Katrina is an expert baker who just returned from a stint at the San Francisco Baking Institute, and she is also a member of the co-op! She’ll be joining us over the next few weeks with some baking tips and recipes. We’ve many different kinds of flour on our shelves, which can definitely be a bit overwhelming, so she’ll be focusing in on those specifically.
If you’re like me, your first introduction to whole wheat was a sinking ship, well – at least it would sink a ship.
It doesn’t have to be this way. Whole wheat flour baking can be soft, chewy, and delicious! Whole wheat flour has a natural sweetness and an earthy flavour. It just needs more moisture in the recipe than an all purpose white flour, so when you are substituting whole wheat for white, maybe add an extra egg, butter, or milk.
Here is a recipe I love, because I get to pull out my bundt pan.
WHOLE WHEAT APPLE COFFEE CAKE
2 large tart apples
3/4 cup all-purpose flour
1 1/2 cup whole wheat flour
1/2 cup sugar
1/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ginger
1 teaspoon kosher salt
2 ounces butter, melted and cool slightly
1 cup buttermilk
1/4 cup yogurt
1. Dice apples into bite-sized pieces (you can leave the skins on if you’d like)
2. Sift dry ingredients into a large bowl
3. Whisk together wet ingredients until thoroughly combined. Using a spatula, scrape the wet ingredients into the dry ones and gently mix together.
4. Add the apples.
5. Scrape the batter into a buttered bundt pan.
6. Bake at 350 F on middle rack for 40 – 48 minutes, rotating the halfway through. The cake is ready when it is golden brown and springs back when lightly touched.