Type what you have

Ingredients

• ✓ whole wheat flour
• salt
• active dry yeast
• vital wheat gluten
• honey
• olive oil
• water
• egg
• raisin

Instructions

1. 1 In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
3. 3 Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
4. 4 Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

By HopelessFanatic

Ingredients

• ✓ whole wheat flour
• potato
• carrot
• parsnip
• butternut squash
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. Season with salt.
3. 3 After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
4. 4 Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

By Lauren

Ingredients

• ✓ whole wheat flour
• butter
• white sugar
• egg
• vanilla extract
• baking powder
• almond milk
• vanilla frosting
• blue food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
2. 2 Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.
4. 4 Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.
5. 5 Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.

By Hsr

Ingredients

• ✓ whole wheat flour
• active dry yeast
• water
• sucralose sweetener
• butter
• salt
• egg
• all-purpose flour
• rolled oat
• egg

Instructions

1. 1 Mix the yeast and water together in a large bowl, and let stand until a creamy layer forms on top, about 5 minutes. Beat in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 10 minutes.
2. 2 Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, about 2 hours.
3. 3 Punch down the dough, and cut into 3 equal-size pieces. Working on a floured surface, roll the dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Brush the loaf with 1 beaten egg, and bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool before slicing.

By Ms Chaka

Ingredients

• ✓ whole wheat flour
• bread flour
• water
• active dry yeast
• egg
• vegetable oil
• honey
• salt
• water
• sesame seed

Instructions

1. 1 Combine 1 cup bread flour, 2 1/8 cups warm water, and yeast in a large bowl into a thin batter; let stand until frothy bubbles appear, about 10 minutes. Stir in 3 eggs, vegetable oil, honey, and salt until well combined. Beat in whole wheat flour and remaining 2 cups bread flour, alternating flours by cupfuls, until dough is too stiff to stir in more flour.
2. 2 Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form dough into a round shape; place in a large, lightly-oiled bowl and turn to coat a few times to oil the surface. Cover the bowl with a plastic bag and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
3. 3 Punch down dough and knead a few times to remove some gas bubbles; cut into 3 equal-sized pieces. Set two dough pieces aside, covered by a cloth to prevent drying out while preparing loaves.
4. 4 Cut remaining dough piece into 3 equal parts; transfer to a floured surface and roll parts into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand on the right, move it to the left over the middle strand (that strand becomes the new middle strand). Take the strand farthest to the left and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat cutting and braiding with remaining 2 dough pieces. Place braided loaves on a baking sheet lined with parchment paper; let rise until doubled in volume, 45 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Beat remaining 1 egg with 1 teaspoon water in a small bowl; brush over braided challah loaves. Sprinkle with sesame seeds.
7. 7 Bake in the preheated oven until tops are a deep golden brown and loaves sound hollow when tapped on bottoms, about 40 minutes. Cool on a wire rack before slicing.

By Bobbie Kramer

Ingredients

• ✓ whole wheat flour
• carrot baby food

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour and baby food by hand in a medium bowl to form a stiff dough. Place dough onto a clean, lightly floured work surface. Dust a rolling pin with flour and roll the dough to a thickness of 1/8 inch. Cut into desired shapes and place onto the prepared baking sheets, leaving 1/2 inch between cookies.
3. 3 Bake in the preheated oven for 20 minutes. Turn oven off and leave cookies inside for 30 minutes. Remove and transfer to wire racks to cool.

By Bren

Ingredients

• ✓ whole wheat flour
• salt
• water

Instructions

1. 1 Mix flour and salt together in a bowl. Stir in water to form a soft dough.
2. 2 Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
3. 3 Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

By desertdweller

Ingredients

• ✓ whole wheat flour
• grape

Instructions

1. 1 Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
2. 2 After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
3. 3 Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
4. 4 Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

By Maryellen

Ingredients

• ✓ whole wheat flour
• salt
• baking powder
• water

Instructions

1. 1 In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
2. 2 Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
3. 3 Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
4. 4 Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

By Tracy Struthers

Ingredients

• ✓ whole wheat flour
• baking powder
• peanut butter
• skim milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
2. 2 In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.

By CHILE1

Ingredients

• ✓ whole wheat flour
• ✓ whole wheat flour
• wheat gluten
• salt
• vegetable shortening
• water
• water

Instructions

1. 1 Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
2. 2 Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

By Misti

Ingredients

• ✓ whole wheat flour
• margarine
• salt
• ice water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
3. 3 Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.

By Lean Cuisine

Ingredients

• ✓ whole wheat flour
• vegetable oil
• salt
• baking soda
• water
• vegetable oil

Instructions

1. 1 Combine flour, 2 tablespoons oil, salt, and baking soda together in a bowl. Mix for 1 to 2 minutes. Add 1 3/4 cup water and mix until it's lump free, the chunks of flour have dissolved, and the batter has a good consistency, adding more water if needed.
2. 2 Heat 1 tablespoon oil on a griddle over medium heat. Pour some of the batter onto the griddle; spread the batter in a circular motion, slowly yet steadily. Cook until the edges start to brown, 2 to 3 minutes. Remove from the grill. Repeat with remaining batter, adding more oil between each batch.

