Cooking with Basic Food Storage: Wheat

WHEAT

CRACKED WHEAT

Cracked wheat may be made in a blender by using the "chop" selection on the machine. Depending upon the coarseness desired, adjust the length of processing time. Cracked wheat may also be made by using various food processors or a nut chopper.

EASIEST WHOLE WHEAT BREAD

Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.

To Make 2 (8x4-inch loaves)

3 1/4 C whole wheat flour

1 1/4 T instant yeast

2 1/2 C steaming hot tap water (120 - 130 deg. F)

1 T salt

1/3 C honey or 1/2 C sugar

1 1/4 T bottled lemon juice

2 1/2 C whole wheat flour

To Make 4 (8x4-inch loaves)

7 C while wheat flour

2 1/2 T instant yeast

5 C Steaming hot tap water (120 - 130 deg. F)

2 T salt

2/3 C Honey or 1 C sugar

2 1/2 T bottled lemon juice

5 C whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute, cover and let rest for 10 min. Add salt, oil, honey, or sugar and lemon juice and beat for 1 min. Add last of flour, 1 C at a time, beating between each cup. Beat for about 6 - 10 minutes until dough pulls away from the bowl. This makes a very soft dough.Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 min. until dough reaches top of pan. Do not remove bread from oven. Turn oven to 350 deg. F and bake for 30 minutes. Remove from pans and cool on racks.

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.

WHOLE WHEAT BREAD: Yield 3 loaves

1 T dry yeast

2 C Hot Water

1/2 C Brown Sugar

1 C Cold Water

7 - 8 C Whole-Wheat Flour

1/4 T Warm Water

2 T shortening

2 tsp salt

1/2 C Dry Milk

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar and salt. Mix dry milk with 1 C while wheat flour, add hot water mixture and 1 C cold water, then add yeast mixture. Add 6 - 7 more cups of whole wheat flour. Knead until smooth and elastic and let rise almost double. Time as follows: Let rise 40 minutes, punch down; 20 minutes, punch down; 20 minutes, punch down. Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in bulk. Bake at 375 degrees for 40-45 minutes.

FAVORITE ROLL MIX: Yield: Approx. 22 cups of mix.

9 C Whole Wheat Flour

9 C White Flour

1 C Sugar

2 Tbsp Salt

1 C Instant Dry Milk

Mix all ingredients together well in a large bowl. Store in a cool dry place in an airtight container. Label and date, use within 10 -12 weeks. This mix can be made with all whole wheat flour.

BREAD ROLLS (to make with Favorite Roll Mix)

1 3/4 C Steaming Hot tap water

1/2 C oil

2 T whole egg

1 T instant yeast

4 - 5 /12 C Favorite Roll Mix.

Pour hot tap water into large bowl. Whisk in oil and egg. Stir in 2 C Favorite roll mix. Stir in 1 more cup of Favorite Roll Mix and yeast. Add remaining mix as needed to make a soft dough. Knead dough 5 minutes by hand until smooth. Place smooth side down in lightly oiled bowl; turn dough smooth side up. (This oils the top of the dough.) Cover with damp towel; let rise in a warm place about 40 min., until doubled. Punch dough down. Divide in 16 24 rolls. Form rolls and place on greased pans. Cover; let rise in warm place until about doubled. Preheat oven to 350 deg. F. Bake 20 - 25 min.

WHOLE WHEAT MUFFINS

2 eggs, beaten

1 C milk

3 Tbsp honey

1 Tbsp oil

2 C Whole Wheat Flour

1/2 Tsp Salt

3 Tsp Baking Powder

Combine first four ingredients. Sift remaining ingredients and stir in, only until flour is absorbed. Bake 20 - 30 minutes at 375 - 400 degrees F.

BULGUR WHEAT

Wash wheat in cool water and discard water. Add enough water to cover wheat, simmer until all water is absorbed and wheat is tender. Spread wheat thinly on cookie sheet or shallow pan and dry in oven at 200 deg. F, until very dry so that it will crack easily. Wet surface of dried wheat and remove chaff. Crack wheat in moderate size pieces, using a mill, grinder or leave whole.This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes. If the recipe calls for cooked wheat or bulgur, simply boil in water for 5 - 10 min. It will approximately double in volume. It makes an excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used. Soaked overnight in salt water, may be added to yeast bread recipes to give a nut like taste.

