I have just added new recipes to the recipe page for whole wheat biscuits, rolls, and chocolate cake.Â When I say “whole wheat chocolate cake”, people always give me these odd looks, as if to say, “that sounds intolerably pious, Bobby Max.”Â And given most people’s experience with whole wheat cooking, their skepticism is warranted.Â I tried to bake with whole wheat flour for 20 years and never actually made anything that I thought was worthy to serve to company.Â I could have gone into the billiard ball bidness with some of those biscuits.
But then along came the Oklahoma Food Cooperative (http://www.oklahomafood.coop) and folks such as the Callen family of Kiowa County and Springhill Farms, and John and Kris Gosney of John’s Farm/Cattletracks in Fairview.Â They offer certified organic whole wheat flour and that made a wondrous difference in the quality of my whole wheat baked goods.Â And THEN I found out that much of what is sold as “whole wheat flour” in grocery stores isn’t actually whole wheat flour.Â It’s white flour that has been colored brown with food coloring and has had some bran added to it so it legally qualifies to be sold as “whole wheat flour”.Â But of course, it isn’t whole wheat flour.Â It is white flour masquerading as whole wheat flour.Â Since whole wheat flour doesn’t sell as fast as white flour in most stores, there’s an added issue of it being old.
Whole wheat flour should be refrigerated, but you never see whole wheat flour in the refrigerator cases in stores.
So all this leads me to say, if you are going to try these recipes, make sure you get REAL whole wheat flour, not fake flour.Â It should be recently ground, not 3 or 4 months old.Â If you don’t have access to recently ground whole wheat flour from your area, you may want to invest in a grain grinder and buy whole wheat and grind it as you need it.
Anyway, the new recipes are on the recipe page, simply click on the link at the top of this page.Â As we say down at the food co-op, “Y’all bon apetit, you hear?”