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5 redes waarom jy altyd volkoring moet eet

5 redes waarom jy altyd volkoring moet eet



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Eet volgraanbrood in plaas van witbrood is 'n eenvoudige manier om meer voedingstowwe en vesel in jou dieet te kry. Hier is vyf redes waarom u altyd volkoring moet kies as u die keuse het. Hou in gedagte dat u altyd die bestanddele moet lees en seker maak dat volkoring die eerste item is; daar is baie fone en daar is basies betekenisloos om 'met volkoring gemaak te word'.

Dit is baie hoër in vesel


U moet agt snye witbrood eet om dieselfde hoeveelheid vesel te kry as in 'n sny volkoringbrood. Vesel help met die spysverteringstelsel en laat jou ook voller voel.

Witbrood is moontlik 'verryk', maar dit is so Nie so goed soos dit klink nie


Meer as 30 voedingstowwe, insluitend vesel, essensiële vetsure en vitamiene en minerale, gaan uit die venster as meel verfyn word. Slegs vyf voedingstowwe (yster, niasien, tiamien, riboflavien en foliensuur) word deur die wet vereis om terug te sit.

Dit verminder die risiko van hartsiektes


Volgens 'n studie van die Universiteit van Washington kan oorskakeling van witbrood na volkoring die risiko van hartsiektes met 20 persent verlaag.

Hoe minder verwerking, hoe beter


Volgraanbrood bevat die hele koringbessie, wat beteken dat die semels (die buitenste laag), die kiem (die binneste laag) en die endosperm (die middelste laag), elk met hul eie voedingstowwe, by die brood uitkom. Witbrood gebruik slegs die endosperm, en laat die vesel, vitamiene B6 en E, sink, magnesium, chroom en foliensuur van die semels en kiem agter.

Dit proe beter!


Witbrood smaak soos ... witbrood, vervelig en outyds. Met volgraanbrood kan u eintlik die bestanddele proe. En wie hou nie daarvan nie?


5 redes waarom u altyd volkoring moet eet - resepte

Hier by die Volgraanraad stel ons baie vrae van tuisbakkers wat volgraanblare in hul resepte wil gebruik. Hier is 'n paar vinnige wenke om u gunsteling resepte in volgraan te omskep:

  • In koekies, skons, pannekoeke, muffins en vinnige brode (soos piesangbrood), vervang gerus volgraan fl ons alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • By gisbrode wat moet rys, vervang gerus volkoring fl ons vir die helfte van die alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • Om gisbrode 100% volkoring te maak, voeg 'n ekstra 2 teelepels vloeistof per koppie volkoringblom by en laat die deeg 25 minute rus voordat dit geknie word.
  • Wit volkoring fl ons en vars volkoring fl ons (in teenstelling met fl ons wat al 'n paar maande in u spens is) het die lekkerste, sagste smaak.
  • Werk stadig op, vervang geleidelik meer en meer van die alledaagse fl ons met volgraan fl ons.
  • Vir 'n soeter smaak, vervang 2-3 eetlepels vloeistof met lemoensap.

Om die wetenskap van volgraanbak beter te verstaan, het ons P.J. Hamel, van koning Arthur Flour, ingehaal. Hamel werk al 25 jaar by King Arthur en het drie King Arthur-kookboeke geskryf (of mede-outeur daarvan), waaronder die King Arthur Flour Whole Grain Baking Cookbook. Hierdie week het ek haar ingehaal om die beste wenke en truuks te leer om met volgraan te bak.

"Die grootste uitdaging en die ding wat die meeste mense wil doen, is volgraanbrood," verduidelik Hamel. Bakers kan gewoonlik tot 50% van die alledaagse fl in 'n resep met volgraan substit vervang, sonder om ander aanpassings aan te bring, en steeds 'n vergelykbare smaak en tekstuur te geniet, "maar as jy 100% [volgraan] gaan, doen jy gewoonlik verander die uitkoms. ”

Gelukkig het ons bakkenner die oplossing. Hamel beveel 'n ekstra "twee teelepels vloeistof per koppie volkoringblom" aan, aangesien volgraan geneig is om meer vog op te neem. Boonop beveel sy aan dat die deeg ongeveer 20-25 minute rus voordat dit geknie word. Let daarop dat hierdie aanpassings oor die algemeen slegs nodig is as u al die wit fl ons met volgraan acing vervang, maar nie as u die helfte vervang nie.

Miskien is Hamel se grootste geheime wapen egter die tipe fl ons wat sy gebruik: Wit volkoring fl ons. Wit volkoring word nie gebleik of verfyn nie. Dit is eenvoudig volgraan, wat uit wit koring gemaal is, eerder as die meer algemene rooi koring. Dit het 'n ligter kleur en 'n ligter geur, maar het steeds die volle graanvoordele, aangesien die semels, kiem en endosperm ongeskonde bly. Om hierdie rede is wit volkoring 'n uitstekende bestanddeel om in volgraan te bak, vir brood, gebak en alles tussenin.

Soos Hamel demonstreer, kan volgraan gebak heerlik en lig wees, maar bakkers moet daarop let dat 'n stewige volgraanbrood nie dieselfde sal smaak as kussingswit brood nie. Om hierdie rede waarsku Hamel dat 'mense verstandig moet wees oor wat hulle kan vervang'. Sy beveel aan dat "almal met 50% [volgraan] begin en deurdring." Sodra hulle gemaklik is, kan hulle tot 'n groter deel van die hele korrels werk.

Sommige resepte is ook beter vir volgraanvleis. In koekies, skons, munte en ander gebak wat “nie spierwit is nie”, dring Hamel daarop aan dat u “skaars die verskil sal ken” wanneer ons alles met volgraan vervang word. Boonop onthul Hamel dat "piesangbrood iets is wat baie goed is met volgraan." Immers, "Almal is lief vir piesangbrood." Op dieselfde manier is muffins, sjokoladekoeke en speserykoeke baie geskik vir volgraanblare, vanweë hul donkerder kleur en ryk tekstuur.

'N Ander slim ingangspunt vir volgraanbak is om resepte te soek wat spesiaal vir volgraan gemaak is. Hierdie resepte laat die neutagtige volgraan smaak skyn en is ontwerp om hul aangename, stewige tekstuur ten toon te stel. Die gewildste volgraanresep van King Arthur is hul volgraanblare. Volgens Hamel, 'kan u eerlikwaar nie die verskil' sê nie, dat dit gemaak is van 100% volkoring. Ander gunstelinge wat Hamel met ons deel, is die 100% volgraan sagte sjokoladekoekies en die Crazy Blonde Brownies (wat meer as die helfte van volgraan gebruik).

