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99 recipes for "whole_wheat_flour"
99 recipes
Cinnamon Raisin Easy Whole Wheat Sandwich Bread

Cinnamon Raisin Easy Whole Wheat Sandwich Bread

Jan 1, 2014

Whole wheat doesn't have to be so earnest. This loaf combines just enough of its whole grain goodness with sweet spices and raisins for a fun twist. It may be sweet, but it's scrumptious with savoury sandwich fillings too. 

Sun-Dried Tomato and Olive Easy Whole Wheat Sandwich Bread

Sun-Dried Tomato and Olive Easy Whole Wheat Sandwich Bread

Jan 1, 2014

Sun-dried tomatoes have a sweet edge that complements the saltiness of the olives in this loaf. It's great for sandwiches, of course, but thicker slices are a tasty addition to an antipasto tray. Or try them dipped in fruity olive oil for a restaurant-style starter

Onion Bialys

Onion Bialys

Nov 5, 2009

Bialys are traditional Jewish onion and poppy seed buns, which originated in Bialystock, Poland.

Cheese and Herb Easy Whole Wheat Sandwich Bread

Cheese and Herb Easy Whole Wheat Sandwich Bread

Jan 1, 2014

Cheese and thyme are a heavenly match in breads, especially when some is sprinkled over top to create a crunchy, addictive crust. Try it as the base for a wonderful grilled ham and cheese sandwich.

Duck and Turkey Pie

Duck and Turkey Pie

Dec 28, 2008

Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.

Partridge or Pheasant Pie

Partridge or Pheasant Pie

Dec 31, 2007

Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.

Mixed-Grain Swiss Country Loaf

Mixed-Grain Swiss Country Loaf

Sep 6, 2011

In Switzerland, mixed grain breads are usually half white flour with differing amounts of rye, whole wheat and spelt. The loaves have rich flavour and a texture halfway between the lighter, airier loaves of France and Italy and the heavier, dense loaves of German bakers. This bread uses levain, a French sourdough starter, and requires two separate overnight risings. It's worth the time. To prevent the dough from taking on any odours when rising, you can place the covered bowl in a plastic bag.

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