Homemade Whole Wheat Pastry Flour Recipes

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

BASIC 100% WHOLE WHEAT PIE CRUST

Steps:

• Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
• Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

WHOLE WHEAT PASTRY DOUGH

Steps:

• Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.

BASIC WHOLE WHEAT YEAST BREAD

Steps:

• Saltolyse
• Mix the flour, salt, and 390g of the water. Cover and let the dough hydrate for 20-60 minutes. Longer is okay too.
• Yeast Prep and Mixing
• Combine the instant yeast, a pinch of sugar, and 35g water and let it sit for about 5 minutes. You can use 100-110F water if you want to further boost its activity. This step isn't necessary for making instant yeast work well, but I find the yeast mixes in more evenly when it's hydrated.
• Pour the bloomed yeast over the saltolysed dough. Squish it into the dough with your hand, and knead and slap and fold the dough until it's fully incorporated.
• Note the level of the dough in your bowl or make an aliquot jar with a small piece of the dough, marking the level with a rubberband.
• Cover the dough and let it rest 20 minutes.
• Gluten Development and First Rise
• Laminate the dough on a clean, damp surface. Be gentle but expect some tearing as you stretch the dough out because it's early in the development of gluten.
• Fold up the dough, return it to the bowl, cover, and let it rest another 20 minutes.
• Laminate the dough a second time, then let it continue rising in the covered bowl until it has roughly doubled. In warm summer months, this is about 20 more minutes or an hour total since mixing in the yeast. In a cold kitchen, this could be two hours since mixing the yeast, and in that scenario, you might want to add in a round of coil folding 20 minutes after the second lamination.
• Preheat, Pre-Shaping, Shaping, and Final Proof
• In warm seasons, begin preheating the oven and baking vessel to 500F as soon as the dough is finished with the first rise. In cold seasons, you might wait to preheat until after the shaping the dough.
• Scrape the dough out of the bowl onto a well floured countertop and pre-shape it into a tight ball. Cover with your bowl and let it rest for 15-20 minutes.
• Shape the dough to suit the shape of your proofing basket and baking vessel.
• Place the dough seam-side up in your floured proofing basket.
• Cover and let rise again for 15-30 minutes depending on your room temperature.
• Baking
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.
• If your baking vessel is a ceramic cloche, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 10-15 minutes, lid off
• If your baking vessel is cast iron, bake at:
• 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
• 450°F for 5 minutes, lid on
• 450°F for 10-15 minutes, lid off
• When baking is complete, the bread should have an internal temperature over 205F and it should sound hollow when you knock on the bottom of the loaf.
• Let the bread cool for at least a couple of hours before you slice it.

HOMEMADE WHOLE WHEAT PASTRY TARTS RECIPE BY TASTY

Steps:

• In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
• Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
• Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
• Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork.
• Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
• Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x4½ inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
• Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage.
• Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
• Use a pastry brush to gently brush the tops of each pastry with egg wash.
• Bake for 15-20 minutes, or until golden brown. Let cool completely.
• If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
• Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
• Serve immediately or store in the fridge for up to 3 days.
• Enjoy!