Sprouted Wheat Bread

Sprouted Wheat Berries
Makes: 2 cups

Ingredients:
1/2 cup raw wheat berries


Directions:

Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.

Drain the wheat berries and rinse with fresh water.

Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.

Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.

After 2 to 3 days, the wheat berries will sprout.

Refrigerate in a plastic bag for up to 3 days.





Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.





Sprouted Wheat Bread
Makes: three 8-by-4-inch loaves



Ingredients:

1/2 cup warm water (105° to 115°)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole wheat flour (I'm using freshly milled red spring wheat)
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water (105° to 115°)
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted wheat berries, chopped
4 1/2 to 5 cups bread flour
Wheat germ, for sprinkling
Melted butter, for brushing


Directions:

Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.





In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.






Add the warm water, honey, and 4 tablespoons butter.





Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.





Add all the wheat berries





and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.






Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.




Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.




Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.





Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.





Turn the dough out onto the work surface and divide into 3 equal portions.






Pat each portion into a rectangle and roll into a loaf shape.








Place, seam side down, into the prepared pans.





Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.





About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.





Bake for 45 to 50 minutes, or until crusty and golden.





Brush the tops with melted butter.





Remove from the pans to cool on a rack.




Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!






Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.





I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!


Thanks for visiting The Bread Experience Bread-Baking Blog. Now, all you need to do is go make some bread for yourself.



We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.

--Cathy

Best ever rolls

1 1/4 cups milk
3/4 cup water
1/4 cup potato pearls, dry
2/3 cup margarine or butter
1/2 cup sugar
1 1/2 teaspoon salt
1 package active dry yeast or 2 tablespoons dry yeast
2 eggs, well-beaten

Bring 3/4 cup water and 1/4 cup milk to a boil. Pour into large mixing bowl. Add potato pearls and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potatoes, margarine or butter, sugar and salt. Cool until lukewarm. Soften yeast in first mixture with eggs and 3 cups of flour. Beat with either wooden spoon or electric mixer until light and smooth. Stir in enough flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic. Put in greased bowl and turn greased side up. Cover with plastic wrap and refrigerate until needed. When ready to bake, shape as many rolls as desired in preferred form (Parker house, cloverleaf, etc.) Brush with melted margarine/butter and let rise in a warm place 1 hour or until light. Bake in hot oven 400 degrees for 15-20 minutes. Makes 3 1/2 dozen medium rolls

Ground Beef Cracked Wheat Casserole

1 lb. hamburger
1/2 onion or 2 tablespoons dried onion
1 teaspoon salt
1 teaspoon poultry seasoning
2 cups boiling water
3/4 cup cracked wheat, uncooked
1 can tomato soup
dash of pepper

Pour boiling water over cracked wheat. Brown onions and meat in a fry pan, using a little more fat if necessary. Add salt and pepper. Add soaked wheat. Add soup and poultry seasoning and mix thoroughly. Place in a greased casserole dish and bake at 325 degrees for 1 hour to 1 hour and 20 minutes.

Testing comment: My kids loved this. Next time I will double the recipe. Be sure not to drain the water off the wheat. It cooks out in the oven.

Wheat Scones

2 packages yeast
3/4 cup warm water
2 tablespoons sugar
3 1/4 cups warm buttermilk
2 slightly beaten eggs
6 tablespoons oil
1 tablespoon salt
3 teaspoons baking powder
1/2 teaspoon soda
6 1/2 to 8 cups whole wheat flour

Mix yeast and sugar in warm water and set aside until bubbly. Mix remaining ingredients (except flour) together; add yeast mixture. Add enough whole wheat to make a medium soft dough. Dough should leave the sides of the bowl. Mix well and let rise one hour. Then cover and refrigerate from 1/2 day to 4 days. Punch down as needed. Remove from fridge 10 minutes before using. Knead slightly. Pinch off golf ball size pieces and pat or roll out 1/3 to 1/2-inch thick on lightly floured surface. Fry in one-inch of hot oil.

Whole Wheat Blender Muffins

1 cup cooking oil
2 eggs
2 cups brown sugar
2 cups milk
1 teaspoon salt
2 teaspoons soda
2 teaspoons vanilla

Mix all ingredients except flour in blender. (Hold out some milk if it is too much for the blender.) Pour in 4 cups whole wheat flour. Stir until well-mixed. Bake at 375 degrees for 20 minutes. Makes 2 1/2 dozen muffins.

