Whole Wheat Bread (1 loaf) [Jen Ethington] 2 cups white wheat flour ½ cup red wheat flour 1 cup bread or all purpose flour 1 Tbsp instant yeast 1 tsp salt 2-3 Tbsp sugar or honey 1 Tbsp dough enhancer (optional) 3-4 Tbsp shortening
In a mixer with the dough hook add all these together. Mix on speed 2 for a couple of minutes to incorporate. Meanwhile, heat 1 ¼- 1 1/3 cup water for 42 seconds in the microwave. Add slowly while mixer is going. Let it mix for a couple of minutes then check the texture. You may need a little more flour or water. Pull off a little ball of dough and rub it around: it should feel like your earlobe and stick to itself. Mix on speed 4 for 5 minutes. Add 1 Tbsp oil to the bowl or another bowl and grease the sides; flip the dough and cover till doubled. Grease a loaf pan. Spread dough onto counter and shape into a rectangle about 20”x10”; fold it in thirds the roll it up tightly away from you. Seal the edges and the ends well. Plop it into the loaf pan, cover, and let it rise again. Bake on the lowest oven rack on 350 for 30 minutes. Brush the top with butter and let it cool out of the pan on a cooling rack completely (or mostly) before slicing.
Oatmeal Bread (2 loaves) [Jen Ethington] Place in mixing bowl: 1 cup whole (old-fashioned) oats 2 cups boiling water – 2 minutes in microwave Let it sit for 5-10 minutes till absorbed.
Add: 2 cups white wheat flour 2/3 cup brown sugar 2 tsp salt 2 Tbsp instant yeast 3 Tbsp oil Start mixing on a low speed.
Add: 3 cups all purpose flour
Mix on speed 2 for a couple of minutes to incorporate then check the texture. You may need a little more flour or water. Pull off a little ball of dough and rub it around: it should stick to itself and be firm enough to keep its shape and not be too moist or too dry.
Mix on speed 3- 4 for 5 minutes. Add 1-2 Tbsp oil to the bowl or another bowl and grease the sides; flip the dough and cover till doubled. Grease 2 loaf pans. Cut the dough into two pieces. Spread dough onto counter and shape into 2 loaves. You can be more gentle with this dough. Cover and let it rise again. Bake on the lowest oven rack on 350 for 30 minutes. Brush the top with butter and let it cool out of the pan on a cooling rack completely (or mostly) before slicing. This bread freezes well.
WHOLE WHEAT BREAD (RED WHEAT) [Jana Gasaway]
5 1/2 C warm/hot water
1/2 C oil
1/2 C honey
1/2 C gluten flour
1 crushed Vit C (optional)
1 1/2 T salt
3 T self-instant dry yeast
11-15 C whole wheat flour (9 C wheat)
STEP 1 In small dish add the gluten flour, Vit C, & salt
STEP 2 Put the water, oil, & honey inyo mixing bowl & mix slightly
STEP 3 Add gluten four and mix slightly
STEP 4 Add enough whole wheat flour until dough begins to pull away from bowl
STEP 5 Add 3 T dry yeast directly to dough while mixing
STEP 6 Knead for 10 minutes
STEP 7 Oil hands and remove dough from mixer. Place on oiled surface and divide loaves. Makes 4 regular size loaves.
STEP 8 Bake at 350* for 30 minutes after dough is raised. Brush top of loaves with butter after it's baked if desire.
Wheat Tortillas (12 in about an hour) [Jen Ethington] 1 cup white wheat flour 2 cups bread or all purpose flour 1 tsp salt In a bowl with a spoon or in a mixer combine flour and salt to blend. Add 1/3 cup (=5 Tbsp) oil or shortening.
Stir or cut into flour with a pastry blender. Add 1 cup warm water. Stir with a spoon or in a mixer with the dough hook speed 2 for 3 minutes. If not using a mixer, knead for 3 minutes on a floured surface. Then cover it and let it rest for 30 minutes. Cut the dough into 12 pieces about golf ball sized. Flatten into discs and dip in flour. Roll out to 10” diameter on a well-floured counter top or a floured pastry cloth. Do about 3 or 4 to start. Stack on a plate. (Have an extra plate for cooked tortillas and a zip bag to keep them in once they have cooled.) Heat a 10”-12” sauté pan on medium heat for about 5 minutes (preferably a stainless but non-stick or cast iron will work). No grease needed. Once the pan is hot cook one side for about 2 minutes, watch for air bubbles forming, then flip to the other side for a minute or two. Slide it onto the extra plate and cook another, rolling out more while you wait. If you are getting burnt spots decrease cook time by 30 seconds. These may be frozen till needed or refrigerated for a couple of weeks.
