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.