks, CJ.

LOL.... I just decided I need to get a bigger bowl if I plan to make bread very often. I went out to the kitchen and my dough was coming over the top of the bowl onto the counter! LOL

I just wanted to let everyone know that the Wheat Bread recipe I quoted earlier in this thread is YUMMY!
I don't think I will ever make my regular white bread recipe again. :)

Funny, I was just going to come and post here to see how your bread ended up.

Yup you always should have a large bowl.

Glad you liked the whole wheat bread. It is so much better for you and once you've ate a loaf of homemade whole wheat bread, you usually don't go back to white. Awesome!!

Now you've got me wanting to try it! Myself and oldest daughter eat whole wheat bread but we can't get the rest of the family to. Maybe this will tempt them!

It is yummy.
Especially toasted with some of my MIL's HM Apple Butter. Mmmmm :)


BTW
I bought a BIG bowl last night. :)
And some more muffin pans.

I was told to always store wheat flour in the fridge. The bread sounds yummy Sherry you did godd!!!

sherry,
was the whole wheat flour a lot more expensive then regular flour?? i have wanted to try it, but always thought it was more expensive, so i didn't even look at it!:(

My regular flour was $1.29 and the whole wheat was $1.59.

Not much more.

Probably the best place to store it is in the freezer. That way you get no little bugs. Also if its purchased from the store, it isn't as bad as freshly ground.

Freshly ground wheat has to be cooked up within a couple of hours or stored in the freezer because it will go rancid.

If you keep it in the freezer, remove it a few hours before baking and it doesn't harm the baking whatsoever.