This product was grown and produced using a uniform set of methods established by the US Department of Agriculture’s National Organic Program and third-party organic by QA International. This product is also vegan, meaning it does not include eggs, dairy or honey. Each serving of this product provides 20% or more of the recommended daily value for fibre. Dietary fibre aids digestion and makes you feel full faster, so it can help you maintain a healthy weight. Bob's Red Mill Organic Whole Wheat Flour is 100% stone ground from hard red spring wheat, with all of the nutrients from the bran and germ still intact. This high-protein, organic flour is the preferred choice of traditional bread bakers for consistent, high rising loaves and other baked goods.
This product was grown and produced using a uniform set of methods established by the US Department of Agriculture’s National Organic Program and third-party organic by QA International. This product is also vegan, meaning it does not include eggs, dairy or honey. Each serving of this product provides 20% or more of the recommended daily value for fibre. Dietary fibre aids digestion and makes you feel full faster, so it can help you maintain a healthy weight. Bob's Red Mill Organic Whole Wheat Flour is 100% stone ground from hard red spring wheat, with all of the nutrients from the bran and germ still intact. This high-protein, organic flour is the preferred choice of traditional bread bakers for consistent, high rising loaves and other baked goods.
in 1 offers
This product was grown and produced using a uniform set of methods established by the US Department of Agriculture’s National Organic Program and third-party organic by QA International. This product is also vegan, meaning it does not include eggs, dairy or honey. Each serving of this product provides 20% or more of the recommended daily value for fibre. Dietary fibre aids digestion and makes you feel full faster, so it can help you maintain a healthy weight. Bob's Red Mill Organic Whole Wheat Flour is 100% stone ground from hard red spring wheat, with all of the nutrients from the bran and germ still intact. This high-protein, organic flour is the preferred choice of traditional bread bakers for consistent, high rising loaves and other baked goods.
This product was grown and produced using a uniform set of methods established by the US Department of Agriculture’s National Organic Program and third-party organic by QA International. This product is also vegan, meaning it does not include eggs, dairy or honey. Each serving of this product provides 20% or more of the recommended daily value for fibre. Dietary fibre aids digestion and makes you feel full faster, so it can help you maintain a healthy weight. Bob's Red Mill Organic Whole Wheat Flour is 100% stone ground from hard red spring wheat, with all of the nutrients from the bran and germ still intact. This high-protein, organic flour is the preferred choice of traditional bread bakers for consistent, high rising loaves and other baked goods.
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Last updated at 30/10/2024 12:47:47
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originally posted on bobsredmill.com
originally posted on bobsredmill.com
originally posted on bobsredmill.com
| General | |
| Units in Package | 1 |
| Unit Size | 80 oz |
| Directions | Morning Glory Muffins: 2 Cups Bob’s Red Mill Whole Wheat Flour. 1 cup sugar. 2 tsp baking soda. 1 tbsp ground cinnamon. 1/2 tsp salt. 3/4 cup unsweetened shredded coconut. 3 eggs. 1/2 cup vegetable oil. 1/2 cup applesauce. 2 tsp vanilla extract. 1 large apple, grated (about 1 cup). 2 cups grated carrot (about 2 large). 8 oz can crushed pineapple, drained. 1 cup chopped walnuts. 2 Tbsp diced crystallized ginger (Optional). Preheat oven to 350 degrees Line muffin tin with paper baking cups. Whisk together flour, sugar, baking soda, cinnamon and salt. Add coconut and stir to combine. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add flour mixture and stir until just combined. Gently mix in walnuts and ginger. Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 muffins. Honey Whole Wheat Bread: 1 cup warm Water. 2-1/4 tsp Active Dry Yeast (one packet). 1 cup Milk, room temperature.1/ 4 cup honey. 2 Tbsp Vegetable Oil. 2-3/4 cups All-purpose flour, plus extra for kneading. 1 Tbsp Salt 2-3/4 cups Bob's Red Mill Whole Wheat Flour. In a large bowl or the bowl of a mixer, combine water and yeast and set aside for 5 minutes. Stir in milk, honey and oil. Add all-purpose flour and salt. Stir to combine. Add whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low. Knead dough until smooth and springy, about 10 minutes on medium speed. Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat. Cover and let rise until doubled in size, about 1 hour. Transfer dough to floured surface. Divide in half and form into 2 balls. Preheat the oven to 425 degrees F. Grease two 9x5-inch loaf pans. Gently press and shape each ball into a 9x9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 45 minutes. Make 3 angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat until loaves are golden brown, and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely. Makes 2 loaves. Oregon Trail Cookies: 1-3/4 Bob’s Red Mill Whole Wheat Flour. 3/4 cup rolled oats. 1 tsp ground cinnamon. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup butter, softened. 1/4 cup peanut butter. 3/4 cup brown sugar. 2 tbsp honey. 1 Egg. 1 tsp vanilla extract. 1/2 cup almonds. 1/3 cup pumpkin seeds. 2 tbsp Flaxseeds. 1/2 cup dried cranberries. Preheat oven to 350 degrees F. Grease two baking sheets. Whisk together flour, oats, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, beat butter, peanut butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. Add flour mixture and stir until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds and cranberries. Roll dough into balls, about 2 tablespoons at a time, at a time and place on baking sheets, spacing 1 inch apart. Flatten each cookie slightly. Bake until golden brown, about 10 minutes. Cool on pan for 5 minutes. Makes 20 cookies. Store in a cool dry place. Keep best refrigerated or frozen after opening. |
| Ingredients | Organic Whole Grain Hard Red Wheat. |
Updated 31 minutes ago
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| General | |
| Units in Package | 1 |
| Unit Size | 80 oz |
| Directions | Morning Glory Muffins: 2 Cups Bob’s Red Mill Whole Wheat Flour. 1 cup sugar. 2 tsp baking soda. 1 tbsp ground cinnamon. 1/2 tsp salt. 3/4 cup unsweetened shredded coconut. 3 eggs. 1/2 cup vegetable oil. 1/2 cup applesauce. 2 tsp vanilla extract. 1 large apple, grated (about 1 cup). 2 cups grated carrot (about 2 large). 8 oz can crushed pineapple, drained. 1 cup chopped walnuts. 2 Tbsp diced crystallized ginger (Optional). Preheat oven to 350 degrees Line muffin tin with paper baking cups. Whisk together flour, sugar, baking soda, cinnamon and salt. Add coconut and stir to combine. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add flour mixture and stir until just combined. Gently mix in walnuts and ginger. Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 muffins. Honey Whole Wheat Bread: 1 cup warm Water. 2-1/4 tsp Active Dry Yeast (one packet). 1 cup Milk, room temperature.1/ 4 cup honey. 2 Tbsp Vegetable Oil. 2-3/4 cups All-purpose flour, plus extra for kneading. 1 Tbsp Salt 2-3/4 cups Bob's Red Mill Whole Wheat Flour. In a large bowl or the bowl of a mixer, combine water and yeast and set aside for 5 minutes. Stir in milk, honey and oil. Add all-purpose flour and salt. Stir to combine. Add whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low. Knead dough until smooth and springy, about 10 minutes on medium speed. Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat. Cover and let rise until doubled in size, about 1 hour. Transfer dough to floured surface. Divide in half and form into 2 balls. Preheat the oven to 425 degrees F. Grease two 9x5-inch loaf pans. Gently press and shape each ball into a 9x9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 45 minutes. Make 3 angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat until loaves are golden brown, and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely. Makes 2 loaves. Oregon Trail Cookies: 1-3/4 Bob’s Red Mill Whole Wheat Flour. 3/4 cup rolled oats. 1 tsp ground cinnamon. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup butter, softened. 1/4 cup peanut butter. 3/4 cup brown sugar. 2 tbsp honey. 1 Egg. 1 tsp vanilla extract. 1/2 cup almonds. 1/3 cup pumpkin seeds. 2 tbsp Flaxseeds. 1/2 cup dried cranberries. Preheat oven to 350 degrees F. Grease two baking sheets. Whisk together flour, oats, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, beat butter, peanut butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. Add flour mixture and stir until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds and cranberries. Roll dough into balls, about 2 tablespoons at a time, at a time and place on baking sheets, spacing 1 inch apart. Flatten each cookie slightly. Bake until golden brown, about 10 minutes. Cool on pan for 5 minutes. Makes 20 cookies. Store in a cool dry place. Keep best refrigerated or frozen after opening. |
| Ingredients | Organic Whole Grain Hard Red Wheat. |
