TASTE TESTED WHOLE WHEAT RECIPES
June 17, 2010
Teri - Wheat Blender Pancakes
Blend on high for 2 minutes:
1 cup whole wheat
1 cup milk
1 cup milk
Add and blend for 2 minutes:
½ cup milk
2 eggs
1/3 cup oil
½ tsp salt
1 TBL honey
2 eggs
1/3 cup oil
½ tsp salt
1 TBL honey
Just before cooking add 1 TBL baking powder. Fry on the griddle.
Teri - Hot Rolls (recipe from Kathy Mitton)
Teri - Hot Rolls (recipe from Kathy Mitton)
2 cups warm water
2 TBL yeast
½ cup sugar
2 tsp. salt
6 TBL butter, melted
6 cups flour (approximately) – use a mixture of wheat and white
2 TBL yeast
½ cup sugar
2 tsp. salt
6 TBL butter, melted
6 cups flour (approximately) – use a mixture of wheat and white
Mix water in yeast in mixing bowl or bread mixer. Let it get bubbly. Add sugar, salt, butter and about 5 cups flour. Mix until well blended. Add more flour to make a soft dough. Knead until elastic. Cover and let raise about 1 hour or until double. Make into rolls. Let raise until double. Bake 375 for 15 minutes or until light brown.
Teri - Whole Wheat Pie Crust
1 ½ cups whole wheat flour
2 tsp. sugar
½ tsp salt
½ cup vegetable oil
2 TBL cold milk
2 tsp. sugar
½ tsp salt
½ cup vegetable oil
2 TBL cold milk
In a bowl, combine whole wheat flour, sugar and salt. Combine oil and milk; stir into flour mixture just until moistened (mixture will be crumbly). Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 20 minutes. Cool on a wire rack.
Sheila - Whole Wheat Parmesan Bread Sticks
3 ½ cups flour
1 Tablespoon Yeast
1 teaspoon salt
3 Tablespoons honey
1 ½ C warm water
½ cup butter melted
Garlic salt
Parmesan cheese
In mixing bowl add flour, yeast, salt, honey and water. Knead 10 minutes with machine.
Roll out on floured surface.
Pour half of butter in jelly roll pan. Place rolled out dough in pan and stretch to fill pan. Pour remaining butter over dough.
Add garlic salt and parmesan cheese.
Cut dough with pizza cutter into long edible pieces, an angle both directions works great.
Cover dough and let raise for 1-2 hours.
Bake at 400º for 10 minutes or until golden brown. Watch carefully, they will burn quickly at the end.
Marcy - Easy Sunflower Seed & Honey Wheat Bread Recipe (Used this recipe to demonstrate difference between red and white wheat and half and half)
(Prep: 40 min. + rising Bake: 35 min.) Yield: 3 loaves (12 slices each).
2 packages (1/4 ounce each) active dry yeast
3-1/4 cups warm water (110° to 115°)
1/4 cup bread flour
1/3 cup canola oil
1/3 cup honey
3 teaspoons salt
6-1/2 to 7-1/2 cups whole wheat flour
1/2 cup sunflower kernels
3 tablespoons butter, melted
In a large bowl, dissolve yeast in warm water.
Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth.
Stir in sunflower kernels, ½ C potato flakes (if using red wheat) and enough remaining flour until dough pulls away from sides.
Then mix in mixer for 5-6 minutes.
Place in a greased bowl, turning once to grease the top. Cover & let rise in a warm place til doubled, abt 1 hr.
Punch dough down; divide into three portions.
Shape into loaves; place in three greased 8-in. x 4-in. loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown.
Brush with melted butter. Remove from pans to wire racks to cool.
Marcy - Hamburger, Sloppy Joe, Hot Dog, or Sub Sandwich Buns
Heat in Microwave (3 min.) to 120 degrees:
2 c. milk 6 T. butter
Add: 1 c. water to keep temperature at 120.
In mixer add:
3 ½ c. whole wheat flour
5 t. yeast
2 T. sugar
1 T. salt
2 t. Dough Conditioner
Add wet ingredients to dry ingredients.
Mix in 2 eggs. Stir in 5 ½ c. white flour (on speed 2) ½ cup at a time beating well after each addition.
Knead 8 minutes.
Put in greased bowl, cover, and let rise till doubled.
Punch Down.
For hamburger buns: Divide into 24 3-oz. balls for large hamburger buns.
Flatten till 3 ½ to 4 inch in diameter and ½ to ¾ inch thick.
Let rise. Brush with egg white wash (1 egg white, tsp of water).
Bake 400 degree for 10-11 minutes or until golden brown. (Use 2-oz balls for chicken salad buns, etc.)
