1,715 wholemeal flour recipes

Warm, juicy and fruity. These warm crepes are served with freshly made blueberry-raspberry sauce. Delicious and also good for you.

Whole wheat pancakes sweetened naturally with banana, applesauce, and maple syrup. A no-fat, high-fiber breakfast that comes together with one egg and pantry staples.

Quick and easy breakfast, and also very healthy and tasty.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Whole wheat banana walnut muffins with a tender crumb and nutty depth from half whole-wheat flour. Naturally sweet from ripe bananas and just hearty enough for breakfast.

Almost whole wheat lemon poppyseed muffins blend whole wheat and white flour for a wholesome but tender crumb, bright with fresh lemon zest and crunchy poppy seeds. An easy, better-for-you breakfast muffin.

Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.

Cinnamon banana oat bread for the bread machine: a yeasted loaf with mashed banana, whole wheat, rolled oats, molasses, and a full tablespoon of cinnamon. Sliceable for sandwiches and toast.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

All-Season Quick Bread or Muffins: a flexible whole-wheat base recipe with six fruit and vegetable options (banana, zucchini, carrot, apple, orange, tomato). Loaves or muffins.

Yeast-leavened whole wheat waffles use rising time instead of baking powder for crisp, deeply tangy waffles. No eggs, no oil, just whole wheat pastry flour, bran, molasses, and yeast.

It is a never fail whole wheat bread recipe, have made this bread for years, it has never failed.

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Oven-baked whole wheat pancakes ladled onto hot buttered sheet pans for hands-off cooking, no flipping required. A high-fiber buttermilk batter ready in 15 minutes. Serve with fruit and syrup.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.