Cranberry Streusel Coffee Cake

A rich sour cream coffee cake which may be layered or simply topped with tart cranberries and spicy sweet streusel.  Wonderful served warm with ice cream or whipped cream or just plain.

Streusel
¾ cup of lightly packed brown sugar
½ cup of all purpose flour
1 teaspoon of cinnamon
¼ cup of butter

Cake
½ cup of soft butter
1 cup of granulated white sugar
2 eggs @ room temperature
1 teaspoon of vanilla
1 cup of all purpose flour
1 cup white wheat flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon baking soda
½ teaspoon salt
1 cup of dairy sour cream
2 cups of cranberries (fresh) OR, 1 can (14oz) whole cranberry sauce

To make streusel mix together sugar flour and cinnamon, blend in butter until crumbly.

To make cake cream butter and sugar until light and fluffy.   Beat in eggs one at a time then vanilla.  Stir together flour, baking powder, baking soda and salt.  Add to creamed mixture alternately with sour cream.

Spread half of the batter in a greased 10 “ spring form pan.  Sprinkle with half of the streusel mixture and then half of the cranberries.  Spread with the remaining batter.  Sprinkle evenly with the remaining cranberries and finally the remaining streusel.

Bake in a 350 degree F oven for about one  hour  (68 minutes) or until skewer inserted in the center comes out clean.  In my particular oven it takes longer than one hour.  With your elevation it may be different. Let cool for 10 minutes before removing from pan.

Whole-Wheat Potato Rolls

Make simple sandwiches extra special. Or make half-size for dinner rolls.
Prep time: 15 min. l Proof time: 75 min. | Bake time: 30 min. | Makes 8 sandwich rolls, or 16 dinner rolls
Ingredients:

• 1-3/4 cups water, hot
• 1-1/3 cups Potato Flakes
• 3 cups white whole wheat flour
• 1/4 cup dry milk powder
• 1 package (1/4 oz.) active-dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt
• 6 tablespoons butter, softened
• 1/4 cup honey
• 1 egg

Preparation:
Combine hot water and potato flakes in a medium bowl. Let stand 5 minutes.
Mix flour, dry milk powder, yeast and salt in a large bowl of a stand mixer or a mixing bowl.
Stir butter, honey and egg into potatoes. Add to dry mixture  (you might need to add some flour, one 1/4 cup at a time, till the dough pulls away from the bowl) and then kneed the dough in your mixer for about 5 minutes. (Or, beat well with a spoon and knead on a floured surface until smooth.)
Gather dough into a ball and knead 3-4 times on a floured surface. Cut into 8 equal pieces and shape into balls. (Or cut 16 pieces to make dinner rolls.) Place at least 1 inch apart on two lightly greased or parchment lined baking sheets. Cover with a towel and let rise in a warm, draft-free place until double in size, 1 to 1-1/2 hours.
Heat oven to 350°F

Bake until golden brown, 20-25 minutes or until rolls sound hollow when lightly tapped. Remove from oven and brush with melted butter if desired. Cool completely before serving, about 30 minutes.

Taco Soup

 2 lbs. Hamburger or Chicken  (cook and drain)
 large onion (cook with meat)
 1 pckg. taco seasoning
 2 cans corn with liquid
 2 cans red kidney beans drained
 1 can tomato soup
 2 cups mild salsa
 2 cans mexican tomatoes chopped (or any flavor)
 1 can sliced black olives
 1 1/2 cup water (can use chicken water)(Wheat addition: 1 cup of wheat berries can be added to soup)

 Bring to a boil and simmer.  Serve with tortilla chips, sour cream and grated cheddar cheese.  Put all in soup. 

Wheat facts: vs. all purpose processed/refined flour products

With the way America eats processed food, I keep wondering if there will be an even more “Modern Day Word of Wisdom”...and then, I realized that this is it.  Wheat is the beginning of learning to eat fresher, non-processed, low sodium, nutrient rich foods. We need to be healthy enough to serve the Lord.  “To work and not be weary, to cook and not faint!”

