100% Whole Grain Recipes


Vollkornbrot – German Whole Rye Sourdough

Vollkornbrot – German Whole Rye Sourdough

I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from [...]

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Injera – Ethiopian Sourdough Flatbread

Injera – Ethiopian Sourdough Flatbread

Injera, an Ethiopian staple traditionally made with teff flour, is a spongy flatbread made with a thin sourdough batter. Served in a communal place setting, assertively spiced sauces and stews are ladled on overlapping rounds and pieces are torn off to scoop up the chunkier bits. Additional injera may also be neatly folded into quarters [...]

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Cinnamon Raisin Walnut Bread – 100% Whole Wheat

Cinnamon Raisin Walnut Bread – 100% Whole Wheat

Sweet and fragrant cinnamon raisin walnut bread is a breakfast option worth waking up for. With all of the fruits and toasted nuts in the loaf, a generous slice is satisfying enough on its own. The center is filled with molten cinnamon sugar but you can leave it out if you prefer a less sweet [...]

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Cranberry Drop Scones

Cranberry Drop Scones

Tender and flaky mounds are studded with chewy dried cranberries in this simple scone recipe that comes together in minutes (once all of the ingredients are at room temperature, that is). The scones are light and airy with just enough sweetness to keep yourself from puckering up as you bite into the tart cranberries.
Cranberry drop [...]

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Flaxseed and Oat Bran Broom Bread – 100% Whole Grain

Flaxseed and Oat Bran Broom Bread – 100% Whole Grain

Is that 22-ounce steak dinner from last night bogging you down? Suffering from a roughage-deficient diet? Move mountains with this high-fiber variation on the 100% whole wheat sandwich bread. Packed with flaxseeds and oat bran, this bread recipe provides the benefits of both soluble and insoluble fiber without the unpleasant side effects of pumpernickel.
If it’s [...]

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Pumpkin Quick Bread – Whole Wheat with Walnuts

Pumpkin Quick Bread – Whole Wheat with Walnuts

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.
You could, of course, forget about counting calories, toast [...]

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Honey Wheat Sandwich Bread – 100% Whole Grain

Honey Wheat Sandwich Bread – 100% Whole Grain

This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its [...]

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Nasi Uduk – Lemongrass-Scented Coconut Rice

Nasi Uduk – Lemongrass-Scented Coconut Rice

My attempt at the Indonesian spice cake called spekkoek was a complete disaster, so weaseling my way into the this month’s edition of WTSIM means that I have to go with Plan B.
There is no Plan B, so let’s see what’s in the fridge:

Sriracha – Not much use in Indonesian cookery as far as I [...]

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Old-Fashioned Whole Wheat Buttermilk Pancakes

Old-Fashioned Whole Wheat Buttermilk Pancakes

Studies conducted on yours truly have shown that whole grains are beneficial to one’s health particularly during breakfast, the most important meal of the day.* One noteworthy perk is improved appetite control until the daily ritual colloquially referred to as “lunch,” usually partaken of between 1200 and 1300 hours. This effect is attributable to complex [...]

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Bread Baking Day 13: 100% Whole Grains Roundup!

Bread Baking Day 13: 100% Whole Grains Roundup!

First of all, the bad news: there will be no Bread Baking Day in September and October. What’s to keep our ovens fired up now that the mercury is dropping, you may ask? The good news is it’s almost time for world’s largest virtual breadbasket, the 3rd annual World Bread Day, to be hosted in [...]

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Whole Grain Sesame Flaxseed Bread

Whole Grain Sesame Flaxseed Bread

I previously mentioned the combination of sesame and flax seeds in the form of unleavened honey-glazed crackers. I always keep sacks of sesame and flax on hand to fuel the addiction to the sweet and salty crisps but this hearty leavened version is showing up more frequently in my daily weekly baking schedule.
The baking temperature [...]

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Announcing Bread Baking Day 13: 100% Whole Grains

Announcing Bread Baking Day 13: 100% Whole Grains

The American Association of Cereal Chemists (AACC) defines whole grains as such:
Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis.
I don’t know about you, but my [...]

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Whole Grain Rosemary Potato Bread

Whole Grain Rosemary Potato Bread

This is the 100% whole grain version of Italian panmarino, or rosemary potato loaf, my favorite bread for dipping in olive oil. Both formulas are adapted from Peter Reinhart, the person responsible for tearing this Asian away from his daily rice-and-noodles-as-staple habit. In my kitchen, one can find flour-crusted bannetons, linen couches, and enough flour [...]

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Hapanleipä – Finnish Sour Rye Bread

Hapanleipä – Finnish Sour Rye Bread

This is my bread of choice for the most god-awful stinky cheeses I can get my hands on. It’s probably not a traditional use for it but it works for me. This rough and crispy flatbread is perfect for slathering with the funkiest of room temperature washed rind cheeses. I haven’t tried the stinkiest cheese [...]

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Indonesian Nutmeg Tea Cookies – Kue Kering

Indonesian Nutmeg Tea Cookies – Kue Kering

Somehow I ended up bringing home more nutmeg than I can realistically use in a lifetime. I get way too excited when visiting Middle Eastern and Indian groceries and end up buying spices cheap and in bulk. Five pounds of turmeric for the price charged at Whole Foods for a thimble-full? Why the hell not. [...]

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Perfect Brown Rice

Perfect Brown Rice

When Saveur Magazine calls something perfect, my initial reaction is to just take their word for it and bookmark regardless of subject matter. Whether it’s about poaching or pig’s feet, I trust that the technique or recipe will work, so when Saveur recently published a method for making perfect brown rice, a staple in my [...]

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Sesame Flaxseed Crackers

Sesame Flaxseed Crackers

It’s easy to dismiss these seeded crackers as health food based on the name alone, but unlike the bricks of sawdust available at your local GNC, these actually taste great. Coarsely ground sunflower seeds, flaxseed meal, and sesame seeds are slightly sweetened with honey to create crispy morsels that put any off-the-shelf cracker to shame.
It’s [...]

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Polvorones Sevillanos

Polvorones Sevillanos

I had my mind set on having some polvoron for the weekend but didn’t have any powdered milk, a key ingredient. Getting a polvoron fix is serious business for me but I’m not about to run to the nearest Goldilocks (there are none). Good thing I have a recipe for a similar Spanish treat [...]

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Red Hen Baking’s “Sprouternickel” Clone

Red Hen Baking’s “Sprouternickel” Clone

Red Hen Baking Company’s “Sprouternickel” is a sourdough whole grain rye loaf studded with sprouted rye berries, sprouted spelt berries, and sunflower seeds. My formula is based on the ingredients listed in Red Hen Baking’s Bread Varieties page while the ingredient proportions and baking times for this first attempt are based on Dan Leader’s Vollkornbrot [...]

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Pumpernickel Bagels

Pumpernickel Bagels

This is pumpernickel in the American tradition where a little help from wheat flour (for structure) and molasses (for color) are added to coarsely ground rye flour. The dark color characteristic of German pumpernickel breads is achieved through the Maillard reaction where loaves are cooked low and slow for 16 to 24 hours. This baking [...]

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Whole Grain Anadama Bread

Whole Grain Anadama Bread

Whole grain anadama bread is my first choice when I have a need for hearty sandwich loaves. It has an interesting combination of dense chewiness and texture from the addition of cornmeal. The aroma and richness that it gets from molasses keeps it from taking a backseat even with the richest of sandwich fillings. The [...]

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