By Nihit Navroz Mehta

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• salt
• egg
• olive oil

Instructions

1. 1 Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. 2 Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

By Gia

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• instant yeast
• white sugar
• salt
• water
• olive oil

Instructions

1. 1 Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
2. 2 Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

By rosey cheeks

Ingredients

• ✓ whole wheat flour
• milk
• egg
• butter
• baking powder
• baking powder
• blueberry

Instructions

1. 1 Place flour, milk, eggs, butter, and 1 tablespoon plus 2 teaspoons baking powder in a blender; blend until smooth, 2 to 3 minutes.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and dot with blueberries. Cook until bubbles form and burst, and the pancake edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Suzy

Ingredients

• ✓ whole wheat flour
• salt
• olive oil
• water

Instructions

1. 1 Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.
2. 2 Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

By COOKLOVE

Ingredients

• ✓ whole wheat flour
• baking powder
• turkey
• cranberry
• egg
• olive oil
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
2. 2 In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.
3. 3 Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
4. 4 Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.

By TheBritishBaker

Ingredients

• ✓ whole wheat flour
• rolled oat
• sugar
• salt
• butter
• water

Instructions

1. 1 Place oats in the bowl of a food processor; pulse until finely ground.
2. 2 Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
3. 3 With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
4. 4 Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
5. 5 Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

By Michelle Brady Stone

Ingredients

• ✓ whole wheat flour
• dry milk powder
• egg
• vegetable oil
• beef bouillon cube
• water
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
2. 2 Dissolve bouillon cubes in boiling water and allow to cool.
3. 3 Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
4. 4 On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
5. 5 Bake for 30 minutes and allow to cool.

By Jackie

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• baking powder
• salt
• brown sugar
• beer

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. 3 Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

By Betty Latvala

Ingredients

• ✓ whole wheat flour
• beef liver
• egg
• parchment paper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jellyroll pan with parchment paper.
2. 2 Place liver into a food processor; pulse until finely chopped. If you have room, add flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. 3 Bake in the preheated oven until center is firm, about 15 minutes. Cool in the pan, then cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

By BARB MAXWELL

Ingredients

• ✓ whole wheat flour
• sweet potato
• egg
• applesauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prick sweet potato several times with a fork. Cook in the microwave on high until tender, about 6 minutes. Let sit until cool enough to handle.
3. 3 Cut potato in half and scoop flesh into a bowl; discard skin. Mash potato with a fork or potato masher. Transfer about 1 cup mashed potato to a large bowl, saving any remaining for another use.
4. 4 Mix whole wheat flour, eggs, and applesauce into sweet potato in the bowl until a dough forms.
5. 5 Turn dough out onto a well-floured surface and roll dough to about 1/2-inch thickness. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
6. 6 Bake in the preheated oven until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By CookinBug

Ingredients

• ✓ whole wheat flour
• baking powder
• sugar
• salt
• milk
• egg
• butter
• strawberry

Instructions

1. 1 Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
2. 2 Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
3. 3 Serve with fresh strawberries.

By Emily Kerman

Ingredients

• ✓ whole wheat flour
• water
• active dry yeast
• agave nectar
• salt

Instructions

1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen

Ingredients

• ✓ whole wheat flour
• bread flour
• salt
• baking powder
• vegetable oil
• water
• honey
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 In a large mixing bowl, sift whole wheat flour, bread flour, salt and baking powder. Sift three more times. Mix in 1/4 cup oil. In a separate bowl, dissolve honey in water. Stir into flour mixture. Mix just until a sticky dough pulls together.
3. 3 Turn dough out onto a well floured surface and divide into four pieces. Form pieces into desired shape. Place loaves on lightly greased baking sheet.
4. 4 Bake in preheated oven for 18 minutes. Remove from oven, brush with remaining 2 tablespoons oil and bake for 10 to 15 minutes longer, until bottom of loaf sounds hollow when tapped.

By Becky

Ingredients

• ✓ whole wheat flour
• baking soda
• cinnamon
• salt
• cottage cheese
• milk
• egg
• vegetable oil

Instructions

1. 1 Stir flour, baking soda, cinnamon, and salt together in a large bowl.
2. 2 Whisk cottage cheese, milk, eggs, and oil together in a separate bowl. Pour into the flour mixture; whisk until batter is just combined; it will be thick.
3. 3 Heat an oiled griddle over medium-high heat; when a water drop on the surface dances and sizzles, it's ready. Drop 1/4 cup batter onto the griddle. Cook until golden brown and bubbles break the surface, 1 to 2 minutes. Turn and cook until set, about 1 minute more. Repeat with remaining batter.

By judykins

Ingredients

• ✓ whole wheat flour
• powdered milk
• wheat germ
• beef bouillon granules
• bacon grease
• egg
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the whole wheat flour, powdered milk, wheat germ, and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving.

By HOBOLTH4

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• baking powder
• sugar
• salt
• butter
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened.
3. 3 Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet.
4. 4 Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.

By Vrnda Devi

Ingredients

• ✓ whole wheat flour
• yeast
• honey
• butter
• salt
• water
• instant coffee granules
• cocoa powder

Instructions

1. 1 Combine yeast, honey, butter, salt, warm water, instant coffee, and cocoa powder in a mixing bowl. Gradually beat in 3 cups flour. Mix with your hands until ingredients form into a ball; transfer it to a floured work surface. Knead in additional 1/2 cup of flour if the dough is too sticky to work with. Knead the dough until it is smooth and elastic, about 15 minutes.
2. 2 Place the dough in an oiled bowl and cover it with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Shape the dough into a freeform loaf and place onto a parchment-lined baking sheet.
3. 3 Cover the dough with a floured kitchen towel and allow it to rise again until doubled, about 30 minutes.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Remove the towel. Use a serrated knife to score the loaf, cutting three slashes on the top or as desired.
6. 6 Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 30 minutes. Remove the bread from the loaf pan and cool on a wire rack.

By TABBIEG