1,715 wholemeal flour recipes

Whole grain shortbread made with amaranth flour, whole-wheat flour, rice flour, honey, and butter. Nutty, earthy, and naturally sweetened, this healthier shortbread bakes up in under 20 minutes.

Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

Whole wheat funnel cakes sweetened with honey and fried into crispy spiral sculptures. A nuttier, heartier twist on the classic fair treat.

Toasted amaranth rolls made with amaranth and whole wheat flours, honey, and toasted amaranth seeds. Nutty, wholesome yeast rolls with a hearty ancient-grain texture.

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

Very delious pie came from Missouri mother in law used to make it.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Gruel bread: a rustic whole-wheat loaf built from leftover rice-and-vegetable gruel, no commercial yeast, risen overnight and baked dark. A zero-waste bread with deep, fermented flavor.

Lemon custard pie with a press-in oil crust, topped with fresh sliced strawberries glazed in melted jam. A make-ahead dessert with a light, soufflé-like lemon filling.

Honey wheat bread for the bread machine, a three-flour loaf with honey, molasses, and a touch of rye for deeper malty sweetness and a hearty whole-grain crumb.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.