Whole wheat flour is made from wheat that hasn't been processed to have the bran removed. Whole grains like whole wheat provide more fiber and vitamins than processed white flour, but regular whole wheat has a sharper taste and can result in denser baked goods. Often, bakers add white flour to whole wheat flour to avoid creating bread that could double as a doorstop. A better solution is to use white whole wheat flour, a specially bred grain that has a lighter bran and a taste more like white flour. It provides the benefits of whole wheat without the heaviness.
Step 1
Start by substituting white whole wheat flour for half of the white flour called for in a recipe. Although white whole wheat is lighter in color and milder in taste than regular whole wheat, it may still produce a heavier product.
Step 2
Gradually increase the ratio of white whole wheat flour to white flour in your recipe. Quick breads and pancakes may turn out better with 100 percent white whole wheat than yeast breads do. The bran in whole wheat flours decreases the development of gluten, which is the key to good rising in yeast breads. Add gluten or white flour to white whole wheat flour for higher-rising yeast breads.
Step 3
Store your white whole wheat flour in the refrigerator. Oil in the bran in whole grain flours can turn rancid if left in the heat. You'll extend the shelf life of your flour and insure a fresh taste if you keep it in the refrigerator.
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