Lehi Roller Mills Whole Wheat Bread [Jennie Jensen]
1 ½ c luke-warm 1 T active dry yeast ¼ c honey 1 T molasses 1 T oil 3 1/3 c whole wheat flour 2 t salt
Combine in a mixer bowl: 1 ½ c luke-warm water and 1 T active dry yeast. Add ¼ c honey, 1 T molasses, and 1 T oil. Stir dry ingredients together in a small bowl, then add to liquids in mixer: 3 1/3 c whole wheat flour, 2 t salt. Attach kneading hook to mixer. Mix on low for 15 minutes or until dough is developed. Turn in a greased bowl and cover with plastic. Let rise for 20-30 minutes or until double in bulk. Form into loaf. Placed in greased bread pan. Cover and let rise until top of dough is 2 in. above the top of pan. Bake in a preheated 350 degree oven for 30-35 minutes. Turn out onto rack to cool.
Wheat Cinnamon Rolls [Steff McGhie] (This make A LOT! I halved the recipe and had two full baking sheets of cinnamon rolls.)
3 cups hot water
2 cubes butter
1 cup honey
6 eggs
1 1/2 tsp salt
2/3 c powdered milk
3 T yeast
15 cups wheat flour (you may need a little more)
In your Bosch, combine all ingredients and just 2 cups of the wheat flour and mix on speed 1 until moist. Continue adding flour one cup at a time until dough begins to pull away from the sides of the bowl. (don't add too much or the rolls will be dry!) Once you have added the correct amount of flour, turn mixer to speed 2 and let knead for 10 minutes. Place dough in lightly oiled bowl and let rise until double. Punch it down and divide it in two equal pieces. Roll out each piece in a rectangle and heavily spread with butter and sprinkle with brown or white sugar and a little cinnamon. Roll into a long roll and cut into about 1 inch pieces. Place them on a baking sheet and let rise again. Then bake at 350 degrees for 20 minutes or until done. When they are done (very lightly brown on top), remove from oven and slather with caramel frosting. (recipe below)
Caramel Frosting (you may need to double this recipe)
2/3 cup butter
1 cup brown sugar
1/2 cup evaporated milk
Heat all ingredients in saucepan until it comes to a boil. Then turn heat to low and cook for two minutes. (a low boil) Remove from heat and cool for 10 minutes. Beat in 3 cups of powdered sugar.
Whole Wheat Crockpot Cereal [Mailee Valdez]
1 c wheat (not wheat flour—just wheat straight from the bucket)
5 c water
¼ t salt
2 T brown sugar
Put all ingredients in a crockpot and cook on low overnight. In the morning, stir in a little milk and brown sugar (or honey, berries, etc.) to taste.
Cracked Wheat Cereal [Whitney Permann]
Boil 3 cups water. Add ¾ cups cracked wheat. Cook over medium heat until wheat is softened (about 8-10 minutes, stir often). Add a little milk and brown sugar to taste. My kids love this!
Whole Wheat Brown Sugar Muffins [Whitney Permann]
½ butter
1 c brown sugar
1 egg
1 t baking powder
¼ vanilla
1 c milk
2 c whole wheat flour
Chopped nuts (optional)
Cream butter and brown sugar. Add 1 egg, cream. Add vanilla, cream. In a separate bowl, stir baking powder into flour. Then add milk and wheat flour slowly to mixture (a little milk, then a little flour, etc.) Add chopped nuts if desired. Bake at 425 for 12-15 min.
Whole Wheat Blender Pancakes [Whitney Permann]
1 cup wheat kernels (straight from the bucket)
1/4 cup oil
1½ cups milk, divided 1 tsp. salt
1 egg
4 tsp. baking powder
optional: 1 tbl. brown sugar
Blend wheat with 1 cup milk in blender on high for three minutes. Add remaining 1/2 cup milk and continue blending for two minutes. Add eggs, oil, and salt (and sugar, if desired); mix thoroughly. All at
once, add baking powder into center of funnel of mixing batter. It will immediately begin to foam up;
stop blending when funnel closes. Let batter rest for 10 minutes before baking.
Using Wheat to Extend Ground Beef
For every 1 lb. of meat:
Combine 1/2 cup of cracked wheat with 1 cup of water and simmer on low heat until all water is absorbed and wheat is soft, about 20 minutes or so. Awesome! Use it in your tacos, sloppy joes, casseroles, whatever!
Whole Wheat Waffles [Allison Chase]
1c whole wheat flour
3 tsp baking powder
½ t salt
2 tsp sugar
2 eggs, separated
1 ¼ c milk
¼ c oil
Mix dry ingredients. Add egg yolks and milk gradually. Beat with mixer on low. Add oil. Batter will be thin. Beat hard two minutes. Fold in beaten egg whites. Double for four people.
Olive Ann Wheat Cookies [Allison Chase]
2 c white flour
2 c whole wheat flour
1 tsp baking soda
1 tsp salt
1 T cinnamon
1 c margarine
1 c brown sugar
1 c white sugar
2 eggs
1 tsp vanilla
1 c chopped pecans (or other nut)
Mix together flours, baking soda, salt, and cinnamon. In another bowl, beat together margarine, sugars, eggs, and vanilla. Add dry ingredients to wet ingredients and mix well. Add nuts and mix. Shape dough into two logs and wrap in wax paper. Freeze 1-3 hours (until firm) and slice. Bake at 350 in preheated oven for 8 minutes.