The combination of processed foods (in this case, wheat products), and our sedentary lifestyles (compared to how humans have worked and eaten up until the past 100 years or so), we are not feeling well...and our health care is actually “Sick Care.”  Most medicines are for sick people.  

Foods should be looked at as your healthcare...I have a food motto:  “Eat real foods.  Not too much.  Mostly plants, and way less sugar.”  In this crazy busy lifestyle that most of us lead, this is hard.  So, I try to eat real food as often as possible.  What is real food?  Most of what is in the grocery stores are edible food-like substances.  They are so highly processed and shaped into looking like real food that they lack the actual nutrients that our bodies NEED.  If you knew what it feels like to eat real food day after day, you would begin to change your life tonight...which is why you’re all here.

Change your idea and cooking techniques slowly.  Don’t be an all or nothing eater.  Don’t be hard on yourself.  Don’t get frustrated, just do what you can today and plan to improve each day/week. Planning ahead is the key.  Gradually learn how to cook and eat real food....so that it becomes the way you eat.  Enjoy real food...it’s part of our human experience here on Earth.

Why whole wheat grains/flour?  Health benefits include: (only when you omit all purpose flour products from your diet)

stroke risk reduced 30-36%

type 2 diabetes risk reduced 21-30%

heart disease risk reduced 25-28%

better weight maintenance

reduced risk of asthma

healthier blood pressure levels

reduction of inflammatory disease risk

Oh, and you’ll look younger and feel better...just a side note.

Whole Wheat flour	all purpose, enriched bleached
BRAN which is where almost all the fiber is and nutrients such as magnesium, riboflavin, thiamin, phosphorus, niacin, iron and zinc GERM has nutrients such as vitamin E, magnesium, riboflavin, thiamin, phosphorus, niacin, iron, and zinc, and the part of the grain from which a new plant would sprout  ENDOSPERM which is mostly starch	made up of the endosperm which is mostly starch After the wheat berry is stripped down to the endosperm, then, they put back in some nutrients to enrich it (artificially): niacin, iron, thiamin, riboflavin, folic acid
Serving size:  1/4 cup 102 calories fat .5g sodium 2mg carbohydrates 22 g fiber 3.7g sugar <1g protein 4g	Serving size:  1/4 cup 100 calories fat 0g sodium <1mg carbohydrate 22g fiber <1g sugar <1g protein 3g
It’s ALL about the FIBER and NUTRIENTS!!!

Wheat basics:

Storage:  grind up enough for a week and then store it in your pantry, cool, dry, airtight.  That’s it.  I grind and then store both white wheat and red wheat for a week.  When I’m making a batch of 4 loaves of bread for the week, that’s when I grind the rest of the flour I might need for the rest of the week.

Red wheat - (called red because that’s that color of the kernels) has more protein, including more gluten and is used for breads

White wheat - called white because of the color of the kernels) has lower protein and can be used as “cake flour” (muffins, cookies, quick breads, cakes...depending on how fine you grind the flour)

• Wheat berries - it’s what you’re buying in the #10 can
• Cooking wheat berries:  cook them like you would rice, double or triple the water, 45-60 minutes.
• Sprouting wheat berries:  in a jar, soak, rinse, rinse, rinse, warm, dark, POP!  I was successful on my first try!  Google it...great instructions.  EASY!!
• Storing Wheat Sprouts:  Replace the nylon net or cheesecloth with plastic wrap or the metal jar lid to help keep it moist but not wet. Store in the refrigerator.  Use within 5 days.