Marcy - Wheat Pizza Crust
Mix:
2 T. ¾ t. yeast
4 c. whole wheat flour
Add and mix:
3 c. water (105-110 degrees)
1 T. salt
2 T. sugar
3 T. olive oil
Gradually add and mix for abt 5 minutes to develop gluten:
2 cups whole wheat flour
2 ½ cups white flour
Put dough in large greased bowl. Cover with plastic wrap and let rise till double.
Divide into dough for about 5-6 pizzas.
Place dough in center of oiled pizza pans and stretch and roll to fit pan.
Brush crust with olive oil.
Bake for 8-10 minutes at 450 degrees till just barely begins to brown. (I found that I had to poke holes in the crust or it would bubble up.) Add toppings and bake on pre-heated pizza stone for another 5-6 minutes till cheese is bubbly.
To store extra crusts in freezer, cook just until they just barely begin to brown, then remove, cool, wrap and put in freezer.
Marcy - Easy Wheat Biscuit Recipe .
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 egg, beaten
3/4 cup 1% milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 egg, beaten
3/4 cup 1% milk
Preheat oven to 450°F. In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, and salt. Using pastry blender or fork, cut in shortening until consistency of coarse meal.
Combine egg and milk; stir into dry ingredients mixing just until a soft dough forms.
The dough should be slightly sticky.
Turn dough onto lightly floured surface. Knead gently 4-5 times.
Roll or pat out dough to 1/2-inch thickness; cut with 2 1/2-inch cutter.
Place biscuits 1-inch apart on ungreased baking sheet.
Bake 12 minutes or until golden brown. Serve immediately.
Makes 12 biscuits.
Cliff Johnson’s Wheat Bread (Marcy used this dough to make sopapillas & cinnamon rolls)
1.Grind wheat freshly so that it is warm – (Cliff demonstrated to Marcy using all hard white winter wheat)
2. Mix in mixer:
3 C. baby bottle warm water
1T salt
1/3 C. oil
2/3 C honey
3. Start mixing
4. Add and mix for 5 minutes:
7-8 C. whole wheat flour
5. Let mix rest while proofing yeast
6. Into 1 Cup baby bottle warm water add:
1 T honey or sugar – dissolve
7. Add: 3 T yeast and stir up till big lumps are gone. Put in dark cupboard to proof until it rises 3-500%.
8. Add to the bread dough:
¾ c. potato flakes and 3 C. whole wheat flour
9. Mix until mixture pulls away. Then mix on high for 5 minutes.
10. Grease pans liberally with Crisco
11. Separate into equal amounts – 4- 5 loaves. Knead to get bubbles out and slap heartily each time you fold over with the palm of your hand. (At this point you can make cinnamon rolls or sopapillas)
12. Shape into round balls and put in pans, don’t press into ovals.
13. Put 2 towels down on cupboards. Put pans on towels and put two towels on top of loaves.
14. Let raise until edge of bread comes up to meet sides of pans.
15. Put bread in cold over and turn to 35- degrees for 30 minutes.
16. When bread is done, remove from pans and put in bag and close, but not tightly. Moisture collecting on bread will keep bread moist. (Can make bread top sink a little – in Marcy’s experience)
Marcy - WW German Apple Cake
In a medium bowl, combine:
2 C whole wheat flour
2 t. baking soda
2 t. cinnamon
1 t. salt
Stir in: ½ C oil
2 t. vanilla
Add and mix well: 1 ½ C granulated sugar.
Add flour mixture, mixing just until dry ingredients are moistened.
Stir in 4 C peeled and grated tart apples, ¾ C chopped walnuts.
Spread batter into a greased 13 x 9-inch baking pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Transfer to a wire cooling rack; cool completely.
Frosting: Beat together: 8 ounces cream cheese, 1 C powdered sugar, 2 T orange juice concentrate.
Spread over cooled cake.
Cut into 16 serving; top each with a walnut half, if desire.
Serve at room temperature.
Cover and refrigerate any remaining cake for up to one week.
Kendi - WW Chewy Molasses Ginger Cookies
1/3 C. margarine/butter, softened
2/3 C. packed brown sugar
1 tsp. baking soda
1 tsp. ground ginger
½ tsp. cinnamon
1 egg
¼ C. dark molasses
2 C. whole wheat flour (or, ½ W.W. & ½ white)
¼ C. sugar
1 tsp. ground cinnamon
1. Beat margarine with mixer for 30 seconds. Add br. sugar, soda, ginger, and ½ tsp. cinnamon. Beat until combined. Add in egg and molasses; mix.
2. Beat in as much flour as you can by mixer and stir any remaining flour with a wooden spoon. Cover and chill for 1 hour.
