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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour

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Notes about this book

  • Eat Your Books

    See Lisa Is Cooking's take on Iced orange cookies from this cookbook.

  • lydia on June 12, 2010

    If it had photos, this book would be five-star.

Notes about Recipes in this book

  • Banana crunch cake

    • macfadden on July 21, 2016

      We liked this. It was quite moist and a bit dense, but not in a bad way. More intensely flavored than your average coffeecake.

  • Banana-oat pancakes

    • macfadden on March 23, 2016

      I liked the flavor of these, but they were pretty flat and I couldn't get them done on the inside by the time they were dark brown on the outside. I don't think the griddle was too hot, so next time I will stir less and use quite a bit less liquid.

  • Barleycorn biscuits

    • bching on September 19, 2014

      Unpleasant texture

  • Blackberry grunt

    • macfadden on April 14, 2017

      This was tasty and promptly devoured, though I thought the texture of the biscuit topping could have been improved a bit; it was ever so slightly sandy. Maybe more all-purpose flour and less whole grain cornmeal would give it a better texture. In any case, it was delicious with a scoop of ice cream.

  • Blueberry buckle coffeecake

    • jumali on July 20, 2011

      Very good--might add some orange or lemon zest to the batter next time.

  • Buckwheat crepes

    • macfadden on April 09, 2016

      I left out the brandy because I didn't have any and they were fine without it. They were tasty with both savory and sweet fillings. The buckwheat flavor was present but not too strong. My only objection was that the batter was a bit too thick, and didn't slide around the pan quickly and easily as I would have liked. Next time I will add more milk.

  • Buckwheat pancakes

    • macfadden on May 29, 2016

      I love these. The flavor is great and the texture is, too. Much more interesting than plain pancakes. Especially tasty with strawberry jam. Occasionally, they come have out a bit dry, though, so you might want to add some more liquid.

  • Caramel-rum squares

    • Analyze on February 08, 2014

      Decadent!

  • Cheese crackers

    • smtucker on December 21, 2013

      12/21/2013: Made two versions. One coated with the extra cheese with salt, and one without. Votes were split as the preference. Substituted buckwheat flour for the barley which might account for them being a bit dry. Took an extra 6 minutes to get to a brown stage using a sheet pan. Perhaps a cookie sheet would be better. Very easy to make and not as wet and sticky as the recipe instructions indicated.

  • Cherry-almond scones

    • Christine on March 26, 2015

      These were really good and the almond flavor really shines through. I chose this recipe because I had all the ingredients on hand and it called for several I wanted to use up and I was not disappointed. I skipped the sugar topping since I made these for breakfast and used extra white whole wheat flour instead of all-purpose.

  • Cherry-chocolate scones

    • macfadden on March 16, 2016

      These were good. I was expecting a crumbly sort of scone, but they were soft and moist, not crumbly at all. They had good flavor and, although the recipe made rather a lot (they barely fit on my half sheet pan), they were all gobbled up within 24 hours.

  • Chewy chocolate chip cookies

    • macfadden on December 10, 2016

      The first batch I baked came out a bit cake-like, so I baked the second batch for less time (9 minutes), and they collapsed and became chewy once cooled. They were quite good. The whole wheat flavor was noticeable, so you won't be fooling any suspicious eaters, but I didn't find it objectionable. I will probably use white whole wheat flour next time. For them to be chewy, it is important to go by color rather than suggested time. They are done when they just start to brown around the edges.

  • Chocolate crinkles

    • macfadden on December 23, 2016

      Delicious. Crisp edges and chewy interiors, as advertised (if baked for the correct amount of time).

  • Chocolate stout cake

    • twoyolks on March 20, 2016

      This is both a good chocolate cake that also happens to be whole wheat.

  • Chocolate zucchini cake

    • Nancith on September 03, 2015

      This was a good use for the giant zucchini from the garden. The cake didn't come off as overly sweet as some zucchini bread recipes, perhaps due to the whole wheat flour, which, while discernible, was not unpleasant. Used oil rather than butter, and didn't have enough cocoa powder, & so used only half the amount called for. Did not use optional chocolate glaze. This produced a rather mild chocolate cake, but with the bittersweet chocolate chips, was actually quite satisfactory. (Maybe because it didn't seem quite so decadent)

    • macfadden on May 20, 2016

      I followed the recipe and did not use the optional glaze. It was delicious, but only after resting for 12 hours. We had some just after it cooled and I was disappointed. I didn't like the texture (it was a bit rough) and it didn't seem sweet enough. But then I had a piece the next morning and it was perfect in every way. The texture was great and it was plenty sweet. Like that, no one would have guessed it was whole wheat. Many recipes in this book tell you to let the final product sit overnight to improve its texture, and though this recipe doesn't mention that, it made a huge difference. Tasting it after it was just cooled, I would not have made it again. After 12 hours, it is on my list of favorite recipes.

