Sweet Whole Wheat Quick Bread

Things have been so difficult these past few months that I have not had a lot of time to cook, nor have I felt like doing so. But that has all changed and I am anxious to get back to the kitchen. I am excited to share many wonderful recipes with you this summer. Hope you enjoy!

This is a great treat that is quick, easy and delicious. It does not require any yeast and is practically foolproof. According to Kendrick, it makes a great peanut butter sandwich.

It slices beautifully!

I make my own buttermilk.

The recipe is at the end of this post.

For 2 loaves:

• 4 Cups of buttermilk
• 2 Cups brown sugar, packed
• 1/2 Teaspoon salt
• 2 Teaspoons baking soda
• 6 Cups whole wheat flour

Grease 2 loaf pans thoroughly.

Pour buttermilk into a large mixing bowl.

Add sugar and salt. Mix well

Add flour and baking soda.

Stir just until moistened.

You can see the soda and buttermilk already reacting.

Pour into well-greased loaf pans.

Bake in a preheated oven at 325 degrees

for 1 hour and 15 minutes.

Enjoy with whipped butter or cream cheese

with or without jam. It is very sweet on its own

and the brown sugar gives it a wonderful flavor.

Buttermilk

• 1/2 Cup buttermilk (from the store to be used as a starter)
• 1 Cup powdered milk
• 3 Cups warm water

Put warm water and powdered milk into a glass jar. Stir or shake well until mixed. Add buttermilk and mix well. Cover with a lid and let stand on your kitchen counter until mixture clabbers. It usually takes anywhere from 12 to 24 hours. Refrigerate and use within a week. Be sure to save 1/2 cup to replenish your supply. It is as easy as that and beats adding lemon juice or vinegar to milk.

Think Twice Before You Eat Anything Made with....

Bleached Enriched White Flour.

Just this week one of my children had an assignment at school to compare whole wheat and white flour. I have always known the benefits of whole wheat, but was unaware of exactly how bad bleached white flour is for you. Take a look at what we discovered:




White , bleached enirched flour is made from the whole wheat kernel, however when the flour is refined, it loses the most nutritious parts of the grain—the fiber, essential fatty acids, and most of the vitamins and minerals. In fact, about 30 nutrients are removed, but by law only five must be added back. Most of the time they consist of iron, niacin, thiamine, riboflavin and folic acid. Thus earning the title, enriched. Despite what you make think, enriching flour and breads does not produce the original integrity of the whole grain.


Quite often the flour is chemically bleached, just like you bleach your clothes. Therefore, when you are eating white bread, you are also eating residual chemical bleach. After reading the different chemicals used, I started feeling a little sick to my stomach.

Here are a few of them:

• Oxide of nitrogen
• Chlorine
• Chloride
• Nitrosyl
• Benzoyl peroxide mixed with various chemical salts.

These chemicals not only give it it's pure white color, but it also gives the flour a longer shelf life.

Now lets take a look at whole wheat:

Whole wheat flour contains most of the calcium, iron, magnesium and potassium that the body needs. Even more than the vitamins and nutrients contained in whole wheat, the greatest advantage to it is fiber. Fiber is the leading star. There is so little fiber left after processing white flour that you would have to eat eight pieces of white bread to get the fiber in just one piece of whole wheat bread.

• In a 10 year study completed in 1994, both men and women who ate high-fiber breads had fewer heart attacks and strokes than those who consumed white breads.

• In the April of 2003 issue of The Journal of American Medical Association it was stated that simply switching from white to whole wheat bread can lower heart disease risk by 20 percent.

• Fiber in the diet aids in digestion and helps one lose or maintain weight. Whole wheat bread, made from 100% whole wheat flour is the preferred choice when it comes to nutrition.
  
  

There is only one true solution to ensure that you retain the pure unaltered whole grain in your diet and that is to bake using the 100% whole wheat. Now don't be deceived by the whole wheat flour on the store shelves, it is not what it purports to be. Whole wheat flour, freshly ground is what I am referring to.