Terwyl ons gesprek oor volkoring gebak het, herinner Hamel lesers daaraan dat outydse en vinnige hawer ''n goeie ding is om mee te bak'. (Benodig u bewyse? Probeer ons hawer-y-Licious koringbrood of hierdie havermoutkoekies vir grondboontjiebotter-sjokolade.) Vir die soetste, heerlikste smaak, raai Hamel bakkers aan om die datum op die etiket te lees en 'probeer om vars te word', ' omdat "volkoring fl ons geleidelik oksideer." (Let op: hierdie varsheid is een van die vele redes waarom volkoring ontkiem het - ons word gewild onder bakkers, insluitend die bakker Peter Reinhart). Laastens, vir verbruikers wat 'n sagter produk soek, of diegene wat nuut is in die voller, ryker smaak van volgraan, beveel Hamel aan om 2-3 eetlepels vloeistof in die resep te vervang deur lemoensap, omdat dit 'die geur van heel' temper koring. ”

Kyk na ons handige infografika hieronder vir meer volgraan wenke en truuks. (Kelly)


5 redes waarom u altyd volkoring moet eet - resepte

Hier by die Volgraanraad stel ons baie vrae van tuisbakkers wat volgraanblare in hul resepte wil gebruik. Hier is 'n paar vinnige wenke om u gunsteling resepte in volgraan te omskep:

  • In koekies, skons, pannekoeke, muffins en vinnige brode (soos piesangbrood), vervang gerus volgraan fl ons alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • By gisbrode wat moet rys, vervang gerus volkoring fl ons vir die helfte van die alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • Om gisbrode 100% volkoring te maak, voeg 'n ekstra 2 teelepels vloeistof per koppie volkoringblom by en laat die deeg 25 minute rus voordat dit geknie word.
  • Wit volkoring fl ons en vars volkoring fl ons (in teenstelling met fl ons wat al 'n paar maande in u spens is) het die lekkerste, sagste smaak.
  • Werk stadig op, vervang geleidelik meer en meer van die alledaagse fl ons met volgraan fl ons.
  • Vir 'n soeter smaak, vervang 2-3 eetlepels vloeistof met lemoensap.

Om die wetenskap van volgraanbak beter te verstaan, het ons P.J. Hamel, van koning Arthur Flour, ingehaal. Hamel werk al 25 jaar by King Arthur en het drie King Arthur-kookboeke geskryf (of mede-outeur daarvan), waaronder die King Arthur Flour Whole Grain Baking Cookbook. Hierdie week het ek haar ingehaal om die beste wenke en truuks te leer om met volgraan te bak.

"Die grootste uitdaging en die ding wat die meeste mense wil doen, is volgraanbrood," verduidelik Hamel. Bakers kan gewoonlik tot 50% van die alledaagse fl in 'n resep met volgraan substit vervang, sonder om ander aanpassings aan te bring, en steeds 'n vergelykbare smaak en tekstuur te geniet, "maar as jy 100% [volgraan] gaan, doen jy gewoonlik verander die uitkoms. ”

Gelukkig het ons bakkenner die oplossing. Hamel beveel 'n ekstra "twee teelepels vloeistof per koppie volkoringblom" aan, aangesien volgraan geneig is om meer vog op te neem. Boonop beveel sy aan dat die deeg ongeveer 20-25 minute rus voordat dit geknie word. Let daarop dat hierdie aanpassings oor die algemeen slegs nodig is as u al die wit fl ons met volgraan acing vervang, maar nie as u die helfte vervang nie.

Miskien is Hamel se grootste geheime wapen egter die tipe fl ons wat sy gebruik: Wit volkoring fl ons. Wit volkoring word nie gebleik of verfyn nie. Dit is eenvoudig volgraan, wat uit wit koring gemaal is, eerder as die meer algemene rooi koring. Dit het 'n ligter kleur en 'n ligter geur, maar het steeds die volle graanvoordele, aangesien die semels, kiem en endosperm ongeskonde bly. Om hierdie rede is wit volkoring 'n uitstekende bestanddeel om in volgraan te bak, vir brood, gebak en alles tussenin.

Soos Hamel demonstreer, kan volgraan gebak heerlik en lig wees, maar bakkers moet daarop let dat 'n stewige volgraanbrood nie dieselfde sal smaak as kussingswit brood nie. Om hierdie rede waarsku Hamel dat 'mense verstandig moet wees oor wat hulle kan vervang'. Sy beveel aan dat "almal met 50% [volgraan] begin en deurdring." Sodra hulle gemaklik is, kan hulle tot 'n groter deel van die hele korrels werk.

Sommige resepte is ook beter vir volgraanvleis. In koekies, skons, munte en ander gebak wat “nie spierwit is nie”, dring Hamel daarop aan dat u “skaars die verskil sal ken” wanneer ons alles met volgraan vervang word. Boonop onthul Hamel dat "piesangbrood iets is wat baie goed is met volgraan." Immers, "Almal is lief vir piesangbrood." Op dieselfde manier is muffins, sjokoladekoeke en speserye baie geskik vir volgraanblare, vanweë hul donkerder kleur en ryk tekstuur.

'N Ander slim ingangspunt vir volgraanbak is om resepte te soek wat spesiaal vir volgraan gemaak is. Hierdie resepte laat die neutagtige volgraan smaak skyn en is ontwerp om hul aangename, stewige tekstuur ten toon te stel. Die gewildste volgraanresep van King Arthur is hul volgraanblare. Volgens Hamel, "kan u eerlikwaar nie die verskil onderskei nie" dat dit gemaak is van 100% volkoring. Ander gunstelinge wat Hamel met ons deel, is die 100% volgraan sagte sjokoladekoekies en die Crazy Blonde Brownies (wat meer as die helfte van volgraan gebruik).

Terwyl ons gesprek oor volkoring gebak het, herinner Hamel lesers daaraan dat outydse en vinnige hawer ''n goeie ding is om mee te bak'. (Benodig u bewyse? Probeer ons hawer-y-Licious koringbrood of hierdie havermoutkoekies vir grondboontjiebotter-sjokolade.) Vir die soetste, heerlikste smaak, raai Hamel bakkers aan om die datum op die etiket te lees en 'probeer om vars te word', ' omdat "volkoring fl ons geleidelik oksideer." (Let op: hierdie varsheid is een van die vele redes waarom volkoring ontkiem het - ons word gewild onder bakkers, insluitend die bakker Peter Reinhart). Laastens, vir verbruikers wat 'n sagter produk soek, of diegene wat nuut is in die voller, ryker smaak van volgraan, beveel Hamel aan om 2-3 eetlepels vloeistof in die resep te vervang deur lemoensap, omdat dit 'die geur van heel' temper koring. ”

Kyk na ons handige infografika hieronder vir meer volgraan wenke en truuks. (Kelly)


5 redes waarom u altyd volkoring moet eet - resepte

Hier by die Volgraanraad stel ons baie vrae van tuisbakkers wat volgraanblare in hul resepte wil gebruik. Hier is 'n paar vinnige wenke om u gunsteling resepte in volgraan te omskep:

  • In koekies, skons, pannekoeke, muffins en vinnige brode (soos piesangbrood), vervang gerus volgraan fl ons alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • By gisbrode wat moet rys, vervang gerus volkoring fl ons vir die helfte van die alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • Om gisbrode 100% volkoring te maak, voeg 'n ekstra 2 teelepels vloeistof per koppie volkoringblom by en laat die deeg 25 minute rus voordat dit geknie word.
  • Wit volkoring fl ons en vars volkoring fl ons (in teenstelling met fl ons wat al 'n paar maande in u spens is) het die lekkerste, sagste smaak.
  • Werk stadig op, en vervang geleidelik meer en meer universele doeleindes met volgraan.
  • Vir 'n soeter smaak, vervang 2-3 eetlepels vloeistof met lemoensap.

