At WSU Breadlab we bake with unsifted flour. 100% whole grain 100% of the time. And, often, we just take any old recipe that calls for AP flour and do a 1:1 swap with whole grain flour. And it works.
But there are recipes we make a lot at our lab. Some were developed by baker friends, some were developed by us. All of them have been baked over and over at our lab and in our home kitchens. Click on any of the recipes below, or on the Unsifted™ Recipes and Words for a downloadable and printable PDF that highlights recipes and our unsifted philosophy.

Sourdough Whole Wheat Waffles

The Approachable Loaf

Simple Fluffy Pancakes

Crepes

Sourdough Crackers

Chocolate Chip Cookies

Scones

Buckwheat Cookies

Swedish Pancakes

Sourdough Starter

Pizza Dough

Bagels

BReAD LAB! Sourdough Loaf

Rustic Sourdough Loaf

Hamelman's Rye Miche

Buckwheat Pancakes

Biscuits

Pie Crust