318 wholemeal flour recipes

Cornell bread, the high-protein bread machine recipe with wheat germ, soy flour, and nonfat dry milk added to whole wheat and bread flour. Nutrient-dense and honey-sweetened.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

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.

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.

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.

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.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.