Om die wetenskap van volgraanbak beter te verstaan, het ons P.J. Hamel, van koning Arthur Flour, ingehaal. Hamel werk al 25 jaar by King Arthur en het drie King Arthur-kookboeke geskryf (of mede-outeur daarvan), waaronder die King Arthur Flour Whole Grain Baking Cookbook. Hierdie week het ek haar ingehaal om die beste wenke en truuks te leer om met volgraan te bak.

"Die grootste uitdaging en die ding wat die meeste mense wil doen, is volgraanbrood," verduidelik Hamel. Bakers kan gewoonlik tot 50% van die alledaagse fl in 'n resep met volgraan substit vervang, sonder om ander aanpassings aan te bring, en steeds 'n vergelykbare smaak en tekstuur te geniet, "maar as jy 100% [volgraan] gaan, doen jy gewoonlik verander die uitkoms. ”

Gelukkig het ons bakkenner die oplossing. Hamel beveel 'n ekstra "twee teelepels vloeistof per koppie volkoringblom" aan, aangesien volgraan geneig is om meer vog op te neem. Boonop beveel sy aan dat die deeg ongeveer 20-25 minute rus voordat dit geknie word. Let daarop dat hierdie aanpassings oor die algemeen slegs nodig is as u al die wit fl ons met volgraan acing vervang, maar nie as u die helfte vervang nie.

Miskien is Hamel se grootste geheime wapen egter die tipe fl ons wat sy gebruik: Wit volkoring fl ons. Wit volkoring word nie gebleik of verfyn nie. Dit is eenvoudig volgraan, wat uit wit koring gemaal is, eerder as die meer algemene rooi koring. Dit het 'n ligter kleur en 'n ligter smaak, maar bied nog steeds alle volgraanvoordele, aangesien sy semels, kiem en endosperm ongeskonde bly. Om hierdie rede is wit volkoring 'n uitstekende bestanddeel om in volgraan te bak, vir brood, gebak en alles tussenin.

Soos Hamel demonstreer, kan volgraan gebak heerlik en lig wees, maar bakkers moet daarop let dat 'n stewige volgraanbrood nie identies sal proe aan kussingswit brood nie. Om hierdie rede waarsku Hamel dat 'mense verstandig moet wees oor wat hulle kan vervang'. Sy beveel aan dat "almal met 50% [volgraan] begin en deurdring." Sodra hulle gemaklik is, kan hulle tot 'n groter deel van die hele korrels werk.

Sommige resepte is ook beter vir volgraanvleis. In koekies, skons, munte en ander gebak wat “nie spierwit is nie”, dring Hamel daarop aan dat u “skaars die verskil sal ken” wanneer ons alles met volgraan vervang word. Boonop onthul Hamel dat "piesangbrood iets is wat baie goed is met volgraan." Immers, "Almal is lief vir piesangbrood." Op dieselfde manier is muffins, sjokoladekoeke en speserykoeke baie geskik vir volgraanblare, vanweë hul donkerder kleur en ryk tekstuur.

'N Ander slim ingangspunt vir volgraanbak is om resepte te soek wat spesiaal vir volgraan gemaak is. Hierdie resepte laat die neutagtige volgraan smaak skyn en is ontwerp om hul aangename, stewige tekstuur ten toon te stel. Die gewildste volgraanresep van King Arthur is hul volgraanblare. Volgens Hamel, 'kan u eerlikwaar nie die verskil' sê nie, dat dit gemaak is van 100% volkoring. Ander gunstelinge wat Hamel met ons deel, is die 100% volgraan sagte sjokoladekoekies en die Crazy Blonde Brownies (wat meer as die helfte van volgraan gebruik).

Terwyl ons gesprek oor volkoring gebak het, herinner Hamel lesers daaraan dat outydse en vinnige hawer ''n goeie ding is om mee te bak'. (Benodig u bewyse? Probeer ons hawer-y-Licious koringbrood of hierdie havermoutkoekies vir grondboontjiebotter-sjokolade.) Vir die soetste, heerlikste smaak, raai Hamel bakkers aan om die datum op die etiket te lees en 'probeer om vars te word', ' omdat "volkoring fl ons geleidelik oksideer." (Let op: hierdie varsheid is een van die vele redes waarom volkoring ontkiem het - ons word gewild onder bakkers, insluitend die bakker Peter Reinhart). Laastens, vir verbruikers wat 'n sagter produk soek, of diegene wat nuut is in die voller, ryker smaak van volgraan, beveel Hamel aan om 2-3 eetlepels vloeistof in die resep te vervang deur lemoensap, omdat dit 'die geur van heel' temper koring. ”

Raadpleeg ons handige infografika hieronder vir meer volgraan wenke en truuks. (Kelly)


5 redes waarom u altyd koring moet eet - resepte

Hier by die Volgraanraad stel ons baie vrae van tuisbakkers wat volgraanblare in hul resepte wil gebruik. Hier is 'n paar vinnige wenke om u gunsteling resepte in volgraan te omskep:

  • In koekies, skons, pannekoeke, muffins en vinnige brode (soos piesangbrood), vervang gerus volgraan fl ons alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • In gisbrode wat moet rys, vervang gerus volkoring fl ons vir die helfte van die alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • Om gisbrode 100% volkoring te maak, voeg 'n ekstra 2 teelepels vloeistof per koppie volkoringblom by en laat die deeg 25 minute rus voordat dit geknie word.
  • Wit volkoring fl ons en vars volkoring fl ons (in teenstelling met fl ons wat al 'n paar maande in u spens is) het die lekkerste, sagste smaak.
  • Werk stadig op, vervang geleidelik meer en meer van die alledaagse fl ons met volgraan fl ons.
  • Vir 'n soeter smaak, vervang 2-3 eetlepels vloeistof met lemoensap.