A few good tools to have:

• Grinding dry wheat berries:  Nutrimill $280 (you can buy it online)
• Cracking wheat berries:  food processor/mini prep ($30), about 20 seconds.  Cooks faster because the wheat berries have been opened allowing the water to penetrate more quickly
• A Bosch mixer or a kitchen aid.  A bosch will last you a lifetime though...worth the $$.
• a wide mouth canning jar and some cheese cloth (for sprouting wheat berries)

Nutrition on Sprouted Wheat:  Once a wheat grain has started to grow, the chemical make up of the grain changes. They now contain enzymes that help improve your health by aiding in digestion, neutralizing toxins, and helping to cleanse the blood. Sprouted wheat grains are a great source of antioxidants. They supply numerous minerals such as calcium, iodine, iron, potassium, and zinc. Sprouted wheat grains contain an array of vitamins including A, B1, B2, B12, C, and D.   When examining the nutrient density of sprouted wheat to unsprouted wheat on a calorie-per-calorie basis, you’ll find that sprouted wheat contains four times the amount of niacin and nearly twice the amount of vitamin B6 and folate as unsprouted wheat; moreover, it contains more protein and fewer starches than non-sprouted grain and as a further boon, it is lower on the glycemic index making it more suitable for those suffering from blood sugar issues.

Using it all:

 Wheat berries or sprouted wheat berries: Sprouted grain can be eaten in its raw form, cooked or ground into flour and baked as previously mentioned.   Take care to note, however, that cooking damages the grain’s micronutrient profile as many of its vitamins are fragile and not heat stable; however, sprouted flour still packs a more comprehensive nutritional punch than regular wholemeal flour and is significantly easier to digest. I personally haven’t had time to dry the sprouted wheat berries and then grind them into flour.  I just use them raw.   You can add them to soups made with stock (chicken or vegetable), as an addition to almost any green salad. As a mix-in into bread dough (whole or chopped or blended into a blender first) adds a nutty flavor.  Mixed in with a rice dish.  Added to rice pilaf, kneaded into pizza dough, chopped and added into the “right” kind of cookie, added into muffins or pancakes, casseroles, stuffed peppers, meatloaf, meatballs, pasta sauce, mushroom and sprout sauce.  Added to sandwiches (like a tuna, avocado, chicken salad, or egg salad).  Sprinkle on top of yogurt or add to a stir fry.

Cracked wheat (which is just wheat that has been “broken” up a bit), cooked up into a breakfast cereal...google “cracked wheat recipes” and you’ll find thousands.

Grinding both red and white wheat berries into flour to be baked...into breads, muffins, pancakes, cookies, scones, biscuits...these are things

Breakfasts (real food, high in fiber and nutrients):  Toast and fruit, hot cereals, pancakes, vegetable crepes, waffles, muffins and eggs, scones and eggs, fruit and nuts...I LOVE REAL BREAFAST FOODS!!!!  It is a great start to your day and makes you feel so good.

Lunches/dinners: breads, salads, soups, casseroles, pizza, sandwiches

http://chefinyou.com/2009/01/wheat-berries-101/

http://www.doctorgrandmas.com/library/wheat-berries/how-to-sprout-wheat/

http://www.wholegrainscouncil.org/whole-grains-101/whole-grains-a-to-z

A simple everyday whole wheat bread!

(2 hour bread...from start to finish :)

 

Whole Wheat Bread (for use with a Bosch mixer) makes 4 loaves

If you have a kitchen aid or a smaller mixer, just halve the recipe

Step 1:  In your mixer, combine:

6 cups warm-hot tap water

2/3 cup oil

2/3 cup honey

7 1/2 cups freshly ground whole wheat flour

1/2 cup gluten flour

2 Tbsp. Saf instant yeast

Put ingredients in Bosch mixer in order listed.  Turn mixer on low for 1 or 2 minutes until all flour is moistened.  Turn off mixer, cover, and let dough "sponge" for about 10-12 minutes.  

Step 2:  Add:

2 Tbsp. salt

Approx. 6 cups additional whole-wheat flour

Turn on mixer and give it a minute to combine.  Add additional flour (1 tablespoon at a time), just until dough pulls away from the sides of the bowl.  Let knead on medium speed for 6 to 8 minutes.  

