Whole Grain Baking Tips

  • Bake with a well-tested (standardized) recipe. Most good recipes may be baked as a whole-grain product.
  • Start with half whole grain. Identify the amount of enriched all-purpose or bread flour in the recipe. Divide the amount in half. Substitute a whole wheat flour for half the flour. (EX: For 2 c. all-purpose or bread flour substitute 1 c. whole wheat flour and 1 c. all-purpose or bread flour
  • Measure or scale flour accurately. 1 cup flour = 4.25 oz /120g “Fluff, spoon, level” or use a scale. View How to Measure Flour 
  • For a lighter appearance and flavor use white whole wheat flour (read package label). Standard whole wheat flour is produced from red wheat and has a darker bran color.
  • For yeast breads, use hard whole wheat flour (red or white)
  • Find the whole grain version. For de-germinated cornmeal, sub one for one whole grain cornmeal.
  • Want multi-grain? Create your own blend to sub for ¼ (25% and no more) of the enriched or whole wheat flour.
  • More liquid needed? Not if veggies, fruits or buttermilk are included. If batter/dough seems dry, add 1-2 T. liquid.
  • Bake together, eat better. When children help, they’re much more likely to try and adopt whole grain foods.
  • Find lessons, recipes and more at HomeBaking.org

Check out the resource Whole Grain Baking 101 for more information.

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