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Breads, whole wheat, using yeast ---------------------- Internal page links: |
Breads, Wheat, and YeastThis site was
created just for special groups that I personally invite. Like you, I hope
you all like it and use it often.
On every page, you can close the window on the right hand side if you want, it is just ads.Be patient, it is still under construction, well it always be to some extent. Updated last date: 12/24/08Breads, whole wheat, using yeast Strawberry-Banana
Nut Loaf
Makes 2 loaves Cherry
zucchini bread
makes 4 Loaves Banana
Nut Bread
Makes 5 small loaves Pumpkin
Banana Bread
Hawaiian
Bread Make-Ahead
Parker House Rolls
Makes about 18 rolls. Brown
Sugar Bread
3-1/2
c. flour 1
c. oil Poppy
seed Bread Morning
Glory Muffins
Makes 18 Pumpkin
bread Pineapple
Muffins Tips
for storing of whole wheat (meant for large amounts or long period of
time) Properly
stored, wheat will store for many years. Wheat was discovered in the
pyramids after centuries of storage. Wheat won't remain edible forever and
because of this you need to use and rotate your
wheat. Fumigating
Wheat for Storage There
as several ways to fumigate wheat: dry-ice, freezing, heating, and organic
means are all available. We will only cover the dry-ice
method. Other
things to keep in mind when storing wheat: 1.
Don't store wheat in containers that hold more than 100 lbs. Large
containers are difficult to move and any infestation or spoilage will ruin
the entire container. 2.
Do not store wheat near hot or cold water pipes, heating ducts, washer or
dryer (vented or not) or where laundry is hung to dry.
3.
Do not store wheat in an unheated garage or non insulated space or in a
basement or underground space not completely dry. 4.
Do not put salt in your wheat. 5.
Do not use garbage cans for wheat storage since an airtight seal is almost
impossible to achieve. When
using whole wheat flour, grind only enough to use within one week. Natural
whole-wheat flour has practically no food value remaining after 30 days at
room temperature. Refrigeration will extend the life to 6 months.
WHEAT GRINDERS Grain grinders come in many shapes and sizes. Some
are large and bulky and some can be picked up with one finger. Some take a
lot of work and others require only the flick of a switch. There is such a
big difference between the different grinders the kind of grinder that is
best for you depends greatly on how you plan on using it.
Cost VS Use: You may wish to temper your decision on
the quality of grinder you will be spending your hard earned cash on by
how much you think you will be using it. There's got to be tons of people
out there who have a manual grinder, have never used it, and depending on
circumstances, never will use it. Contrast this with the families who use
a grinder every week to make bread, pancakes, rolls and other things with
freshly ground flour. Do you want a manual grinder that will only be used
to get you through the tough scrapes or will you be using it all the time?
Some people want the very best grinder made whether they are going to use
it a lot or not. Other people will purchase the least expensive grinder
they can find then learn it won't meet their needs after they begin to
frequently use it. Perhaps some real thought should be put into getting a
grinder that will nicely serve the expected needs of your family whatever
they may be. The Three Most Important Things About A Wheat
Grinder: Flour Fineness: The most important thing about a
grinder is how finely it grinds. If it doesn't grind at least a little bit
fine, you are never going to get a good loaf of bread out of it. Grinding
Speed: There is also a huge difference in how fast the different grinders
process wheat into flour. Of course, the shorter the time, the better.
Pressure Required To Crank The Grinder: There is also
a huge difference between the grinders in how hard they turn. Logic would
seem to say that it takes a given amount of energy to grind a cup of wheat
to a certain fineness. The easier a grinder turns the slower one would
think it grinds and vice versa. Because of the different stone and burr
designs, this is not the case. There is a huge difference between the
different grinders in how much work must be expended to create the same
fineness of flour. This information was taken from the Walton Feed web site. For more detailed information and grinder
comparisons go to their Wheat Grinder page. Tips for using Whole Wheat Use uncooked cracked wheat as a meat extender in meat
loaf, meatballs, lasagna or any other dish where the cracked wheat will be
cooked for at least 20 minutes. Add half a cup of cooked wheat to each
pound of hamburger. Use cooked whole wheat in you favorite recipes for
stroganoff, tuna casserole, etc. in place of rice or noodles.
Cooking Whole Wheat 1 cup clean whole wheat 1 teaspoon salt 2 cups water DIRECT HEAT METHOD: (1)Bring water to a boil; add wheat gradually. Turn
heat down and simmer 3-6 hours. (2)Boil 5 minutes, turn off heat and let stand
overnight. (3)Boil 5 minutes and then simmer 1 ½ to 2 hours.
