USING WHOLE GRAINS

COOKED WHEAT

1 cup whole wheat
4 cups water, approximately

Place whole wheat in hot crock pot. Bring water to a boil. Pour hot water over wheat in crock pot, making sure to cover whole wheat and allow for triple increase of grain. Turn off crock pot and leave covered overnight. In the morning, drain the whole wheat and spoon into a plastic container. Store in refrigerator.

USES FOR COOKED WHEAT:
For warm cereal: Serve as you would oatmeal; flavoring with cinnamon, nutmeg, sugar, honey, your favorite dried or fresh fruit, and milk.
Sprinkle on fresh green salads.
Stir into yogurt before eating.
Cooked wheat can pick up the flavors of that with which it cooks.
A cup of wheat to vegetable, meat or poultry soups increases the nutritional value.
Add to your favorite tuna, chicken, and pasta casserole recipes.
Sandwich fillings, such as tuna, turkey, or chicken can have whole wheat added.
Include in spaghetti, enchiladas, or tacos, by adding the wheat to your recipe as you brown the ground beef, shredded beef, or chicken in order to soak up the flavors of the meat as well as the spices.
Run cooked wheat through a meat grinder – use it like ground beef in patties, loaves, chili, casseroles. Doesn’t taste like meat, but they taste good and are so much more healthy and less expensive.

SPROUTED SOAKED WHEAT:

Place 3/4 cup of clean, rinsed, whole wheat in a quart jar. Cover with 3/4 cup of water warm water. Soak for about 12 hours, drain off the water and drink it (it has vitamins and minerals). Rinse the wheat, drain, and put the bottle in a cupboard where it is dark and warm. Don’t feel obligated to handle or interfere with germinating wheat. Gently sprinkle a little water over the grain two or three times day (depending on the temperature and humidity.) There is no need for vigorous washing and rinsing. You could cover the top of the bottle with a piece of nylon stocking or gauge secured with a rubber band.

After sprouting, grind it until it looks like ground beef. Season the wheat in various ways and makes patties, loaves, and several other delicious dishes.

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MY WHOLE WHEAT AND BREAD RECIPES

RECIPES ARE LISTED IN ALPHABETICAL ORDER

100% WHOLE WHEAT BANANA BREAD

(from the Magic of Wheat Cookery Cookbook)

5 ripe bananas
3 eggs
1 teaspoon vanilla
3/4 cup margarine
1 1/2 sugar
2 teaspoon baking soda
3 cups whole wheat flour

Grind 2 1/2 cups wheat to create 3 cups whole wheat flour. Blend together bananas, eggs, vanilla, margarine in mixer. Add remaining dry ingredients, including the flour and blend thoroughly. Pour into 2 greased bread pans (4 1/2 inch x 8 1/2 inch). Sprinkle Streusel Topping* over each loaf. (*see separate recipe) Bake at 350 degrees for 20 minutes and 300 degrees for 25 minutes.
Note: I’ve also used this recipe to make banana muffins, bake at 325 degrees for 25 minutes.

BANANA BREAD

I’ve baked banana bread for years, but my daughter Nicole gave me a recipe for a crunch topping that makes it even more delicious!

5 ripe bananas
3 eggs
1 teaspoon vanilla
¾ Cup margarine
1 ½ Cups sugar
2 teaspoons baking soda
3 Cups whole wheat flour
1 Cup chopped nuts
1 Cup raisins

2 c. flour
1 1/2 c. sugar
1/2 c. butter or margarine
1 t. baking powder
2 eggs, separated
1 c. milk
1 t. vanilla
2 – 2 1/2 c. blueberries

Combine flour and sugar in electric mixer. Cut butter into small pieces, adding piece by piece while mixing on low speed, until flour mixture becomes crumbly. Set aside 1/2 c. crumb mixture for topping. To the remaining mixture, add baking powder and mix. Stir in blueberries. In another large mixing bowl, whisk or beat the egg whites until soft peaks form. Set aside. In small cereal bowl, combine egg yolks, milk and vanilla. Carefully stir wet mixture to dry mixture, some of batter may still be dry. Pour batter into egg whites and gently fold into the batter. Spoon batter into well- greased muffin tins. Sprinkle each muffin with reserved crumb mixture. Bake at 350 degrees for 25 minutes, or until lightly browned and fully cooked. (Makes 12- 18 muffins) Muffins tend to stick to pan.

