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What breakfast food would be best made from whole wheat flour?

post #1 of 19
Thread Starter 
What breakfast food would be best made from whole wheat flour?

Pancakes?

French toast?

Waffles?
post #2 of 19
I'd vote for waffles.

However, i can see some version of sausage gravy/creamed chipped beef on a good slab of whole wheat toast.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 19
Of those you mentioned, I don't particularly like pure whole wheat versions of pancakes or waffles, but I'd go for either over french toast made with whole wheat bread.

You can make excellent pancakes and waffles with multi-grain mixtures including whole wheat, unbleached AP, corn meal, buckwheat, oat and barley -- or any other mixture. You have to watch out so as not to make the mix too gritty or too strong flavored.

In the case of whole wheat flour makes it's the germ which makes it too wheaty and the whole structure of the flour which makes it heavy. So you want to balance the wheatiness with some other flavors, and do things to lighten it up -- no matter what you do, pancakes and waffles made with whole grain mixes tend to fall on the "hearty" side of the scale.

When it comes to French toast, you can use a lot of mixed grain breads, but anything too heavy won't give you good texture. Personally, I'd stay away from all whole grains type breads when it comes to French toast. On the other hand, a lot of whole grain breads make wonderful breakfast sandwiches as well as regular toast.

There are all kinds of people with all kinds of tastes, so you never know.

BDL
post #4 of 19
Perhaps bran scones?
post #5 of 19
I'll put my vote on warm fluffy bread rolls with butter and apricot marmelade.
And maybe a few slices of 3yo jarlsberg cheese:D
post #6 of 19
For many years, when the kids were young, I made pancakes with whole wheat flour and they were really good. I still prefer the white flour kind, but the wheat ones were hearty and satisfying.

Contrary to Boar-d-laze, i do like french toast with whole wheat bread, i think it works well. I generally prefer more artisanal breads in french toast, however, and don;t particularly like the soft bread versions. I like to chew it, not for it to mush up in my mouth.

I love whole wheat sweet bread with raisins. Great toasted for breakfast

And, yes, bran muffins.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #7 of 19
Thin pancakes are better with whole wheat than thick. Maybe some Swedish pancakes.
post #8 of 19
Thread Starter 
Good idea! Put some lingonberries on top.
post #9 of 19
I don't mean to seem disagreeable by partially agreeing. But I didn't say I only liked white bread or suggest staying away from artisanal bread for french toast. What I tried to say and seem to have garbled was that breads made entirely from whole wheat flour don't yield the texture I want.

Most people make french toast with an egg wash. Instead I soak the daylights out of my french toast so that it's very fragile when it leaves the egg eash. It makes my french toast more like butter pan-fried bread pudding, than typical American french toast. Cooking that way, bread made entirely from whole wheat flour tends to fall apart too easily, and the final texture is too rubbery. However, a variety of multi-grain breads do well, as does light whole wheat made from 50% whole wheat and 50% unbleached white.

And anyway, de gustibus non disputandum. What I find heavy, rubbery or otherwise not very good, other people find chewy and delicious. I'm certainly not going to disagree with you about what you like. You like it, that's plenty good enough for me to make it for you your way. On the other hand, there's a reason you don't see much whole grain french toast on restaurant menus, but do see multi-grain pancackes and waffles.

Maybe it's one of the English/American language things -- but I'm interested in Ishbel's scones. Not that I've tried it a lot of times, but I've never been able to make ALL whole-wheat scones or (American) biscuits work -- way too heavy. Whole wheat flour is very "hard," in that it has a high protein content. A lot of bakers use softer than average flour for the purpose. By way of a few examples, "southern" biscuits are southern because of the flour, European white flour is softer than American which has to do with the lightness and tenderness of the scones, and personally I use a mix of cake and AP flours.

Now here, I'm using "scone" to mean what I associate with English scones -- something like an extra-rich, slightly sweet, American biscuit. Someone else mentioned bran muffins -- which I heartily second as wonderful. Ishbel may be off into "muffins," I don't know, I'm asking.

BDL
post #10 of 19
I make whole wheat waffles all the time. The trick is to keep the egg whites on the side and add them last after beating them to stiff peak stage. It lightens up the texture considerably.
post #11 of 19
Nope, I do mean scones!
I'm not too keen on the American style sweet bun-type muffins - I prefer 'our' muffins :lol:
post #12 of 19
What about breakfast burritos made with whole wheat tortillas?
post #13 of 19
Nu Ish? Do you have a recipe for the famous whole-wheat bran scones?

BDL
post #14 of 19
Haven't tried "whole wheat" scones, but now you've "tempted me". I make "Lemon Cream Scones" for Sunday Brunch, I'll try a "whole wheat version" and report.
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #15 of 19
I never said they were famous... just my family recipe :D

My Mum, granny, her mum, her granny etc (well, you get the picture) used to add bran meal (roughly half and half, by eye) to plain flour for their bran scones. The following is my take on that, with the added ease of being able to buy wholemeal self-raising flour!

8 oz SR wholemeal flour
2 oz butter, cut into small pieces
1 oz golden caster sugar (I prefer the browner caster sugar)
2 oz sultanas
5-6 tablespoons of whole milk (you may need a little more or a little less depending on dry mixture)
Pinch salt
1 teaspoon ground cinnamon

Heat oven to gas mark 5. Sift flour/salt/cinnamon in a large bowl and then rub in the butter until it resembles fine breadcrumbs. Add sugar and sultanas and just enough of the milk to make a soft dough. Knead extremely lightly, as over-kneading will toughen the scones.

Roll out on a lightly floured surface to about half or three quarter inch thickness. Use a scone cutter or a cup to form scones. This amount makes about 6 medium sized scones. Dust tops of scone with a little flour and put on a lightly floured oven tray and bake for 12-20 minutes (depending on size of scones) until risen and golden, but not too browned.

Leave to cool slightly on a wire cake rack and then split and serve with butter and/or jam and clotted cream.
post #16 of 19
Only pancake pure whole wheat flour is good in is Blinnis for caviar,as you state its to heavy and gritty.:bounce:
CHEFED
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CHEFED
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post #17 of 19
You're one of the most polite and considerate posters here, so no, didn;t think you were being disagreeable (I usually am, but that's just my grouchy side). Yes, there is no discussing taste - what we like is what we like. I was thinking of many french toasts i've tasted in nice little brunch places in the US, where they use a very soft bread, like portuguese sweet bread or challah, or something, and turn it into french toast, and it is just not substantial enough for my taste. I love the bread as toast, but not soaked and fried. But i do like heavy artisanal breads that way.
On the other hand, i think i know what you mean by 100% whole wheat bread, where the grain is coarse and the crumb crumbles, and no, that certainly doesn;t work. I guess what i was thinking of was "pane di lariano" which is very strong, rubbery bread (i guess you'd say) but either the flour is ground very finely or it's slightly sifted, because it holds together very well. Makes great french toast.

And i do prefer white pancakes to whole wheat, though i can appreciate whole wheat ones too. (And Abefroman, don;t forget buckwheat pancakes, though buckwheat is not actually a form of wheat, i think, but - is this true? - a legume. Very hearty and fit for a lumberjack's breakfast.)
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #18 of 19
Ish,

Will try as soon as I see SR whole wheat.

BDL
post #19 of 19
How about a nice thick piece of homemade whole wheat toast with an egg (or two) over easy? And a glass of freshly-squeezed oj. Yum! Makes a great dinner too!
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