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I would encourage you to do something every week to help with your personal preparedness. Learn something, buy something, teach something or do something. Doing a little each week will pay off .

Tuesday, July 27, 2010

Wheat from Online Class - Week's 2 and 3

This is a lenghy post - it is from an online class I teach weeks 2 & 3 about week Grains......
Before you start reading, please take a minute and ask Heavenly Father to open your heart and mind to the things you need to do as far as preparedness is concerned. I can not emphasize enough the importance of prayer in this. Spiritual Preparedness is the top priority. As you do this, miracles will happen to you in ways and blessings come that only can come by being obedient to this commandment. You will also be guided and directed to know how you should proceed.

I can promise you that if you are on a limited budget, if you sincerely fast and pray for the resources you need to get your supplies, the Lord will open the way to make it possible. It will happen! (1 Nephi 3:7)
We have 4 daughters, one has been married for 7 years and they have their years supply for their family of 4.

Another married 22 months, they have their storage of basics for 6 months and the 3 month supply suggested by the church. Another daugher in college, married 15 months, they have 3 month of basics and 3 month suggested by the church. Another daughter in college, married 7 months, they have a 3 month basics supply and working on the 3 month suggested by the church. I know it can be done on limited budgets, they have been wonderful examples to me of relying on the help of the Lord in obedience to this.



1 - Make Binder if you haven't done it yet. Gather information that you already have, you are starting your preparedness library.

2- Keep adding to your water storage.


There are several basic foods which are needed in your families storage program. The backbone of any storage program are the grains. This particular area is huge. This week we will talk about wheat and next week we will cover other grains.

WHEAT is one of the oldest and most basic foods of all time and has for centuries be regarded as the staff of life.. The vitamins found in greatest abundance in the wheat kernal are vitamin B complex and vitamin E., also iron, protein, and approximately 20 nutrients which are milled out of white flour. -----Wheat for Man and Why

It is the most inexpensive way to start your storage program. It is highly rated by nutritionists as one of the most biologically valuable foods. It stores well for many years, provides protein, carbohydrates, and oils and lends itself to a variety of preparations. The Sense of Survival pg 98-99

It is considered one of natures top 10 most perfect foods. Grain is spoken of in stories throughout the Bible, one particular is the story of Joseph and storing wheat during the 7 years of plenty to be used during the 7 years of famine. (See Genesis 41)

All About Wheat

Why Wheat?

Nutrition: Wheat is packed with vitamins and minerals. The processing that most of our foods go through removes most of the valuable nutrients. Wheat kernels have 3 main divisions, the bran, the endosperm, and the inner embryo or wheat germ. The bran layer constitutes 14% of the wheat kernel and is removed when producing white flour. The bran is packed with vitamins A, C, and E, calcium, iron, and iodine. The bran also happens to be the best source of dietary fiber which aids in digestion and helps ward off disease. The wheat germ layer is an excellent source of Vitamin E, as well as other vitamins and protein. Many important nutrients are removed when layers are separated during processing. It makes sense to put whole wheat back into your diet.
Cost: Pound per pound, wheat is one of the least expensive foods available. And, since grain products will expand in your stomach, satisfying you even if you eat less, using wheat products can help you stretch your budget by eliminating the need for store-bought, overpriced, and over processed goods.
Protein: If you are concerned that your food storage may be lacking in protein, a good supply of wheat and beans will form a complete protein. (We will talk more about this at a later date.) A ½ cup of uncooked wheat contains 8 to 10 grams of protein. It will give you the protein needed for muscle growth and repair and you will have a low-fat complex carbohydrate to give your body the energy it needs to make it through the day.
How Should It Be Stored?

At BYU they have sprouted wheat from the ancient Egyptian Tombs over 4000 years old. Wheat will store for a long time!

Whole wheat kernels will store longer and better than when ground up into flour. When storing your wheat, make sure it is in containers specifically identified on the label as food storage containers. You can buy these used at bakeries, bread supply stores and restaurants for about $1.50. Round containers are best when storing wheat since wheat gives off heat and square containers stacked closely together may not allow this heat to escape.

Make sure your wheat moisture content is below 10%. This information should be on the front of the wheat. Wheat will not store well if it’s moisture content is higher. Storing wheat in a cool, dry place is the easiest way to keep moisture content low. You can also add an oxygen absorber to keep exposure to oxygen minimal.

A storage temperature of 40-60 F results in fresher wheat. However, 60 F and above is still acceptable. Storage containers should not be stored directly on a cement floor to prevent rusting and pest contamination. Wheat should also be stored away from apples, onions, potatoes, etc. since the odor or flavor may transfer to the wheat.

What Can You Do With Wheat?
Wheat adds variety to your food storage. Most people think only of using wheat as flour in bread products. But wheat can be used for much more. Wheat can be cracked, sprouted, ground into flour, and grown as wheat grass. It can also be used to sprout, make gluten, bulgar, as well as bake with it. Sprouted wheat can be added to top off sandwiches and salads. We will talk about all of these in coming weeks.

