Whole Wheat Cookbook

This blog is updated nearly every day with new recipes that use whole wheat. Healthy eating has always been a great way to feel great, and what better way to do it than with 100% whole grain wheat.

Monday, May 29, 2006

Whole Wheat Pizza Crust

  • 2 (1/4 oz.) pkgs. active dry yeast
  • 1 tsp. sugar
  • 1 1/4 c. warm water (110 to 115 degrees)
  • 2 c. all-purpose flour
  • 1 1/2 c. whole wheat flour
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • Cornmeal, if desired
Sprinkle yeast and sugar over warm water in glass measure. Stir to dissolve. Let stand until foamy (about 5 minutes). Combine flours, oil and salt in large bowl. Pour yeast mixture into bowl. Stir until dough cleans side of bowl. If dough is too dry, add more water, 1 teaspoon at a time. Knead dough on floured surface until smooth and elastic (8 to 10 minutes). Transfer dough to oiled bowl, turn oil side up. Cover with plastic wrap. Let stand in warm place until doubled in size. Divide dough into thirds; shape into balls. Let stand 10 minutes. Grease three pizza pans. Roll each ball of dough on lightly floured surface. Add toppings of your choice. Bake in a preheated 425 degree oven on lowest rack until crust is golden (15 to 25 minutes).

Wednesday, May 24, 2006

Nutty Orange Wheat Bread

  • 3 cups all-purpose or bread flour
  • 2 (1/4-ounce) packages active dry yeast or 5 teaspoons
  • 1 tablespoon orange peal, grated
  • 1 1/4 teaspoons salt
  • 2 cups milk
  • 1/2 cup water
  • 1/3 cup honey
  • 1/4 cup vegetable oil
  • 3 1/2 cups whole wheat flour
  • 1 1/2 cups walnuts, chopped
  • 1 cup all-purpose flour
  1. In a large bowl combine flour, yeast, grated orange peel, and salt.
  2. In a saucepan heat milk, water, honey and oil until warm. Gradually add to the flour mixture, beating with an electric mixer on low speed until smooth; about 2 minutes. Beat at high speed for 2 minutes. Stir in whole wheat flour and chopped walnuts. Use additional flour while kneading to make a soft dough. Cover, and let rest for 10 minutes.
  3. Punch down and divide into 6 large sized equal balls. Place 3 balls each in a greased 9-inch loaf pan. Allow to rise until doubled, about 1 hour.
  4. Bake at 375*F for 45 minutes or until done. Remove from the pans and cool on a wire rack.

Makes 3 loaves.

Friday, May 19, 2006

Whole Wheat Cinnamon Rolls

Well, here we go again. Here is another great recipe for wheat cinnamon rolls. What a healthy, tasty treet!

  • 1 package active dry yeast or quick-rise yeast
  • 1/2 teaspoon sugar
  • 1/8 cup warm water (105° to 115°F)
  • 1 cup fat-free milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 1 large egg
  • 2 cups whole wheat flour
  • 1 1/2 cups bread flour or all-purpose flour
Cinnamon Smear:
  • 1 cup brown sugar, packed
  • 1/4 cup margarine
  • 1/4 cup flour or cake crumbs
  • 1 to 1 1/2 tablespoons fat-free milk
  • 2-3 teaspoons cinnamon or to taste
Directions: In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky.

Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.

Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.

Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.
Servings: 12 rolls

Thursday, May 18, 2006

Whole Grain Pie Crust

Here is something I came across that sounded really good. This crust might be really good to make a pot pie with, or maybe some kind of quiche with eggs and spinach! The wonderfully delicious healthy possibilities are endless!


  • 2 cups whole wheat flour
  • 1 cup ground oatmeal
  • 1/2 teaspoons salt
  • 1/3 cup vegetable oil
  • 1/2 cup water
Combine the flour, oatmeal and salt in a bowl. Blend in the oil, and then add the water.

Wednesday, May 17, 2006

Buttermilk Wheat Bread

  • 1 1/2 cups buttermilk
  • 1 1/2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 3/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 1/2 teaspoons active dry yeast

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

Friday, May 12, 2006

Whole Wheat Funnel Cake

Get ready for this twist on a classic state fair treat! Funnel Cakes!

  • 1 cup whole wheat flour
  • 1 1/4 tsps. salt, optional
  • 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 2 tsps. honey
  • 1 egg
  • 7/8 cup warm milk
  • Oil for deep frying
  • Honey or maple syrup

Sift flour, salt, baking soda and baking powder together. Add honey, egg and milk. Beat until smooth.

Heat about 2 inches of oil in a large cast-iron skillet.(To test the temperature, drop a small amount of batter in hot oil; if it floats to the top and bubbles, it's ready.) Cover the opening of a 5/8-inch funnel with a finger, and pour a small amount of batter into the funnel. Over hot oil, release batter in swirling motions, to form cakes about 6 inches in diameter. Fry until golden. Drain on paper toweling. Sprinkle with confectioner's sugar. Serve with honey or maple syrup.

Thursday, May 11, 2006

Apple Wheat Bread

Since I wasn't feeling great yesterday I didn't make a post, so here is a second one for today.
  • 2 1/4 tsp yeast
  • 2 2/3 cup bread flour
  • 1/3 cup whole wheat
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp salt
  • 2 tbl brown sugar
  • 4 tbl nonfat dry milk
  • 1 tbl unsalted butter
  • 1/2 cup water plus
  • 3 tbl water
  • 3/4 cup coarsely-chopped peeled tart apple
  • 1 tsp lemon juice
Put ingredients in bread pan in the order indicated by your machine's manufacturer. Use basic setting.
This recipe yields a 1 1/2 pound loaf.
Comments: Look in your machine during initial kneading - you may need to add more water or more flour - moistness depends on the moisture in the apple you used.

