Updated June 2011.
Meet the new love of my life.
As with any infatuation, I can't get enough of it.
I want to wake up to it in the morning and savor it all day long.
Alas, I am a bake-o-phobe, and my affair with white whole wheat flour might be doomed.
So I'd like to fix you up with my new love. Please, take my inamorata out on a date, get to know each other, commit to a long-term relationship. You won't be sorry.
King Arthur Flour, the Vermont uber-resource for all things baking, wasn't sorry when, in the 1990s, they received a sample of a new strain of whole wheat flour from a consortium of farmers who had been working with Kansas State University's breeding program. This new flour was made not from hard red spring wheat, which is typically ground into whole wheat flour in the US, but from a hard white winter wheat that lacked the tannins that makes most red, or traditional, whole wheat flour taste a bit bitter or astringent.
White whole wheat flour does have everything else that you expect from whole wheat flour; all of the bran and germ are present, resulting in an almost identical nutritional profile but with a lighter color and sweeter taste. In baking, you can substitute white whole wheat flour for some or all of the all-purpose flour, and nobody will ever know that your baked goods are full of whole grains.
Makes 16 3-inch scones.
1 cup raisins, soaked in hot water to cover for 5 minutes, drained
2 cups white whole wheat flour (or all-purpose unbleached flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp kosher salt
2 Tbsp sugar
1 stick butter (1/2 cup), cut into chunks
1/2 banana, cut into chunks
1 egg yolk
3/4 cup lowfat plain yogurt
1/4 tsp red wine vinegar
Preheat the oven to 400°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.
In a food processor, blender or large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and sugar; add the butter and pulse the processor on and off a few times until the mixture resembles a coarse meal. In a separate bowl blend the egg yolk, yogurt, and wine vinegar, and add to the processor along with the banana and raisins. Mix until all ingredients are just incorporated -- do not overmix.
Use an ice cream scoop with a release (called a disher) to form 16 scones on the baking sheet, and bake for 18 minutes, or until lightly browned. Serve with butter and jam; or cool the scones to room temperature, wrap and freeze.
Other recipes that use these pantry ingredients:
Poppy seed pancakes, from 101 Cookbooks
White whole wheat biscuits, from Baking Bites
Whole wheat chocolate chip cookie dough, from Joy the Baker
Healthy banana (or guava) bread, from Cooking with Amy
White whole wheat and oatmeal Irish soda bread, from Kalyn's Kitchen
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