You can use the flour in noodles, pie crust, pastries, muffins, cookies, or anytime a recipe calls for flour. Cracked wheat by itself makes a great hot cereal. Try it as a meat extender for hamburgers, meatloaf, lasagna, pizza, spaghetti sauce, sloppy joes, chili, or soups. Simply, crack the wheat in a blender, grinder, on a coarse setting. Cook your hamburger, drain the fat, then add 2 cups of water and ½ cup cracked wheat. Stir and simmer for 20 minutes, then add to your favorite recipes. Wheat flour can be used as a soup thickener.

The best place to introduce new foods is in treats, then add to your breakfast menu, then other areas. I don't know of many kids who will turn down treats!!! Especially chocolate cookies or brownies that you can't tell the difference of the wheat color.

What Kind of Wheat?
Varieties of wheat include hard red spring, hard red winter, soft red winter, soft white spring, and soft white winter. For storage purposes you need the hard varieties. You need about 13% protein/10% or less moisture.

Hard wheat is produced in areas that have dry temperature climates. The kernels are hard in texture, small, red, and have a strong gluten. Gluten is what gives wheat cohesive strength and allows it to stretch, expand, and retain gases as fermenting dough expands. This is excellent for making hearty whole wheat loaves of bread or to use in recipes as an extender for red meat. Hard red winter wheat is also the most common wheat available. Hard white winter wheat contains a more delicate flavor than the hard red wheat and can be used to make light and fluffy bread, rolls, and scones. It can also be used in recipes as an extender for white meat. Both of these varieties of hard wheat are high in protein and fiber. White wheat is also easier on the digestive system. I know some people who have red wheat as their favorite - others like the white wheat.

Amount Needed
If you have only your basic foods, it would take about 400 lbs of grain per person to maintain life. Wheat is one of the most complete grains available, that is why it is invaluable in a storage program. If you want to make bread, you must have a grinder to grind your wheat (or two rocks - that was a joke!) If you don't have a grinder - you can also boil your wheat. Again next week we will discuss other grains.

Purchasing Wheat
There are several places to purchase wheat. Please contact me if you need that information.

When you purchase your wheat you can buy it already weevil treated. It will be marked on the bag. You can buy wheat already in buckets that are sealed. If you buy wheat in a bag, you will have to place it in a container that will also protect it from rodents.


Because of our American diets of processed foods, our digestive systems will rebel if you have too much wheat to soon if you don’t use it currently. Many people of the world live on wheat as their mainstay. Most Americans are used to the refined foods, so when we start eating wheat, guess what? Stay close to the bathroom! Many people think they have an allergy to wheat when in reality, they have eaten more wheat than their bodies could handle. Some people in a family may be able to switch over easier than others, you need to go slow!!! In order to make this transition if you aren't already eating wheat. Start with a very little amount. Substitute ½ cup of flour requirement and gradually increase over the next few weeks.

Kids love treats, so it is a great place to introduce it if you aren’t using it. It is also amazing how waffles with 1/2 wheat flour in them last the until it really is lunch time! I can't stress enough to be careful as you make the transition, it can make you very sick if you go too fast. For those with true celiac disease - we will address that in coming weeks.

One person in our group asked why is it important to store grains and really "Why should we store it?" In discussing the value of various foods, the Lord mentions those which are good for man, and says about grains: "All grain is for the use of man and of beast, to be the staff of life.....Nevertheless, wheat for man....." D& C 89

The lives of thousands of German Saints were saved by the shipments of Church Welfare supplies. The five and ten pound packages of wheat and whole grain flour proved conclusively to me that "wheat is for man". After only a few meals of cracked wheat mush, the starved saints would be almost different persons physically. And you can tell a baby of a Latter Day Saint by how healthy he is, which is the result of being fed cracked wheat mush." (Deseret News Church Section July 11, 1951)


For those of you who live close to me, do not have a grinder, I have one that is really fast and does a great job, I would be happy to grind your wheat anytime. It is really important that you start cooking with wheat now, not waiting until a crisis hits and have to deal with all that plus the effects of too much wheat!!! (Especially if something happened and we didn't have access to running water, thus no bathrooms! Diarrhea is bad enough when you have facilities!!!!--a grim prospect but it does happen.)

The church recommends you store white flour, it is just enough per person to be able to help you make the transition to wheat flour gradually. It is much easier to make the transition during times of normalcy rather than times of stress.

Many people think they are allergic to wheat. If you are allergic you can not eat anything made from any wheat product, which includes store bought bread, ketsup, vinegar, hot dogs, most gravy mixes, pasta, cold cereal, etc. If you are eating these things you do not have an allergy, but have become sick because of eating too much wheat to fast.

