Here are some links of websites related to whole wheat cooking.  Giving some recipes and explaining what whole wheats give:
 http://oldfashionedliving.com/wholewheat.html
http://www.wheatfoods.org/Recipe-Recipe/Index.htm

At Home In The Kitchen

I have always enjoyed cooking, and cooking has always been a memorable experience for me, baking Christmas candy cane and 'haystack' cookies from scratch with my mom for the neighbors, and even picking up those 'all they need is cooking' dough from the store with the little Christmas tree or the face of santa or rudolph the red nosed reindeer, already cut in their circular form, as a last minute alternative for a church event. I ended up burning them though, but surprisingly enough they were they first ones gone from the table. Hmm. There are many fond memories of a house enveloped in sensational aromas while we were creating the masterpiece for stuffing for the Turkey, mashing the potatoes, boiling the gravy, pouring the pumpkin mixture into the pie shells.

In tenth grade I began homeschooling along with my best friend, Soozie. Our instruction was mainly independent, but my mom became our teacher for chemistry and her mom for home economics. This particular home economics course was about baking and cooking with whole grains. Needless to say, building a meal from scratch with whole grains takes a better part of the day, but we had oh so much fun! I would venture to say that the recipe that took the least amount of time was the waffles, but we soon discovered that they cook differently and burned a few before we got it. The meal that took the longest was probably the dinner crapes, not only the breaded outside, but the meat, broccoli, and avocado that filled it, along with the salad. On this day, we were preparing crapes and salad for a dinner that night with her family and mine. Her elder sister was sitting at the table across from where the two of us were working, and witnessed our silliness: talking to the food.

We spent a better part of two and a half years in this course laughing and learning and making a variety of breads, cinnamon rolls, muffins, waffles, crapes, and even chocolate candy – but, without whole wheats. Come to think of it, I still have some of them in the fridge. =/ I love being in the kitchen, it just feels so warm and cozy. Although that warm sensation might have something to do with the oven, it goes much deeper. I am grateful to have had a kitchen all three years of my college life to be able to cook for Christmas events or even just a little something to give a friend. I guess you could say, the kitchen is one of my happy places. =) Following is one of my favorite recipes from my home economics course that I thought you would enjoy, the cinnamon rolls, and perhaps partake in the excitement with a friend or a family member. Careful not to get the honey on your sweatshirt like I did.

Sweet Roll Dough:

1. In a glass measuring cup blend yeast and honey into the water with wire whisk and let stand for 5-10 minutes until it bubbles up:

-1/4 cup lukewarm water

-1/2 teaspoon honey or other sugar

-2 teaspoons (1 package) active dry yeast

2. Blend in mixing bowl, cover with a damp cloth and let stand overnight or several hours in a place away from excessive heat and drafts:

-1¼ cups cool water

-2 cups whole wheat, spelt, or kamut flower

-yeast mixture (step #1)

3. Blend in and beat vigorously for 200 stokes or on a medium speed in electric mixture for 5 minutes:

-1/4 cup honey or other sweetener

-1/8 teaspoon vitamin C crystals (or 500 mg. Crushed)

-2 tablespoons olive oil or melted butter

-1 egg

-1¼ teaspoons salt

-1 cup whole wheat, kamut or spelt flower

4. Add enough remaining flower to begin kneading easily; gradually use additional flower as needed during kneading process to prevent sticking to hands or work surface; knead 10-15 minutes (or 300-400 strokes) until dough is resilient and resistant to kneading motion:

-about 1¾-2 cups whole wheat or Kamut flower, or about 2¾ cups spelt flower

5. Place in bowl greased with melted butter, turning dough over to grease the top; cover with damp cloth and let rise in warm place until double, about 1-1½ hours

6. Press down gently, turn over in bowl, cover and let rise until double, about 30-40 minutes.

7. Press down gently, knead lightly a few times on working surface, cover with damp cloth and let rest 10-15 minutes.

8. Shape and complete dough for desired recipe.

Cinnamon Rolls:

Amount: 15 rolls (9”x13” Pan)

Bake: 325 degrees F (165 degrees C) 25-30 minutes

1. Prepare Sweet Roll Dough (below)

2. Roll dough out with rolling pin to 9”x15” rectangle about ½ inch thick

3. Evenly spread over surface of dough, not quite to the edges:

-1/3 cup honey or other sweetener

-cinnamon, generously, about 1 tsp.

-1/2 cup raisins, soaked and drained, optional

-1/2 cup chopped walnuts, optional

-1 apple, grated, peeled or unpeeled, optional

4. Roll dough up firmly from the long side, sealing the edge by lifting it up and over the top of the roll, pinching the edge of the roll. Turn the seam downward. Even up to roll with hands.

5. Slide a piece of thread or dental floss under the roll, cross it over the top and slice it through the dough. Cut each roll 1” thick.

6. Lay rolls, cut side down, in greased pan. Allow room between them for rising. Let rise until almost double, 20-25 minutes.

7. Bake at 325 degrees about 25-30 minutes or until golden on bottom.