Om die wetenskap van volgraanbak beter te verstaan, het ons P.J. Hamel, van koning Arthur Flour, ingehaal. Hamel is al 25 jaar by King Arthur en het drie King Arthur-kookboeke geskryf (of mede-outeur daarvan), waaronder die King Arthur Flour Whole Grain Baking Cookbook. Hierdie week het ek haar ingehaal om die beste wenke en truuks te leer om met volgraan te bak.

"Die grootste uitdaging en die ding wat die meeste mense wil doen, is volgraanbrood," verduidelik Hamel. Bakers kan gewoonlik tot 50% van die alledaagse fl in 'n resep met volgraan substit vervang, sonder om ander aanpassings aan te bring, en steeds 'n vergelykbare smaak en tekstuur te geniet, "maar as jy 100% [volgraan] gaan, doen jy gewoonlik verander die uitkoms. ”

Gelukkig het ons bakkenner die oplossing. Hamel beveel 'n ekstra "twee teelepels vloeistof per koppie volkoringblom" aan, aangesien volgraan geneig is om meer vog op te neem. Boonop beveel sy aan dat die deeg ongeveer 20-25 minute rus voordat dit geknie word. Let daarop dat hierdie aanpassings oor die algemeen slegs nodig is as u al die wit fl ons met volgraan acing vervang, maar nie as u die helfte vervang nie.

Miskien is Hamel se grootste geheime wapen egter die tipe fl ons wat sy gebruik: Wit volkoring fl ons. Wit volkoring word nie gebleik of verfyn nie. Dit is eenvoudig volgraan, wat uit wit koring gemaal is, eerder as die meer algemene rooi koring. Dit het 'n ligter kleur en 'n ligter smaak, maar bied nog steeds alle volgraanvoordele, aangesien sy semels, kiem en endosperm ongeskonde bly. Om hierdie rede is wit volkoring 'n uitstekende bestanddeel om in volgraan te bak, vir brood, gebak en alles tussenin.

Soos Hamel demonstreer, kan volgraan gebak heerlik en lig wees, maar bakkers moet daarop let dat 'n stewige volgraanbrood nie dieselfde sal smaak as kussingswit brood nie. Om hierdie rede waarsku Hamel dat 'mense verstandig moet wees oor wat hulle kan vervang'. Sy beveel aan dat "almal met 50% [volgraan] begin en deurdring." Sodra hulle gemaklik is, kan hulle na 'n groter deel van die hele korrels werk.

Sommige resepte is ook beter vir volgraanvleis. In koekies, skons, munte en ander gebak wat “nie spierwit is nie”, dring Hamel daarop aan dat u “skaars die verskil sal ken” wanneer ons alles met volgraan vervang word. Boonop onthul Hamel dat "piesangbrood iets is wat baie goed is met volgraan." Immers, "Almal is lief vir piesangbrood." Op dieselfde manier is muffins, sjokoladekoeke en speserye baie geskik vir volgraanblare, vanweë hul donkerder kleur en ryk tekstuur.

'N Ander slim ingangspunt vir volgraanbak is om resepte te soek wat spesiaal vir volgraan gemaak is. Hierdie resepte laat die neutagtige volgraan smaak skyn en is ontwerp om hul aangename, stewige tekstuur ten toon te stel. Die gewildste volgraanresep van King Arthur is hul volgraanblare. Volgens Hamel, "kan u eerlikwaar nie die verskil onderskei nie" dat dit gemaak is van 100% volkoring. Ander gunstelinge wat Hamel met ons deel, is die 100% volgraan sagte sjokoladekoekies en die Crazy Blonde Brownies (wat meer as die helfte van volgraan gebruik).

Terwyl ons gesprek oor volkoring gebak het, herinner Hamel lesers daaraan dat outydse en vinnige hawer ''n goeie ding is om mee te bak'. (Benodig u bewyse? Probeer ons hawer-y-Licious koringbrood of hierdie havermoutkoekies vir grondboontjiebotter-sjokolade.) Vir die soetste, heerlikste smaak, raai Hamel bakkers aan om die datum op die etiket te lees en 'probeer om vars te word', ' omdat "volkoring fl ons geleidelik oksideer." (Let op: hierdie varsheid is een van die vele redes waarom volkoring ontkiem het - ons word gewild onder bakkers, insluitend die bakker Peter Reinhart). Laastens, vir verbruikers wat 'n sagter produk soek, of diegene wat nuut is in die voller, ryker smaak van volgraan, beveel Hamel aan om 2-3 eetlepels vloeistof in die resep te vervang met lemoensap, omdat dit 'die geur van heel' temper koring. ”

Raadpleeg ons handige infografika hieronder vir meer volgraan wenke en truuks. (Kelly)


5 redes waarom u altyd koring moet eet - resepte

Hier by die Volgraanraad stel ons baie vrae van tuisbakkers wat volgraanblare in hul resepte wil gebruik. Hier is 'n paar vinnige wenke om u gunsteling resepte in volgraan te omskep:

  • In koekies, skons, pannekoeke, muffins en vinnige brode (soos piesangbrood), vervang gerus volgraan fl ons alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • In gisbrode wat moet rys, vervang gerus volkoring fl ons vir die helfte van die alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • Om gisbrode 100% volkoring te maak, voeg 'n ekstra 2 teelepels vloeistof per koppie volkoringblom by en laat die deeg 25 minute rus voordat dit geknie word.
  • Wit volkoring fl ons en vars volkoring fl ons (in teenstelling met fl ons wat al 'n paar maande in u spens is) het die lekkerste, sagste smaak.
  • Werk stadig op, en vervang geleidelik meer en meer universele doeleindes met volgraan.
  • Vir 'n soeter smaak, vervang 2-3 eetlepels vloeistof met lemoensap.

Om die wetenskap van volgraanbak beter te verstaan, het ons P.J. Hamel, van koning Arthur Flour, ingehaal. Hamel is al 25 jaar by King Arthur en het drie King Arthur-kookboeke geskryf (of mede-outeur daarvan), waaronder die King Arthur Flour Whole Grain Baking Cookbook. Hierdie week het ek haar ingehaal om die beste wenke en truuks te leer om met volgraan te bak.

"Die grootste uitdaging en die ding wat die meeste mense wil doen, is volgraanbrood," verduidelik Hamel. Bakers kan gewoonlik tot 50% van die alledaagse fl in 'n resep met volgraan substit vervang, sonder om ander aanpassings aan te bring, en steeds 'n vergelykbare smaak en tekstuur te geniet, "maar as jy 100% [volgraan] gaan, doen jy gewoonlik verander die uitkoms. ”

Gelukkig het ons bakkenner die oplossing. Hamel beveel 'n ekstra "twee teelepels vloeistof per koppie volkoringblom" aan, aangesien volgraan geneig is om meer vog op te neem. Boonop beveel sy aan dat die deeg ongeveer 20-25 minute rus voordat dit geknie word. Let daarop dat hierdie aanpassings oor die algemeen slegs nodig is as u al die wit fl ons met volgraan acing vervang, maar nie as u die helfte vervang nie.

