What to do with the whole wheat flour...

Yes you can use it anywhere you would use white flour.

It makes great pancakes.

Flour, egg and milk mixed into a batter, thin batter = thin pancakes, thicker pancakes thicker batter.

Poured or spooned onto a hot griddle flipped once and cooked to golden brown on both sides.

One catch, it doesn’t keep as well as white flour. Use it like or in combo with white and adjust the consistency.
Sending this to my go to jelly.

You can store it in the freezer to keep it fresh longer.

@wilma Exactly. I was wracking my brain for that, just drawing a blank.

Oatmeal Dark Chocolate Chip Pumpkin Muffins

I made these last week and they are delicious! I put one in the microwave for about 20 seconds each morning for breakfast to warm them up and make the chocolate chips nice and gooey. Guilt free breakfast.

Whole Wheat Pizza Dough. I usually am lazy and buy mine from Trader Joe’s but if you like you can make your own. This woman seems to know what she’s talking about!
http://deliciouslyorganic.net/whole-wheat-pizza-crust-recipe/
I like mine with sausage, sun-dried tomato, roasted red pepper, onions, and of course mozzarella.

Any recipe you use flour in you can substitute half the white flour with whole wheat flour.

Feel free to substitute w.w. for white flour, but all of that wheat bran in the w.w. will mean that a) baked goods will be denser (bran disrupts gluten networks) and b) more liquid will be required (bran soaks up water).

I find that there are some applications where the slight bitterness and the coarser texture of w.w. really detract from the product. Most pastry recipes fall into that category for me. But there are plenty of other applications where that extra toothiness is welcome.

It is dense. That messed with me. But I loved the dark taste.