3. Shape dough into 1-inch balls. Combine ¼ C. sugar and remaining cinnamon. Roll balls in sugar-cinnamon mixture. Place on greased cookie sheet and cook at 350 degrees for 10-11 minutes or until set and tops are cracked.
Kendi - Pumpkin Chocolate Chip Muffins
¼ C. butter/margarine, softened
¾ C. honey or 1 C sugar
1 egg
1 C. solid-pack pumpkin
1 ½ C. whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 C. chopped, toasted walnuts or pecans
¾ C. chocolate chips
1. Using electric mixer, beat butter until light ; gradually add honey, beating until light and creamy. Beat in egg and pumpkin.
2. In medium bowl, combine flour, baking powder & soda, and salt. Gradually add to butter mixture, mixing until blended; stir in nuts and chocolate chips.
3. Spoon batter into 12 greased muffin cups. Bake at 350 for 20-25 minutes.
Kendi - WW Peanut Butter Oatmeal Cookies
In a large bowl combine:
1/4 cup margarine, softened
¾ C peanut butter
Add and mix well, until smooth, fluffy and glossy with ship or spoon.
3/4 cup brown sugar
1 egg
Add and stir a little:
1/2 teaspoon vanilla
Add and stir well with spoon:
Drop the dough by spoonfuls onto an ungreased cookie sheet.
These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
Bake at 350°F for about 12 minutes.
Half a cup of chocolate chips may be added to the batter if desired.
Melissa - Whole Wheat Crepes:
Combine all ingredients in blender & blend til smooth. Can refrigerate, but blend again right before use.
3 eggs
3/4 cup + 2 Tbls. milk
3/4 cup whole wheat flour
5 tsp. butter, melted
1 Tbls. sugar or 3/4 Tbls. honey
1 tsp. vanilla
1/4 tsp. salt
Turn stove on a low/med setting, pour 1/4 cup batter in pan, swirl until bottom of pan is covered with batter and cooked, carefully scrape sides and flip, let cook until desired doneness. Serve immediately with favorite topping. (ex: any fruit & whip cream, broccoli & cheese, beans & chicken, butter & brown sugar, try as a wrap)
Optional filling – combine in a large bowl and beat until smooth. Use as a filling with desired fruit.
1 - 8 oz. package cream cheese
1 - 8 oz. carton frozen whipped topping, thawed
1/2 cup confectioners' sugar
Melissa - WW Texas Flour Tortillas :
Mix together:
Mix together:
1 C all purpose flour
1 C whole wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
Slowly add ¾ C of warm milk & stir until a loose, sticky ball is formed.
Knead 2 minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl & cover w/a damp cloth or plastic wrap for 20 minutes.
Next, break off 8 sections, roll them into balls in your hands. Can let rest 10 more min.
Next, break off 8 sections, roll them into balls in your hands. Can let rest 10 more min.
Place a dough ball on a floured surface, pat it out into a 4” circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter.
Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry pan, cook the tortilla about 30 sec. on each side. It should start to puff a bit when it’s done.
In a dry pan, cook the tortilla about 30 sec. on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat. Makes 8 -16 tortillas.
Marcy - Whole Wheat Rolls
Add to mixer and mix well:
2 c. hot water
2 c. milk
1 T. salt
1/3 c. oil (use same cup for honey)
1/3 c. honey
3 T. sugar
1 ½ T. dough conditioner
1/3 c. butter
6 c. white whole wheat flour
Stop and add:
2 c. white flour
3 T. yeast
Resume mixing & Sprinkle in more white flour gradually until the sides of the bowl come clean.
After sides of bowl come clean, knead another 8 minutes or until gluten is developed.
Put in greased bowl, cover, and let rise till double. Punch down.
Cut in 4 pieces. Divide each piece into 12 rolls each.
Place on greased baking sheets, let rise.
Bake 20 minutes at 350.
Marcy - Extra Quick Bread - Bosche
Add to mixer and mix just enough to mix:
6 c. hot water
¾ c. oil
½ c. honey
2 T. salt (heaping)
8 c. white wheat flour (for starters)
Add 4 c. flour with 4 T. yeast on top and resume mixing.
Sprinkle in more flour gradually til the sides of the bowl come clean. Then knead until gluten is developed, another 4-7 minutes. Gluten is properly developed when you can stretch dough almost transparent without tearing. If it tears easily, knead longer.
Shape dough into 6 pieces.
Roll out, roll up and shape.
Slam dough down hard on the counter a couple times to get rid of air bubbles between layers of dough. Put in greased pans.
Let rise in warm, draft-free place until volume doubles (about 30 minutes.)
Bake 25-30 minutes at 350 degrees until top is nicely browned.
Cool on racks. Don’t store until fully cooled.
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