Miskien is Hamel se grootste geheime wapen egter die tipe fl ons wat sy gebruik: Wit volkoring fl ons. Wit volkoring word nie gebleik of verfyn nie. Dit is eenvoudig volgraan, wat uit wit koring gemaal is, eerder as die meer algemene rooi koring. Dit het 'n ligter kleur en 'n ligter geur, maar het steeds die volle graanvoordele, aangesien die semels, kiem en endosperm ongeskonde bly. Om hierdie rede is wit volkoring 'n uitstekende bestanddeel om in volgraan te bak, vir brood, gebak en alles tussenin.

Soos Hamel demonstreer, kan volgraan gebak heerlik en lig wees, maar bakkers moet daarop let dat 'n stewige volgraanbrood nie identies sal proe aan kussingswit brood nie. Om hierdie rede waarsku Hamel dat 'mense verstandig moet wees oor wat hulle kan vervang'. Sy beveel aan dat "almal met 50% [volgraan] begin en deurdring." Sodra hulle gemaklik is, kan hulle tot 'n groter deel van die hele korrels werk.

Sommige resepte is ook beter vir volgraanvleis. In koekies, skons, munte en ander gebak wat “nie spierwit is nie”, dring Hamel daarop aan dat u “skaars die verskil sal ken” wanneer ons alles met volgraan vervang word. Boonop onthul Hamel dat "piesangbrood iets is wat baie goed is met volgraan." Immers, "Almal is lief vir piesangbrood." Op dieselfde manier is muffins, sjokoladekoeke en speserykoeke baie geskik vir volgraanblare, vanweë hul donkerder kleur en ryk tekstuur.

'N Ander slim ingangspunt vir volgraanbak is om resepte te soek wat spesiaal vir volgraan gemaak is. Hierdie resepte laat die neutagtige volgraan smaak skyn en is ontwerp om hul aangename, stewige tekstuur ten toon te stel. Die gewildste volgraanresep van King Arthur is hul volgraanblare. Volgens Hamel, "kan u eerlikwaar nie die verskil onderskei nie" dat dit gemaak is van 100% volkoring. Ander gunstelinge wat Hamel met ons deel, is die 100% volgraan sagte sjokoladekoekies en die Crazy Blonde Brownies (wat meer as die helfte van volgraan gebruik).

Terwyl ons gesprek oor volkoring gebak het, herinner Hamel lesers daaraan dat outydse en vinnige hawer ''n goeie ding is om mee te bak'. (Benodig u bewyse? Probeer ons hawer-y-Licious koringbrood of hierdie havermoutkoekies vir grondboontjiebotter-sjokolade.) Vir die soetste, heerlikste smaak, raai Hamel bakkers aan om die datum op die etiket te lees en 'probeer om vars te word', ' omdat "volkoring fl ons geleidelik oksideer." (Let op: hierdie varsheid is een van die vele redes waarom volkoring ontkiem het - ons word gewild onder bakkers, insluitend die bakker Peter Reinhart). Laastens, vir verbruikers wat 'n sagter produk soek, of diegene wat nuut is in die voller, ryker smaak van volgraan, beveel Hamel aan om 2-3 eetlepels vloeistof in die resep te vervang deur lemoensap, omdat dit 'die geur van heel' temper koring. ”

Raadpleeg ons handige infografika hieronder vir meer volgraan wenke en truuks. (Kelly)


5 redes waarom u altyd koring moet eet - resepte

Hier by die Volgraanraad stel ons baie vrae van tuisbakkers wat volgraanblare in hul resepte wil gebruik. Hier is 'n paar vinnige wenke om u gunsteling resepte in volgraan te omskep:

  • In koekies, skons, pannekoeke, muffins en vinnige brode (soos piesangbrood), vervang gerus volgraan fl ons alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • In gisbrode wat moet rys, vervang gerus volkoring fl ons vir die helfte van die alledaagse fl ons een-tot-een, sonder om ander veranderinge aan te bring.
  • Om gisbrode 100% volkoring te maak, voeg 'n ekstra 2 teelepels vloeistof per koppie volkoringblom by en laat die deeg 25 minute rus voordat dit geknie word.
  • Wit volkoring fl ons en vars volkoring fl ons (in teenstelling met fl ons wat al 'n paar maande in u spens is) het die lekkerste, sagste smaak.
  • Werk stadig op, vervang geleidelik meer en meer van die alledaagse fl ons met volgraan fl ons.
  • Vir 'n soeter smaak, vervang 2-3 eetlepels vloeistof met lemoensap.

Om die wetenskap van volgraanbak beter te verstaan, het ons P.J. Hamel, van koning Arthur Flour, ingehaal. Hamel werk al 25 jaar by King Arthur en het drie King Arthur-kookboeke geskryf (of mede-outeur daarvan), waaronder die King Arthur Flour Whole Grain Baking Cookbook. Hierdie week het ek haar ingehaal om die beste wenke en truuks te leer om met volgraan te bak.

"Die grootste uitdaging en die ding wat die meeste mense wil doen, is volgraanbrood," verduidelik Hamel. Bakers kan gewoonlik tot 50% van die alledaagse fl ons in 'n resep met volgraan substit vervang, sonder om ander aanpassings aan te bring, en steeds 'n vergelykbare smaak en tekstuur te geniet, "maar as jy 100% [volgraan] gaan, doen jy gewoonlik change the outcome.”

Fortunately, our baking expert has the solution. Hamel recommends an additional “two teaspoons of liquid per cup of whole wheat flour,” as whole grains tend to absorb more moisture. Additionally, she recommends allowing the dough to rest for about 20-25 minutes before kneading. Note that these tweaks are generally only necessary when replacing all of the white flour with whole wheat flour, but not if you’re just substituting half.

However, perhaps Hamel’s biggest secret weapon is the type of flour she uses: White whole wheat flour. White whole wheat flour isn’t bleached or refined. It is simply whole grain flour that has been milled from white wheat, rather than the more common red wheat. It has a lighter color and a milder flavor, but still offers all of the whole grain benefits, as its bran, germ, and endosperm are left intact. For this reason, white whole wheat flour is an excellent ingredient to use in whole grain baking, for breads, pastries, and everything in between.

As Hamel demonstrates, whole grain baked goods can be delicious and light, but bakers need to be aware that a hearty whole grain loaf will not taste identical to pillowy white bread. For this reason, Hamel warns that “people need to be sensible about what they can substitute.” She recommends that “everyone start by 50% [whole grain] and feel their way through.” Once they are comfortable, they can work their way up to a greater proportion of whole grains.

