One of my favorite ways to literally live a healthy life and have my cake too, is baking with whole-wheat flour. I mostly implement this strategy when making muffins and other quick bread recipes (muffins, biscuits, popovers & loaf breads that don’t require kneading because baking powder and/or baking soda are used to make the product rise). I generally replace ½ of the all-purpose flour in the recipe with whole-wheat flour and find that the altered product is as delicious, and nearly as tender, as the original recipe; however, I would not completely replace the all-purpose flour with whole-wheat flour as the high protein content of whole-wheat flour will make for a very dense product when used alone. Check out this page from www.foodnetwork.com for more “Tips for Baking with Wholegrain Flours.”
And remember…over-mixing any quick bread recipe can result in a too-dense product so you want to be extra careful not to over-mix when making a quick bread recipe that includes whole-wheat flour.
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