HINT: To cut down on cooking time soak wheat 3 to 12
hours before cooking. CROCKPOT METHOD: Place ingredients in crockpot and cook on low
overnight. HINT: Cook a crockpot full of wheat on Sunday night
and use it in your cooking all week. Will keep up to 2 weeks in the
refrigerator. ----------------------------------------------------------------------------------------------------------------------------------------------------- Whole Wheat Tortillas by Linda FitzSimons 4 cups whole wheat flour ¼ teaspoon baking powder 1 teaspoon salt 1 cup water ¼ cup oil Mix all ingredients together and knead for 5 minutes.
Let stand for 10 minutes. Divide into balls (10 to 20 balls depending on
the size of tortillas you want.) Let stand for 10 minutes and then roll
out flat. Fry about 15 seconds per side on a hot griddle.
Whole Wheat Muffins by Vivian Morris 1 cup whole wheat flour 1 cup all purpose flour ½ teaspoon salt 2½ teaspoons baking powder 3 Tablespoons sugar 1 egg 1 cup milk ½ cup oil Preheat oven to 425°. Grease muffin tins lightly with
oil. Sift the flours together with salt, baking powder, and sugar. Add
egg, milk and oil. Stir quickly ONLY until barely blended. DO NOT BEAT.
Fill each muffin tin full of batter. Bake 20 to 25 minutes. Makes 12
muffins. Wheat Seafood Salad 1 ½ cups Cooked Wheat 1 cup tuna or other seafood 1 cup mayonnaise 1 cup finely chopped celery ½ cup finely chopped green onions ½ cup chopped pickles ¼ cup chopped green pepper tomato wedges lettuce olives Mix everything together except last three ingredients.
Refrigerate several hours before serving. Serve on lettuce leaves
surrounded by tomato wedges and top with olives. This recipe is also good
as a dip or in sandwiches. Mexican Wheat Chili 1 lb ground beef 2 TBSPS oil 1 large onion, chopped ¼ teaspoon garlic salt 4 TBSPS Flour 2 cups cooked wheat 5 cups beef bouillon or stock 1 teaspoon to 1 TBSP chili powder 1 teaspoon salt ½ teaspoon oregano 1 cup tomato sauce pinch cayen pepper (opt.) Brown meat and saute onion with garlic salt. Drain of
excess fat. Add and stir in flour. Add rest of ingredients, cover and
simmer for 1 hour, stirring occasionally. Makes 6-8 servings. (For thicker
chili add 1 to 2 TBSPS more flour, stir often.) Popped Wheat ¼ cup shortening 2 cups cooked wheat Heat shortening in a cast iron skillet. Add wheat and
cook. Wheat pops inside but not out like corn. Wheat Angel Food/Sponge Cake 1½ cups sifted whole wheat flour ¼ teaspoon salt 6 eggs, separated 1½ cups white sugar ½ cup water ½ teaspoon vanilla ½ teaspoon lemon juice or lemon extract
¼ teaspoon almond extract 1 teaspoon cream of tartar Sift flour and salt together twice. Set aside. In
separate bowl, beat with mixer the egg yolks, water, sugar, and flavorings
for 5-7 minutes. Mixture will be very thick and creamy. Add flour and salt
mixture gradually, continuing to beat with mixer. Beat egg whites and
cream of tarter together until stiff. Do not allow whites to stand, but
fold immediately into first mixture. Bake in ungreased angel food pan for
1 hour and 10 minutes (or until it springs back when lightly touched) at
325° to 350°. Invert pan and cool for 1½ hours before removing cake from
pan. Note: We have made this many times and it is
delicious. We serve it with fresh strawberries and whipped cream.
Quick Rolls 2 C. warm water ½ C. cooking oil 1/3 C. honey 3 T. yeast 1 tsp. salt 2 eggs 6-7 C whole wheat flour (Use oil on hands and kneading surfaces for easier
handling.) Mix water, oil, honey and yeast. Set aside 15 minutes. Add rest
of ingredients and mix well (5 minutes or so on your mixer.) Form into
desired shapes and let rise 20-30 minutes or until double. Bake 15 minutes
at 400°. Makes 2 dozen. Wheat Quick Recipe 4 cups whole wheat flour 4 cups white flour 1/3 cup baking powder 4 teaspoons salt ½ cup sugar 2 cups shortening 1¼ cups to 2 cups dry milk Make sure wheat is finely ground. You may use more
wheat if you wish and less white or vary as you like. Put all ingredients in mixing bowl. Knead until well
blended. Store in a gallon container in the refrigerator.
BISCUITS: 2 cups Wheat Quick 2/3 cup milk Stir with a fork into a soft dough. Put out on floured
board. Knead gently and roll 1" thick. Cut with biscuit cutter and dip top
of biscuit in oil and turn right side up . Place on a well greased baking
sheet. Bake at 400° for 10 to 15 minutes. Makes 12 biscuits. If you are in
a hurry just drop onto baking sheet form a spoon without cutting out.
