Whole-Grain Baking: goodness in every grain, from the pages of Sift

 

The harvest of recipes in the Fall issue of Sift magazine includes a tasty collection of recipes for whole-grain baking. Nutritious and delicious are one and the same when you bake with a well-designed whole-grain recipe. Whole grains are well-suited to strong flavors, and when combined with spices, vegetables, and fruits, create baked goods that will impress even the pickiest eater. Join us as we explore some of the many ways whole-grain baking can surprise and delight, as we let the taste and texture of these recipes do the talking.

 

whole grain baking via @kingarthurflour

Sprouted Wheat Flatbreads

Sprouted wheat is a great way to dive into whole-grain baking. Its milder flavor and whole-grain goodness bring lots of nutrition to anything you bake with it. Start off with the simplest of breads: this chapati. An everyday unleavened bread that’s served all over South Asia, it’s simple to put together, rolls out easily, and is one of our favorite ways to round out a meal.

To make the tasty dish you see above, season some Greek yogurt with za’atar or cumin, and spread on warm chapatis. Sauté kale with garlic, and toss with roasted butternut squash, pepitas, and sesame seeds. Spoon over the yogurt for a quick and colorful lunch.

whole grain baking via @kingarthurflour

Sprouted Wheat Vanilla Chai Bars

A unique take on the classic blondie, these bars sport a crunchy, chai-spiced top and moist, chewy base. They’re an excellent partner for tea or coffee, and a drizzle of white chocolate can dress them up nicely for special occasions.

whole grain baking via @kingarthurflourHoney Wheat Harvest Loaf

A touch of mashed, cooked yams in the dough give this bread moist texture and golden color. Studded with fruit, a bit of spice, and nuts, it’s a sandwich bread with plenty of personality. The dough makes a terrific dinner roll, should you be looking for ways to fancy up the breadbasket for company.

whole grain baking via @kingarthurflourSprouted Wheat Spice Cake

We’re so fond of this cake we doubled it! Quick and simple, this super-moist, whole-grain cake is packed with fruit, nuts, and spices. A great snack cake, it doesn’t need frosting, unless of course you’re dressing it up for a party.

whole grain baking via @kingarthurflourApple-Cinnamon Bars with Peanut Butter Glaze

This timeless flavor combination has been comforting kids of all ages for years. Particularly well-suited to coffee break or lunch box, these bars travel well, are deeply apple-flavored, and packed with whole-grain goodness.

Whole-grain baking needn’t be scary; good recipes make the change a tasty adventure. Pick up your copy of the Fall issue of Sift today, and bake up some treats you can feel good about.

Want to know more about baking with sprouted wheat? See our sprouted wheat baking guide

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

    1. The Baker's Hotline

      Thanks for asking, Dee. While we aren’t able to make these kinds of recommendations ourselves, we’d love to play what role we can in helping you bake treats that are both delicious and right for you. Did you know that you can see full nutrition info for most of our products and many of our recipes online? When viewing a product on our website, click on the link that says “Nutrition + ingredients” under the orange “Add to Cart” button; and when viewing a recipe, click on the link that says “Nutrition Info” in the “at a Glance” section. Here you’ll be able to see total sugars, carbohydrates, calories, and more. We encourage you to bring this information and recipes of interest to a conversation with your doctor or nutritionist to determine which KAF recipes or products might be a good fit for your dietary needs. Hope this helps get you headed in the right direction! Mollie@KAF

    2. Bill M.

      Dee, I had Gastric Bypass in 2005, lost 205lbs and have kept the weight off. I can’t speak for anyone else but myself, but I can eat anything. The surgery gave me a tool to use that controls the amount of food I eat. If you eat a concentrated sweet like this, it will drop your blood sugar. Yes, that’s correct. Your body thinks you still have your old stomach, and your pancreas goes to work to produce insulin. The amount of insulin produced drops your blood sugar and puts you in a hypoglycemic state. Eating sweets is a nightmare, so just take a small bite. Have you also noticed how little alcohol it takes to get you a little sloppy? Be careful with your body. Things are different now. It takes time to adjust. Enjoy food, enjoy life, but do it with smaller portions, and do what your mother told you. “Eat slowly, and take small bites! Chew everything up completely. Savor that small amount of food and really take your time to allow that little amount of food’s taste to last. Practice with a raisin. Put it on your radar, and pick it up to look at it. Put it in your mouth and feel the texture with your tongue. Use your senses to taste the complexity of that sweet morsel. Chew it slowly and be aware of the different flavors….sweet, sour, etc. Practicing this carries over into your new enjoyment of what you eat. It also satisfies those hunger signals that you obeyed to get to the place that drove the surgery in the first place. That’s my suggestion to you.

  1. Mary B. Chance

    I am looking for great recipes for Gluten free anything!
    I have celiac disease and hate some of the recipes I have tried!
    I have used your gluten free flour and it is absolutely wonderful!!
    Thanks for making something to help celiac people!

    Reply
    1. The Baker's Hotline

      We’ve got you covered, Mary! We have 200+ designed-to-be gluten-free recipes on our site (http://bit.ly/9NQkFd) and many more of your favorite wheat-based recipes can be adapted to be gluten-free using our new Measure for Measure Gluten-Free Flour (http://bit.ly/1XYkpWt) as a 1:1 substitution for All-Purpose Flour — think cakes, cookies, pancakes, muffins, and other non-yeasted baked goods. If there’s something in particular we can help you find, let us know! Mollie@KAF

  2. Kim

    I’ve been wondering if whole wheat pastry flour can be used in sprouted wheat flour recipes or if they are just too different.

    Reply
    1. The Baker's Hotline

      Kim, while these two flours have slightly different protein levels, you can use them interchangeably in recipes. You may need to hold back on the liquid slightly when using whole wheat pastry flour, but in general the swap should be easy and quite seamless. Happy whole grain baking! Kye@KAF

  3. Dee

    Thank you Bill M. for your note. I understand what you are saying. I am pre-op so we have been talking in support group about recipes. Some prepare flatbreads, to make a healthy “pizza” and I would like to put my baking skills to use- in a healthy way- instead of purchasing a store product.

    Reply

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