Whole Wheat Pudding

What you will need:
  • 1 cup wheat cooked until soft
  • 1 cup grated carrots
  • 1 cup grated potatoes
  • 1 cup chopped raisins
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp soda
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 Tbsp butter
Mix altogether and add 1 tsp soda and 1 tsp each of cloves, nutmeg, cinnamon and 2 Tbsp butter. Mix well and put in a buttered dish and steam for three hours. Serve with whipped cream.

Tuesday, May 09, 2006

Whole Wheat Carrot Cake

The first settlers in the Americans had a limited supply of sugar, and as a sweetner they turned to the naturaly sweet, healthy carrot.
  • 2 c. whole wheat flour
  • 1 tbsp. toasted wheat germ
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1-1/4 c. honey
  • 1/2 c. butter, melted
  • 1 tsp. molasses (optional)
  • 1 tsp. vanilla
  • 4 eggs
  • 3 c. finely shredded carrots
  • 1 c. chopped pecans
  • Cream Cheese Frosting
Grease and flour two 8- or 9-inch round baking pans. In a mixer bowl combine flour, wheat germ, baking powder, soda, salt and cinnamon. Add honey, butter, molasses and vanilla. Beat with electric mixer on low speed until combined. Add eggs, one at a time, beating well after each. Stir in carrots and pecans. Pour into prepared pans.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks 10 minutes. Remove cakes from pans and cool completely. Frost between layers and top with Cream Cheese Frosting. Store covered in the refrigerator.

Monday, May 08, 2006

Whole Wheat Orange Cinnamon Rolls

  • 1 1/4 cups warm water (110° - 115°F)
  • 2 packages active dry yeast
  • 1/2 cup nonfat dry milk powder
  • 6 tablespoons butter, melted
  • 6 tablespoons honey
  • 1 egg, beaten
  • 1 teaspoon salt
  • 3 tablespoons wheat gluten
  • 4 to 4 1/2 cups whole wheat flour
  • 1/4 cup butter, softened
  • 1/3 cup honey
  • 1/2 tablespoon orange peel, grated
  • 2 teaspoons ground cinnamon
  • 2 teaspoons flour
Directions: Preheat oven to 350°F.

In large mixing bowl, combine yeast and warm water until dissolved. Blend in dry milk, butter, honey, egg and salt. Add 2 cups whole wheat flour plus wheat gluten to mixture. Beat with mixer on low speed until smooth.

Gradually add enough of the remaining flour to make sticky dough. Knead 10 to 12 minutes with dough hook or by hand until smooth and elastic. (Avoid adding to much extra flour, the dough should be slightly sticky for a moist roll.)

Place in a warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in a warm (80°F) place until double in size. Punch down dough; cover and let rest for 10 minutes.

FILLING: Beat butter, honey, orange peel, cinnamon and flour until creamy. Roll dough into 18 x 15-inch rectangle. Spread the butter mixture to within ½ -inch of edges. Starting at the 18-inch side, roll dough tightly, jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1½ -inch pieces to make 15 rolls. Place in greased 13 x 9 –inch pan. Cover and let rise until double in size.

Bake in oven for 20 to 25 minutes or until done; cool 10 minutes. If desired, mix together ½ cup confectioner’s sugar and 2 to 3 teaspoons orange juice; drizzle over rolls and serve.

Friday, May 05, 2006

Honey Wheat Pumpkin Muffins

  • 1 c solid packed Pumpkin
  • 1 c Milk
  • 1/4 c Melted butter
  • 1/4 c Honey
  • 1 Egg slightly beaten
  • 1 c Whole wheat flour
  • 1 c All purpose flour
  • 1/2 c Sugar
  • 1/4 tsp Salt
  • 1/2 c Chopped walnuts

Preheat oven to 400° F. Combine pumpkin, milk, butter, honey, and egg mixing well... Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened... Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.

Thursday, May 04, 2006

Whole Wheat Flour Tortillas

Eat mexican while enjoying a nice whole wheat flour tortilla. These might be really good to make enchiladas with.
  • 1 cup all-purpose flour
  • 4 cups whole wheat bread flour
  • 1/2 cup shortening
  • 2 teaspoons salt
  • 1 1/2 cups boiling water
  • all-purpose flour for rolling
  1. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Wednesday, May 03, 2006

Whole Wheat Zucchini Chocolate Cake

As soon as I saw this, It was an immediate reaction to post it on here. This cake sounds really good! First of all I love Zucchini. Sounds like an interesting combination with Chocolate and Whole Wheat.

  • 1/2 cup yogurt
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk or milk soured with 2 teaspoons vinegar
  • 1 teaspoon salt
  • 2 1/2 cups whole wheat flour
  • 4 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups finely diced, peeled zucchini
  • 1/2 cup chocolate chips
Stir yogurt and oil with sugar, then add eggs, vanilla, and buttermilk. Sift together flour, cocoa, baking powder, salt and soda. Add liquid mixture. Stir in zucchini and turn into greased and floured 9 x 13 inch baking pan. Sprinkle the top with chocolate chips and bake at 325 degrees for 40-45 minutes. When cool, frost with icing if desired.

Tuesday, May 02, 2006

Wheat Peanut Butter Cookies


  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
  3. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.