I heard the Van Dams from Holland speak at a fireside about 15 years ago. They were from a wealthy family pre WW2. It didn’t take long until they were scrounging for food like everyone else. I don't remember a lot of what they said now but I do remember some of their stories. One story was about the food they had to eat during the war in Holland. Someone from the audience asked should they only store food that the family would eat. Her reply was this......"We were so hungry we would dig up and eat the tulip bulbs in the ground made into a soup. They gave a terrible tummy ache, but not as bad as the stomach ache of hunger. When people say, "We do not store wheat because our family does not like it or use it." To this we say "BALONEY" when you are hungry you will eat anything you can get yourhands on." She talked about how happy they were when the church was able to bring in wheat after the war. They made a wheat mush from it and people started to regain their health. (see quote from Church News 1951.)

I hear many people say they won’t store wheat because their families will not eat it. Please pray about this to find out if it is something you need to add to your diet now so they are more familiar with this food. Economically it will make your storage possible. It is also so much more healthy for your family.

I will send some recipes in another e-mail–that is so you can copy the ones you would like and put them in your recipe section.



1 - Make something this week that has wheat in it. (recipes coming in a follow up e-mail)

2 - Please send a recipe or two to share for next week for any type of grains, popcorn, rye, millet, barley, etc

3 - Continue to fill liter bottles and juice bottles for water storage.

Food Gathering Assigments

Because people are at different levels of preparedness, the only way I can think to meet everyone’s needs, is to offer challenges on different levels.


Working on 3 months Supply---This is what your focus needs to be for now.

When done with this, you can work on another 3 months supply.

Evaluate your wheat storage. If you are just starting, start by gathering what you need in 3 month increments. For 3 months you need 75 lbs of wheat per person. When would you like to have that done by?

How much do you need for your family?

How many in your family?________times 75 lbs. equals________

How much money do you have per week or month to gather needed items?__________

If you have $30 per month, at apx. $10 per bag of wheat (50 lbs.) In one month you could buy enough wheat for 2 people for 3 months. Wheat needs to be a priority.


Working on 6 months worth

Evaluate your wheat storage. What do you need to do each month so you have 6 months supply of wheat for each person in your family? When would you like to have that done by? This week decide how much of you grain totals you want to be in wheat. Set some goals about when you want to have this completed by. Gather containers to store your wheat in. Make sure the wheat you have is stored properly.


Working on 12 months worth

Evaluate your wheat storage. If you are at this point, you have figured out what you are doing. You probably just need a little reminder to make sure you have adequate supply. You are probably ready to add some diversity to your grains, which we will address next week. What do you need to do each month so you have 12 months worth for each person in your family? When would you like to have that done by? On paper decide how much of your grain totals you want to be in wheat. Make sure your wheat is stored properly

You can divide your grain purchases between several types of grains–we will address other grains available next week, however, wheat is usually the cheapest and most used grain.


Prophetic Quotes About Wheat

Teachings of Ezra Taft Benson, p.266 - From the standpoint of food production, storage, handling, and the Lord's counsel, wheat should have high priority. Water, of course, is essential. Other basics could include honey or sugar, legumes, milk products or substitutes, and salt or its equivalent. (God, Family, Country, p. 269.)

The Teachings of Spencer W. Kimball, p.375 - We encourage families to have on hand this year's supply; and we say it over and over and over and repeat over and over the scripture of the Lord where he says, "Why call ye me, Lord, Lord, and do not the things which I say?" (Luke 6:46.) How empty it is as they put their spirituality, so-called, into action and call him by his important names, but fail to do the things which he says.

Teachings of Ezra Taft Benson, p.265 - Should the Lord decide at this time to cleanse the Church—and the need for that cleansing seems to be increasing—a famine in this land of one year's duration could wipe out a large percentage of slothful members, including some ward and stake officers. Yet we cannot say we have not been warned. (God, Family, Country, p. 383.)

Brigham Young J.D. 1:250 Discourses, 1943 ed., p 298 - The time will come that gold will hold no comparison in value to a bushel of wheat

@Copywrite Bucket Ideas

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((¸¸.·´ ..·´ *-:¦:- Paula -:¦:-
-:¦:- ((¸¸.·´*

This year.... transform everything!
On to Victory!
Please begin this time with prayer.....

More on Wheat

So far we have discussed the importance of wheat in your storage, briefly touched other grains and talked about water storage.

Ater this week, we will be talking about other things. I haven’t wanted to move on until you are comfortable with wheat. I have heard from several of you that you are cooking with wheat and your families have done fine with it and getting much more healthy! WOO HOO!

Challenge–One more week to make something with wheat, next week we are moving on to other grains.

Also if you have any grains recipes, that you would like to share please send them to me, so I can pass them along. ~*~*~*~*~*~*~

In addition to baking, here are a few more things you can do with wheat:

Wheat Berries

In a crock pot cook 3 cups water and 1 cup of wheat for 8 hours or so. You now have wheat berrieds. Put them in a container in your fridge and add to hamburger dishes, casseroles, soups etc.


Bulgar is probably one of the easiest whole wheat food to prepare and is very versatile. Bulgar can be used to replace rice in most dishes, for breakfast, snacks, salads, add to soups, chili or any of your meat, to extend it (ie taco’s spaghetti, etc.)

