yes, Beachlily is right, that was a problem from the first time I posted the recipe and forgot to add the egg! I corrected the recipe but that old mistake just keeps coming back to haunt me! It's Elery's favorite bread and I made it just like you did, I let the bread machine do the work and then shape it and bake it in the oven. I've never made it without the egg, though, that's good to know in case I have a day when I'm out of eggs, so thanks for doing that "research". Now I don't have to. (grin) I have occasionally added half a cup of orange juice in place of some of the liquid, it gives a nice flavor and adds some acidity. Some people think whole wheat bread is bitter (although I love it) and the OJ seems to cut that. I think Grainlady also gave the scientific explanation of why to add citrus juice or acidity to bread dough, although the short version is that yeast likes an acidic environment and so the OJ creates an environment that yeast loves to grow in. You could actually do the same thing with a pinch of ascorbic acid (vitamin C) or a tablespoon of vinegar, but I like the orange flavor sometimes. Anyway, I'm glad you like it! Annie

Yes, white whole wheat flour can be used for cookies. And yes, there is hard and soft white wheat as plllog explained. There are also spring hard/soft white or red wheat and winter hard/soft white or red wheat to get even more complicated than things really need to be. And don't forget durum wheat (the type of wheat best used for pasta/noodles) and all the ancient varieties. Before going gluten free, I used a large number of wheat varieties: durum, hard spring white, hard winter white, soft spring white, hard winter red, hard spring red, triticale (a hybrid of wheat and rye), as well as spelt, kamut, and einkorn (ancient varieties). I saved soft white wheat (because it was so expensive -purchased from Bob's Red Mill) for some (not all) quick breads, biscuits, and pastry, as well as for cakes (especially delicate chiffon and angel food cake). I would use a 3:1 mix of soft white wheat and spelt OR oat groats (milling flour myself) for a low-protein flour similar in protein to cake flour. I also milled rye, barley, sorghum, and many other grains/seeds/beans for flour. I milled the mixture of grains into a very fine flour and made sure to sift it (removing any large pieces of bran) before using it for cake. Since you may not have any soft white wheat flour available for your cookies, just make sure when making cookies (or anything leavened with chemical leavening - soda, baking powder) NOT to over-mix them or you will develop too much gluten and will get tough cookies or baked goods using regular (hard) white whole wheat flour. This is yet another time I suggest using a Danish Dough Whisk (or a wooden spoon) instead of a stand or regular mixer. Keep mixing to a minimum once the flour has been added. If you use white whole wheat flour in a recipe that is designed for bleached or unbleached all-purpose flour, you may find you need to add a little more hydration, OR reduce the amount of whole wheat flour by 1-tablespoon from each cup of flour called for in the recipe, and adjust accordingly, if needed. If you can find recipes that specifically call for whole wheat flour you will find you have better results until you get accustomed to using it. Check your public library for wholegrain cookbooks. The recipe at the link below from the Kansas Wheat Commission is one of my favorites using 100% whole wheat flour :-). This recipe will work with either white or red whole wheat flour, but white whole wheat works best due to the flavor differences. If you want to kick it up a notch, add 1/8-1/4 t. of Fiori di Sicilia (an all-natural citrus and vanilla scented flavoring from King Arthur Flour - but caution, a little goes a long way). You may want to take a look at their recipe collection for a lot of great recipes using whole wheat flour. I've collected the Kansas Wheat Commission Recipe Books for years (free when you attend the Kansas State Fair in Hutchinson, KS) and have them going back several decades. -Grainlady Here is a link that might be useful: Whole Wheat Sugar Cookies

There are a number of good ones. I find in a moderate temperature kitchen with middling humity, they last in the box just about as well as white. At least a year. I like Deboles whole wheat with Jerusalem artichoke flour for flavor, especially the spaghetti. Jovial Enkorn is great. Vita Reale is excellent. DeLallo makes a thin, flat lasagna that I prefer to Bionaturae, which is the heavier kind with the tiny ruffle. Trader Joe's is good too, and I wouldn't be surprised if DeLallo makes it. They all have different pros and cons. I haven't liked the whole wheat from the giants who have product in every big chain supermarket. I think they may be trying to make it more like white but then lose what's delicious about whole wheat. As for what else to serve with your chicken and sauce, this would be an excellent use for zoodles or other spiralized vegetables. If you want it to have more carbs, try rutabaga or other roots. Also caulflower "rice", roasted first. You can go way old fashioned and serve it on dense, whole grain peasant bread, letting the sauce soak in. Or you can use any kind of whole grain, from common rice, to wheat, to buckwheat. Or a small seed like quinoa.

I would not say that I am on the edge of diabetes, and while I do eat bread, I do not eat it every day. In addition to French toast, I eat waffles and have a recipe for a high protein version. French toast has more protein than just bread because of the eggs and milk, and I do not put syrup on it. I do not find it necessary to give something up completely (and I won't), but I do watch how much of certain things I eat. My glucose levels are already declining.