MEAT SUBSTITUTES & EXTENDERS
Cooked wheat, cracked our whole can be friend with hamburger and used in sloppy Joes, spaghetti, pizza, etc.

BLENDER WHEAT PANCAKES: Yield 6-8 pancakes

1 C Milk

2 Eggs

1 1/2 tsp salt

2 T honey or sugar

1 C Uncooked Whole Wheat

2 T Oil

2 tsp baking powder

Put milk and wheat in blender. Blend on highest speed for about four or five minutes or until batter is smooth. Add and blend on low: eggs, oil, baking powder, honey and salt. Bake on hot griddle.Variation for Waffles:Add one additional Tbsp wheat and increase oil to 4 Tbsp.

WHEAT WAFFLES: Yield 8 Waffles

2 C Flour (1 C White & 1 C Wheat)

4 tsp baking powder

2 T honey or sugar

6 T oil

1/2 tsp salt

1 3/4 C Milk

2 eggs

Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

GERMAN PANCAKES: Yield 7 - 8 Pancakes

1 C Whole wheat flour

3 T dried whole egg

2 T sugar

1/2 tsp baking powder

1 C dry milk

2/3 C water

1 tsp vanilla

oil for pan

Mix dry ingredients, add liquid ingredients and beat 1 min. Cook large pancakes one at a time in an 8 - 9 inch skillet on medium heat. Swirl about 1.3 C batter around in heated and oiled pan. Turn when lightly browned on the edges and dry on the top. Remove from pan when second side is lightly browned. Hold pancakes on plate in warm oven until they are all cooked. Spread jam on warm pancakes and sprinkle with cinnamon; roll and eat with fingers.

TORTILLAS

2 C Flour

1/4 C Shortening

1 tsp salt

1/2 C warm water

Mix flour and salt. With fork, cut in shortening. Add water and mix with fork to make stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 10 pieces and shape into balls. Roll out to paper thin. Bake on very hot ungreased griddle until freckled about 20 seconds on each side. Serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas or use to make enchiladas, burritos, chimichangas, casadillas, etc.

NAVAJO FRY BREAD OR TORTILLAS

4 C Flour (1/2 whole wheat and 1/2 white)

2 T dry milk

1 T baking powder

1 tsp salt

2 C Warm Water

Oil

Mix dry ingredients together; stir in warm water. Knead 10 minutes. Let rise in warm place 45 min. Roll 2 inch balls of dough into 8 - 10 circles. Heat oil just until it starts to smoke. Fry dough circles 20 seconds on each side until golden brown. Serve in place of rolls or cornbread with bean dishes, soups or stews. Makes 8, 10-inch breads or tortillas.

Flour Tortillas: Reduce baking powder to 1 tsp and cut 3 T shortening into dry ingredients. Cook in ungreased fry pan or other hot surface about 30 seconds on each side.

WHEAT CEREAL

1 C Wheat

1/2 tsp Salt

2 C Water

Mix all ingredients together. Put in shallow pan or slow cooker. Bake overnight at 200 deg. F. Or may soak overnight; then cook on top of stove for 2 hours. Serve with milk and sugar or dates. Wheat may be ground in food blender or grinder for a finer texture.

WHEAT FLAKES

2 C Coarse-ground whole wheat flour

2 C Water

1 tsp salt

Mix lightly with spoon until free from lumps. Beat just until mixed. Pour onto cookie sheet or jelly roll pan. Use 1/2 c. dough on a 12 - 15 inch cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess 1/4 c from one corner, leaving thin film. Bake 350 deg. 15 min.

CRUNCHY WHEAT CEREAL: Yield approx. 5 C cereal & 2 C Crumbs

6 C while wheat flour

1 1/2 C Brown sugar

2 C Buttermilk (2 /3 C powdered milk, 2 C water, 2 T vinegar or lemon juice)

1 tsp Baking soda

1/2 tsp salt

Mix all ingredients thoroughly. Press or roll evenly to fit two ungreased cookie sheets. Bake at 350 degrees until golden brown around edges. Turn over with spatula, break into small pieces and return to 200 degree oven to dry out thoroughly. Grind chunks in food or meat chopper on coarse blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.