To Make:\

1 - Place wheat in saucepan with enough water to cover over wheat 2 inches. Bring to a boil. Turn off heat and let rest 1-2 hours.

2 - Add more water if needed and bring to a boil. Turn off heat and let rest another 1-2 hours.

Drain (save water for soups, other cooking or watering plants.

3 - Dry this in over at 200* for 1 hour. When it is dry, it is ready to use.

Bulgar Wheat Pilaf

3 cups veggie stock or water if using water, add 2 cups bulgar wheat 1 head celery, sliced 1 large onion, sliced bring water to boil, add veggies, simmer 5 minutes add bulgar wheat, bring back to boil, cover and simmer 25 minutes, remove from heat and let stand 5 mor more minutes. Use as a side dish, alternative to rice. Or add more veggies, such as mushrooms, peas, green beans, etc for a one pot supper.

Bulgar Wheat Pilaf#2

2 parts broth, veggie or ? 1 part bulgar wheat 1 onion, chopped 1 cup sliced mushrooms 1 cup fresh green beans, 1 inch pieces 1 teaspoon each thyme and marjoram or sage salt and pepper to taste put liquid in saucepan bring to boil, add everything else, bring back to boil, reduce to low simmer, cover, and cook for 20 - 25 minutes. Remove from heat and let stand, covered for another 10 minutes.

Bulgar Breakfast Bowl

3 cups basic bulgar

½ cup water

Heat Bulgar in water, serve hot with milk and sweeten to taste–add fruit if desired.

Health Nut Cereal

1/2 c. of each: Brown rice Cracked wheat or Bulgar Oatmeal (thick rolled oats)Wheat flakes

Simmer the first 3 ingredients in 3 to 4 quarts water for 45 minutes. Add the last two ingredients, and simmer for 30 more minutes. Cool and refrigerate. Use daily for breakfast by heating desired amount of cereal in microwave in glass container till hot. Add milk if desired and top with granola. All ingredients are available in health food stores.


1 c. Bulgar wheat 1 c. water

Soak wheat in water for 20 minutes. Add: 2/3 c. lemon juice 1/2 can tomato paste 1 bunch parsley, chopped fine 1 bunch scallions, chopped fine 2 green peppers, chopped fine 2 sm. cucumbers, chopped fine 2 tomatoes, chopped fine. Add salt if needed, chill and serve in pita (pocket bread)


1 lb. ground beef 1/2 c. chopped onion 2-3 tsp. chili powder or taco seasoning 1/4 tsp. salt 1 (8 oz.) can tomato sauce 1 (8 oz.) can tomato juice 1/2 c. shredded carrots 1/3 c. Bulgar wheat (opt.) Tortilla chips 1/2 c. shredded cheddar cheese

In a 10" skillet, cook hamburger and onion until onion is tender. Drain and stir in salt, and spices, cook for 1 minute. Add tomato sauce, tomato juice, carrots and bulgar wheat. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, stirring occasionally. Serve over tortilla chips. Add cheddar cheese over top.

A little variation on this contributed by Linda Packer

Using Wheat in Our Everyday Meals

Wheat is ideal for cereals, soups, salads, main dishes. The usual pro-portions to cook are 1 part wheat to 2 parts water plus ½ to 1 tsp salt. Wheat can be steamed, cooked in a crock pot, pressure cooker or by oven. Preheat oven to 300* F Combine wheat and water in a pan and bring to a boil. Boil 5 minutes. Remove from heat, cover and place in oven, Turn oven off. Leave undisturbed overnight or for about 8 hours. Thermos Method-Preheat 1 quart thermos with boiling water. Boil 1 cup wheat and 2 cups water for 3 minutes. Place in thermos. seal and let stand overnight.

Cook enough whole wheat to last a week. The ready to use wheat may be stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat makes 4-6 servings. You can also freeze ready to use wheat, freeze in one cup portions. Serve cooked wheat in the place of rice, in casseroles, chili, spaghetti sauce. sloppy joe’s. soups, stews. salads, sandwich spreads, etc.

Yummy Tuna Salad recipe using cooked wheat

1 can tuna 1/3 cup diced celery

½ cup cooked wheat 1 tsp onion

½ cup salad dressing

Blend together and serve, Decisions on a leaf of lettuce, with a dill pickle, good for sandwiches with a slice of tomato. great to stuff a tomato or eat on crackers....Thank you Linda!

Sprouting Wheat

It is virtually impossible for a family to store enough fresh vegetables to last a long period of time,. By sprouting seeds fresh vegetables are only 2-3 days away, year round. Nutritionally dried seeds grains and legumes provide only a small portion of the total nutrients the body requires. Once they are sprouted, the vitamins minerals, amino acids and proteins can increase from 2 ½ times to 60 times when the seed is sprouted.