BREAD MACHINE

I’ve been baking and baking since I had my children home for the holidays (2010) – I
finally tried the whole wheat, based on the original variations I read posted on

http://allrecipes.com/Recipe/Best-Bread-Machine-Bread/Detail.aspx

I omitted the gluten, powdered milk, and didn’t use “bread flour” although the comment said it was “essential” it be bread flour – simply because I didn’t happen to have it on hand. It came out excellent and the family thought it tasted better than the white bread… So I baked another loaf.

Shared it at the monthly DUP meeing and as I said there, “wow – I feel like I’m Patrice Ringger because everyone is asking for my recipe!” Doesn’t happen very often and I’m happy to share. Patrice suggested I try using the dough setting and making rolls.

The whole wheat bread machine recipe of the bread I shared at the DUP meeting today is the second recipe, but the white bread is just as good. I mill my own wheat so it tends to be a bit courser than store bought. But the bread was soft and great for sandwiches, French toast, etc…. I am new at this bread machine adventure and had tried several recipes. This one rises and is soft and delicious. I added the brown sugar. I am not sure if it is the ingredients or if it’s the method that makes this recipe successful. I have a feeling it’s having the yeast activate for 15 min that does the trick. If it doesn’t foam up much, I wait longer. My machine looks like in the photo and I just press start. I’ve never tried doing anything except plugging it in and pressing start.

Here is my recipe

Best Bread Machine Recipe
Adapted by Amelia for Whole Wheat

WHOLE WHEAT SUGGESTIONS:

1-1/3 cups warm water (about 115°)
3.5 tsp bread machine yeast
1/4 cup sugar
2 Tbl brown sugar

1/4 cup oil
2 cups flour
2 cups whole wheat flour
2 tsp salt

Place the water, sugars and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 20 minutes. Add the oil, flour and salt to the yeast.
Select Basic or White Bread setting, and press Start.

BUÑUELOS (for Posadas)

¾ Cup milk
¼ Cup butter
2 eggs, beaten
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
oil for frying
cinnamon sugar

In sauce pan melt butter in milk and cool. Stir in beaten eggs. In separate bowl, stir together flour, baking powder, and salt. Add milk mixture and mix well. Knead until smooth. Shape into 20 balls and let rest 5 minutes. Roll each into a 4-inch circle. Fry in deep hot fat until lightly browned, turning once. Sprinkle with cinnamon sugar.

3 lbs chicken
[or 1 lb ground beef]
1 cup cooked whole wheat
1/2 onion
16 oz tomato sauce
1 tsp garlic powder
1 tsp chili powder
1/2 tsp. salt
dash cayenne pepper
1 lb Monterey Jack cheese
1 lb cheddar cheese

Boil chicken at a high boil for 30 minutes. Skin, bone, and shred with fork. Stir in cooked whole wheat. (see separate recipe for cooked wheat) [If using beef, brown ground beef with cooked whole wheat, drain fat. ] Combine meat with onion. Heat tomato sauce and spices. Grate and combine cheeses. Heat tortilla on skillet, fill with 2 tablespoon filling and some cheese. If too much filling is used, they don’t stay rolled. Roll and place in 9×13 casserole. Pour tomato sauce on top and additional cheese. Garnish with black olives. Bake for 30 min, at 350 covered with foil.

CROISSANT CINNAMON ROLL

CUCHUCO (wheat soup)

Country of origin: Colombia

1 pound beef (ground or stewing)
1 large beef bone
2 1/2 quarts water
1 onion
3 sliced carrots
1 clove garlic, minced
1/2 cup whole wheat (soaked in hot water overnight)
2 Tablespoons salt
2 potatoes peeled & cubed
1 cup fresh or frozen peas

Combine the beef, bone, water, onion, carrot, and garlic in a deep saucepan. Bring to a boil and skim the top carefully. Cook over medium heat for 1 hour. Add the cooked whole wheat stirring constantly. Cook over low heat for 30 minutes longer. Add the salt, potatoes, and peas. Cook for 20 minutes or until the potatoes are tender. The meat should be cut into small pieces and served in the soup.

