I know I’ve been a little quiet for the past week or so, but there are lots of reasons for that. As some of you know, my family made the big drive from down south to visit me up here in Michigan for the Labor Day holiday. Just keeping them entertained
should have kept me busy enough! Now, I had planned a big celebration with all the fixin’s, but if you follow college football, you probably know that some bad weather came rolling through this area. Long story short, I ended up losing power for three days. So the menu was scrapped (along with a whole refrigerator of food) and some alternative plans had to be made. At least I did get a chance to try a couple of things before all the chaos happened. This is one of those things.
Now I had no idea if this would work. I’m guessing that it wouldn’t because there’s a whole lot more gluten in whole wheat flour. But I’m out of regular flour so why not try it! In theory it should be fine since you cut the fat right into the flour and that limits the amount of gluten that’s formed (long strands of gluten are formed once you combine the flour with water)
Let’s begin! I just followed my old pâte brisée recipe but just substituted in whole wheat flour. Again, this is enough for a double 9-in crust. Here’s what you need:
2 1/2 c. whole wheat flour
- 1 t. salt
- 1 T. granulated sugar
- 1 1/2 sticks cold butter, cubed
- 4 T. shortening
- 1/3 c. ice water, give or take a couple of tablespoons
1. Place the flour, salt, and sugar in the bowl of a food processor. Pulse for a couple of seconds to combine the dry ingredients. Add the butter and shortening and pulse until mixture forms a course meal.
2. While pulsing, drizzle water over the dough until it just comes together. The dough must not be wet or sticky.
3. Turn out the dough onto a floured surface. Kneed until the dough just comes together. Press the dough out into a disk and wrap it in some plastic wrap or wax paper. Let rest in the refrigerator for at least an hour so the dough can relax. It’s then ready to use or it can be put in the freezer. It can last for a couple of months or so.
So to test things out, I pinched off a small amount to make a small galette. The filling was very simple — after rolling it out, I just spread on some chocolate-hazelnut spread, then some blueberry jam, topped it with shredded coconut, and drizzled it with a little bit of maple syrup (wow, that sounds sweet now that I wrote everything down). But the filling wasn’t important; I was testing the crust.
The crust was somewhat difficult to form. Maybe I was overly concerned with making too much gluten that I didn’t make enough. But it was still workable. There were some breaks but it was easy enough to glue back together. After baking, the crust was very tender, and it held together nicely. What I loved was the flavor; you get the nuttiness and texture that the whole wheat imparts. It does make a nice alternative, but the flavor can get a little distracting, overpowering even. I’d prefer to have the filling be the star, not the crust. Maybe making a blend (half whole wheat, half AP flour) would be better — easier to work, but you still get the greater depth of flavor. Just my thoughts.