2007-06-05 03:36:02 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Most people do a blend of white and wheat. All wheat will be very dense--it may or may not be to your liking--I don't like all wheat personally--but you should try it to see what it is like.
Whole wheat flour has less gluten, that is one reason why it can be dense. Also, whole wheat flour has a shelf life of about three months, so make sure yours is fresh (or freeze it for up to a year). The germ in the flour contains oil which will go rancid after a few months.
2007-06-05 04:18:45 · answer #1 · answered by Music 3 · 1⤊ 0⤋
Yes. I do it all the time, especially in my banana bread. I find King Arthur Flour to be the best, particularly when substituting whole wheat for white.
2007-06-05 08:17:30 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Be careful if you turn your dough in a kitchen-aid or with an electric mixer, wheat flour is heavier and will stress the motor. Also, yeast does not react the same in all wheat cooking, expect less rising.
2007-06-05 04:35:17 · answer #3 · answered by Instructor 4 · 0⤊ 0⤋
Yes you can...Although it might give the bread a bit of a tougher texture, but it's good especially banana bread
2007-06-05 03:39:58 · answer #4 · answered by pebblespro 7 · 1⤊ 0⤋
Butter
2016-05-17 07:53:19 · answer #5 · answered by librada 3 · 0⤊ 0⤋