This time, though, I made the mix from scratch, but tweaked the recipe by using buttermilk instead of regular milk and
unbleached white whole wheat flour instead of regular.
Not exact matches
I use organic stone - ground
whole -
wheat in this bread along with a bit of
unbleached white bread flour.
I put 1 cup
whole wheat flour and 1.5 cups
unbleached white flour.
whole wheat unbleached flour, honey as my
white sugar.
I used 1 1/3 cups
whole wheat flour and 2 cups all purpose
unbleached white flour.
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm
white or
whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur
Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
Ingredients: Seitan (water,
wheat gluten,
whole wheat flour),
unbleached white, oat, rye, soy flour, millet, poppy & sesame seeds, soy sauce (water,
wheat, soybeans, salt), vegetable seasoning, yuba (soybeans, water), organic sugar, salt, olive oil, spices, yeast
First, I replaced 1/2 cup of butter with 1/4 cup olive oil in the crust; I also used a combination of
unbleached all purpose and
white whole wheat flour in the crust.
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic,
unbleached white flour * 1/2 cup
white whole wheat flour (or
whole wheat pastry flour)
I have
unbleached all purpose,
whole wheat pastry,
white whole wheat, and plain old
whole wheat.
Just a quick glance tells you there's quite a difference between
whole wheat flour and
white flour (whether bleached or
unbleached).
But eliminate the alloxan issue by buying
unbleached or
whole wheat flour, instead of
white flour that might be contaminated with alloxan.
King Arthur
Unbleached All - Purpose Flour (I used 3 cups of King Arthur
White Whole Wheat Flour plus 2 1/2 cups King Arthur Bread Flour instead) * 8 oz.
2 cups
white whole wheat flour or 1 cup
unbleached all - purpose and 1 cup
whole wheat flour (you can also try using all
whole wheat flour, though I've not tested it that way)
1 1/2 cups
unbleached all - purpose flour or
white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon pure vanilla extract
I grind my own grain so today I used Hard Winter
Whole wheat grain which I mixed with
Unbleached white.
2 cups
unbleached all - purpose flour (or 1 cup
whole wheat flour plus 1 cup all - purpose flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4 cup soy milk 1 teaspoon
white vinegar 3 tablespoons coconut oil *
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups
White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Wheat flour or
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups
unbleached all purpose flour, 2 pounds
6 seitan cutlets (about 1 1/2 pounds)
Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek,
white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon
unbleached all - purpose flour 3/4 cup
white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
I did not have oat flour, so I used half
white whole wheat and half
unbleached flour.
And although I opted for a heartier base of spelt flour,
unbleached or
white whole wheat flour will work just the same.
1 cup
unbleached white or
whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne 2/3 cup beer of choice 2 8 - ounce packages tempeh 1 cup canola or grapeseed oil
If you can't track down
whole wheat pastry flour, substitute
unbleached all - purpose flour, or I suspect
white whole wheat flour work just fine as well.
2 cups (about 10 ounces) fresh blueberries 1 1/8 cups (8 ounces) plus 1 teaspoon sugar 2 1/2 cups (12 1/2 ounces)
unbleached all - purpose flour (or 2 cups
white; 1/2 cup
whole wheat) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil (I used Canola) 1 cup buttermilk (see note) 1 1/2 teaspoons vanilla extract
To maintain your starter, feed 1 ounce of starter with 1 ounce of flour (you can use either
white,
unbleached flour or
whole wheat flour) and 1 ounce filtered water every 12 hours (twice a day).
If you don't have light spelt flour,
unbleached or
white whole wheat should do the trick, but I'd stick to the higher end (3/4 teaspoon) of yeast if you plan on replacing the flour.
I made the New York Times no - knead bread with half
unbleached white and half
whole wheat and it tasted like I'd used all
whole wheat but with the amazing crumb of
white.
For us, he suggests mixing 3 pounds
unbleached white flour with 1 pound of
whole wheat flour.
1 1/4 cup water 2 tablespoons honey 2 tablespoons butter @ room temperature 1 tsp salt 3 cups of flour (we do 2 cups
unbleached white, 1 cup
whole wheat pastry) 1/2 cup rolled oats 1 tablespoons brown sugar 1 tsp cinnamon 2 1/4 tsp active dry yeast (or, one package)
1 c. butter 1 c.
white sugar 1 c. brown sugar 1 egg 1 c. flour (I use a mix of
unbleached and
whole wheat flour, adding flax seed meal,
wheat germ and nutritional yeast to make a cup) 1 tsp.
But eliminate the alloxan issue by buying
unbleached or
whole wheat flour, instead of
white flour that might be contaminated with alloxan.
Ingredients: 1 cup organic
whole wheat flour 1 cup organic
unbleached white flour 1/4 tsp sea salt 1 Tbsp non-aluminum baking powder 1/2 tsp baking soda 1 tsp ground cinnamon or allspice 1 cup organic seedless -LSB-...]
I made it again here, but this time I used
whole wheat flour for the spelt and
white wheat flour for the
unbleached.
Ingredients: 1 cup
whole wheat pastry flour 1 cup
unbleached white flour 6 tablespoons light organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice milk 2 tablespoons pure vanilla extract 2 1/2 teaspoons apple cider vinegar
When I make them with 1/2 soaked
whole wheat, and 1/2
unbleached white flour, they come out fluffy and delicious (pancake recipe).
I have heard of using
whole wheat pastry flour instead of the regular
unbleached white flour but I have yet to try it.
Ingredients: Seitan (water,
wheat gluten,
whole wheat flour),
unbleached white, oat, rye, soy flour, millet, poppy & sesame seeds, soy sauce (water,
wheat, soybeans, salt), vegetable seasoning, yuba (soybeans, water), organic sugar, salt, olive oil, spices, yeast