Step 3:  

Grease hands and cutting board with oil and pull dough out of bowl and divide evenly and shape loaves for 3-5 bread pans (depending on the size of the pans).  Let rise in a warm, draft free location for 30 minutes (you can simply put them in your oven with the light on).  Place pans in un-preheated oven (or, if that’s where they were rising, simply turn on the oven).  Turn oven on to 350 degrees, set timer for 35 minutes.  Bake.  Remove from oven. Let bread cool in pans for 2-5 minutes.  (At this time, you can rub butter on the top of each loaf…yum!) Remove from pans and let cool completely on wire racks. Bread will finish cooking as it is cooling.  You should be able to “thump” the top of the loaf and hear a hollow sound.  You might need to adjust the baking time to get it “just right.”  Tip: cover with a dish cloth while they cool.  Store cooled loaves in plastic bags.  Loaves will store longer if frozen.  Tip for small families:  Slice loaves before freezing (but after completely cooled), so small quantities may be removed easily from freezer.   

Whole Wheat Pancakes/Waffles

In a bowl put:

2 eggs, 1 tsp vanilla, a smashed ripe banana, 2 cups milk

Stir well.

Add:

2-3 cups white whole wheat flour, 1 tsp salt, baking soda and powder

Gently stir, do not over-stir...in fact, under-stir it.  Set aside for 5-10 minutes

 

(note: adjust the amount of milk/flour depending on if you like a thicker pancake or a thinner one)

 

(Another note: if you want waffles, just add 2 tablespoons of oil)

The 3 Bears Porridge

(Start the night before)

 

Bring to a boil.  Turn off stove. Cover.  Leave overnight.

1/2 cup cracked wheat

pinch of salt

3 cups of water

In the morning, add:

1/3 cup of oats

2 Tablespoons of ground flax

simmer for 15 minutes

Add:

1 Tablespoon butter

1/2 teaspoon cinnamon

2 Tablespoons brown sugar

Makes 6 -1/2 cup servings

Serve with optional toppings:

seasonal fruits, chopped nuts, dried fruits, honey, milk

Very filling.   Four out of six of us liked it and would eat it again.  :) Among the 4 who liked it, was a 3 1/2 year old!

Soft Honey Wheat Rolls

(A “tried and true” recipe)

In the mixer, combine:
4 1/2 teaspoons dry active yeast
2 cups warm water
1/3 cup + 1 Tablespoon honey
***Let this mixture sit (with the lid on) for 15 minutes till it’s all foamy

Add:
1/2 cup orange juice
1/2 cup room temperature butter (slightly warmer than room temperature)
1 2/3 cups King Arthur Unbleached All-Purpose Flour (or regular all purpose flour)
3 3/4 cups Whole Wheat Flour (White wheat)
1/3 cup ground flax (if you don’t have this, just put in 1/3 c. more flour)
2 1/2 teaspoons salt
1 1/3 cups instant mashed potato flakes
1/2 cup nonfat dry milk

If needed, add more flour (one tablespoon at a time) till the dough pulls away from the sides of the bowl.  Knead for  5-7 minutes on medium speed.  Place dough in a greased bowl to rise for 90 minutes to 2 hours.

Divide dough in 1/2.  Take half the dough and divide it into halves till you have 16 pieces.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom then roll it under the palm of your hand into a smooth ball.  Then repeat with the other half of the dough.

Place the rolls in a greased pan (they fit nicely on a jelly roll 15” pan and a 9x13 baking dish) spacing them evenly not touching each other.  At this point, you have the option to whisk together 1 large egg white + 1 tablespoon cold water, then brush each roll with egg/water mixture and sprinkle with oats as a garnish.  Almost a must because they look so pretty!