DEE-LICIOUS WHOLE WHEAT BREAD
(from the Magic of Wheat Cookery Cookbook)

1 3/4 cup milk (scalded)
2 tsp salt
1/3 cup olive oil
1/3 cup honey
1/2 cup water
2 eggs
2 Tablespoons yeast
6 cups whole wheat flour, approximately

Mill 6 cups of whole wheat. Pour slightly cooled milk in mixing bowl. Add salt, oil, honey, water, eggs and yeast. Add 3 cups of whole wheat flour and blend together. Add 3 more cups of flour or enough to knead at the proper texture in the mixing bowl. Knead 10 minutes.
Cover with kitchen towel and let rise until doubled in bulk. Knead once again with dough hook, just until all the air is out of the dough. Form into loaves and place in a well-oiled bread pan. Let rise again until almost doubled in bulk. Put in a COLD oven and turn the temperature to 350 and bake for 1 hour. These loaves are very tender.

Note from Amelia:
I use this bread recipe to make “Cinnamon Break-aparts.” Instead of forming into loaves, I grab a small piece of the dough, roll in cinnamon-sugar, and place in a greased, round, glass casserole dish, ( Can also use a cake pan, loaf pan, or whatever you have.) I continue making little balls of dough and just place them on top of the previous, until all the dough is gone, filling whatever pan I’ve chosen to use. This creates a loaf of cinnamon rolls that you “break apart” to eat. If necessary I fill 2 pans. Bake as directed above. While still warm, I sometimes glaze the top with a mixture of 1 cup powdered sugar and a few drops of milk – just enough to make a runny consistency. I stir with a fork and then, as I wave the fork back and forth above the break, I allow the fork to drip glaze over the Break-aparts. Children love to pull these apart and eat as a snack or dessert with milk.

ENSALADA TROPICAL (fruit salad)

3 bananas
1/2 head of cabbage
1 can pineapple cubes (drain)
1 cup shredded coconut
1 cup cooked whole wheat
1 cup mayonnaise (or to your taste)

Peel and slice bananas into bowl. Shred cabbage thinly. Drain pineapple. Mix all ingredients together. Keep refrigerated until ready to serve. May add other seasonal fruits.

GLUTEN

9 cups whole wheat flour
4 1/2 cups warm water

Put flour and water in the mixing bowl and knead with dough hook for 10 minutes on low. Remove dough hook. Fill bowl with water, covering the dough. Knead gently by hand until water is white and starchy. Pour off starchy water into another bowl for future use. Remove dough mixture from bowl, a handful at a time. Place a colander in large container and knead dough by hand while singing under a trickle of warm tap water. As the starchy part washes out, the gluten will remain in your hand. It is a brown rubbery substance. Take about 10 minutes. Put the gluten in a colander or on a plate until you have washed all of the dough. Makes about 2 1/2 cups of gluten.

USES: Meat alternative or meat extender in stews, ground beef for spaghetti sauce, sloppy joes, enchiladas, or tacos. Stretch out gluten into pieces, clip with kitchen shears, stretch again and flavor. Can flavor gluten by kneading onion soup mix into dough or simmering in a hot beef soup base.

KOLACHES

(adapted from recipes found in Texas Monthly and the Houston Chronicle)

1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size. Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt. Add egg mixture to yeast mixture and blend. Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Don’t worry, it’s a joy to knead as the dough is smooth and highly malleable. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour. After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow). Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling

1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Method:
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

Posypka
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices.
From: http://homesicktexan.blogspot.com/2007/03/sweet-escape-kolaches.html

PICADILLO con trigo

(also called Goulash or Irish Stew – depending on your background)
6 potatoes
3 carrots
1 pound ground beef
1 cup cooked whole wheat
1/2 medium onion
1 bell pepper, sliced
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
8 oz. tomato sauce

Slice potatoes and carrots and place in boiling water. Meanwhile, Combine ground beef and cooked whole wheat (see separate directions for cooked wheat). Brown ground beef. Do not drain grease. Add chopped onion, bell pepper, and spices. Drain potatoes and combine with beef mixture. Stir in tomato sauce and cover until heated through. May be served topped with cheese and eaten with tortillas. There are various versions of this dish, as it is a dish used to present a dinner with “what’s left over.” So any fresh vegetables or meat may be added to recipe.