Most home baked goods can be enhanced by adding sprouts. Substitute 1 cup spouts in any recipe for ½ cup flour. and ½ cup liquid. Chop spouts or leave whole. You can add to salad’s, soups, dips etc.

Almost all seeds are sprouted the same way, with only a few exceptions. After a few tries you will find out what state your family likes the best.

Equipment Needed:

quart jar, piece of gauze or nylon stocking and strong rubber band.


Place 1/4 cup wheat in quart jar and cover with 2 cups warm water.

Soak 6-8 hours or overnight.

Secure fabric on top of jar with rubber band

Place jar in warm dark place.

Dump water off wheat and rinse

Rinse seeds at least 3 times each day always draining well

When sprouts attain desired length, store sprouts in fridge to retard further growth, (2-3 days)

Important notes:

Do not sprout tomato. potato, as they are poisonous or treated garden seeds.

When using sprouts in bread, do it at the end of the mixing process.

Other grains can be sprouted, we will cover those details in the grains section

Sauteed Sprouts

1 cup raw sprouts of choice

1 T onion flakes

2 T butter

tsp soy sauce

Melt butter in frying pan, then add onion and sprouts. Saute 3-5 minutes. Stir in soy sauce, serve hot.

Wheat grass

Wheat Grass is also known as a blood purifier. To obtain this grass, after you have soaked your wheat, put in a tray and cover with a damp cloth between rinsing. Let grow for more than 3 days into a very thin grass blade about 6-7 days. Then clip grass with scissors and utilize them with liquids.

Gluten-also known as "Wheat Meat"–This is a huge section of Wheat cooking–I think I am going to save it for a later time. I think you have enough information right now to get acquainted with wheat. Next week we will be discussing other grains.


QUESTION....How long does whole wheat stay fresh if stuck in the freezer immediately after it has been grounded?

Flour does not keep forever and is more susceptible to spoilage than you might think. If flour is stored improperly or for too long, it can develop an off flavor or give unpredictable results in baking. Flour can absorb moisture from the air. The fat from the germ in whole grain flours can go rancid with time.

Refined white flour can be stored at room temperature for six to 12 months in a tightly covered container. Whole-wheat flour keeps for less than a month at room temperature, so store it in a tightly covered container in the freezer; it will stay fresh for up to a year. You can use the flour directly from the freezer. It will keep 3-4 months without diminishing nutrition.

QUESTION...I've had wheat in my cans for the last 20 years. If it has not been grounded yet is it still full if nutrition or at least some?

Answer: Flour cannot be stored as long as wheat and should never be stored near apples, onions. potatoes, etc. as they will cause the flour to have an odor or flavor. Whole wheat or white flour stored for more that 5 years results in off flavored bread and reduced loaf volume, Whole grain wheat stored for 25 years then ground yielded excellent loaf volume and flavor. Whole wheat flour includes the wheat germ and cannot be stored as long as white flour without developing a rancid taste.

Here's a recipe for whole wheat pizza crust Amazing Whole Wheat Pizza Crust (from 1 teaspoon white sugar 1 1/2 cups warm water 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour 1) In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2) Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3) When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4) Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5) Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

FYI-There is a condition called Celiac Disease. If you have a family member with this problem, you need to up the storage of other grains for them. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here are a bunch of different wheat recipes I use so you can pick and choose the kind you think your famly would eat. These include breads, breakfasts, and a few treats....we will share more as time goes on. I can't get it to transfer from my document to this without double spacing, I hope when you copy and paste, it will go back to single space...PK


So let's get started with cooking with wheat. You can use wheat in many various forms; whole, cracked, ground, and sprouted.


2 cups sugar

6 Tbls Milk

1 tsp Vanilla

6 TBSP Cocoa 2 cups white wheat flour (or 1/4 wheat and 1 1/2 cups flour--or 1/2 and 1/2)

1/2 tsp salt Mix Pour into Jelly roll pan

Bake for 18 mins or less at 350*Peanut Butter Cookies

1/2 cup shortening (or applesauce)

1 cup brown sugar

1/2 cup peanut butter 1 egg well beaten 2 tbsp Milk 1 tsp soda 1 1/2 cups wheat flour (or 1/2 and 1/2) Cream sugar and shortening. Add egg and peanut butter. Add Milk and dry ingredients, Form balls the size of a golf ball. Put on cookie sheet and smash down both ways with a fork dipped in sugar. Bake 8 mins at 350* . Foolproof Whole Wheat Bread

Combine in mixer and beat 10 minutes5 C. hot tap water

9 C. Whole wheat flour

Combine the following in a measuring cup to mix while above beats:

2 Tbsp. yeast

1 C. water

1 Tbsp sugar

After ten minutes, add the following to the mixture in the mixer bowl:

2 Tbsp. salt

2/3 C. oil

2/3 C. honey

then add yeast mixture to mixer bowl.

Slowly add 4-8 cups white flour to mixer bowl 1 cup at a time until of god consistency. Knead on low 10 more minutes. Allow to raise till double. Punch down, divide dough into 5 and place in pans for second rising. Bake 350 degree oven for 40 minutes.