Additionally, some recipes better lend themselves to whole grain flour. In cookies, scones, muffins, and other baked goods that “aren’t stark white,” Hamel insists that you’ll “scarcely know the difference” when all-purpose flour is replaced with whole grain flour. Additionally, Hamel reveals that “banana bread is something that does really well with whole grains.” After all, “Everyone loves banana bread.” Similarly, muffins, chocolate cakes, and spice cakes are all well suited to whole wheat flour, due to their darker color and rich texture.

Another smart entry point into whole grain baking is to seek out recipes made specifically for whole grains. These recipes allow the nutty whole grain taste to shine, and are designed to showcase their pleasantly hearty texture. The most popular whole grain recipe from King Arthur is their Whole Wheat Waffles. According to Hamel, “you honestly cannot tell the difference” that these are made with 100% whole wheat flour. Other fan favorites that Hamel shares with us are the 100% whole grain Soft Chocolate Chip Cookies, and the Crazy Blonde Brownies (which use more than half whole grain flour).

While our conversation focused on whole wheat baking, Hamel reminds readers that both old fashioned and quick oats “are a great thing to bake with.” (Need proof? Try our Oat-y-Licious Wheat Bread or these Peanut Butter Chocolate Chip Oatmeal Cookies.) For the sweetest, most delicious taste, Hamel advises bakers to read the date on the label and “try to get fresh flour,” because “whole wheat flour does gradually oxidize.” (Note: this freshness is one of the many reasons that sprouted whole wheat flour is gaining popularity among bakers, including master baker Peter Reinhart). Lastly, for consumers seeking a milder product, or those who are new to the fuller, richer taste of whole grains, Hamel recommends replacing 2-3 tablespoons of the liquid in the recipe with orange juice, because it “helps temper the flavor of whole wheat.”

For more whole grain tips and tricks, check out our handy infographic below. (Kelly)


5 Reasons You Should Always Go Whole Wheat - Recipes

Here at the Whole Grains Council, we field many questions from home bakers looking to use whole grain flour in their recipes. Here are a few quick tips to convert your favorite recipes to whole grain:

  • In cookies, scones, pancakes, muffins, and quick breads (like banana bread), feel free to substitute whole grain flour for all-purpose flour one-to-one, without making other changes.
  • In yeast breads that need to rise, feel free to substitute whole wheat flour for half of the all-purpose flour one-to-one, without making other changes.
  • To make yeast breads 100% whole wheat, add an extra 2 teaspoons liquid per cup of whole wheat flour, and let the dough rest for 25 minutes before kneading.
  • White whole wheat flour and fresh whole wheat flour (as opposed to flour that has been in your pantry for several months) tend to have the sweetest, mildest flavors.
  • Work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.
  • For a sweeter flavor, replace 2-3 tablespoons of the liquid with orange juice.

To better understand the science of whole grain baking, we caught up with P.J. Hamel, of King Arthur Flour. Hamel has been with King Arthur for 25 years, and has authored (or co-authored) three King Arthur cookbooks, including the King Arthur Flour Whole Grain Baking Cookbook. This week I caught up with her to learn the best tips and tricks for baking with whole grains.

“The biggest challenge and the thing most people want to do is whole grain bread,” explains Hamel. Bakers can usually substitute up to 50% of the all-purpose flour in a recipe with whole wheat flour, without making other adjustments, and still enjoy a comparable taste and texture, “but if you go 100% [whole grain], you usually change the outcome.”

Fortunately, our baking expert has the solution. Hamel recommends an additional “two teaspoons of liquid per cup of whole wheat flour,” as whole grains tend to absorb more moisture. Additionally, she recommends allowing the dough to rest for about 20-25 minutes before kneading. Note that these tweaks are generally only necessary when replacing all of the white flour with whole wheat flour, but not if you’re just substituting half.

However, perhaps Hamel’s biggest secret weapon is the type of flour she uses: White whole wheat flour. White whole wheat flour isn’t bleached or refined. It is simply whole grain flour that has been milled from white wheat, rather than the more common red wheat. It has a lighter color and a milder flavor, but still offers all of the whole grain benefits, as its bran, germ, and endosperm are left intact. For this reason, white whole wheat flour is an excellent ingredient to use in whole grain baking, for breads, pastries, and everything in between.

As Hamel demonstrates, whole grain baked goods can be delicious and light, but bakers need to be aware that a hearty whole grain loaf will not taste identical to pillowy white bread. For this reason, Hamel warns that “people need to be sensible about what they can substitute.” She recommends that “everyone start by 50% [whole grain] and feel their way through.” Once they are comfortable, they can work their way up to a greater proportion of whole grains.

Additionally, some recipes better lend themselves to whole grain flour. In cookies, scones, muffins, and other baked goods that “aren’t stark white,” Hamel insists that you’ll “scarcely know the difference” when all-purpose flour is replaced with whole grain flour. Additionally, Hamel reveals that “banana bread is something that does really well with whole grains.” After all, “Everyone loves banana bread.” Similarly, muffins, chocolate cakes, and spice cakes are all well suited to whole wheat flour, due to their darker color and rich texture.

Another smart entry point into whole grain baking is to seek out recipes made specifically for whole grains. These recipes allow the nutty whole grain taste to shine, and are designed to showcase their pleasantly hearty texture. The most popular whole grain recipe from King Arthur is their Whole Wheat Waffles. According to Hamel, “you honestly cannot tell the difference” that these are made with 100% whole wheat flour. Other fan favorites that Hamel shares with us are the 100% whole grain Soft Chocolate Chip Cookies, and the Crazy Blonde Brownies (which use more than half whole grain flour).

While our conversation focused on whole wheat baking, Hamel reminds readers that both old fashioned and quick oats “are a great thing to bake with.” (Need proof? Try our Oat-y-Licious Wheat Bread or these Peanut Butter Chocolate Chip Oatmeal Cookies.) For the sweetest, most delicious taste, Hamel advises bakers to read the date on the label and “try to get fresh flour,” because “whole wheat flour does gradually oxidize.” (Note: this freshness is one of the many reasons that sprouted whole wheat flour is gaining popularity among bakers, including master baker Peter Reinhart). Lastly, for consumers seeking a milder product, or those who are new to the fuller, richer taste of whole grains, Hamel recommends replacing 2-3 tablespoons of the liquid in the recipe with orange juice, because it “helps temper the flavor of whole wheat.”

