Judy, that was my recipe, I burned it to CD and so I can't change the original. Sigh. I add the egg with the rest of the liquid ingredients but when I leave it out I don't notice a very large difference in texture. There seems to be no difference in taste. Every time I post it, I try to change it to add the egg, but either I forget or someone pulls up an old version and copies it. Good thing it's not critical and I guess goes to show that when I say bread is easy and very forgiving, it really is! 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

Believe me, I read ingredients on all labels, as well as expiration dates, and if I cannot find an expiration date, I get someone in the store to help me. I have to avoid all white sugar as well as white flour, but when making my own lavash, I decided that a small bit of white flour would be okay. I'll look for the Zhoug sauce also. Here's the recipe I am using now: Lars' Whole Wheat Lavash Bread 1-3/4 cups whole wheat flour 1/4 cup white flour 2 Tbsp vital wheat gluten 3/4 tsp. salt 1 Tbsp. raw sugar 1 Tbsp instant dry yeast 2/3 cup warm water 2 Tbsp Greek yogurt 1 Tbsp. Olive oil slightly toasted sesame seeds, or Za'atar* olive oil Mix flours, salt, and sugar in a mixing bowl with a whisk; then add yeast, water, yogurt, and 1 Tbsp olive oil. Knead until smooth and elastic, adding more water or flour if necessary. Place in a warm and oiled bowl, turning dough over to coat surface with oil in the bowl. Cover bowl with plastic and refrigerate overnight, or two days. Remove dough one hour before planning to roll it out. Preheat oven to 350° F. Roll dough into a 17” x 9” rectangle and dock or prick with fork. Cover with plastic, and allow to rise for 1-1/2 to 2 hours. Place on baking sheet and brush lightly with olive oil or water; then sprinkle with sesame seeds or Za'atar. Bake for 15-20 minutes or until bread is lightly browned. Brush with olive oil or spray with water (as preferred) as soon as it comes out of the oven. When slightly cooled, cut into squares or rectangles and store in a plastic bag or air-tight container to prevent it from drying out or getting hard. *Note: I store Za'atar in the freezer because it contains sesame seeds, and they do not keep well at room temperature. I also store sesame seeds, toasted or raw, in the freezer. Option: You can cut the dough into four pieces and roll out into four very thin circles and then bake at 500° for 1-1/2 to 2 minutes or on a hot griddle. You don't have to dock it if you bake it this way, but it will bubble up and make be crisper than you want. Instead of yogurt, you can add whey protein powder and a bit more water. If you bake it on a griddle it may cook more quickly and will need to be flipped. You can make smaller ones if your griddle is too small. I have decided that I also like the original recipe I made with 100% whole wheat. It got better (softer) after a couple of days in a plastic bag. The second batch is in the freezer because I think I'm not really supposed to be eating it until middle of next week.

There are a whole bunch of recipes for apple/Greek yoghurt quickbreads: https://www.google.com/search?rlz=1C1SQJL_enUS795US795&ei=gkHIXtaGMI2wytMP37ql0A0&q=greek+yoghurt+apple+bread&oq=greek+yoghurt+apple+bread&gs_lcp=CgZwc3ktYWIQAzIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeOgQIABBHOggIIRAWEB0QHjoICAAQgwEQkQI6CAgAEJECEIsDOgcIABBDEIsDOggIABCDARCLAzoFCAAQiwM6DggAEOoCELQCEJoBEOUCOgQIABBDOgIIAFDD_jBYq7kxYOC6MWgBcAF4AIAB5AGIAb0kkgEGMC4zMC4xmAEAoAEBqgEHZ3dzLXdperABBrgBAg&sclient=psy-ab&ved=0ahUKEwjWz_fMssjpAhUNmHIEHV9dCdoQ4dUDCAw&uact=5 Re your muffin recipe, you could make it without the whole wheat flour, but you'd want to adjust the quantity of flour and sugar, and that could be tricky for it coming out right the first time. Do you have any bran or unsweetened bran cereal? Because you could make your own whole wheat flour substitute. That would give the rich flavor and earthy structure. You could also make a small pie with three granny smiths. :) Or poached or baked apples, or applesauce. .... I love tart apples. Nix that if you don't.