For a healthier version, use 1/2 cup oil, 2 egg whites, 1 1/2 cups brown sugar, 6 tablespoons regular powdered milk, 2 cups water, 1/2 cup applesauce or cooked squash or pumpkin, and salt, soda, and vanilla as above.

Testing comment: Good. It's even better with butter and honey.

DEseret News Special

DESERET NEWS SPECIAL
Fresh Ingredients

2 lb. ground beef, or substitute 2 cups cooked whole wheat berries for one lb. of the meat

1 medium chopped onion


Storage Ingredients

1/4 c. vinegar

1/2 tsp. dry mustard

1/2 tsp. ground pepper

1 tsp. salt

1/2 c. catsup

1/2 tsp. brown sugar

1/2 tsp. garlic powder

1 can tomato paste (6 oz.)

1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and corn chips.

Thank you to my friend Kris for sharing this family favorite recipe. Back in the early 70’s it won a weekly contest in the Deseret News!

Amazing Wheat Berry Burritos

Feb 19, 2009I Dare You To Eat ItUsing your food storage doesn’t have to be scary.Home Strategies Recipes FAQ Book About

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« LOVE FOR ELDER JOSEPH B. WIRTHLINMY CROCK-POTS ARE GETTING BIGGER »BURRITOS A-GO-GO
Fresh Ingredients

15 8″ tortillas

1 bunch cilantro, chopped

1 clove garlic, minced *optional

1 cup combination of celery and or onion, diced *optional

Storage Ingredients

1 cup dry pinto beans, (3 cups cooked)

1 cup leftover cooked rice

1 cup cooked whole wheat berries

1 can cream of chicken soup (10 3/4 oz.)

1 can diced green chilies (7 oz.)

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

Soak pinto beans in 5 cups of water for 24 hours. (Change water once or twice during that time.) Drain. Thoroughly rinse softened beans and then cook in a slow cooker set on low with 5 cups of fresh water for approximately 8 hours, or overnight. (If I have them available, I like to add one minced clove of garlic and 1 cup of diced celery and/or onion to help flavor the beans while they cook, but it’s not necessary.) When beans are soft and fully cooked, drain the cooking liquid.

Mix beans with all the other ingredients and spoon 1/3 cup of filling into center of each tortilla. Fold in two sides slightly to close ends and then roll the opposite sides over filling. Wrap every other one in waxed paper (to prevent them from freezing into a burrito-block) and store in freezer bags.

To serve, microwave for 2-3 minutes. Garnish with any combination of grated cheese, diced tomato, sour cream, sliced olives, and cilantro.













This is where fast food meets food storage. I highly recommend that everyone try these little sliders! With my schedule, I NEED to have meals that can be ready in minutes. Having these burritos prepared ahead of time means we enjoy the advantages of instant food while we’re using our food storage.They take very little effort to prepare, are virtually vegetarian, high in nutrition, supplying whole protiens with the combination of rice, beans, and whole wheat, cost pennies a pop, AND they taste terrific. One of my daughters likes to take them to work so that she can actually enjoy the lunch she microwaves. I think you’re going to like this one!

Super Moist Whole Wheat Chocolate Cake

SUPER MOIST WHOLE WHEAT CHOCOLATE CAKE



Fresh Ingredients

(None!)

Storage Ingredients

1.5 cups whole wheat flour

3 tablespoons cocoa

1 teaspoon baking soda

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

5 tablespoons oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Pour into a 9 inch by 9 inch baking pan, two inches deep. (The pan does not have to be greased.) Bake at 350 degrees for about 30-40 minutes. Test with a fork for doneness.

Notice that there aren’t any eggs? I have no idea how it works but this recipe makes one surprisingly moist and delicious chocolate cake. I always double the recipe and use two 8 1/2″ round pans. When the cakes are completely cooled or even slightly chilled after being refrigerated, I frost between the layers and the top only with a chocolate whipped cream frosting. Then I freeze the cake at least overnight and take it out about an hour before we’re going to serve dessert. Lizzie’s having a Birthday party tomorrow night and this is the cake she requested.

CHOCOLATE WHIPPED CREAM FROSTING

Fresh Ingredients

1 pint whipping cream

Storage Ingredients

1/3 cup cocoa

1 teaspoon vanilla

1 cup powdered sugar

Combine all ingredients and whip as for whipped cream. Refrigerate or freeze after frosting the cake.

Tags: baking with whole wheat flour, easy and eggless, food storage cake

Wheat Berry Salad with Dried Apricots

WHEAT BERRY SALAD WITH DRIED APRICOTS
Fresh Ingredients

1 c. slivered fresh snow peas

1/4 c. chopped green onions

Storage Ingredients

3 c. cooked whole wheat berries

1 can garbanzo beans (15 oz.)

