Whole wheat flour vs. All purpose?

I’m going to make pumpkin bread and all I have is whole wheat flour :/ is that ok?

This entry was posted by admin on April 29, 2011 at 6:55 am, and is filed under pumpkin bread. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site.

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Comments (4)

#1 written by sunny
about 1 year ago

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It will work well and be more healthy.
#2 written by Kathianne
about 1 year ago

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Not interchangeably. The texture would be awful. I did a quick search:

PUMPKIN WHEAT BREAD
Printed from COOKS.COM

Read more about it at http://www.cooks.com/rec/view/0,191,152169-241203,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

1 1/4 c. all-purpose flour
1 c. whole wheat flour
1 c. sugar
1/2 tbsp. baking powder
1 tsp. baking soda
2 eggs
1 c. solid pack pumpkin, preferably fresh (but canned works fine)
1/2 c. butter

Preheat oven to 350 degrees. Butter 1 loaf pan. Combine eggs and pumpkin in large bowl. Add flour, one cup at a time. Add sugar, baking powder and soda. Mix until smooth. Mix in butter, 1 tablespoon at a time. Pour batter into pan. Bake until golden brown, about 45 minutes. Invert onto rack and cool before slicing. Makes 1 loaf.

It seems that many people think that whole wheat bread is made from only whole wheat flour, not so.

Ingredients:

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also; get more info on active vs. instant active dry yeast here!)
Instructions:

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. [more info on loaf pan sizes] Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! (Easier-slicing tips here!) Leftover bread can be stored in an airtight bag or frozen until needed.
#3 written by Sid M
about 1 year ago

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yeah it might taste a little different. but its healthy for you too.
#4 written by Vegan_Mom
about 1 year ago

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I only use whole wheat flour for baking. My banana chocolate chip cookie recipe calls for whole wheat and unbleached white flour. White flour is not good enough for me, even unbleached. Therefore, I use all whole wheat flour. I get compliments on my cookies and they don’t realize that the cookies are all whole wheat flour, fat free (I use unsweetened apple sauce), low sugar (two one-eighth cups of Florida Crystals, or ten packets of Sugar in the Raw), and vegan.

Go with the whole wheat flour. It might taste different, but if it does, it might just be that you are not accustomed to it. I think Kathianne’s answer is based on what she has read, but not on her experiences. I think I might use the recipe she shared and use all whole wheat flour and bananas for the eggs and apple sauce for the butter.

Anyway, this is my opinion based on my experiences. (I also make a whole wheat vegan banana bread. The two main ingredients are bananas and whole wheat flour. I also use whole wheat flour for my chocolate cake, too. Nothing like getting complimented on a whole wheat, fat free chocolate cake.)

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