Whole Wheat Flour Coles Recipes

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE

Whole-Wheat Chocolate Chip Loaf Cake image

Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.

Provided by Yossy Arefi

Categories cakes, dessert

Time 1h10m

Yield 1 loaf (about 8 servings)

Number Of Ingredients 13

Ingredients

1/4 cup/56 grams unsalted butter, melted, plus more for the pan
2 large eggs
3/4 cup/150 grams light brown sugar
1 cup/235 grams sour cream
1/4 cup/60 milliliters neutral oil
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/128 grams all-purpose flour
1/2 cup/64 grams whole-wheat flour
1 cup/170 grams semisweet chocolate chips
1 teaspoon turbinado sugar or granulated sugar, to finish

Steps:

Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

WHOLE WHEAT PASTA

Whole Wheat Pasta image

Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.

Provided by Gia

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ teaspoon sea salt
4 eggs
2 teaspoons olive oil

Steps:

Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g

WHOLE WHEAT PANCAKES

Whole Wheat Pancakes image

These are very light and tender pancakes. These pancakes are excellent with maple syrup.

Provided by jen

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
⅔ cup all-purpose flour
⅓ cup wheat germ
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 ⅓ tablespoons unsalted butter
2 ½ cups buttermilk
2 eggs, beaten
3 tablespoons unsalted butter

Steps:

In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 57.2 g, Cholesterol 162.7 mg, Fat 29.5 g, Fiber 5.5 g, Protein 17 g, SaturatedFat 17.1 g, Sodium 1078.8 mg, Sugar 14.3 g

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