For more whole grain tips and tricks, check out our handy infographic below. (Kelly)


5 Reasons You Should Always Go Whole Wheat - Recipes

Here at the Whole Grains Council, we field many questions from home bakers looking to use whole grain flour in their recipes. Here are a few quick tips to convert your favorite recipes to whole grain:

  • In cookies, scones, pancakes, muffins, and quick breads (like banana bread), feel free to substitute whole grain flour for all-purpose flour one-to-one, without making other changes.
  • In yeast breads that need to rise, feel free to substitute whole wheat flour for half of the all-purpose flour one-to-one, without making other changes.
  • To make yeast breads 100% whole wheat, add an extra 2 teaspoons liquid per cup of whole wheat flour, and let the dough rest for 25 minutes before kneading.
  • White whole wheat flour and fresh whole wheat flour (as opposed to flour that has been in your pantry for several months) tend to have the sweetest, mildest flavors.
  • Work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.
  • For a sweeter flavor, replace 2-3 tablespoons of the liquid with orange juice.

To better understand the science of whole grain baking, we caught up with P.J. Hamel, of King Arthur Flour. Hamel has been with King Arthur for 25 years, and has authored (or co-authored) three King Arthur cookbooks, including the King Arthur Flour Whole Grain Baking Cookbook. This week I caught up with her to learn the best tips and tricks for baking with whole grains.

“The biggest challenge and the thing most people want to do is whole grain bread,” explains Hamel. Bakers can usually substitute up to 50% of the all-purpose flour in a recipe with whole wheat flour, without making other adjustments, and still enjoy a comparable taste and texture, “but if you go 100% [whole grain], you usually change the outcome.”

Fortunately, our baking expert has the solution. Hamel recommends an additional “two teaspoons of liquid per cup of whole wheat flour,” as whole grains tend to absorb more moisture. Additionally, she recommends allowing the dough to rest for about 20-25 minutes before kneading. Note that these tweaks are generally only necessary when replacing all of the white flour with whole wheat flour, but not if you’re just substituting half.

However, perhaps Hamel’s biggest secret weapon is the type of flour she uses: White whole wheat flour. White whole wheat flour isn’t bleached or refined. It is simply whole grain flour that has been milled from white wheat, rather than the more common red wheat. It has a lighter color and a milder flavor, but still offers all of the whole grain benefits, as its bran, germ, and endosperm are left intact. For this reason, white whole wheat flour is an excellent ingredient to use in whole grain baking, for breads, pastries, and everything in between.

As Hamel demonstrates, whole grain baked goods can be delicious and light, but bakers need to be aware that a hearty whole grain loaf will not taste identical to pillowy white bread. For this reason, Hamel warns that “people need to be sensible about what they can substitute.” She recommends that “everyone start by 50% [whole grain] and feel their way through.” Once they are comfortable, they can work their way up to a greater proportion of whole grains.

Additionally, some recipes better lend themselves to whole grain flour. In cookies, scones, muffins, and other baked goods that “aren’t stark white,” Hamel insists that you’ll “scarcely know the difference” when all-purpose flour is replaced with whole grain flour. Additionally, Hamel reveals that “banana bread is something that does really well with whole grains.” After all, “Everyone loves banana bread.” Similarly, muffins, chocolate cakes, and spice cakes are all well suited to whole wheat flour, due to their darker color and rich texture.

Another smart entry point into whole grain baking is to seek out recipes made specifically for whole grains. These recipes allow the nutty whole grain taste to shine, and are designed to showcase their pleasantly hearty texture. The most popular whole grain recipe from King Arthur is their Whole Wheat Waffles. According to Hamel, “you honestly cannot tell the difference” that these are made with 100% whole wheat flour. Other fan favorites that Hamel shares with us are the 100% whole grain Soft Chocolate Chip Cookies, and the Crazy Blonde Brownies (which use more than half whole grain flour).

While our conversation focused on whole wheat baking, Hamel reminds readers that both old fashioned and quick oats “are a great thing to bake with.” (Need proof? Try our Oat-y-Licious Wheat Bread or these Peanut Butter Chocolate Chip Oatmeal Cookies.) For the sweetest, most delicious taste, Hamel advises bakers to read the date on the label and “try to get fresh flour,” because “whole wheat flour does gradually oxidize.” (Note: this freshness is one of the many reasons that sprouted whole wheat flour is gaining popularity among bakers, including master baker Peter Reinhart). Lastly, for consumers seeking a milder product, or those who are new to the fuller, richer taste of whole grains, Hamel recommends replacing 2-3 tablespoons of the liquid in the recipe with orange juice, because it “helps temper the flavor of whole wheat.”

For more whole grain tips and tricks, check out our handy infographic below. (Kelly)


5 Reasons You Should Always Go Whole Wheat - Recipes

Here at the Whole Grains Council, we field many questions from home bakers looking to use whole grain flour in their recipes. Here are a few quick tips to convert your favorite recipes to whole grain:

  • In cookies, scones, pancakes, muffins, and quick breads (like banana bread), feel free to substitute whole grain flour for all-purpose flour one-to-one, without making other changes.
  • In yeast breads that need to rise, feel free to substitute whole wheat flour for half of the all-purpose flour one-to-one, without making other changes.
  • To make yeast breads 100% whole wheat, add an extra 2 teaspoons liquid per cup of whole wheat flour, and let the dough rest for 25 minutes before kneading.
  • White whole wheat flour and fresh whole wheat flour (as opposed to flour that has been in your pantry for several months) tend to have the sweetest, mildest flavors.
  • Work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.
  • For a sweeter flavor, replace 2-3 tablespoons of the liquid with orange juice.

To better understand the science of whole grain baking, we caught up with P.J. Hamel, of King Arthur Flour. Hamel has been with King Arthur for 25 years, and has authored (or co-authored) three King Arthur cookbooks, including the King Arthur Flour Whole Grain Baking Cookbook. This week I caught up with her to learn the best tips and tricks for baking with whole grains.

“The biggest challenge and the thing most people want to do is whole grain bread,” explains Hamel. Bakers can usually substitute up to 50% of the all-purpose flour in a recipe with whole wheat flour, without making other adjustments, and still enjoy a comparable taste and texture, “but if you go 100% [whole grain], you usually change the outcome.”

Fortunately, our baking expert has the solution. Hamel recommends an additional “two teaspoons of liquid per cup of whole wheat flour,” as whole grains tend to absorb more moisture. Additionally, she recommends allowing the dough to rest for about 20-25 minutes before kneading. Note that these tweaks are generally only necessary when replacing all of the white flour with whole wheat flour, but not if you’re just substituting half.

However, perhaps Hamel’s biggest secret weapon is the type of flour she uses: White whole wheat flour. White whole wheat flour isn’t bleached or refined. It is simply whole grain flour that has been milled from white wheat, rather than the more common red wheat. It has a lighter color and a milder flavor, but still offers all of the whole grain benefits, as its bran, germ, and endosperm are left intact. For this reason, white whole wheat flour is an excellent ingredient to use in whole grain baking, for breads, pastries, and everything in between.