  • Cinnamon-filled scones

    • twoyolks on July 10, 2016

      This makes a really nice scone. They aren't too sweet, there is just enough cinnamon, and the whole wheat flavor isn't overpowering. I did find it a bit difficult to cut the scones before baking because the batter kept sticking to the knife and pulling up the top layer. However, it wasn't noticeable once baked.

  • Corn and oat muffins

    • swiand on July 23, 2011

      I used plain low-fat yogurt and agave nectar. Great texture. Very light, mild muffin.

  • Cornbread

    • Laurendmck on December 20, 2010

      p. 556. Try the bacon cheddar variation.

    • jenmacgregor18 on April 21, 2015

      This turned out moist and had a good corn flavor. Although, it's not sweet enough for my sister's taste--and to be honest maybe mine too. My grandmother did put 1/2 cup a sugar in hers-and this one had 1/4 c of honey. But, this one is very good with a little butter.

  • Cornmeal-maple biscuits

    • macfadden on March 30, 2016

      These were rather puzzling. I followed the recipe exactly (using a tablespoon scoop, as instructed), and was presented with crumbly, sandy-textured biscuits a little smaller than golf balls. Their flavor was not pleasing enough to redeem them.

  • Cornmeal-rye waffles

    • macfadden on May 07, 2016

      The description suggests that, as written, the recipe is meant to be sweet, but that you could modify it to be savory. I found it very salty for a sweet recipe, really pretty firmly in the savory camp, but they were good, anyway. I liked the cornmeal and rye combination.

  • Cranberry-orange spelt muffins

    • jenmacgregor18 on March 20, 2015

      very good. But all the muffin recipes I've tried from this book are reliable and delicious.

  • Crispy rye crackers

    • hillsboroks on January 12, 2016

      Easy, quick and tasty crackers! I made these the other night as part of my quest to try all the homemade cracker recipes I have. I followed the recipe as written except I only had 1 tbls. of caraway seeds on hand. But my husband, who isn't fond of caraway, thought that they were just right without the extra caraway. The recipe doesn't specify what type of butter to use but it has enough salt in it that I would recommend only using unsalted butter. I sprinkled part of the crackers with grey sea salt and we found those crackers to be almost too salty. So next time if I want to sprinkle salt on top I will reduce the amount of salt in the dough. They were marvelous with slices of German Swiss cheese and a bit of wine.

  • Dark and dangerous cinnamon buns

    • Analyze on January 24, 2015

      These take a lot longer to rise than the 1-2 hours noted in the recipe (at least, they did for me both times that I made them), probably because of the sweet dough. So you'd just want to plan for that.

  • Easy banana-walnut bread

    • bwehner on February 05, 2012

      Made into muffins with chocolate chips added. Delicious & dense

    • milgwimper on July 02, 2014

      These were really great. I loved the texture, and the flavor.

  • Ginger syrup

    • missyvanee on October 09, 2012

      Leftover syrup great in carbonated water for a natural soda.

    • Piebaker on March 16, 2017

      Page 256. Best recipe for ginger syrup that I've found - hot but not too hot, not too sweet. It calls for unpeeled ginger but peeled ginger makes a better syrup if you prefer things on the milder side. Easy to make once you get it cooked. Need a thermometer. Half recipe cooks faster than stated time. Great mixed with raw sugar and butter for a gingerbread topping. Leftover syrup makes a great addition to sautéed carrots, stir fries or yogurt/ice cream.

  • Gingered oatmeal muffins

    • michalow on January 06, 2013

      Texture is nice. Would make again, but reduce sugar--these were too sweet for my taste.

  • Graham crackers

    • michalow on January 06, 2013

      Love these. They are always a hit!

  • Ham-and-cheese rye muffins

    • jenmacgregor18 on March 20, 2015

      also good. mum liked. I think I would use a sharper cheese - a little parmesan? I want a more pronounced cheese flavor.

  • Herbed whole wheat pizza with mushrooms and spinach

    • rberinstein on January 24, 2013

      I successfully made the crust in my bread maker and loved it.

