I had never used whole
wheat pastry flour before and did think it was odd for a cake.
Not exact matches
Before baking the bread, I knew that I had to figure out how the different ingredients would affect the density and texture, particularly because I was using whole
wheat pastry flour and honey.
- I used w [filtered]
wheat pastry flour instead of all purpose
flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops,
before baking place 3 small slivers of banana... enjoy!
«whole
wheat flour» — I would assume that means whole
wheat pastry flour but want to check it out
before I make what I was absolutely craving for this morning but it's too late since I ended out with a piece of really good rye bread and lots of butter with a little sprinkle of sugar --(not even a substitution but...).
Used all the ingredients as the recipe required including only whole
wheat pastry flour which I've never used
before.