If you have not cooked with 100% whole wheat before, it takes some getting use to, not only in taste but in cooking with it as well. Try adding it slowly into your diet to replace your white flour, but what ever you do, NEVER buy, cook, or feed your families Bleached White Flour.


I am going right now to check on the white flour I have on my shelves.

Honey Whole Wheat Dinner Rolls

The other day I made my favorite dinner rolls, one with White Whole Wheat and the other with Red Whole Wheat. Each had a great texture and rich nutty flavor.

For 18 rolls

• 1 Tablespoon active dry yeast
• 1-1/2 Cup warm water
• 2 Eggs
• 1/4 Cup honey
• 2 Teaspoons salt
• 1/4 Cup shortening
• 3 Cups White or Red freshly ground whole wheat flour
• 3 to 3-1/2 Cups all purpose flour

When working with your yeast, be careful not to get your water hotter than 115 degrees or it will kill it.

In a large mixing bowl dissolve the yeast in the water. Let stand 5 minutes. In the meantime melt the shortening in the microwave and set aside to cool.

Stir in the eggs, honey, salt, and cooled shortening. Add the whole wheat flour. Mix well. Stir in the all purpose flour one cup at a time mixing well after each addition. Continue adding until the dough become too stiff to stir. Turn out on a lightly floured counter top and knead until smooth and elastic, approximately 10 minutes.

Cover and set aside in a draft free area. Let it rise until double about 1-1/2 hours. Punch down. Form into 18 rolls and place into a lightly greased pan. Let it rise again until double in size, about 1 hour.

Bake for 15 to 20 minutes at 375 degrees.

The finished product using White Whole Wheat flour.

The finished product using Red Whole Wheat Flour.

These are the rolls I will serve at Thanksgiving.

Whole Wheat and Grinder's 101

Inquiring minds want to know:

What kind of wheat grinder do you use? What kind do you recommend?

I purchased a Magic Mill over 14 years ago and it is still going strong. I grind wheat every other week and it has never given me any trouble. Knock on Wood :)

About a year ago I was researching grinders and decided that when my grinder gives out this is the one for me.

WONDERMILL

• Motor Size.....1250 Watts
• Approximate Decibels.....49 (One of the quietest on the market)
• Warranty.....Limited Lifetime
• Hopper Capacity.....6 Cups
• Flour Pan Capacity.....15 cups
• Flour Dust During Milling.....None
• Counter Space Used.....7"wide, 7" deep, 11" high
• Weight.....8lbs.
• Grinding Speed.....90 lbs. in an hour
• Coarseness Variations.....Fine to Coarse Flour

When you grind your wheat, that's what you use for flour, correct? You don't have to add anything to it to make it flour?

Yes, once you grind your wheat it is flour and it is ready to use in any recipe. You do not have to add anything to it.

A Few Whole Wheat Flour Basics

• Whole Wheat flour freshly ground is one of the most outstanding fiber foods available. It contains each and every component that is originally found in the wheat kernel. It is a an amazingly nutritious whole food. I bake with whole wheat flour on a daily basis in most all recipes.

• When substituting whole-wheat flour for white flour in yeast breads, use a ratio of about 60 percent whole-wheat flour to 40 percent white flour. For lighter baked goods, start with 25 percent whole-wheat flour and replace no more than half of the white flour called for in the recipe.

• The whole wheat grain flour is a living food that is perishable. When the grain is ground into flour and its outer layer is no longer protecting it from the elements, including air, and therefore in goes rancid from oxidation.

• Fresh ground whole wheat flour shelf life varies according to the temperature of where it is stored. You can store it in a cool dry place but it will last only a short time on your shelf. It is best to make space and store it in your refrigerator or freezer in an airtight container. They say that it will last up to six months in the freezer, but I use mine up within 2 weeks.

Red Wheat...White Wheat...Which Should I Use?

I received a request to explain the difference between Red and White Whole Wheat. I store and use both in my home on a daily basis. Here is a quick run down.