  • Homemade whole grain pancake mix

    • macfadden on July 02, 2016

      I made these a while back and really liked the flavor, but the texture was not quite what I was expecting. They came out thin and tender rather than fluffy, despite careful adherence to the recipe. They were tasty with jam on top, though. I also liked having a mix ready to go, so I'll probably make another batch and just use less liquid, which should solve the thinness issue.

  • Lemon-barley scones

    • michalow on January 06, 2013

      Tasty but not at all scone-like.

    • Christine on June 18, 2015

      These were OK. They were on the plain side and not very lemon-y. Certainly not bad, but not memorable enough to want to make again.

  • Lemon-cornmeal poundcake

    • hillsboroks on January 05, 2016

      I am trying to love this cake as I love all things lemon but it is really hard. I think part of the problem may be the texture. I had to use Bob's Redmill medium grind cornmeal because my local grocer did not stock the fine grind that I had hoped to use. The result is a texture that has quite a bit of grit from the cornmeal. It is rather like a dense sweet cornbread with a lemon glaze. I have shared it with friends, neighbors and family and while everyone says they eventually like it, the first bite is a bit of a surprise. The lemon glaze is great and really saves this cake from the list of those to never make again. I would give it another go with a finer grind of cornmeal. It worked well in my new 10-cup square bundt pan I received for Christmas.

  • Lemon-poppy seed bread

    • macfadden on May 28, 2016

      Nothing went disastrously wrong with this cake, it just wasn't very exciting. It was a little dry and maybe could have been a little sweeter. I did let it sit overnight as suggested in the introduction to the quick bread section.

  • Maple-walnut oat bread

    • michalow on January 06, 2013

      A reliable favorite.

    • Thredbende on May 06, 2016

      This is delicious warm or later. I recommend using the maple flavoring.

  • Maple-walnut scones

    • Christine on March 26, 2015

      I made this recipe at the same times as as the Cherry-Almond Scones from this same book. They both use the same base recipe and I wanted to have more than just a batch of six, so instead of doubling one, I tried both. Unlike the other recipe where the almond flavor really shone through, the maple flavor got a lost in this recipe. I thought 1/4 tsp flavoring might not be enough, but was afraid of overdoing it (and 1/4 tsp almond extract was plenty in the other variation). The scones are not bad, but they are a bit plain, so I would definitely increase the flavoring next time -- probably at least a whole teaspoon. And in this case, I really probably should not have skipped the sprinkle of maple sugar on top. As with the other recipe, I used extra white whole wheat flavor in place of the all-purpose.

  • Milk and honey corn muffins

    • Christine on August 20, 2012

      I've made this recipe many times and for me, these are the "perfect" corn muffin. They're not too sweet and chock-full of whole grains, though you'd never know it, just by tasting them. They are nice and moist right out of the oven, though they do benefit from a quick zap in the microwave if you're eating them leftover.

    • twoyolks on July 26, 2016

      A really nice corn muffin. The whole wheat and the honey really compliment the corn well without the whole wheat sour flavor. These are definitely muffins and not corn bread.

  • Morning glory muffins

  • Muesli pancakes

    • zorra on February 21, 2014

      New favorite pancake. Flavorful & light. Requires overnight soak (we do it in frig not on counter.) Works with muesli or granola.

  • Nectarine galette

    • zorra on July 25, 2013

      This recipe actually uses an easy puff pastry crust, not a more typical galette dough.

    • Analyze on June 04, 2017

      This is SO delicious! We used oat flour in the puff pastry dough, as on p. 508 they mention that "oat flour lends a hint of nutty sweetness to the dough, and we found ourselves pairing it with fruit fillings with excellent results." You can also use barley flour for the "flakiest results possible." Anyway, this is a fabulous dessert; all three components - the fruit, the oat streusel underneath, and the puff pastry, are very delicious. It gets a little limp the next day but is still quite tasty. Definitely serve it with some homemade whipped cream :) We loved it either with peaches or nectarines and weren't as big of a fan of the plums (all suggested variations), obviously it's to your taste.

  • Oat and currant scones

    • macfadden on August 12, 2016

      Tasty. Best shortly after baking. By day two they were a bit dryer and harder, though they had been stored in an airtight container. A few seconds in the microwave might improve that, though.

  • Our favorite cherry pie

    • Analyze on May 28, 2017

      We're not big cherry pie folks, BUT this Topping is SO good!!! I combine that part of the recipe with the fruit fillings for cobblers from The America's Test Kitchen Family Cookbook for delicious crumbles! My personal favorites are apricot, nectarines, or plums, but of course any fruit will do.

