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Whole Wheat Flour

How to Make Oatmeal Taste Better Than, Well, Oatmeal

Already in love with chewy (but kinda bland) oats? Work in some new varieties of rolled grains, and pretty much everything gets more delicious.

BA's Best Bread

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

Whole Wheat Chapatis

If you have a stovetop griddle, use it to make a few flatbreads at a time.

Rustic Lemon Tart

Add a blast of bright citrus to your weekend with this Italian-style tart.

Individual Orange Cranberry Biscuits

Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.

The Whole Wheat Pasta That Actually Tastes Good

Our writer thought whole wheat pasta was a drag—until she discovered one in Italy that isn't.

Buckwheat-Rye Pancakes

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

Whole Wheat-Apple Crisp

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.

Vegan Chocolate Tart With Salted Oat Crust

You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.

Very Berry Muffins

Chocolate Chip Cookie Cake

Sweet Potato Pancake Stack

Apple Applesauce Muffins

Whole-Grain Waffles with Strawberries and Almonds

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

Very Chocolaty Chocolate Brownies

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

Brown Soda Bread

Connie McEvoy, Louth: Retired farmer and craft expert As the eldest of ten, from the age of 12 I would make several cakes of this wheaten bread every Saturday based on my grandmother's recipe. We always mixed it by hand and I still measure it by hand, using four large fistfuls of wholemeal flour and two smaller fistfuls of plain flour.

Classic Moonpies

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required. For more on moonpies and Mardi Gras, see Make Your Own Moonpies.

Pasta Acqua e Farina (Flour-and-Water Dough)

Whole-wheat flour may be used if desired.

Pancake Cake with Maple Cream Frosting

We admit that we have had cake for breakfast before. Who hasn't? But how about breakfast for dessert? This recipe came about when we accidentally made too much pancake batter on Sunday morning. It's our take on a thousand-layer cake. The pancakes can be made up to a day ahead and refrigerated. The cake can be assembled up to 2 hours ahead. Not feeling like dessert? Prepare the pancakes using only 2 tablespoons of sugar and have them for breakfast.