I'm still amazed that so many people still buy white bread. I notice the shopping carts of other shoppers; they don't even have one loaf of white and one loaf of whole wheat. It's as though people still think that whole grains are for the sick or diet conscious. What they don't realise is that whole wheat and whole grains are much more delicious and satisfying than the average loaf of white bread.
The old adage says: "Charity begins at home." In other words, expose your family to the goodness of whole grains, and they will make the correct nutritional choices as they grow older. There is a place for white bread, and it's on occasions like tea parties, Christmas lunches and beach outings.
Baking with whole wheat flour is not as difficult as some may think. All that's needed is a small "paradigm sift." Just add a small amount of whole wheat to your favourite recipes, gradually, and pretty soon you will be enjoying homemade bakes, rotis and breads with about 30 to 50 per cent whole wheat.
The only thing you should note is that whole-wheat flour will require a bit more water to give a better consistency. So up your hydration a bit and you will be delighted at your results.
SAVOURY WHOLE GRAIN SCONES
1/2 cup milk mixed with one tbsp lime juice
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oatmeal
1 tbsp baking powder
1/2 tsp baking soda
1 tsp black pepper
1/3 cup chopped chives
1/3 cup chopped Spanish thyme
10 green olives chopped
1 pimento pepper, seeded and chopped
1 tsp salt
1/2 cup butter, frozen
METHOD
Preheat oven to 375F.
Let milk and lime juice stand until curdled.
Add egg and combine.
Place all dry ingredients into a bowl
Add herbs.
Cut in butter to the size of small peas,
Add milk mixture and combine, turn onto a floured surface and pat to a one-inch circle, cut into triangles.
Place on cookie sheet and bake for 20 minutes until golden.
Makes ten
HONEY WHOLE WHEAT MUFFINS
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
3/4 cup milk mixed with one tbsp limejuice
1/2 cup honey
1 egg
1/3 cup vegetable oil
METHOD
Preheat oven to 375F.
Combine all the dry ingredients.
Mix wet ingredients and add to dry ingredients, stirring only until combined.
Spoon into greased muffin cups, bake for 25 minutes until risen and richly coloured.
Makes 10 to 12
WHOLE WHEAT FRUITED BREAD
2 cups whole wheat flour
2-2 1/2 cups all-purpose flour
1 tbsp instant yeast
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter, melted
1 1/4 cups milk
2 eggs
1/2 cup raisins
1/2 cup currants
1/2 cup cranberries
1/2 cup chopped walnuts
METHOD
In a large mixing bowl, combine flour, yeast, sugar, salt and cinnamon
Combine melted butter with milk and eggs.
Add to flour mixture, and stir to combine, add dried fruits and knead mixture for about five minutes to make a soft but pliable dough.
Cover and let rise until doubled in size, 45 - 60 mins.
Punch down dough and turn onto a lightly floured surface. Shape into two balls. Cover.
Grease two 8 x 4 x 2 inch loaf pans.
Shape dough into 2 loaves and place in tins.
Cover and let rise until doubled in size, about 30 - 45 mins.
Preheat oven to 400F.
Bake loaves until brown about 45 mins.
Remove from pans and cool on wire racks.
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Makes two loaves