Hard White Wheat

• Was introduced to the US market in 1990
• Was developed by eliminating the genes for bran color while preserving the other traits of red wheat
• Contains the same levels of whole grain fiber that red wheat does
• Is more mild and sweeter in flavor

Hard Red Winter — Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.

Hard White — Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for breads.

Red Wheat is on the left

White wheat on the right.

As you can see the color

difference is not that pronounced.

• When baking breads I mix my red and white whole wheat flour equally.
• When baking sweet breads, cookies and other desserts I will use white wheat because it tends to be a little lighter.
• When baking cakes, I mix my white wheat flour with all purpose flour for a lighter product.
  
  

When ground you can hardly tell the difference.

The White Wheat is on the right.

When storing your wheat label them so that

you don't get them mixed up.

Make sure you store them in your refrigerator or

freezer until you need to use them they can go rancid.

Now for the big question.

Which wheat should I use?

It is a matter of personal preference. I enjoy the heartier taste of the red wheat, but I also enjoy the ability to disguise the whole wheat in my finished product, while maintaining the health benefits by using white wheat. Therefore at my house we use both.

Which do you prefer using?

One thing I should note is that when baking with white wheat the finished product looks like it was made with white flour. It is really amazing.

Menu 6

I love the applesauce that is featured on todays menu. It is made strictly from dehydrated apples. Amazingly, it only takes 5 minutes to prepare. This applesauce a great as a snack or side dish. It is also perfect to serve babies just starting out on their adventure of eating food.

Breakfast

• Applesauce
• Scrambled Eggs
• Cinnamon Toast
  

APPLESAUCE FROM DEHYDRATED APPLES

Take 4 cups of water and cook in a

medium saucepan over med-high heat.

Once it comes to a boil take it off the stove

and stir in 4 cups of dehydrated apples.

Stir to moisten.

Cover and let sit for 5 minutes.

Pour water and apples in blender.

Hit puree and blend until the

consistency of applesauce.

(I like mine a little chunky.)

You can eat it plain or add sugar and cinnamon.

Lunch

• Wheat Berry Salad
• Whole Wheat Rolls
• Canned Fruit
  

Dinner

• Whole Wheat Meatloaf
• Creamy Garlic Mashed Potatoes
• Canned Vegetable
  

WHOLE WHEAT MEATLOAF

• 1 1/2 Pounds ground beef
• 1 Cup whole wheat berries, cooked
• 2 Beaten eggs
• 3/4 Cup water
• 1/4 Cup ketchup
• 2 Tablespoons dehydrated onion
• 3 Tablespoons powdered milk
• 2-1/2 Teaspoons salt
• 1/2 Teaspoon pepper
• 1/2 Teaspoon sage
• 1 Teaspoon prepared mustard
• 1 Tablespoon Worcestershire sauce
  

Combine all ingredients thoroughly and pack into a loaf pan. Top with sauce. Bake at 350 degrees for 1 hour.

Serves 6-8

Sauce:

• Combine 3 tablespoons brown sugar
• 1/3 cup ketchup
• 1/4 teaspoon nutmeg
• 1 teaspoon dry mustard.
  

Food Storage Month

The economy troubles have hit the Petty household and so in looking for ways to cut back we thought it would be a great time to see if we could live solely off of our long and short term food storage for the month of July. In doing so, I thought that I would share a few of the recipes, menus and ideas that I have along the way. This should be a really exciting month. Wish me luck!

While preparing in advance for such an event, I already have a 2 week menu planned which I will rotate.

Today's menu:

Breakfast

• Blender Wheat Pancakes
• Apple Blueberry Syrup

Lunch

• Bacon Egg Salad Sandwich
• Carrots and Cucumbers (from the garden)
• Canned Fruit

Dinner

• Chili Beans
• Flour Tortillas
• Lettuce and Tomatoes (from the garden)

Blender Wheat Pancakes

• 2 Cups whole wheat kernels (uncooked)
• 2 cups water
• 6 Tablespoons powdered milk
• 4 Eggs
• 4 Tablespoons oil
• 4 Tablespoons honey
• 1 Teaspoon salt
• 4 Teaspoons baking powder

Combine the water, powdered milk and wheat kernels in blender. Blend on highest speed for 4 to 5 minutes until the batter is smooth. Add eggs, oil, and honey and blend well. Add baking powder and salt. Blend on low until mixed well.

