266 whole wheat flour cake recipes

Multigrain Buttermilk Bread for Bread Machine recipe

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Make-ahead bran muffin batter that keeps in the fridge up to 6 weeks. Bake fresh muffins anytime from one bowl of buttermilk-bran batter. The classic refrigerator muffin trick.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.

Oat bran cookies with chopped dates, whole wheat flour, wheat germ, and brown sugar. A wholesome drop cookie with natural sweetness that bakes in just 10 minutes. Makes three dozen.

Molasses bran bread with whole wheat flour, buttermilk, and raisins. A no-yeast quick bread with deep molasses flavor, high fiber, and easy variations for oatmeal or carrot cake.

Montessori muffins made with whole wheat flour, molasses, and chopped prunes. No refined sugar, just earthy sweetness from molasses and fruit. A wholesome, kid-friendly muffin with real ingredients.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Diabetic-friendly gingerbread men made with whole wheat flour, bran, sugar substitute, and a bold blend of ginger, allspice, and cinnamon. Crisp and spiced without the sugar.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

A basic muffin mix, great plain or dress it up with fruit or gasp... chocolate chips.