TIP: Use the biscuit recipe to top a chicken pot pie
or any meat pie. Use Wheat Quick to coat chicken, sea food, etc.
PANCAKES: 2 cups Wheat Quick 1 egg 2 cups water Blend all ingredients. Makes about 16 4" pancakes.
WAFFLES: 2 cups Wheat Quick 1 eggs 2 TBSPS oil Blend all ingredients. For a lighter waffle, add one
more egg, separate eggs, whip whites and gently fold them in last.
Wheat Thins by Sue Karger 1½ cups wheat flour 1 cup white flour 1 teaspoon salt ¼ cup sugar ½ cup margarine ¾ water 1 teaspoon vanilla Combine flours, salt, and sugar. Melt margarine and
add to dry ingredients. Add water and vanilla. Roll out on lightly floured
surface until 1/8" thin or thinner (the thinner the better), Put on cookie
sheet and score. Shake on salt for taste. Bake at 400° for 10 to 20
minutes or until light brown and crisp. Whole Wheat Italian Bread 2 cups warm water (105-115) 2 pkgs active dry yeast 3 TBSP sugar 2½ teaspoons salt 1 teaspoon ground black pepper ½ teaspoon dried sweet basil 2 TBSP bacon drippings 1 egg, beaten 1½ cups unsifted whole wheat flour 3¼ to 3¾ cups unsifted white flour ¼ cup crumbled cooked bacon (about 7 slices)
Measure warm water into large warm bowl, sprinkle in
active dry yeast; stir until dissolved. Add sugar, salt, ground pepper,
sweet basil, bacon drippings, egg, whole wheat flour and 1½ cups white
flour. Beat until smooth. Stir in bacon and enough additional white flour
to make a stiff batter. Cover; let rise in warm place, free from draft,
until double in bulk, about 35 minutes. Stir batter down. Beat vigorously,
about 30 seconds. Turn into 2 greased 1 quart casseroles. Cover, let rise
in a warm place, free from draft, until double in bulk, about 30 minutes.
Bake at 400° about 35 minutes or until done. Remove from casseroles and
cool on racks. Makes 2 loaves. This bread makes a simple Italian meal
special. Wheat Treats 1. Soak wheat in cold water 24 to 48 hours, changing
the water once or twice during this period; or boil wheat for 30 minutes
(it will triple in volume). 2. Drain wheat and rinse. Remove excess water by
rolling wheat on a cloth or paper towel. 3. In a heavy kettle, heat vegetable oil to 350-400
degrees F. Put small amounts of wheat (about ½ cup) in a wire basket or
strainer and deep fry in hot oil for about 1 ½ minutes. 4. Drain on absorbent paper. (An electric fry pan may
also be used; carefully drop the wheat kernels directly into the pan of
hot oil, and pour the oil through a wire strainer to remove the kernels
after cooking.) 5. Season wheat with salt or other seasonings as
desired; garlic salt, celery salt, onion salt, seasoned salt, etc.
The family that sent this in to the Ensign said their
family wouldn't even try wheat until she made this and then they started
eating wheat in all kinds of forms and recipes. ------------------------------------------------------------------------------------------------------------------------------------------------------------- Using Yeast Yeast Tips - One ¼ ounce packet of yeast equals 2 ¼ teaspoons.
- Measure accurately -using too little or too much
yeast can have negative effects on bread baking. Too little yeast caused a
heavy, dense loaf of bread, but too much yeast produces a loaf with a
porous texture and overly yeasty flavor. - Dense, low-gluten dough like those made with rye
flour will rise better and faster if you increase the amount of yeast
slightly. - Dough rich in sugar (or other sweeteners), fruits or
nuts often requires more yeast. - Correct liquid temperature is the most critical
variable when baking bread. The ideal liquid temperature is 90° to 120° F.
If it is to cold yeast will not activate as well and to hot can kill the
yeast. - Storing yeast in freezer will make it last longer.
Country Crust Bread Yield: about 2 loaves 2 pkgs active dry yeast 2 cups warm water (105-115) ½ cup sugar 1 TBSP salt 2 eggs ¼ salad oil 6 to 6 ½ cups flour soft butter or margarine Dissolve yeast in warm water. Stir in sugar, salt,
eggs, oil and 3 cups of flour. Beat until smooth. Mix in enough remaining
flour to make dough easy to handle. Whole Wheat Rolls Yield: about 2 dozen 1 cup milk ¼ cup sugar 1 tsp salt ¼ cup shortening 1 pkg dry yeast ¼ cup warm water (105-115) 1 egg 2 cups whole wheat flour 1 ½ cups all purpose flour melted butter Scald milk; stir in sugar, salt and shortening. Cool
mixture to lukewarm. Sprinkle yeast in warm water; stir until yeast is
dissolved. Add milk mixture, egg, and whole wheat flour, beating until
smooth. Add all-purpose flour to make a soft dough. |
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