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    You are in: Home / Community Forums / Breads & Baking / WHOLE WHEAT FLOUR????
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    Fri May 27, 2005 5:10 pm
    Semi-Experienced "Sous Chef" Poster
    Hey everyone! Can anyone answer a question can you use whole wheat flour to make pizza dough in a bread machine or do you have to use all purpose white flour?? Thanking in advance
    Fri May 27, 2005 6:56 pm Groupie
    You can substitute, like if it calls for 3 cups use 1 cup WH 2 cups AP otherwise you come out with goo the cooks into chewing gum and does not taste good
    Fri May 27, 2005 6:58 pm Groupie
    I think it would be best to start by subbing whole wheat flour for part of the bread flour (or all purpose flour). You could gradually increase the amout of whole wheat flour to find the best proportion. Here's a recipe for whole wheat pizza crust for a bread machine.

    Whole Wheat Pizza Crust

    1 1/4 cup warm water
    1/4 teaspoon salt, optional
    2 tablespoons honey or sugar
    2 cups all-purpose flour, divided
    1 cup whole wheat flour
    2 teaspoons active dry yeast
    1 tablespoon cornmeal

    Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner's manual.
    Program dough cycle setting; press start.

    Remove dough from bread machine pan; let rest 2 to 3 minutes.

    Pat and gently stretch dough into 14- to 15-inch circle.

    Spray 14-inch pizza pan with nonstick cooking spray; sprinkle with cornmeal, if desired. Press dough into pan.

    Follow topping and baking directions for individual recipes.

    Makes: 1 thick 14-inch crust, or 8 servings



    Hope this helps. Good luck!
    ThatBobbieGirl's Clone
    Fri May 27, 2005 10:40 pm Groupie
    We use Honey Wheat Oatmeal Bread - All Wholegrain Version for pizza crust and like it. Just use the dough cycle. Take it out and make your pizza.

    We like it, especially since we don't use white flour and we MUST have PIZZA.

    So, it suits us, but then, we're a little weird
    (except DH. He's a big weird)
    Horse n' Hound Gal
    Tue May 31, 2005 10:10 pm
    Semi-Experienced "Sous Chef" Poster
    Try adding whole wheat flour each time you make it; a little at a time to see how much you like it. Bear in mind that whole wheat dough will have a different texture and will rise less. icon_biggrin.gif
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