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.

Thursday, June 22, 2006

Potato Wheat Bread

This recipe uses a breadmaker, but I'm sure you can make it without one.


  • 3 tablespoons butter
  • 2 1/2 tablespoons sugar
  • 1 1/3 teaspoon salt
  • 1/4 cup potato flakes
  • 1 cup bread flour
  • 2 cups whole wheat flour
  • 1 tablespoon vital gluten (opt.)
  • 2 tablespoons wheat germ
  • 2 teaspoons yeast
  • 1/3 cup sunflower seeds; optional

Add ingredients to bread pan, according to manufacturer's directions. Use light crust and basic white bread cycle. Add the sudnflower seeds at the beep or just before final kneading.

This recipe for Potato Wheat Bread serves/makes 1.5 lb loaf.

Wednesday, June 21, 2006

Grain 'N Nut Pancakes

  • 3/4 cup Quaker oats
  • 3/4 cup whole wheat flour
  • 2 T. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 3/4 cups buttermilk
  • 1/4 cup canola oil
  • 1 egg or 1/4 cup Egg Beaters
  • 1/4 cup sugar
  • 4-6 Tbsp. chopped nuts of choice
Spray griddle and preheat to medium. Grind oats in blender or food processor until fine, like flour. Combine the oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth. Combine dry ingredients with wet, add nuts and mix well with mixer. Use 1/3 cup of batter onto the skillet and cook 2 to 4 minutes per side or until brown. Makes 8 pancakes.

Tuesday, June 20, 2006

Whole Wheat Dinner Rolls

  • 1 1/4 cups organic whole wheat flour
  • 2 TB evaporated cane sugar
  • 1/2 tsp sea salt
  • 1 package active dry yeast (.28 ounces)
  • 1 cup warm milk (105 to 115°F)
  • 3 TB butter, melted
  • 1 large egg, room temperature and lightly beaten
  • 1 cup unbleached white flour

    Have all ingredients at room temperature to start. In a large bowl, mix the whole wheat flour with the cane sugar, sea salt and yeast. Add the warmed milk, melted butter and lightly beaten egg. Beat until smooth. Add the unbleached white flour, mixing until fully incorporated. The batter should be smooth. Cover and allow the dough to rise until doubled in bulk, about 45 minutes to one hour.

    Meanwhile, lightly spray 12 muffin tins with extra virgin olive oil spray. Set aside.

    Once raised, stir the batter down. Spoon even amounts of the dough into prepared muffin tins. Allow this to rise until the dough comes just over the top of the muffin tins, about another 45 minutes to one hour.

    Preheat oven to 400°F. Bake the rolls for 15 to 20 minutes or until golden brown.

    Saturday, June 17, 2006

    Beet Veggie Burgers

    • 1 Tbs finely grated raw beet
    • 1/2 cup cooked oats (quick or regular rolled oats)
    • 1 cup whole wheat bread crumbs
    • 1/2 cup walnuts, coarsely ground
    • 1/4 cup almonds, coarsely ground
    • 2 Tbs sesame seeds
    • 1 Tbs Vegix seasoning or instant vegetable broth
    • 1/4 cup green pepper, minced
    • 1/4 cup celery, minced
    • 1/4 cup onion, minced
    • 1 tsp dried basil
    • 1/4 tsp dried thyme
    • 1/4 tsp dried thyme
    • 1/4 tsp ground sage
    • 1/4 tsp mustard powder
    • 2 Tbs soy sauce
    • 1 Tbs nutritional yeast flakes (optional)
    Mix all ingredients together well. Form into patties and gill
    until cooked through. Serve on whole wheat rolls with tomato
    slices and your favorite condiments.

    Friday, June 16, 2006

    Pita Bread

    • 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
    • 1 teaspoon honey
    • 1 1/4 cups warm water (105–115°F)
    • 2 cups bread flour or high-gluten flour, plus additional for kneading
    • 1 cup whole-wheat flour
    • 1/4 cup extra-virgin olive oil
    • 1 teaspoon salt
    • Cornmeal for sprinkling baking sheets
    Makes 8 (6-inch) pita loaves.

    Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

    While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.

    Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

    Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

    Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

    Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

    Thursday, June 15, 2006

    Banana Wheat Custard

    • 1 1/2 c. cooked wheat
    • 1/2 c. mashed banana
    • 1 T. lemon juice
    • 1 tsp. lemon rind grated
    • 1 tsp. vanilla
    • 1/3 c. sugar
    • 2 c. milk
    • 2 eggs slightly beaten
    • 1 T. butter
    • Pinch salt

    Mix all ingredients in baking dish. Place baking dish in pan of water and place in oven. Bake at 350° F for 40 to 50 minutes.

