Wednesday, January 21, 2009
Tried King Arthur White Whole Wheat Flour
This started off as sharing a story and a photo but it has morphed into what sounds more like a product review.
My husband bought a five pound bag of King Arthur White Whole Wheat flour from the store a few weeks ago, it was a spontaneous purchase. I recall hearing about this, I swear, on Oprah a year or more ago. My memory was that this was supposed to bake like a white flour and taste more like a white flour while retaining the lower glycemic index and higher nutritional content of a whole wheat flour.
I just verified the basic nutrition and product information on the King Arthur site. They say it is intended to be used instead of whole wheat flour and is said to give a finer grain and lighter color and lighter flavor.
What I did was make the King Arthur flour bread recipe for Arthur Sand's Basic White Bread but used this White Whole Wheat flour instead of 100% Unbleached (white) flour. This recipe is in the King Arthur Flour 200th Anniversary cookbook (one of my favorite cookbooks) but is also available free online.
The result was a bread with fine grain. It didn't rise as much because the yeast in the recipe was for white flour bread, I think, and I recall from other recipes, when I used a white flour recipe and substituted partial whole wheat flour it never seems to rise enough or the same. (There must be a kitchen science reason behind this.) This bread with the white whole wheat flour did have a lighter color than if I had used 100% whole wheat bread but it certainly was not white in color. There was still a taste of the nuttiness of the whole wheat but just not very strong like bread made with 100% whole wheat flour.
Since my kids still lean toward preferring white breads I may use partial white (unbleached) flour and partial this flour. The thinking mother in me wants my kids to only eat the best nutrition and I'd love it if they would eat all whole wheat products, but, that is not reality in our home.
I don't care for recipes with nearly all whole wheat flour because they are too bitter for my taste.
If you want the nutritional quality of whole wheat flour but want something lighter in flavor give this King Arthur White Wheat Flour a try, or experiment with using partial white flour and partial white whole wheat flour in your home baking.