1/2 c. dried apricots, sliced

1/2 c. dried cranberries

3 Tbsp. toasted walnut oil

1 Tbsp. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Whisk together oil, lemon juice, salt, and pepper. Pour over all the other combined ingredients. Serve at once or cover and refrigerate up to 24 hours. Makes 8 side-dish servings.

I found this recipe in the February 2008 Better Homes and Gardens magazine. It was listed under the Healthy Category. I guess it won some sort of contest.

“My wife is always searching out new grains,” said winner Jamaine Batson of Salt Lake City. “This recipe gives wheat berries a nice light touch” said the judges.

Sounds good to me!

Fiesta wheat and bean salad/Salsa

FIESTA WHEAT AND BEAN SALAD
Fresh Ingredients

1 orange or red pepper, diced

1 green pepper, diced

1 small red onion, diced

1 bunch fresh cilantro, leaves chopped

1 small jalapeno pepper, cored and diced

juice of 1 lime

Storage Ingredients

3 c. cooked wheat berries

1 can corn, drained (16 oz.)

1 can black beans, drained (15 oz.)

2 tsp. chili powder

2 tsp. ground cumin

1/4 c. cider vinegar

1 T. sugar

1/2 c. vegetable oil

1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Here it is friends. This is my all time, best, #1, very favorite way to use the wheat from my long-term storage. Whenever I give food storage presentations I always suggest/beg/insist that this salsa be served with chips. Experience has proven that even non-believers are converted once they taste wheat prepared this way.

Happy Thanksgiving everyone and thank you again for your terrific help in sharing this website!

Tags: food storage recipe, healthy salsa salad, long-term supply, whole wheat recipe

Wheat Berry Dessert Salad

Use one cup of the cooked wheat berries with a container of low calorie cool whip, one can of crushed pineapple with the juice and one package of low fat vanilla pudding powder and you have a wheat berry salad that tastes like dessert.

Cooked Wheat Berries

Basic Cooked Wheat Berries
Fresh Ingredients
None
Storage Ingredients
4 c. raw whole wheat
10 c. water
1 T. salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.

Once you have a small supply of cooked wheat berries prepared, try experimenting with adding a cup to your favorite soups, chicken salads, or casseroles. When combined with regular white rice it makes a very simple—but healthy—pilaf.

Cooked Whole Wheat Berries

1. Measure 4 cups of raw/dry whole wheat kernels.



2. Pour the dry kernels into a large slow cooker. Add 10 cups of water and 1 tablespoon of salt.



3. Stir.



4. Cover the slow cooker with its lid, set temperature on LOW heat and cook for 10 hours or HIGH heat for 5 hours.



5. Stir the finished 12 cups of cooked whole wheat berries and spoon into 4 Ziploc bags to be stored in the freezer for later use.

chocolate cookies-low fat

CHOCOLATE CHIP COOKIES

(Made with white beans)

½ cup cooked white beans
1 cup brown sugar

4 eggs (1/4 C. Egg Powder + 1/2 C. Water)

1 tsp. vanilla

2 ¼ cups wheat flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 cups chocolate chips

1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen

Brown Sugar Zucchini Bread

Brown Sugar Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Fold zucchini, and lemon zest into batter.

Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Filed under: Baking, Bread, Breakfast, Dehydrated Apple Slices, Delicious and Almost Nutritious, Easy, Eggs, Food Storage, Garden, Long Term Food Storage, Short Term Food Storage, Wheat

Blender whole wheat pancakes

Blender Wheat Pancakes
Blend:
1 cup whole wheat kernels
1 cup milk

Blend wheat and milk for 3 minutes in blender.
Add:
½ cup milk
Blend for 2 more minutes.

Add:
2 eggs
½ tsp salt
½ cup oil
1 Tbsp baking powder
2 Tbsp sugar
Blend only long enough to combine. Cook on hot griddle. The batter is very thin.

Connor’s Bubbly Syrup
½ cube butter (I use 2TB less)
1 cup sugar
¾ cup buttermilk
1 tsp vanilla
1/4 tsp baking soda
*the original recipe called for 1 Tb of corn syrup--which I leave out--I am not a fan of that stuff!

