Recipes from Cooking with Doyle Moore on Focus 580

May 4, 2005:  Whole Wheat

There are several types of wheat:

• Hard white winter wheat

• Hard red spring winter wheat

• Soft white winter wheat

• Durum wheat 

SPELT brand pasta very good whole wheat pasta also

Heartland pasta

King Arthur brand white whole wheat

Hudson Cream self rising flour

www.Kingarthurflour.com   1-800-827-6836

www.HudsonCream.com     1-800-530-5640

When using whole wheat flour for bread or pasta, the dough will not stick together, so add a small amount of gluten.

DOYLE'S WHOLE WHEAT PASTA

• 2 C white whole wheat flour

• 1 egg

• 1 T olive oil

• ¾ C water

The added water is necessary with whole wheat for absorption.

CHILDREN'S BREAD

• 2 yeast packets

• 2/3 cup warm milk

• 1 tsp sugar

• 2 ½ cups boiling water

• 2 cups instant oats

• 2 ½ cups whole wheat flour

• ¾ cup molasses or ½ cup brown sugar

• 1½ Tbsp butter

• 1 Tbsp salt

• 3½ cups all purpose flour or white whole wheat

Dissolve sugar and yeast in milk; pour boiling water over oatmeal add butter and molasses. 

Allow to cool;  proceed as you would for ordinary bread.

WHOLE WHEAT BISCUIT SCONE

• 1 C  Jiffy or Bisquick

• 2 C  whole wheat flour

• 1 tsp baking soda

• 1 tsp baking power

• (use buttermilk for liquid)

• splenda for sugar substitute

• whole walnuts, dried cranberries or raisins

Add enough extra liquid to compensate for wheat flour