Cover pans with lightly greased plastic wrap (or let rise in the oven with just the light on) and let rise for 1 1/2 hours. Only cook one layer/rack at a time in the oven unless you have a fancy convection oven.  ;)

Preheat oven to 350 and bake for 25 minutes.

Remove the rolls from the oven, and after 2-3 minutes, carefully transfer them to a rack or let them cool in the pans.  Serve warm or at room temperature.

Makes 32 Rolls
Total time: 5 hours (to mix, rise, and bake)

Whole Wheat Carrot Cake Muffins with Dehydrated Carrots

Ingredients:
2 c. brown sugar, packed
1 c. oil
3 eggs (3 T. Dehydrated Eggs + 1/3 c. water…if you want a really fun trick use your left over carrot or raisin water to add to the egg powder.)
2 c. carrots, finely grated (1c. dehydrated carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 c. crushed pineapple, drained (If you have orange juice you’ll be serving, drain the pineapple juice into your orange juice for a fun topical blend orange juice.)

3 c. whole wheat flour
1 t. salt
1 T. soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, broken

Method:

Preheat oven to 350. Grease and flour 2 bread pans, 1 Bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Stir in carrots and pineapple. Blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. Pour into prepared pan. Bake bread pans for 40-45 minutes, muffins for 20 minutes, and Bundt pan 1 hour or until done.

Makes 1 Bundt pan, 2 bread pans, or 24 muffins.

Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.

Crock Pot Cooked Wheat

• 1 cup whole wheat berries
• 3 cups water
• 1/4 to 1/2 teaspoon salt (optional)
• a Crock Pot or a Slow Cooker

First you need to pick over and wash your whole wheat. You can do this by putting it in a fine mesh strainer and running water over it in the sink. When the wheat is well washed, place it in your slow cooker. Add the water and salt if desired. Set the cooker on low and put the lid on. Let it sit overnight, or all day, at least 8 hours, or up to 12 hours. In the morning you will have very well cooked wheat to use for all of your favorite wheat recipes.

If there is extra water in the slow cooker,you may drain it off. If you want to cook the wheat on High instead of Low, then let it cook for 3 hours and then check it. If it is tender then eat it, if it isn’t tender yet, then give it another hour on High to cook it through. Store the cooked wheat in the fridge, or freeze it if desired. It keeps for about 2 weeks in the fridge. This recipe may be doubled or tripled if desired. The cooking time remains the same.

You may use this wheat in recipes or eat it plain. It is excellent for breakfast with milk and honey, or mixed with yogurt and bananas. It is also good as a substitute for rice on the dinner plate.

It may be used to extend ground beef in meatloaf or patties. It can also be added to bread or muffins or used in all your old ground beef recipes like Tacos or Chili. This is a marvelously easy way to cook wheat.

Wheat Brownies

 

1 cup sugar

½ cup butter

2 eggs

1 tsp vanilla

3 Tbl cocoa

1 ½ cup whole wheat flour

½ cup chopped nuts (optional)

½-1 cup chocolate chips

Combine sugar, butter, eggs, and vanilla in owl.  Bland.  Add cocoa and whole wheat flour. Blend again.  Add chopped nuts and chocolate chips and pour into 9 x 9 baking dish.  Bake 325 for approx 25 minutes.  Frost with chocolate frosting if desired or sift powdered sugar.

Chocolate Chip Wheat Cookies

1 pound butter or imperial margarine, softened

2 cups dark brown sugar

1 ½ cups sugar

2 tablespoons vanilla

3 eggs

6 cups whole wheat flour

1 ½ teaspoon salt

1 ½ teaspoon baking soda

4 cups chocolate chips

2 cups nuts, if desired

Cream together butter and sugars. Beat in vanilla. Add eggs and beat 4 minutes. DO NOT SKIMP!

In another bowl, combine whole wheat flour, salt and baking soda. Add to butter mixture. The dough will be very stiff. Add chocolate chips and nuts, if desired. Drop batter onto a waxed paper lined cookie sheet with a small ice-cream scoop.