    Tuesday, June 13, 2006

    Wheat Casserole

    • 2 eggs
    • 2 c. cooked wheat berries
    • 1/4 c. oil
    • 1 med. onion grated
    • 1 c. milk
    • 1 tsp. salt
    • 2 c. grated cheese
    • 1/4 c. fresh choped parsley ( 1 tsp dried)
    Beat eggs until thick. Add grated cheese. Add oil, milk, cooked wheat, onion, salt and parsley. Mix well. Pour into casserole dish . Bake at 350° for 1 hour. Do not overbake. Turn off oven. Let set awhile. (6 servings)

    Monday, June 12, 2006

    Whole Wheat Banana Bread

    • 1/2 c. butter/margarine softened
    • 1 1/2 c. firmly packed brown sugar
    • 2 eggs slightly beaten
    • 1 c. mashed bananas
    • 1 tsp. vanilla
    • 1 1/2 c. whole wheat flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 c. milk
    • 1/2 c. chopped pecans

    Cream the butter and sugar until light and fluffy. Add eggs, banana and vanilla, beating well. Combine dry ingredients, blending well; stir into banana mixture. Mix in milk and pecans. Spoon batter into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350° F 60 -70 minutes. (makes 1 loaf)

    Sunday, June 11, 2006

    Cracked Wheat Sausage

    This recipe is quite interesting. You can make sausage patties without using any meat at all, because it used the special ingredient; cracked wheat. These are a great alternative if you are craving the high fat version.

    • 1 c. cooked cracked wheat
    • 1 tsp. worcestershire sauce
    • 1 1/2 tsp. sage
    • 1 tsp. brown sugar
    • 2 - 3 dash onion salt
    • 1 egg
    • 2 - 3 dash garlic salt
    • 3 - 4 drops liquid smoke
    • 1 tsp. beef flavor base

    Mix and form into patties. Fry in small amount of oil. (if too moist, add a bit of oatmeal or bread crumbs)

    Saturday, June 10, 2006

    Wheat Pretzels

    Here is a "twist" on a fun treat. Take a bite into these great whole wheat pretzels.

    • 2 c. all purpose flour
    • 3 T. oil
    • 2 c. whole wheat flour
    • 1 1/3 c. warm water (120°-130°F)
    • 1 pkg. dry yeast
    • 1 T. honey
    • 1 tsp. salt coarse salt

    Preheat oven to 425°F. Grease large baking sheet. Stir together flours. Combine 1 ½ cups mixed flours, yeast and salt. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes. Add enough more flour to make moderately stiff dough. Knead 3 - 5 minutes or until smooth. Cut into 12 pieces and roll each into a pretzel; place on greased baking sheet and sprinkle the coarse salt on top. Bake for 20 minutes or until lightly browned.

    Friday, June 09, 2006

    Cracked Wheat Carrot Loaf

    Here is a recipe using cracked wheat. The ingredients show it using white flour as well, but you could substitute wheat flour and a bit of gluten or about tablespoon vinegar to soften up the bread.

    • 1/2 c Boiling water
    • 1/4 c Cracked wheat
    • 1 Package active dry yeast
    • 1/4 c Warm water
    • 1/3 c Skim milk; warm
    • 1/4 c Margarine
    • 1/4 c Brown sugar; firmly packed
    • 1 ts Salt
    • 1 c Carrot; shredded
    • 1 Egg
    • 2 2/3 cups all-purpose flour
    • 2/3 c Oat Bran Cereal

    In small bowl pour boiling water over cracked wheat; let stand 15 minutes. Drain excess water; set aside. Dissolve yeast in warm water. In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt completely. In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add enough remaining all-purpose flour to make a moderatelly stiff dough. Turn out onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Shape into ball. Grease large bowl. Place dough ub bowl turning once to coat surface. Cover; let rise in warm place about 1 1/2 hours or until nearly double in size. Grease 9" by 5" loaf pan or coat with vegetable pan-coating. Punch dough down; shape into loaf. Place in prepared pan. Cover; let rise in warm place about 1 hour or until nearly double in size. Meanwhile heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum foil after 20 minutes of baking. Remove from pan; cool on wire rack.

    Thursday, June 08, 2006

    Honey Wheat Cookies

    These are a great healthy treat. They use absolutely no sugar because they are sweetened with honey.


    • 1/2 cup butter or margarine, softened
    • 1/2 cup natural peanut butter
    • 1/2 cup honey
    • 1 egg
    • 1 tablespoon vanilla extract
    • 1 cup sifted whole wheat flour
    • 1/2 cup dry milk powder
    • 1/2 cup wheat bran
    • 1 teaspoon baking soda
    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
    3. Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

    Wednesday, June 07, 2006

    Tip for Whole Wheat Bread

    If you are trying to make bread with only whole wheat flour and no white flour a lot of times the bread turns out really thick. To avoid this try, adding about a Tablespoon or two of regular white vinegar. I don't know how this works or why, but I was told to try it and it works great. The bread softens right up. Good Luck!

    Oatmeal Applesauce Bread

    Ok, sorry I havn't been posting in a while. I just moved and hopefully will be able to keep up posting from now on. Here is a great recipe for Oatmeal Applesauce Bread. I think this recipe would still work even if you were to use less white flour and more wheat flower.
    • 1 Tablespoon yeast
    • 2 cups less 1 Tablespoon unbleached white flour
    • 1 cup whole wheat flour
    • 1 Tablespoon gluten flour
    • 1/3 cup oatmeal
    • 1 1/2 Tablespoon brown rice syrup
    • 1 Tablespoon Soy Quick (Ener-G Foods instant soymilk powder)
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 cup less 2 tablespoons apple cider or apple juice
    • 2 Tablespoons applesauce
    • 1 cup apple, peeled and chopped