Cookaholics Bulletin Board

So I have challenged myself and the bakery at work to produce whole grain products everyday for a month. I am looking to have items for each meal, but not necessarily at all three meals every day. I have pulled recipies from King Arthur's Whole Grain Baking and a few other books, but if you guys know any you particularly like, I would love to know about them.
Thanks!

Good to the Grain's WW chocolate chip cookies are delicious. You can google it.

Oh and KA's WW pan de mie using white WW.

I like the KA whole wheat brownies. And there's a coffee cake I make with white whole wheat which is excellent. Will post

These are good.

Also, most cookies are great made with white whole wheat flour.

Hi-Rise's Boston Brown Bread is a quick bread made with white, whole-wheat, rye, and corn flours and is a little different - plus it can be breakfast, tea, or a dinner bread. Let me know if you'd like the recipe.

Becky,

I'm not sure even where to start. First, by "whole grain" do you mean "100% whole grain" or "containing a bunch of whole grains"? Also, does stone-ground cornmeal count? (even though whole grain cornmeal has very little fiber or minerals). What about bulgur, which is kind of a "half-grain"?

The reason I ask is that I have lots of recipes which have a bunch of whole grains in them, but not so many which are 100% whole grain. Really, for the 100%, not much other than bread.

Not all 100%, by a long shot. Cornmeal counts. I have a grain mill thing for the KitchenAide, so today I made a multi grain flour of barley, oats, millet, whole wheat and buckwheat. I made muffins with it. I mostly want to move away from all white flour all the time.

Well, I made cornmeal "eggs in the hole" this morning, and we have a number of other recipes for whole grain pancakes. For that matter, my "famous" foccacia recipe is 50% whole wheat: http://www.fuzzychef.org/archives/Whole ... -2008.html

One general idea to keep in mind is that you can usually substitute up to 25% of any bready thing with other grains and still get essentially the same product. Pizza dough, you can do 25% WWF and 25% some "short" whole grain like cornmeal, just give it some additional rising time.

And, of course, cornbread.

Oh, one more idea:

You can make a surprisingly good pie crust for quiche out of whole wheat flour. Just do it the same way you'd do a white flour crust (cutting in the butter etc). Really works well with some of the more "robust" fillings like cheddar/broccoli.

Not 100% whole grain (more like 66-75%) but I've adapted TLC Tim's whole wheat bread recipe from this thread and it's our daily bread recipe: link