Many people like to replace wheat flour with whole wheat flour, especially because the second option is proven to be healthier to consume. If you're not used to this, at least gradually replace the flour to get used to the taste and texture. To maximize the texture and taste of wheat flour which tends to be boring, you can add a liquid such as orange juice or sift it first to add more air to the flour.
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Method 1 of 3: Adjusting the Amount Used
Step 1. Use 180 grams of whole wheat flour to replace 240 grams of wheat flour
Remember, whole wheat flour is denser and heavier than wheat flour. That's why you should reduce the amount of whole wheat flour to produce a snack with a taste and texture that is not much different.
Snacks such as cookies, scones, muffins, chocolate cake, and instant bread will taste better if they are made from whole wheat flour instead of wheat flour
Step 2. Add extra liquid when making snacks from whole wheat flour
Whole wheat flour does not absorb liquid as quickly as wheat flour. That's why you have to add an extra amount of liquid, such as water, so that the texture of the dough is not too dry.
- If you want, you can also use plain milk or buttermilk.
- For example, add 2 tsp. liquid for every 240 grams of whole wheat flour.
- Because whole wheat flour does not absorb liquid as quickly as wheat flour, the resulting dough made from it will have a more sticky texture than dough made from wheat flour.
Step 3. Try replacing 1/3 to 1/2 of the wheat flour with wheat flour first
For those of you who are not used to eating snacks from whole wheat flour, try replacing 1/3 or 1/4 of the flour with whole wheat flour first. By doing so, your taste buds have the opportunity to adjust to the new textures and tastes.
Once you're used to the taste and texture of whole wheat flour, try substituting larger portions of whole wheat flour for whole wheat flour, as long as your snack isn't bread
Step 4. Replace 1/2 part wheat flour with whole wheat flour to make bread
Bread dough needs to be allowed to rise to maximize its flavor and texture. In order for the bread to rise perfectly, you should simply replace part of the flour with whole wheat flour.
For example, if a recipe asks you to prepare 480 grams of wheat flour, substitute 240 grams of flour and 240 grams of whole wheat flour
Method 2 of 3: Adding Other Ingredients
Step 1. Add 2 to 3 tablespoons of orange juice to offset the bitterness of the whole wheat flour
Whole wheat flour has a much stronger flavor than regular wheat flour. As a result, their use sometimes contributes a bit of bitterness to your homemade cakes. To fix this, try substituting 2 to 3 tbsp. the liquid used in the recipe, such as water or milk, with orange juice.
Orange juice has a sweet taste because it is rich in natural sugar content. That's why, adding it to the dough can offset the bitter taste of whole wheat flour
Step 2. Use wheat gluten to help develop bread dough made from whole wheat flour
Since whole wheat flour makes it difficult for bread dough to rise as it would with regular wheat flour, try adding about 1 tbsp. wheat gluten for every 450-700 grams of whole wheat flour.
Wheat gluten can be purchased at many organic food stores
Step 3. Use white wheat flour for a lighter texture and taste
If you want to make soft-textured snacks such as cakes or muffins, using whole wheat flour will produce the opposite texture, which is tough and tends to be hard. To overcome this, try using white wheat flour.
White wheat flour is made from wheat which is lighter in color and has a softer texture. As a result, the taste is not as strong as ordinary wheat flour
Method 3 of 3: Maximizing the Benefits of Whole Wheat Flour
Step 1. Sift the wheat flour several times to introduce more air into it
To do this, you can use a regular sieve or sprinkle some wheat flour into a bowl with the help of a tablespoon. Both are able to add more air to the flour and make it lighter in texture when baked.
Step 2. Rest the dough for 25 minutes before kneading
If you're processing wheat flour into a bread-like snack where the dough must be kneaded and allowed to rise, try letting it sit for half an hour before moving on to the next process to maximize the texture and flavor of the wheat flour.
Generally, doughs containing whole wheat flour will take longer to rise
Step 3. Store whole wheat flour in a tightly closed container to keep it fresh
After that, the container can be stored at room temperature (such as in a kitchen cupboard) for short-term use, such as for 1 to 3 months. If stored in the freezer, the freshness of flour can last for about 6 months.