Bake at 350 degrees for 10-12 minutes.

Buttermilk Wheat Waffles/Pancakes

2 cups buttermilk

(can substitute with equal amounts regular milk and plain yogurt)

2 eggs

¼ cup oil

2 cups flour (1 cup white + 1 cup wheat)

2 Tbsp sugar

1 tsp baking soda

1 tsp baking powder

¾ tsp salt

Stir all ingredients together.  Add a little milk if the batter seems too thick.  Cook on a griddle or in a waffle iron.

Wheat Hot-Diggity-Dogs

1 Tbsp salt

2 Tbsp active-dry yeast (don’t need to soak it, just throw it in)

3 Tbsp sugar

1/3 cup oil

3 cups white flour

2 cups hot water (hotter than luke warm, but not scalding.  Add the flour first so you won’t burn the yeast with direct contact)

Mix together well, then add

3 cups wheat flour

Let dough rest, covered, for about 40 minutes.  In the meantime, prepare hotdogs by setting them out to be room temperature, or heating them in a pan of water on the stove.  Warm hot dogs will help the dough rise around them better for fluffier dough, instead of coming out doughy in the middle.

Roll out dough to about ½ inch thick on a lightly-floured surface.  Cut it with a pizza cutter, in rectangles barely as long as the hot dog, and wide enough to just barely wrap around.  (The dough will stretch.) Wrap the dough around the hot dog, pinching it together at the ends and down the middle.  Roll it a little in your hands or on the counter until the seam disappears, so it won’t crack open while cooking.

Set the wrapped hot dogs on a greased cookie sheet and let the dough raise for about 20 minutes before baking at 350° for 20 minutes.  You can also fry them in oil for a yummy scone-like treat.

Serve with a puddle of ketchup on the plate, with a little squirt of mustard, and dip the hot diggity dog in for each bite.       

(This is just my french bread/pizza dough recipe with wheat flour substituted)

Whole Wheat Banana Dream Cake

1/2 C. Butter (or beans)

1 C. brown sugar

1/2 c. sugar

2 eggs (2 T. dry egg powder + 1/4 C. water)

1 1/4 C. flour (I used whole wheat)

3/4 t. baking soda

1/2 t. baking powder

1/2 t. salt

3/4 C. oatmeal

1/3 C. butter milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water + 1 t. vinegar or lemon juice)

1 C. mashed bananas (about 3)

Whole pecans

Cream butter and sugar. Add eggs. Beat well. Add dry ingredients alternately with buttermilk mix well. Blend oats bananas and nuts and add to batter. Pour batter into greased 9×13 pan. Bake at 350 for 35-40 minutes.

This is a thin snack cake. If you want to be thick like a regular cake, either double the recipe or put this sized recipe in a 8×8 pan.

Fresh Banana Frosting
1/4 C. butter
1/2 t. vanilla
1 T. lemon juice
2-3 small bananas
3/4 – 1 pkg (1 lb.) powdered sugar

Mix creamed butter with mashed bananas. Add enough sugar to make a nice spreading consistency. Then add vanilla and spread on cake.

{I didn’t use this frosting when I made it. I just topped it with some whipped cream and it was delicious!}

100% Whole Wheat Bread

8 to 8 ½ cups whole wheat flour

2 pkgs. yeast (4 ½ tsp.)

2 ½ tsp. salt

1 ½ cups water

1 ½ cups milk

¼ cup honey

¼ cup vegetable oil

In a large bowl combine 3 ½ cups flour, yeast, and salt.  Heat water, milk, honey and oil until very warm (120 to 130  F.)  Gradually add to dry ingredients:  beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  With spoon, stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.   (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.  Proceed with recipe.)

Punch dough down.  Remove dough to lightly floured surface; divide dough in half.  Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in 2 greased 8 ½ - x 4 ½-inch loaf pans.  Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake at 375◦ F for 35 to 45 minutes or until done.  Remove from pans; let cool on wire racks.