  • Pain au levain with whole wheat

    • twoyolks on July 11, 2016

      The bread had a really nice crust and crumb but it had too much of a harsh whole wheat flavor.

    • Esylvia on October 02, 2016

      I make this with white whole wheat as my regular sourdough, and I bake it in a Dutch oven. Consistently great. Reduce the water to 10 oz. and it makes an excellent pizza dough.

  • Peach coffeecake

    • macfadden on April 29, 2016

      This was very good, but decidedly better when still warm. Great texture (with a nice crunch on top) and pleasing, mild flavor. The full tablespoon of cinnamon was not overwhelming. Not the most attractive cake ever produced, but tasty.

  • Peach-oatmeal bread

    • twoyolks on August 08, 2015

      The dominant flavor is the oatmeal. The peach flavor is present but is subdued.

  • Peanut butter muffins

    • jenmacgregor18 on January 22, 2015

      excellent. I either go with the chocolate chips or with the Peanut Butter frosting. PB masks the bitterness of the whole wheat. so it's a good one for picky eaters.

    • twoyolks on December 13, 2016

      This muffins have a strong peanut butter flavor. However, they were a bit dry and the whole wheat flavor and texture was just a little bit too strong. I did use the chocolate chips which contrasted with the peanut butter well.

  • Peanut butter-chocolate chip waffles with banana cream

    • Analyze on February 13, 2017

      These are definitely worth trying. I loved these the first time I made them, but just recently I made them again and I just didn't love the roasted peanut flavor; I'd personally just rather have peanut butter and honey on toast :) I also wasn't digging the chocolate chips enough, so I won't be making these again. But I'd still recommend giving them a shot if you like peanut butter - I LOVE peanut butter in stuff but I've noticed I'm also very particular about the combinations (don't like pb and cream cheese, for example). So to each their own!

  • Peanut chews

    • macfadden on April 21, 2017

      These had a wonderful, chewy texture. I found the flavor a bit too peanutty at first, but eventually they grew on me and I found them quite irresistible. I wasn't sure if natural peanut butter would work here but don't like to use Jif/Skippy style peanut butter because of the trans fat, so I got something labeled "peanut butter spread" which is Whole Foods' version of Jif/Skippy style peanut butter; it is slightly sweetened and uses palm oil to prevent separation. It worked great. King Arthur's Baker's Hotline later clarified that natural peanut butter works fine here.

  • Pizza with overnight crust

    • Analyze on June 06, 2017

      The dough is a standard whole wheat pizza dough; it worked well, it's just not our favorite kind of dough. However, I'd still recommend it if you're looking for a whole wheat pizza dough. A blogger who is also cooking through this book like me noted: "Good texture, great flavor, not too bready, not too flat. I might knead it more next time–it could stand to be just a hair chewier. But otherwise an excellent recipe. Definitely the winner of the week for me." The toppings are interesting - the amount of sun-dried tomatoes that the recipe calls for is pretty sparse, so you might want to up that, but the most interesting part was trying the smoked mozzarella. It was not something I'd want again on a pizza, but to each their own, and I really enjoyed trying it. For some reason it reminded me of bar food (even more than usual pizza does). All of the toppings do seem to go well together. This is another reliable recipe from KAF that may be a hit for you depending on your taste.

  • Pumpkin bread

    • drlake66 on August 20, 2011

      This bread is delicious & yummy. I made it with butterscotch chips (which might have been too much of a good thing).

    • annieski on October 31, 2012

      Really wonderful. I used a mix of dark & light whole wheat flour with cranberries, choc chips & pepitas. 5 stars. I used my own pumpkin purée, wetter than canned- took 15 minutes extra baking time.

  • Sailor Jacks

    • jenmacgregor18 on January 22, 2015

      great flavor - especially with a lemon sugar glaze. family favorite.

    • macfadden on March 21, 2016

      I like whole grains and morning glory muffins and that sort of thing, but these tasted like how I imagine 70s commune fare, and not in a good way. I found them a little bland and a bit lumpy, though other people seem to like them.

  • Soft barley-sugar cookies

    • macfadden on March 25, 2016

      These were a hit. They were remarkably tender and cake-like, not chewy, at least at the beginning. After a few hours they got a little bit chewier, but were not really chewy cookies. They would be especially good for anyone who is suspicious of whole grain desserts, because they are not heavy or whole wheat-y tasting at all; the barley flour is very mild.