As Hamel demonstrates, whole grain baked goods can be delicious and light, but bakers need to be aware that a hearty whole grain loaf will not taste identical to pillowy white bread. For this reason, Hamel warns that “people need to be sensible about what they can substitute.” She recommends that “everyone start by 50% [whole grain] and feel their way through.” Once they are comfortable, they can work their way up to a greater proportion of whole grains.

Additionally, some recipes better lend themselves to whole grain flour. In cookies, scones, muffins, and other baked goods that “aren’t stark white,” Hamel insists that you’ll “scarcely know the difference” when all-purpose flour is replaced with whole grain flour. Additionally, Hamel reveals that “banana bread is something that does really well with whole grains.” After all, “Everyone loves banana bread.” Similarly, muffins, chocolate cakes, and spice cakes are all well suited to whole wheat flour, due to their darker color and rich texture.

Another smart entry point into whole grain baking is to seek out recipes made specifically for whole grains. These recipes allow the nutty whole grain taste to shine, and are designed to showcase their pleasantly hearty texture. The most popular whole grain recipe from King Arthur is their Whole Wheat Waffles. According to Hamel, “you honestly cannot tell the difference” that these are made with 100% whole wheat flour. Other fan favorites that Hamel shares with us are the 100% whole grain Soft Chocolate Chip Cookies, and the Crazy Blonde Brownies (which use more than half whole grain flour).

While our conversation focused on whole wheat baking, Hamel reminds readers that both old fashioned and quick oats “are a great thing to bake with.” (Need proof? Try our Oat-y-Licious Wheat Bread or these Peanut Butter Chocolate Chip Oatmeal Cookies.) For the sweetest, most delicious taste, Hamel advises bakers to read the date on the label and “try to get fresh flour,” because “whole wheat flour does gradually oxidize.” (Note: this freshness is one of the many reasons that sprouted whole wheat flour is gaining popularity among bakers, including master baker Peter Reinhart). Lastly, for consumers seeking a milder product, or those who are new to the fuller, richer taste of whole grains, Hamel recommends replacing 2-3 tablespoons of the liquid in the recipe with orange juice, because it “helps temper the flavor of whole wheat.”

For more whole grain tips and tricks, check out our handy infographic below. (Kelly)


5 Reasons You Should Always Go Whole Wheat - Recipes

Here at the Whole Grains Council, we field many questions from home bakers looking to use whole grain flour in their recipes. Here are a few quick tips to convert your favorite recipes to whole grain:

  • In cookies, scones, pancakes, muffins, and quick breads (like banana bread), feel free to substitute whole grain flour for all-purpose flour one-to-one, without making other changes.
  • In yeast breads that need to rise, feel free to substitute whole wheat flour for half of the all-purpose flour one-to-one, without making other changes.
  • To make yeast breads 100% whole wheat, add an extra 2 teaspoons liquid per cup of whole wheat flour, and let the dough rest for 25 minutes before kneading.
  • White whole wheat flour and fresh whole wheat flour (as opposed to flour that has been in your pantry for several months) tend to have the sweetest, mildest flavors.
  • Work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.
  • For a sweeter flavor, replace 2-3 tablespoons of the liquid with orange juice.

To better understand the science of whole grain baking, we caught up with P.J. Hamel, of King Arthur Flour. Hamel has been with King Arthur for 25 years, and has authored (or co-authored) three King Arthur cookbooks, including the King Arthur Flour Whole Grain Baking Cookbook. This week I caught up with her to learn the best tips and tricks for baking with whole grains.

“The biggest challenge and the thing most people want to do is whole grain bread,” explains Hamel. Bakers can usually substitute up to 50% of the all-purpose flour in a recipe with whole wheat flour, without making other adjustments, and still enjoy a comparable taste and texture, “but if you go 100% [whole grain], you usually change the outcome.”

Fortunately, our baking expert has the solution. Hamel recommends an additional “two teaspoons of liquid per cup of whole wheat flour,” as whole grains tend to absorb more moisture. Additionally, she recommends allowing the dough to rest for about 20-25 minutes before kneading. Note that these tweaks are generally only necessary when replacing all of the white flour with whole wheat flour, but not if you’re just substituting half.

However, perhaps Hamel’s biggest secret weapon is the type of flour she uses: White whole wheat flour. White whole wheat flour isn’t bleached or refined. It is simply whole grain flour that has been milled from white wheat, rather than the more common red wheat. It has a lighter color and a milder flavor, but still offers all of the whole grain benefits, as its bran, germ, and endosperm are left intact. For this reason, white whole wheat flour is an excellent ingredient to use in whole grain baking, for breads, pastries, and everything in between.

As Hamel demonstrates, whole grain baked goods can be delicious and light, but bakers need to be aware that a hearty whole grain loaf will not taste identical to pillowy white bread. For this reason, Hamel warns that “people need to be sensible about what they can substitute.” She recommends that “everyone start by 50% [whole grain] and feel their way through.” Once they are comfortable, they can work their way up to a greater proportion of whole grains.

Additionally, some recipes better lend themselves to whole grain flour. In cookies, scones, muffins, and other baked goods that “aren’t stark white,” Hamel insists that you’ll “scarcely know the difference” when all-purpose flour is replaced with whole grain flour. Additionally, Hamel reveals that “banana bread is something that does really well with whole grains.” After all, “Everyone loves banana bread.” Similarly, muffins, chocolate cakes, and spice cakes are all well suited to whole wheat flour, due to their darker color and rich texture.

Another smart entry point into whole grain baking is to seek out recipes made specifically for whole grains. These recipes allow the nutty whole grain taste to shine, and are designed to showcase their pleasantly hearty texture. The most popular whole grain recipe from King Arthur is their Whole Wheat Waffles. According to Hamel, “you honestly cannot tell the difference” that these are made with 100% whole wheat flour. Other fan favorites that Hamel shares with us are the 100% whole grain Soft Chocolate Chip Cookies, and the Crazy Blonde Brownies (which use more than half whole grain flour).

While our conversation focused on whole wheat baking, Hamel reminds readers that both old fashioned and quick oats “are a great thing to bake with.” (Need proof? Try our Oat-y-Licious Wheat Bread or these Peanut Butter Chocolate Chip Oatmeal Cookies.) For the sweetest, most delicious taste, Hamel advises bakers to read the date on the label and “try to get fresh flour,” because “whole wheat flour does gradually oxidize.” (Note: this freshness is one of the many reasons that sprouted whole wheat flour is gaining popularity among bakers, including master baker Peter Reinhart). Lastly, for consumers seeking a milder product, or those who are new to the fuller, richer taste of whole grains, Hamel recommends replacing 2-3 tablespoons of the liquid in the recipe with orange juice, because it “helps temper the flavor of whole wheat.”

For more whole grain tips and tricks, check out our handy infographic below. (Kelly)