On Fri, 31 Oct 2014 08:00:58 -0600, Janet Bostwick
> wrote:

>On Thu, 30 Oct 2014 23:08:13 -0700, "Julie Bove"
> wrote:
>
>>My CSA had this on sale so I bought a small bag but now I can't find a
>>single recipe that calls for it! All of the recipes that take bread flour
>>use regular bread flour and then if they are a whole wheat bread, additional
>>whole wheat flour. Does anyone have any recipes that use this? I would
>>even be willing to make something with eggs and milk in it for my husband
>>and daughter if it would use up the flour. I could use the cupboard space!
>>Thanks!
>
>Very common. There are not that many recipes for whole wheat bread
>that are made solely with whole wheat bread flour. A recipe for
>whole wheat bread that uses only whole wheat bread flour tends to be
>very dense and sticky/tricky to knead.. Recipes will call for a
>combination of whole wheat bread flour and white bread flour to
>overcome the problems. Also, most people do not care for the taste of
>bread made only with whole wheat flour. You can find recipes for
>oatmeal, rye bread and others that also use whole wheat flour in
>combination.
>When talking about baking bread, it is understood that you mean whole
>wheat bread flour.
>It would not be a good idea to try to make cookies or similar with
>whole wheat bread flour as it will make them tough. It is understood
>that when making something other than bread, you are going to use
>whole wheat PASTRY flour. Check Winco bulk bins and you will see both
>are available there. I believe that the supplier for the bulk bins is
>Bob's Red Mill.
>Janet US

Pretty much need to add about 5% white flour to get whole wheat to
rise properly. I use my ABM to bake whole wheat bread with honey.
100% whole wheat flour is nice for baking various muffins; carrot,
zuchinni, raisin... add dates & nuts.