Variations: Add cinnamon to the dough before baking. Add nutmeg to give a custard or eggnog flavor. Poultry stuffing can be made by eliminating sugar and adding sage, poultry seasoning, celery salt and bouillon granules. Make salad toppers by adding garlic salt, onion powder, salt or other favorite condiments. You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up into appropriate size.

MUESLI

4 C Quick cooking rolled outs

1 C chopped buts

1 C Crunchy Wheat Cereal (optional)

1 C Wheat Flakes

Dried apples, apricots, raisins or other fruit

Mix together and put in covered container. Keep fruit separated until ready to serve.

BREAKFAST CEREAL

Use either whole or cracked with raisins, honey or brown sugar

One cup of wheat makes 4 -6 servings.

Thermos Method

1 C Whole wheat

1/2 tsp salt

2 C Boiling Water

Place in quart-sized thermos; screw top lightly, leave overnight.

Gas Range Method

1 C Whole Wheat

1/2 tsp salt

2 C Boiling water

Place ingredients in a pan over the pilot light all night.

Crock Pot Method

1 C Whole wheat

1/2 tsp salt

2 1/2 C Water

Cook 6-8 hours or overnight on low.

BASIC CREPES: Yield Approx. 12 servings

1 C Whole Wheat Flour

2 Tbsp Dried whole egg

1/4 tsp salt

1/3 C dry milk

1 3/4 C water

Beat all ingredients together until lumps disappear. Fry in hot greased skillet, lightly browning on both sides. Roll each with one of the following fillings inside. Serve warm.

Make a white sauce using the liquid form canned meat (chicken or turkey chunks). Whisk the soup until there are no lumps and bring to a boil. Stir in meat; heat thoroughly. Fill crepe with mixture.

For a sweet crepe, omit salt and add 2 T sugar to crepes. Fill with pudding and fruit, pie filling or jam. Serve hot or cold. Sprinkle with powdered sugar.

BANANA BREAD
2 C Whole wheat flour
1/2 C Butter
2 Eggs
3 ripe bananas
3/4 C Honey
1 tsp baking soda
1/2 tsp oil
Mix well and fill greased loaf pan 3/4 full. Bake at 325 degrees for 60 minutes.

WHOLE WHEAT ZUCCHINI BREAD: Yield 2 loaves
2 C sugar
1 c oil
3 eggs, beaten
2 zucchini (unpeeled and grated)
1/4 tsp baking powder
3 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
1/2 c chopped nuts
Mix sugar, oil, eggs, zucchini and vanilla in large bowl. Sift together in separate bowl whole wheat flour, salt, baking soda, cinnamon and baking powder. Add dry ingredients to first bowl, stirring to combine well. Add chopped nuts. Fill greased loaf pans. Bake at 350 degrees for 45 - 60 minutes.

CHOCOLATE CHIP COOKIES: Yield 3 dozen
1 C Shortening
3/4 C Sugar
3/4 C Brown Sugar
2 T Dried Whole egg
1/4 C Water
2 T dry milk
1 tsp vanilla
3 C Whole Wheat Flour
1/2 tsp baking soda
1/2 tsp salt
2 C Chocolate Chips
1/2 C Walnuts, chopped
Mix together shortening, sugars, eggs, water, milk and vanilla just until combined. (Shortening will be in small lumps.) Mix dry ingredients together and blend into shortening mixture. Add chocolate chips and nuts. Drop by tablespoon onto an ungreased cookie sheet. Bake at 375 for 10 - 12 minutes.

WHOLE WHEAT BROWNIES
1 C Melted shortening
4 eggs, beaten
1 C Sugar
4 T cocoa
2 C Whole wheat flour
Beat together, spread in greased and floured 9 X 13 inch pan. Bake at 350 degrees for 25 min.

WHEAT THINS
1 3/4 c whole wheat flour
3/4 tsp salt
1 1/2 c flour
1/3 c oil
1 C water
Mix dry ingredients. Add oil, salt and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin, Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30-35 minutes.