Baking with whole grains: tips for success



Properly stored, whole grains can last almost forever. To avoid pantry moths, keep grain in covered containers in a cool, dry place (the freezer is great) until ready to use. Whole-grain flour is another story, however. It should be stored in the freezer, but for the best flavor, flours should be used soon after milling.

Try experimenting with different grains and different combinations of them. Thanks to the variety of grains available, you can try using spelt, emmer, rye, triticale … Find your perfect flavors and create your own “house” flour blend!

Whole-grain flours can feel gritty when you work with them, and they need a little more time to absorb liquids. Especially in bread recipes, like the chapati, you’ll get better results if you let your dough rest: a sticky dough can become supple and easy to work with.

A common warning when baking is that a lot of stirring can toughen up baking goods. That is true with flours that have had the bran removed (like all-purpose flour)––overworking forms gluten strands that can toughen up your baked goods. But in the case of whole-grain flour, the bran “cuts” the gluten strands and keeps things tender. This is why the pancakes in this recipe don’t become leaden hockey pucks, even after taking many spins around a blender.

Want more whole-grain goodness? Read on!

Going with the Grain

The Hardwick Loaf

Finding Your Perfect Flour

Blender Milling


Blender Pancakes

Cheddar, Black Pepper & Chive Bread

Walnut-Pear Cake

Whole-Grain Chapati