Pour out batter directly from the blender onto a hot griddle. Cook, flipping pancakes when bubbles pop and create holes. Serves a family of 8

Apple Blueberry Syrup

• 4 Cups of water
• 3 Cups of dehydrated apples
• 1 Cup frozen blueberries
• 1/2 cup sugar
• 3 Tablespoons corn starch
• 1 Teaspoon cinnamon

Pour water into a saucepan and cook on medium high heat. When water begins to boil, pour in dehydrated apples. Simmer on low for 5 minutes to rehydrate the apples. Add blueberries. Stir together sugar, corn starch and cinnamon. Pour over apple blueberry mixture and stir constantly on low heat until it thickens.

Pour over your pancakes and enjoy.

Fabulous 100% Whole Wheat Bread

Why would anyone want to make

bread from scratch?

It can be very difficult not to mention time consuming.

It heats the house to an uncomfortable degree during

the hot summer months.

On the other hand:

There is nothing more aromatic than

the smell of fresh homemade bread

permeating your home.

It is so irresistible if often disappears without a trace.



What could be more satisfying to the the palate

than biting into a warm slice of bread

straight out of the oven?

Besides I can bribe my family into doing almost anything

for the price of a loaf of bread.

This recipe is one of my favorites. You will be surprised at how light and soft this bread it.

2 1/2 Cups warm water (around 120 degrees)
2 Tablespoons yeast
1 Teaspoon sugar
1/2 Cup honey
2 Eggs
5 Tablespoons dry milk
2 Teaspoons salt
2 Tablespoons oil
2 Tablespoons vinegar or lemon juice
1/2 Cup wheat gluten
1/2 Cup potato flakes
3 1/4 Cups red wheat flour
3 1/4 Cups white wheat flour

I make all of my breads by hand, however you can use your kitchen appliances, and the product will be the same, except maybe for the tender loving care that you put into kneading your own dough. :)

Sprinkle the yeast over the water, then gently stir to dissolve. Set the yeast mixture in a warm place; the mixture should appear slightly bubbly within 5 to 10 minutes. If not, either your water was too hot, or your yeast is not good. Throw out and start again, your yeast must be active in order for your bread to rise.

In a large bowl, stir with a wooden spoon all of the ingredients into the yeast in the order listed, except the flours. Mix well. Stir in the flours 1 cup at a time mixing well after each addition. When the mixture begins to pull away from the sides of the bowl, turn it out onto a lightly floured surface to begin the kneading process. This is the most crucial part of your bread baking. Kneading helps the flour's protein to develop into gluten which helps the dough to rise. Knead in the remaining flour and then continue kneading for approximately 10 to 12 minutes or until the dough is smooth and satiny.

Place in a lightly oiled bowl and cover. Place in a warm draft-free place and allow to rise until doubled in size, approximately 1 to 2 hours. The rising time depends on the amount of yeast used and the temperature of the room. Don't let the dough over rise because it will weaken the gluten structure and cause the dough to collapse. You can tell the dough is ready when it springs back slowly when gently pressed with a fingertip.

Punch down and let rest for 5 minutes.

Shape the dough into 2 loaves or 1 loaf and a pan of rolls. Cover and let rise again. It should take approximately 45 minutes for this rising.

Preheat your oven to 375 and bake for 20 to 30 minutes. The bread will be a deep golden color and sound hollow when tapped.

You should really wait until the bread cools completely before serving.

But who really waits?

Tropical Wheat Berry Fruit Salad

I know its a new month, but before I begin featuring recipes using a different food storage item I just had to share this delicious recipe. This is a cool, creamy fruit salad that can be thrown together in no time at all.