Mary's Whole Wheat Bread

6 cups warm to hot water

2/3 cup vegetable oil

2/3 cup honey

2 tbsp. yeast

1/3 cup gluten flour

1/3 cup powdered milk

2 tbsp. dough enhancer

6 cups hard whole wheat flour

Put above ingredients in bread mixer and mix until well blended and all flour is moistened. 

Then add:

2 tbsp. salt

Slowly add:

6-8 cups hard whole wheat flour. 

Turn mixer on medium speed and add salt and add the flour until the dough cleans the sides of the bowl.  Let knead on medium speed for 6 to 8 minutes.  Grease hands with oil and divide evenly into 4 balls.  Shape and place in oiled bread pans and let rise until doubled.  Bake at  350◦ F. for 30 to 40 minutes.  Internal temperature should be 175◦ to 180◦ F.

Let bread cool in pans about 5 minutes then remove from pans and cool on wire rack.   

Kathy's White/Whole Wheat Bread

 

2 pkgs. dry yeast (4 ½ tsp.)

1 qt. warm water

¼ c. granulated sugar

1 tbsp. + 1 tsp. salt

7 c. white flour

Stir and dissolve the yeast in the water.  Add the sugar, salt and white flour.  Beat until smooth.  Cover with a damp dish towel and keep in a warm place for about 1 hour.  It should be light and bubbly at the end of the hour.

1 c. hot water

1 c. brown sugar

6 tbsp. shortening

Combine the water, brown sugar, and shortening.  Stir; cool to lukewarm.  Add to yeast flour mixture after it has risen.  

8 c. whole wheat flour

Add 4 cups of the whole wheat flour to the yeast mixture and stir until mixed.  Then add about half a cup of whole wheat flour at a time until mixture pulls away from the sides of the bowl and mixture is smooth.  Turn out onto lightly floured board.  Knead until smooth which takes 7-10 minutes.  Place in greased straight edge container.  Turn dough over to grease the surface.  Cover and let rise till double in bulk.

Divide dough into 4 equal pieces and shape dough into a loaf shape and place in greased loaf pans (9 x 5”).  Cover and let rise until double in bulk.  Bake in moderate oven 375◦ F. about 50 minutes.   I prefer 400◦ F. for 30 minutes.  Yield: 4 large loaves

Remove bread from oven and take out of bread pan and place on cake rack to cool.  To reduce crumbs the top crust can be brushed with shortening.  Store in plastic bags.  May be frozen.

Mexican Wheat Chili Stew

1 lb Ground Beef                               1 tsp Chili Powder

1 Lg. Onion chopped                       1 tsp Salt

¼ tsp Garlic Salt                                Pinch of Cayenne

1 15 oz Can Tomato Sauce              1 tsp Oregano

4 T  Flour                                           1 tsp Italian Seasoning

2 C Whole Wheat soaked overnight

5 C beef Bouillon, Consommé, or Mushroom soup

2 Squirts A-1 Sauce

Brown the hamburger. Drain and sauté onion with garlic salt.  Add remaining ingredients.  Simmer several hours until it reaches desired consistency.  Add a can of green beans or corn 1 hour before serving.  Check the stew often and stir.  Adjust water if necessary

Optional items to add: kidney beans, black beans and pinto beans.

          

Other Variations:

Hot Dog Topping

Taco Salad

Serve over Cornbread

Wheat Ceviche

2 cups of wheat

1 cup of Reduced Fat Italian dressing

1 cilantro

3 tomatoes

1/2 purple onion

2 big limes

1/2 teaspoon of salt

Avocado (however much you want to mix in)

Boil the wheat until it is soft and opens up a little bit. Drain the wheat and place in a bowl. Dice tomatoes and onions and chop cilantro. Add the all ingredients into the bowl and then add the dressing. Mix together and then add salt and limes.