In a small saucepan heat butter, sugar, and buttermilk. After sugar is dissolved remove from heat and stir in the soda and vanilla. Mixture will fizz. Let rest, stirring occasionally. Serve warm with pancakes or waffles.
Posted by Melanie Anne at 11:27 AM 7 comments
Labels: breakfast, melanie, whole wheat

Whole Wheat Bread

OK, I know my sisters and I have posted several whole wheat bread recipes, but I think this is my new favorite! ( And your probably wondering why I am not using nonstick Demarle flexipans since I have been raving about them so much....I am saving up for the loaf pans--I can't wait!) I got this recipe from my friend Kelly. It makes 5 loaves and I use my Bosch, and my Demarle Roul'pat (so it won't stick to the counter) and it really was a breeze to make---and OH SO GOOD!! I let it cool and then sliced it with an electric knife before I bagged them and put 4 in the freezer. This is my new favorite recipe. The bread is very soft and tender! If you make it let me know what you think!
**By the way did you all know the shelf life of wheat (berries) is REALLY long? (like over 20 years) You can buy it a lot cheaper in bulk, just don't forget to get yourself a wheat grinder! Fresh ground wheat is wonderful in recipes and so good for you!


*ACK --don't look too close, I forgot to grease my pans...it was a problem! I need those nonstick ones!!
Yummy, Easy Whole Wheat Bread (5 medium loaves)
submitted by Melanie


3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (this is optional--I just happen to have some)
12 cups whole wheat flour (I used white wheat: apporx 8c= 12 c flour)
1 1/2 TBs salt



Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)

Whole wheat flour totrillas

This is another recipe from my friend Kelly. The tortillas are really good! We used them for quesidillas, wraps and as treat warmed then slathered in butter and cinnamon sugar and rolled up! (My boys LOVED that!) The first time I made them I did not have the Demarle Roul'pat (non stick mat) and it was a MESS!! I ended up just throwing the dough in the garbage in frustration. So get something--Kelly uses a cloth that she got at the Bosch store.. I didn't have the best luck with that--it moved around too much on the countertop. Anyway, here is my tips:


*Use a nonstick mat when rolling out
*Roll them out very thin!
*Do not overcook!!

Other than that they are easy and no fail!!




Whole Wheat Flour Tortillas
submitted by Melanie


3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds

Whole Wheat Bread by hand

3 Loaves:
3 C. warm water
1/3 C. honey
1/3 C. oil
1 T. yeast
1 T. salt
7 C. whole wheat flour

6 Loaves:
6 C. warm water
2/3 C. honey
2/3 C. oil
2 T. yeast
2 T. salt
13 1/2 C. whole wheat flour

*extra flour for later in the recipe, a clock or watch for timing

How to make 100% whole wheat bread by hand:
1. Choose a recipe - 3 or 6 loaves.
2. Place all ingredients in a large bowl. Stir together into a soft mass of dough.
3. Let the dough rest uncovered for 15 minutes.

4. Place a small amount of whole wheat flour bowl on the table next to where you will be kneading the dough and about 1 T. oil in a small bowl.

5. Pat the spongy mass in your bowl with enough flour to make it unsticky for the moment. Gather as much of the dough as you can from the sides of the bowl and make a few kneading motions before turning the dough onto a very lightly floured table or work space.

6. Using as little flour as possible to keep this dough soft, knead the dough for 10 to 15 minutes by hand. Using either a very lightly oiled hand or a floured hand, pat the dough with flour (or oil) as needed to keep the dough from sticking to your hands. During this kneading, there should be a change in the texture of the dough. It will stick more to itself instead of your hands. (you are helping to develop the gluten in the dough, although you will not be able to make a stringy dough with this short of kneading time by hand. The gluten will be developed during the rising times. You shouldn't be concerned about extra kneading time to develop gluten using this process.)

7. Place the dough is an oiled bowl, making sure that the top of the dough is lightly oiled (so as not to dry out). Cover and let rise to double. There is no need to let it rise higher than double in size. This should take about 30 minutes.

8. With your fists, punch down the dough. Turn the dough over and let rise to double again. This time should take about 15 minutes.

9. You can let it rise one more time - 10 minutes (if you have time), or you can shape it into loaves now. keep in mind that each rising should take a shorter time than the previous one. Three risings is very good.

10. shape into loaves, rolls, or braided loaves (whatever shape you want)

11. Place in or on greased/oiled pans.

12. Let ithe dough rise to double again.

13. Place in oven and turn on to 350 F.

14. Bake for 20-25 minutes.

15. Remove from pans and cool completely on a rack before putting into plastic bags.

You can freeze this bread for later use after it has been completely cooled.