  • Spinach croissants

    • Analyze on July 14, 2017

      For some reason, we don't like the Garlic & Herb Boursin cheese, so I subbed goat cheese with a bit of chives and parsley for the boursin (keeping the Swiss cheese), and we liked these. I also tried barley flour in the puff pastry vs. regular whole wheat flour vs. white whole wheat flour, and for these savory croissants, we personally liked the nutty flavor of the barley flour, though all are good!

  • Sweet plum cake with rum frosting

    • macfadden on March 31, 2017

      I liked the bites with prunes, but the rest of the cake left me indifferent. I also found the rum flavor overpowered the frosting a bit, though I suppose strength may vary from one extract brand to another. I let it rest overnight as indicated.

  • Tender ginger bread

    • Analyze on November 11, 2014

      This bread is very tender and almost fluffy for a yeast bread. If you like ginger, I would definitely try it. It reminds me more of the ginger that I've used in savory cooking than the lighter ginger you usually get in desserts, so you have to really like ginger :)

  • Tropical quinoa custard

    • Brikl on January 15, 2017

      Very sweet--and I cut the brown sugar down from 5 5/8 oz to 4 oz. I think you could substitute ground/dried ginger and mix it in with the brown sugar. Crystallized has a lot of sugar in it. I also used more milk and less cream to cut down on calories, but that may have been a bad idea. I baked it for 15 minutes longer than called for and it was still runny in the center.

  • Whole corn and green chili muffins

    • macfadden on March 20, 2016

      These are great. Out of laziness, I mix all the cheese and chilies into the batter rather than sprinkling them on top, works fine.

  • Whole grain blitz puff pastry dough

    • cpauldin on August 07, 2013

      This is just as easy as it is written! I've never made puff pastry before and it came out really well. Very impressive!

  • Whole wheat flour tortillas

    • macfadden on December 06, 2016

      These were pretty good, but be sure not to make them too thin. The first one I rolled too thin and maybe cooked a bit too long; it came out dry and a bit crisp. Then I started rolling them thicker and not leaving them on the griddle so long, and they came out more to my taste. They are much better right off the griddle. Not so good on day 2, even after a few seconds in the microwave.

  • Whole wheat piecrust

    • Analyze on February 14, 2014

      Mine didn’t have that melt-in-your-mouth texture of a traditional pie crust, so I wouldn’t start using it in just any pie recipe. But when paired with the earthy-apple and oat flavors in their Caramel-Apple Pie, it was perfect.

  • Whole wheat pita

    • macfadden on August 10, 2016

      These are great, well worth the extra effort compared to the store-bought variety. If it's warm, check your dough well before the suggested 90 minute rising time. Mine often doubles in 40 minutes. The first time I made them, some puffed up evenly and some just got the occasional bubble and were pocketless, soft flatbreads, like naan. I decided I liked them better that way, and have rolled them out thickly ever since so they don't get a pocket. However you like them, I recently discovered that you can cook them on the stove in a cast iron skillet, no hot oven or baking stone required! The Kitchn tells you how: http://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844 Elsewhere in this book, they say you can substitute active dry yeast for instant yeast by proofing it first. I have done this when I didn't have instant yeast and it worked fine.

  • Simple spelt pancakes

    • macfadden on July 02, 2016

      This is a very tasty and simple recipe, ideal for those of us not firing on all cylinders in the morning. It's my default recipe for plain pancakes. They come out fluffy and delicious.

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Reviews about this book

  • Annie's Eats

    As soon as I cracked it open, I was excited and inspired. Whole grain baking definitely seems less intimidating armed with a wealth of recipes from a source I already know to be reliable.

    Full review
  • Serious Eats

    The interesting thing about the recipes in this book is how un-fussy most of them are. Instead of adding ingredients in stages, many recipes tell you to combine everything all at once...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0881507199
  • ISBN 13 9780881507195
  • Linked ISBNs
  • Published Oct 03 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Countryman Press Inc.
  • Imprint Countryman Press Inc.

Publishers Text

Hang on to your pie plate--King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.


Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies - all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming dark and dense alchemy of whole baking into lively, flavorful, sweet, savory treats of all types.


King Arthur Flour Whole Grain Baking is a book that only the bakers at Arthur Flour could successfully complete, opening up the home baker's repertoire new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, Come into the kitchen with me and let's bake. Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Art Flour Whole Grain Baking--the next generation whole grain cookbook.



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