Things To Do With… Leftover Wholemeal Flour

Wholemeal flour (not to be confused with whole-wheat flour) contains all of the wheat grain and is packed with fibre, protein, minerals and vitamins. Unlike regular white flour, nothing is lost during the processing of wholemeal flour and all the goodness is retained. We often choose brown wholemeal bread over white bread when we are dieting or trying to live a healthier lifestyle. And there is good reason to as wholemeal flour is a good source of calcium and iron. It doesn’t keep as long as white flour, but I have made and found some yummy recipes to use it in which will ensure you won’t have it sitting around for long!

Courgette, Linseed & Lemon Muffins Chocolate Marshmallow Teacakes Banana & Cranberry Breakfast Muffins
Uses 50g Self Raising Wholemeal Flour Uses 50g Plain Wholemeal Flour Uses 75g Plain Wholemeal Flour
Staffordshire Oatcakes Deep Filled Homity Pie
Uses 100g Plain Wholemeal Flour Uses 125g Plain Wholemeal Flour
Carrot & Orange Cake Wholemeal Apple Pancakes Toffee Apple Cake
Uses 100g Self Raising Wholemeal Flour Uses 110g Wholemeal Flour Uses 115g Self Raising Wholemeal Flour
Cheese & Marmite Scones Wholemeal Fruit Crumble with Plums Wholemeal Choc Chip Cookies
Uses 140g Plain Wholemeal Flour Uses 200g Plain Wholemeal Flour Uses 240g Plain Wholemeal Flour
Wholemeal Chocolate Cake Wholemeal Pizza Dough Traditional Wholemeal Bread
Uses 240g Plain Wholemeal Flour Uses 500g Strong Wholemeal Bread Flour Uses 500g Strong Wholemeal Bread Flour

 

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2 comments / Add your comment below

  1. I love using wholemeal and spelt flour in my baking – it gives a different taste and texture and lends itself well to fruity bakes particularly muffins. I can imagine a pizza crust would be good too.

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