I’ve tried whole-grain recipes for baking from time to time with mixed results. Substituting whole wheat for half the all-purpose flour worked in a lot of recipes. For quick breads, I often did well substituting whole wheat for all the all-purpose if I added in a little extra liquid. Sometimes I had tried whole wheat pastry flour, sometimes white whole wheat, sometimes “regular” whole wheat.
Sandwich breads calling for some or all whole-wheat flour often tasted too strong to our family or had a not-great texture. If I limited the substitution to no more than one-third of the recipe, then it worked much better. Oat flour worked in that way too (it’s not hard to make your own oat flour out of rolled oats if you have a food processor) and made me wonder about other non-wheat whole grain flours.
Last winter I saw a recipe for spelt pizza dough on the Artisan Bread in Five Minutes A Day blog. I love their pizza and flatbread cookbook but had somehow missed that recipe. I bought a small bag of spelt flour to try it out. It was a hit with the whole family; we find the spelt mild-flavored and delicious without being overpowering.
From there, I moved on to the whole wheat biscuits from 100 Days of Real Food, but substituted spelt flour for all the whole wheat. Yum, and the kids gobbled them up too. I went to my beloved New Artisan Bread in Five Minutes A Day cookbook and used spelt instead of whole wheat in the 100% Whole Wheat Sandwich Bread: another winner! If you are looking to add some whole grain into your baking, give spelt flour a try.