1 8 oz. package cream cheese
2 Tablespoons lemon juice
4 Cups Cool Whip
1 Package coconut flavored instant pudding
1-1/2 Cups cooked wheat berries*
1 Small can crushed pineapple, drained
1 Can Mandarin oranges, drained
1 Cup coconut


Beat lemon juice and cream cheese until smooth. Add Cool Whip and blend. Stir in coconut pudding and mix well. Fold in wheat berries, pineapple, oranges, and coconut. Chill and serve.

*I keep cooked wheat berries on hand in the freezer to use at a moments notice.

Cool Fiesta Wheat Salad

This salad is made from whole wheat and your choice of beans. Today I chose to use pinto beans because that is what I had on hand in the refrigerator. You can choose from pinto, kidney or black. I actually prefer using black beans because it adds more color contrast which makes a more attractive salad. I find it best to let the salad sit over night in the refrigerator before serving to let the flavors blend.

1 Red bell pepper finely diced

1 Green bell pepper finely diced

1 Red onion (small) finely diced

2 Tablespoons chopped cilantro

1 4oz can green chilies

3 Cups wheat berries cooked

1 16oz. can whole kernel corn

2 Cups cooked beans (pinto, black or kidney)

2 Teaspoons chili powder

2 Teaspoons cumin

1/4 Cup Balsamic Vinegar

2 Tablespoons sugar

1/2 Cup olive oil

1 Teaspoon salt

Combine all ingredients in a bowl and chill in the refrigerator for a minimum of one hour before serving.

Serving ideas:

• Serve with fresh homemade tortillas.


• Serve over a bed of lettuce with a dollop of sour cream.


• Our favorite is to serve it over tortilla chips with a dollop of sour cream.


• This salad is great with diced tomatoes thrown in, however they tend to get soggy, so I serve them on the side.

Wheat Berry Salad

This is one of our MOST favorite meals using wheat berries.

It is so easy to make and yet tastes like you slaved all day.

1 1/2 Cup cooked wheat berries
1 15oz. Can pineapple, drained and chopped
1 Cup chopped celery
1 14 oz. can Chicken
1/4 Cup mayonnaise
Salt and Pepper to taste

Combine all ingredients and chill. Serve cold.

I love to serve this with fresh homemade rolls right out of the oven.

Now That You Have It, What Do You Do With It?

Whole grains are the backbone of any long-term food storage,

and wheat is the most important grain to store.

Once you have hundred's of #10 cans of

wheat stored the questions quickly arise,

"What do I do with it all?

How can I use it in real,

everyday, non-emergency life?"

If you have ever pondered these questions

then stay in tune because

I will share how I use wheat in my

everyday cooking with my family.

Cooked wheat berries (the whole wheat kernel)

provide an excellent way to extend many recipes

so I will start here and branch out.

COOKED WHEAT BERRIES

To make using wheat berries more convenient, cook a big batch all at once and then freeze them so that you will have cooked wheat on hand when you need it. I find the easiest way to cook a large batch is to use my crock pot. I put the wheat and water in before I go to bed, turn it on low, and it is ready first thing in the morning. It is as easy as that!

4 Cups wheat
12 Cups water

1 Teaspoon salt

When I wake our breakfast is ready (wheat berries with brown sugar or honey and milk,) plus I have a supply of cooked wheat to use throughout the month. I drain and freeze the rest in small amounts, 1 or 2 cups in freezer bags or tupperware. The wheat is now ready to stir it into almost anything I am making. When I need it, I just take it out of the freezer in the morning and let it thaw in my refrigerator.

You can store the cooked wheat up to a week in your refrigerator and several months in the freezer.

Stir in Ideas:
· Add to crumbled hamburger
· Lasagna
· Spaghetti
· Sloppy Joe's
· Tacos
· Enchiladas
· Chili
· Beef and Broccoli
· Sprinkle on Yogurt
· Salads
· Soups or stews
· Serve with butter and salt
· Use in place of cooked rice or beans
· Serve with vegetables as a side dish
· Grate cheese over it and serve