Pizza Dough “Cindy’s”
from the kitchen of Angelique Edginton

1 Tbl yeast
1/4 cup warm tap water
2 Tbl sugar
2 Cups milk
1 Tbl butter
2 teaspoons salt (measure over sink)
5 – 6 cups of flour (Angelique highly recommends Gold Medal Flour)

Measure yeast, water, and sugar into mixing bowl.
Pour milk into a small microwavable bowl and place butter in milk. Microwave for approximately 30 seconds, just long enough to melt or soften butter.
(Angie said this is a great time to put away the ingredients you have already used. Cleaning up as you go keeps your kitchen organized.)
Add to milk to mixing bowl. Measure salt over the sink so when it spills over, you have one less mess to clean. Sprinkle into mixing bowl and start mixer.

If you are using a Bosch mixer:
Add 4 cups of flour and mix until the dough becomes sticky. Add 1 more cup of flour and continue mixing until it pulls away from the sides of the bowl. You may need to add a bit more of the flour.
If using a regular mixer:
Add 2 cups of flour and mix until sticky. Add 3 more cups of flour, 1/2 cup at a time, as it mixes until it pulls away from the side of the bowl.

Dough should be a bit sticky. Too much flour will result in a heavy or cracked pizza instead of a soft crust.

Flour note: Angie said that they tried using a different brand of flour and Gold Medal flour really did make a difference. She said it’s worth the extra price to have a good product.

Flour board and lightly knead for a few minutes, adding only as much flour as necessary to make dough soft and easier to work with. You may not need to use all 6 cups of flour.

Divide dough in half. Stretch out with your hands and place on greased cookie sheet or pizza pan, or ungreased pizza stone.

Add pizza sauce, cheese, and your choice of toppings. Bake at 350 for 10 – 12 min. For a crispier crust, bake at 425. Makes 2 large pizza’s. May also cut small 3-oz. pieces, about the size of your fist, to create individual pizzas.

POPPYSEED MUFFINS
(Cyndi Olsen shared this recipe when I organized a muffin exchange)

3 c. flour
2 1/4 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 cup poppyseeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
3 eggs
1/8 c. (2 T) oil
1 cup applesauce
1 1/2 c. milk
Sliced almonds to top muffins with (optional)

Blend dry ingredients, except for almonds, in large bowl. Add remaining ingredients. Mix by hand. Put in well greased (I used spray olive oil) or paper lined muffin tins. Fill almost full, 1/4 cup. Bake at 350 degrees for 30 to 35 minutes. Yield: 24 plus. Freezes well.

3 Cups flour
4 1/2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons cream of tartar
1/2 Cups butter
1 egg
1 Cup milk
1 extra egg, beaten

In a bowl combine flour, baking powder, sugar salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. In separate bowl beat egg and milk thoroughly. Keeping the dry & wet ingredients up to this point is important. Make a well in the middle of the flour, pour in milk-egg mixture, stirring quickly and briefly. Knead lightly on floured board. Add as little flour as possible. Roll or pat gently to 1 inch thickness. Cut into 1-2 inch biscuits using a biscuit cutter or a glass dipped in flour. Separate on a cookie sheet. (To make biscochos, brush biscuits with beaten egg, using a pastry brush. This will create a shiney finish to the bread.) Bake for 12-15 minutes at 350 – 275 depending on your oven.

Combine ground beef and cooked whole wheat (see separate directions for cooked wheat). Brown ground beef. Mix in diced onion and sprinkle with spices. Stir until onion appears clear. Add 4 cups water, bring to boil. Add vegetables. Simmer for 30 min or more.
Cut up tortillas into strips. Fry in oil.
Place tortilla strips in bottom of bowl and serve soup over tortilla strips.
Garnish with slices of avocado & hot sauce.

1/4 cup shortening
1/4 cup sugar
2 eggs
3 teaspoons baking powder
2 1/2 cups whole wheat flour
3/4 teaspoon salt
1 1/2 cup milk

Cream together shortening and sugar. Add eggs and beat well. In separate bowl, combine flour, baking powder, salt. Stir into creamed mixture alternately with milk. Stir only enough to dampen flour. Over mixing will cause the muffins to not rise. Gently fill greased muffin pans 2/3 full. You can either bake at this point or sprinkle Streusel Topping* over each muffin. (*see separate recipe) Place in cold oven and bake for 25 minutes at 400 degrees. Makes 12 muffins.

