|
(NAPSI)-While there are many people who really
do like the taste and texture of baked goods made with whole wheat flour,
for those who don't, or for those looking to make healthier baked goods,
there is white whole wheat flour.
White whole wheat flour contains the fiber
and nutritional benefits of traditional whole wheat flour, but with a
sweeter, lighter taste and appearance. Milled from a different strain than
the traditional red wheat, white whole wheat flour is a light golden color,
flecked with bran and looks like a cross between white and traditional whole
wheat flours. In taste it is most similar to all-purpose flour.
Cake, cookies, brownies, gingerbread and
bars can all be easily baked with white whole wheat flour. Kids are always
tempted by sugar, chocolate and the butter which goes into sweets. Susan
Reid, baking instructor and co-author of the King Arthur Flour Baker's
Companion cookbook, suggests substituting white whole wheat flour for
regular all-purpose flour in almost any recipe. Says Reid, "Use white whole
wheat flour in place of the all-purpose called for in your recipe. Try using
white whole wheat for half of the all-purpose that's called for. If you like
the results, you can increase the amount of white whole wheat you use
accordingly. Only in the very lightest baked goods-sugar cookies, pound
cake, angel food cake-will you be able to see a difference."
Reid suggests trying out white whole wheat
flour in these Chewy Oatmeal Cookies, adapted from the King Arthur Flour
Baker's Companion cookbook.
Chewy Oatmeal Cookies
1 cup (5 ounces) King Arthur white whole
wheat flour
11/4 cups (51/4 ounces) King Arthur unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (31/4 ounces) shortening
4 tablespoons (1/2 stick, 2 ounces) butter
2 tablespoons (7/8 ounce) oil
21/4 cups (18 ounces) brown sugar
2 large eggs
1/2 cup (4 ounces) yogurt, plain or vanilla, regular, low-fat or nonfat
2 teaspoons vanilla
3 cups (101/2 ounces) thick oat flakes (old-fashioned rolled oats)
11/2 cups (9 ounces) raisins
Sift together flour, baking soda, salt,
cinnamon and nutmeg. Set aside.
In large bowl, cream together shortening,
butter, oil and brown sugar. Add eggs, one at a time, beating well after
each addition. Beat in the yogurt and vanilla.
Stir in oats and raisins, then add the
flour mixture, in three additions, beating well after each addition.
Drop the batter from a tablespoon-size
cookie scoop (or from a tablespoon) onto parchment-lined baking sheets. Bake
cookies in a preheated 350°F oven for 14 minutes. They'll still be light
tan; don't let them brown, or they'll be crisp instead of chewy. Let them
cool on the parchment until lukewarm, then carefully remove to a wire rack;
they'll be delicate when warm, then chewy as they cool. Store the cookies in
a tightly closed container or plastic bag. Yield: about 65 3-inch cookies.
Nutrition information per serving (1
cookie, 26g): 96 cal, 3.1g fat, 2g protein, 8g complex carbohydrates, 7g
sugar, 1g dietary fiber, 11mg cholesterol, 45mg sodium, 81mg potassium, 10RE
vitamin A, 1mg iron, 22mg calcium, 32mg phosphorus.
Note: for lower-fat cookies, substitute all
or part of the shortening and butter with unsweetened applesauce.
For more recipes with white whole wheat
flour, visit the King Arthur Flour recipe archives at
www.kingarthurflour.com. If you can't find white whole wheat flour in
the grocery store, try
www.bakerscatalogue.com or 1-800-827-6836. |
|
