Whole Wheat Shortbread Recipes

WHOLE WHEAT FLATBREAD

Steps:

• Mix flours together.
• Mix salt into water to dissolve.
• Add water and oil to flour, mix well.
• Knead briefly on floured surface, let rest 10-15 minutes.
• Cut into 12 equal parts.
• Roll each flat, do not stack them.
• Cook on ungreased griddle, a few minutes on each side until golden brown.
• Optional - brush with melted butter or olive oil immediately after removing from griddle.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

CLASSIC WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

WHEAT BISCUIT SHORTBREAD

Steps:

• Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.
• In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.
• On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. Bake cookies for about 17 minutes, until golden and nearly firm in center. Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.
• Finely chop semisweet chocolate. Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

WHOLE WHEAT SHORTBREAD COOKIES

Steps:

• In lg bowl, combine flour and sugar.
• Cut in butter until you have a fine crumbly mixture.
• Knead dough until smooth, about 7-8 minutes.
• spread dough into ungreased 15x10 pan.
• Pierce with fork all over.
• Bake at 325* for 25 minutes.
• While warm, cut into squares.

WHOLE-WHEAT SHORTBREAD COOKIES

Steps:

• Heat oven to 300 degrees.
• Brush an 8-inch fluted tart pan with butter. In a bowl, mix together remaining butter with cane sugar, vanilla, and salt. Add flour and mix until just combined.
• Press dough into prepared pan and chill in the freezer, 15 minutes.
• Sprinkle the top with raw sugar and bake until golden, about 45 minutes.
• Remove from oven, let cool slightly, then carefully remove from pan. Cut into 12 wedges and arrange on a parchment-lined baking sheet, leaving about 1 inch between each wedge.
• Bake until crisp, about 15 minutes more. Let cool completely.

EASY WHOLE WHEAT BREAD

Steps:

• Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
• After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

WHOLE WHEAT STRAWBERRY SHORTCAKES

Steps:

• In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour., Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly., To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.