*Streusel Topping (optional, if you want sweet muffins) Nicole Miles
1/4 cup packed brown sugar
3 Tablespoons whole wheat flour
2 Tablespoons butter
1/3 cup chopped walnuts

In small bowl combine sugar and flour using a pastry blender or forks. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle over bread, muffins, or rolls before baking. Variation: I’ve also added 1 package of flavored instant oatmeal to the flour mixture. The fruit-flavored ones are my favorite.

TORTILLAS DE HARINA (flour tortillas)

4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening or margarine
very cold water

Stir salt and baking powder into flour. Cut shortening into flour mixture until it resembles cornmeal. (shortening or lard makes the softest tortillas) Add water 1/8 cup at a time or less until it forms a dry dough. The water must be very cold in order for dough to be easier to work with. Roll into 1 inch balls. Roll out with rolling pin until very flat. Cook in a skillet using medium high heat until tortilla rises forming air pockets. Turn over once to cook opposite side.

TORTILLAS DE MAIZ (corn tortillas)

Cut shortening into flour until it resembles cornmeal. Add water 1/8 cup at a time or less until it forms a dry dough. If it is too moist, it will stick and not make tortillas. Roll into 1 inch balls, flatten by pressing between hands or using a tortilla press. Cook in a skillet using medium high heat. Turn over once to cook opposite side. Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.

1-3/4 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
2 eggs
1-3/4 cups milk
1/4 cup cooking oil or butter, melted
1 teaspoon Mexican vanilla

2 ½ cups lukewarm water
1 package dry yeast
3 Tablespoons honey
3 Tablespoons corn oil
2 ½ teaspoons salt
1 cup thoroughly mashed or liquified cooked pinto beans
¾ cup mashed potatoes
3 cups unbleached white flour
4 cups whole wheat flour

soften yeast in 2 ½ cups warm, not hot, water, then add honey and 1 cup white and 2 cups whole wheat flour. Mix. Cover. Set in a warm place until light and spongy. Beat in remaining ingredients with wooden spoon except 1 cup white flour. Turn out on floured board and knead in last cup of white flour. Continue to knead for seven minutes. Set aside to double in bulk. Shape into amount of each loaf desired. Set on board and cover with towel. Leave 10 minutes. Grease pans, then shape into loaves and place in pan. Cover and let rise until bread does not spring back when pressed with finger. Place in preheated oven and bake at 400 degrees for 10 minutes. Then reduce heat. Bake at 350 degrees until nicely brown. (about 40 minutes).

Whole Wheat Zucchini/Pumpkin Bread

2 1/2 c. wheat flour
1/2 c. corn meal
2 t. baking soda
1 t. ginger
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
2/3 c. oil
2 c. unrefined sugar
2 c. zucchini or mashed pumpkin (or a combination)
4 eggs
2/3 c. water
1 c. raisins or currants (optional)
1/2 c. walnuts (optional)

Mix wet ingredients first — add dry ingredients. Stir in raisins &/or walnuts, if desired. Pour into 4 mini-loaf pans or 2 full loaf pans. Bake full loaves at 350 degrees for 1 hour (mini-loaves for about 45 minutes). You can also make these into muffins — bake for more like 15-20 minutes. You can even scoop them onto a baking sheet for cookies — bake for 8-10 minutes.

LINKS TO LEARN ABOUT USING WHOLE WHEAT

WHOLE GRAIN COUNCIL RECIPES & SUGGESTIONS
Maybe you’ve begun eating whole grain breakfast cereals and whole wheat bread, or tried brown rice once or twice. That’s a good start… but now it’s time to learn about the universe of new tastes you’ve been missing out on.
http://www.wholegrainscouncil.org/recipes

WHOLE WHEAT COUNCIL RECIPES
Looking for more delicious and nutritious wheat-based recipes?http://www.wheatfoods.org/Recipe-Recipe/Index.htm

HILLBILLY HOUSEWIFE WHOLE GRAIN RECIPES
Processed food, including processed flour aren’t really all that good for you, so I’ve gotten into the habit of using mostly whole what flour. We now enjoy its more complex and nutty taste. Give it a try and see if your family doesn’t enjoy this healthier variety as well. Here are some great recipes to get you started.
http://www.wheatfoods.org/Recipe-Recipe/Index.htm