Four-grain Cereal1/2 c rye

1/2 c whole wheat

1/2 c brown rice

1/2 c millet

4 1/2 c water

1 t salt

Combine all ingredients in a 2-qt casserole. Cover, and bake overnight in a

1500 oven. Serves 6 to 8.Whole Wheat Cooked Cereal

1 c wheat

2 c water

1/2 t salt

Method #1: Combine wheat, water, and salt in a small saucepan. Bring to a boil, and then reduce heat to low. Cover, and simmer for 2 to 3 hours, adding additional water, if needed.

Method #2: Combine all ingredients in a 1-quart casserole dish. Cover, and bake in an 1500 F. Oven for 6 hours or overnight. Yield: 4 servings. Popped Wheat and Seeds - Basic Mix

1 c wheat

1 c sunflower seeds

1 c brown rice

1 c pumpkin seeds

1/4 c sesame seeds

Dry "pop" seeds and grains, one at a time, in a heavy skillet. Mix all together. This mixture is good without salt or seasonings, but if desired, season with the following:

B-B-Q Seed Mix

1 c Basic Mix

2 t Barbeque seasoning (powdered)

1/2 t beef bouillon granules

1/2 t oil

To hot popped seeds and grains, add oil, bouillon, and flavoring. Mix well.

Chinese Seed Mix

1 c Basic Mix

1 t chicken bouillon granules

1/3 t ginger

1 T soy sauce

1 c Chinese noodles

1 c deep fried mung sprouts or freeze dried whole green peas

Mix and heat in skillet 1-2 minutes to dry out mixture. Serve hot or cold.CRACKED WHEAT RECIPES

Chili Excellent

5 c dry beans, reds, pinks, or pintos


1 to 2 (46-oz) cans tomato juice

1 c millet

4 lbs ground beef

6 onions, chopped

1 small bunch celery, chopped

1 large green pepper, chopped

4 t chili powder

1 t allspice

4 T salt

2 1/2 t cumin powder

1/2 to 1 c cracked wheat

Soak beans overnight in 10 cups of cold water. In the morning, drain off water, and add 8 to 10 cups fresh water. Simmer beans until nearly tender, approximately 1 = hours. Add tomato juice as needed. Add the millet, and

cook until beans and millet are completely tender. Partially fry the ground beef in a large skillet. Drain off fat. Add to beans and millet. Add chopped onions, celery, green pepper, remaining tomato juice, and spices. Simmer several hours until flavors are well blended. If chili is too thin, add ½ to 1 cup cracked wheat and continue simmering until wheat is tender. Makes approx. 8 quarts.Cracked Wheat Pilaf

4 T butter

2 1/2 c hot water

1 small onion, chopped

1/2 c vermicelli pieces

1 c cracked wheat

3/4 t onion salt

3 chicken bouillon cubes

3 T chopped parsley

1 t thyme

Melt the butter or margarine over medium heat in a 2-qt saucepan. Add the onion, and saute lightly. Add cracked wheat, stirring to coat the kernels with butter. Stir until lightly toasted, about 5 minutes. Dissolve bouillon

cubes in hot water, and ad to the cracked wheat. Add vermicelli pieces, onion salt, chopped parsley, and thyme. Cover and simmer for 30 minutes or until tender. Serves 4.

Cashew Pilaf

Saute 4 T chopped cashew nuts and 3/4 c sesame seeds in a small amount of butter. Add to pilaf mixture. Cover, and simmer as directed.

Almond Pilaf

Add 1/3 c slivered almonds and 3 to 4 chopped green onions to pilaf mixture. Cover, and simmer as directed.

Vegetable Pilaf

Add 1 cup fresh, frozen, or reconstituted dehydrated green peas to the pilaf mixture. Cover, and simmer as directed.

Basic Whole Wheat Bread Recipe

This recipe yields 5 loaves. Cut in half, makes 3 loaves. Use an electric bread mixer or knead by hand.

Mix in bowl until flour is wet:

5 1/2 c hot tap water (1400F)

1/3 c honey

5 c whole wheat flour

1/2 c Gluten flour

ADD and mix for 15 seconds:

3 T yeast


2/3 c oil (olive or vegetable)

1 T salt

Add seasonings for a variety of flavors at this point.

Continue adding flour (about 7 to 9 cups) until dough forms a ball and does not stick to sides or bottom of bowl. Knead with an electric bread mixer for 6 minutes or by hand about 10 minutes (300 kneadings). With oil on your hands remove the dough from bowl and form into loaves. Before placing loaf size dough into pan, fold and pound with side of fist a few times to get air bubbles out and to make a tighter and more elastic-like loaf. Make a tight ball-shape loaf and put in center of greased bread pan then place in a 125F oven or let rise on counter top till double in bulk. Turn oven up to 350Fand bake for about 30 minutes or until top and bottom crust are brown. Place on a wire rack to cool. Store in plastic bags.

