I just wouldn’t use whole wheat flour. Use unbleached all purpose flour. There is no point in spending time making a sweet bread treat that isn’t perfect—something that cannot be acheived with the wrong flour for the task.
sour cream instead of whatever liquid (milk or water) that your recipe calls for … or yogurt. But, I use regular flour too… even if you use whole wheat flour, you should only use 1/2 & 1/2 with regular, or it won’t rise well and will be too heavy
Instead of whole wheat flour, I use “whole wheat pastry flour” from the health food store, or the more widely available King Arthur’s brand white whole wheat flour. I’ve found it doesn’t make my baked goods as heavy or dry as regular WW flour does.
White Whole Wheat Flour
Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family’s diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour; gradually increase the percentage of whole wheat until your baked good’s flavor and texture are just the way you like them. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that’s just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.
Add some applesauce to it. The whole wheat flour is fine to use on its own. Enriched white flour has every bit of nutrition taken out of it. Don’t use it. I bake everything with WW flour and have no heaviness problems.
I use sour cream, and sometimes I use Libby’s Pumpkin which makes the zucchini or banana really moist and extra yummy. Also, I use REALLY ripe bananas and when I prepare the zucchini, I don’t grate it, I put it in a food chopper and take that and fold it straight into my batter as opposed to grating, then squeezing it then adding it in. My breads are rarely dry. You could also use a package of instant oat meal and some fruit preserves (this will help hold in the moisture, just adjust your liquid to help compensate for the oatmeal, the same can be said for pudding in the mix), and you could also use 1 cup of mayo/miracle whip in place of 2 eggs, 1/2 – 1 tsp salt and 1/2 cup shortening (or oil), which may help to retain the moisture levels.
Hope this helps.
PS The oatmeal, applesauce and preserve combo is most excellent mixed in your pancake batter, too.
use half whole wheat and half unbleached white flour, this makes a marked difference. You can also add a bit more fruit (if recipe calls for 1 cup, use 1 1/2 cups)
Sep 8th 2010 • 13:09
by Lynda
Vegetable oil in recipe for moister cakes and breads. Buttermilk and butter in a recipe made a moist banana cake – but fattening.
Sep 8th 2010 • 14:09
by goaldiel
Try adding a bit of applesauce, it will give moisture and takes on the flavor of whatever you are baking.
Good luck!
Sep 8th 2010 • 15:09
by Holly
I just wouldn’t use whole wheat flour. Use unbleached all purpose flour. There is no point in spending time making a sweet bread treat that isn’t perfect—something that cannot be acheived with the wrong flour for the task.
Sep 8th 2010 • 15:09
by Danyell
How can I make the bread more moist?
Sep 8th 2010 • 16:09
by happy cooker
Whole wheat flour is heavier than white so use about 1/4 cup less.
Sep 8th 2010 • 16:09
by Bekki
Maybe try adding a bit more fruit? That should keep more moisture in the bread.
Sep 8th 2010 • 17:09
by TX2step
sour cream instead of whatever liquid (milk or water) that your recipe calls for … or yogurt. But, I use regular flour too… even if you use whole wheat flour, you should only use 1/2 & 1/2 with regular, or it won’t rise well and will be too heavy
Sep 8th 2010 • 17:09
by another px
Instead of whole wheat flour, I use “whole wheat pastry flour” from the health food store, or the more widely available King Arthur’s brand white whole wheat flour. I’ve found it doesn’t make my baked goods as heavy or dry as regular WW flour does.
White Whole Wheat Flour
Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family’s diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour; gradually increase the percentage of whole wheat until your baked good’s flavor and texture are just the way you like them. We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that’s just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.
Sep 8th 2010 • 18:09
by marlenek
Add some applesauce to it. The whole wheat flour is fine to use on its own. Enriched white flour has every bit of nutrition taken out of it. Don’t use it. I bake everything with WW flour and have no heaviness problems.
Sep 8th 2010 • 18:09
by chad c
bake at a slightly lower temp or not quite as long as normal.
Sep 8th 2010 • 18:09
by Cindy M
I use sour cream, and sometimes I use Libby’s Pumpkin which makes the zucchini or banana really moist and extra yummy. Also, I use REALLY ripe bananas and when I prepare the zucchini, I don’t grate it, I put it in a food chopper and take that and fold it straight into my batter as opposed to grating, then squeezing it then adding it in. My breads are rarely dry. You could also use a package of instant oat meal and some fruit preserves (this will help hold in the moisture, just adjust your liquid to help compensate for the oatmeal, the same can be said for pudding in the mix), and you could also use 1 cup of mayo/miracle whip in place of 2 eggs, 1/2 – 1 tsp salt and 1/2 cup shortening (or oil), which may help to retain the moisture levels.
Hope this helps.
PS The oatmeal, applesauce and preserve combo is most excellent mixed in your pancake batter, too.
Sep 8th 2010 • 18:09
by Holly Golightly
use half whole wheat and half unbleached white flour, this makes a marked difference. You can also add a bit more fruit (if recipe calls for 1 cup, use 1 1/2 cups)