For a Variety of Breads

To the basic bread recipe, add the following ingredients after the yeast has been stirred in.


4 T chopped dry onion

3 C grated white or regular cheddar cheese

1 T garlic powder


Add 1/2 c additional sweetening

2 C dried cranberries

4 T grated orange peel

Quick French

Cut oil and honey to only 2 T. Replace half the whole wheat flour with white flour, starting with the white first. For a crispy crust, glaze tops of loaves with egg white after bread has been baking about 20 minutes. If desired, sprinkle sesame seeds on top of glazed surface.

Garden Herb

6 T chopped stewed and drained tomatoes or any dehydrated vegetables (tomato, bell peppers, carrots, spinach, celery, etc.) which have been softened a few minutes in a little hot water. 4 T each of chopped dry onions

and whole dry basil, oregano and parsley (reserve 1 T parsley to sprinkle on top of loaves before baking.


Replace half of the whole wheat flour with any or all of the following ground grains: Corn, barley, oat, millet, flax, rye and bran.


4 T dry chopped onion

1 T dill seed

Pepper Parmesan

1 c Parmesan cheese

3 T whole dry basil leaves

1 T cracked black pepper

1 t cayenne pepper


Replace honey with blackstrap molasses for dark rye. Replace half the flour with rye flour. Add 4 T caraway seeds.

Spinach-Feta Cheese

1 c chopped frozen spinach (water squeezed out)

1 c (8-oz) feta cheese

2 T oregano, whole

1 T garlic powder

2 t black pepper

Fabulous French Bread

In large bowl, combine and mix well by hand or bread mixer:

3 c (of 6) flour (I use 2 cups whole wheat, 1 c white)

2 1/2 c hot water

3 T sugar

1 T salt

5 T oil

Stir in:

2 T yeast and remaining 3 c flour (I use white flour)

Dough should be barely sticky, add more flour if necessary. Mix well. Allow dough to rest for 10 minutes and stir again. Repeat five times for a total of 50 minutes. Turn out dough onto oil counter. Knead once or twice. Divide in two. Roll each half into a 9 x 12-inch rectangle. Starting at long edge, roll loosely. Seal edges. Place rolls seam side down on a baking sheet. Brush with cornmeal for a crispy crust (optional). Cut tops diagonally three times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise for 30 minutes. Place in cold oven. Turn temperature to 400 F and bake for 25 to 30 minutes. YIELD: 2 loaves

Pizza Dough

Stir together and let sit 10 minutes

4 c warm water

4 T each active dry yeast and sugar

Stir into water mixture and knead for 10 minutes:

1/2 c oil

4 t salt

10 c whole wheat flour

Allow to sit for 30 minutes. Roll out 1/8 inch thick onto pans (this is enough dough for 4 pizzas). Top with pizza or spaghetti sauce, mozzarella cheese and other toppings. Bake for 20 minutes at 3750F.Indian Fry Bread

Mix together:

4 c flour (half white)

1/2 c non instant powdered milk

2 t baking powder

2 t sugar


1 1/2 c very hot water

Quickly work ingredients together and knead for a few minutes. Take pieces from ball of dough, pull and stretch with hands into a circle of about 6 to 8 inches. (Or roll out on oiled counter and cut into desired shapes.) Fry in hot oil. Top with chili or refried beans, grated cheese, green onions, lettuce, thawed and slightly steamed green peas, cooked garbanzo beans, olives, etc. With a drizzle of Ranch-type dressing on top.Scones

1 qt buttermilk

8-9 c whole wheat flour or 5 cups whole wheat and 3-4 c white flour

2 T active dry yeast

2 T honey or sugar

2 t salt

1 T baking powder

1/2 t soda

1/3 c oil

2 eggs

Warm buttermilk to 125F. Combine 5 cups flour, yeast and honey in mixer bowl. Add buttermilk and mix 1 minute. Turn off mixer. Add salt, baking powder, soda, oil, and eggs. Turn on mixer and add remaining flour, 1 cup at a time until dough begins to clean the sides of the bowl. Dough should be soft. If dough gets too stiff, drizzle a little warm water over dough as it mixes to soften. Dough may be used immediately or covered and stored in the fridge for 2 to 3 weeks. Dough will continue to rise for a while in fridge. Knead down a few times. When ready to use, roll out room temperature dough on a lightly floured counter top. Cut into desired shape. Let rise. Cook on a non-stick griddle at 3750F turning when brown and cook other side or deep fry in hot oil. YIELD: 72 scones. Serve hot with honey butter, jam or

desired sweetener. Can be used as Fry Bread.Pita Bread

Mix together:

2 c flour

1 T active dry yeast

ADD and mix well:

1 1/4 c water (1200F)

1/2 t salt

Gradually add another 2 c flour until dough cleans sides of bowl. Dough should be moderately stiff. Knead 4 - 5 minutes until dough is smooth and elastic-like. Do not over knead. Form dough into 10 balls. On a floured

counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape. Make sure both sides are covered with flour. Place on a lightweight, non-stick baking sheet. Let rise 30 minutes or until slightly raised. Preheat oven to 5000F. Gently turn the rounds upside down just before placing in the oven. Bake on the bottom rack of oven. The instant hot heat makes the breads puff up.

NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool. While still warm, store in plastic bags or an airtight container. To serve warm, reheat in a 3500F oven. Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc. Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal. MIXES

These are a few of my favorite mixes and what I make with them. I save quite a bit of money making these myself.

Multipurpose baking mix

4 c all-purpose flour

4 c whole wheat flour

1 1/3 c nonfat dry milk

1/4 c baking powder

1 t salt

1 1/2 c vegetable shortening or margarine (do not use oil)

In a large mixing bowl, stir dry ingredients together until well-mixed. Cut in shortening or margarine until well-mixed. Store in closed, covered container. If stored in a pantry, use within one month; or store in a refrigerator. NOTE: If margarine is used, store only in refrigerator-the margarine will go rancid if stored at room temperature for any length of

time. Stir lightly before use. All-purpose flour, cornmeal or rolled oats may be substituted for the whole wheat flour.Pancakes

4 c Baking Mix

2 c water

4 eggs, beaten

In a bowl, stir together ingredients just until blended. The mixture will still be somewhat lumpy. Pour scant 1/4 cup on hot griddle. Cook until edges are dry. Turn; cook until golden. For fluffier pancakes; add a 4 tablespoons lemon juice (or vinegar), 8 teaspoons sugar and 4 teaspoons baking powder. If preparing pancakes to freeze, undercook slightly, freeze individually on cookie sheet, place frozen pancakes into freezer bag. To reheat, place frozen pancakes in a toaster.

NOTE: I find 2 c water makes for an awfully thick batter; I add about 3 cups water. Adjust the water to the consistency you want. YIELD: abt 24 medium sized pancakes Waffles

4 c Baking Mix

1 1/3 c water

2 eggs

4 T vegetable oil

Stir ingredients until well blended. Pour onto hot waffle iron. Bake until steaming stops. Freeze leftover waffles individually on cookie sheet. Once frozen, store in a freezer bag. To reheat, place frozen waffles in a toaster.

NOTE: once again, I do add a bit more water to reach a consistency I prefer.

YIELD: abt 24 twelve inch wafflesBiscuits

4 c Baking Mix

1 c water

Add water to baking mix and stir about 20 times. Turn dough on to lightly floured board. Knead 10 - 15 times. Roll or pat to 3/4 inch thickness and cut with biscuit cutter. Bake on ungreased pan or cookie sheet in a 4000 preheated oven for 12 - 15 minutes. To freeze, place in freezer bag. Reheat in microwave. VARIATIONS: 1/4 c bacon, cooked and minced; or; 2/3 c grated cheese and 1/2 teaspoon garlic powder; or 2/3 c raisins and 2 tablespoons

sugar. YIELD: 20 two-inch biscuits.Shortcake

4 2/3 c Baking Mix

1 c water

6 T sugar

6 T margarine or butter, melted

Stir ingredients until soft dough forms. Spread in two ungreased 8-inch square baking pans. Bake at 4250 for 15 - 20 minutes or until goldenbrown. Slice into squares. Serve with sliced berries and whipped cream. For drop shortcake: after stirring, drop dough by 1/4 cup drops onto ungreased cookie sheets. Bake 10 - 12 minutes or until golden brown. YIELD: 12 servings.Dumplings

2 c Baking Mix

2/3 c water

Stir together baking mix and water. Drop batter by heaping tablespoons onto boiling soup or stew. Cook covered for 10 minutes, then remove lid and cook uncovered for an additional 10 minutes. (I also add various herbs to the flour mixture. For example, poultry seasoning, marjoram, may some chives or dried onions, etc)

ALL of these mix recipes came from the book FROZEN ASSETS by Deborah Taylor Hough, pages 163 - 169.CEREALS

Grapenuts Cereal

3 c wheat flour

1 c brown sugar

1 c sour milk or buttermilk

2 t soda

1 t salt

Mix thoroughly. Bake at 3000 until golden brown. Crumble and dry.

Wheat Flake Cereal

2 c wheat flour

1/2 t salt

2 c water

2 T honey

Stir water, salt and honey into flour. Spread on cookie sheets (1/2 c to each cookie sheet). Bake for 15 minutes at 3500. Break into bite sizepieces.

Honey Coconut Granola

4 c rolled grain

1 c whole wheat flour

3/4 c honey

1 c coconut

1/4 c cooking oil

1 t vanilla

Thoroughly mix together. Spread on a cookie sheet, bake at 3000 for 20 minutes, stirring occasionally while baking. After cooking, add any or all of the following: 1/4 c sunflower seeds; 1/4 c coarsely chopped almonds or

pecans;1/4 c sesame seeds; and/or 1/2 c raisins or other dried fruit.

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This year.... transform everything!
On to Victory!