April 2016 Emergency Preparedness - More Basic Wheat Recipes and White Flour Recipes

Unleavened Bread Sticks

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

1 Tablespoon Salt                                            1/4 cup dry milk

1/2 cup shortening, melted                              1/4 cup sugar

Combine 4 cups of the flour, salt, sugar, and dry mild.  Add melted shortening and water to dry ingredients.  Knead dough 5 – 10 minutes.  Use the remaining flour, if dough is stick.  Let rest 5 minutes, Roll into sticks 1/2" by 6” and set on greased baking sheet.  Let sit 1 hour.  Bake about 20 minutes at 375°.

Noodles/Wheat Crisps

1/2 Cup whole wheat flour                             1/4 teaspoon salt

1/2 cup white flour                                          1/2 cup water

Combine all dry ingredients together.  Stir in water.  Knead ball of dough several minutes.  Set aside to rest 30 minutes for noodles.

Noodles:  Divide dough into two pieces.  Roll each piece as thin as possible on floured surface.  Cut into desired noodle size.  Bring 3 cups water and 1 teaspoon salt to a boil.  Drop in cut noodles and stir.  Cook uncovered 7 to 10 minutes.

Wheat Crisps:  Add 1 teaspoon oil when adding water.  Roll dough into rectangle and cut into 1” x 3” strips.  Deep-fry in hot oil, turning when they start to puff or begin to brown.  Turn to lightly brown other side.  Remove from oil.  Sprinkle with cinnamon-sugar mixture for a sweet treat.

Crunchy Wheat Crackers

1 3/4 cups whole wheat flour                          1/3 cup oil

1 1/2 cups white flour                                     1 cup water

3/4 teaspoon salt

Combine flours and salt.  Briskly stir oil and water together.  Mix dry and wet ingredients till moistened.  Knead as little as possible to make a smooth dough.  Roll out very thin on ungreased cookie sheet.  Cut into desired cracker size.  Bake about 20 minutes at 350°.  Store in air-tight container when cool and crisp.

Tasty Wheat Wafers

3/4 cup whole wheat flour                              1 1/2 tablespoons sugar

2/3 cup white flour                                          2 1/2 tablespoons oil

1/4 teaspoon salt, rounded not level               1/2 cup water

1 1/2 tablespoons dry milk

Combine dry ingredients.  Stir in oil and water.  Let sit 2 minutes.  Knead dough 1 minute on a lightly floured surface.  Roll dough very thing into rectangle on ungreased baking sheet.  Cut into cracker-size pieces.  Bake 15 to 20 minutes at 350° until lightly browned.

White Flour Recipes

Unleavened Pancakes

1 cup flour                                                       1 tablespoon sugar

1 tablespoon dry milk                                     1 tablespoon oil

1/2 teaspoon salt                                             1 cup water

Combine in order listed (column one then column two).  Cook on griddle or waffle iron.  For waffles add 1 more tablespoon of oil.

Brown Gravy/Roux

2 Tablespoons fat                                            2 tablespoons flour

1 cup water                                                     1/4 teaspoon salt

In a skillet over medium heat, brown flour in oil (3 – 5 minute).  Add salt and cold water, stirring with a fork or whisk to prevent lumps.  Cook until smooth and thick, stirring constantly.  Makes 1 cup.

NOTE: The color of the browned flour will vary the flavor of the gravy.  Bouillon, or vegetable stock can be used for liquid.

Blond Pudding/Pie Filling

2 cups water                                                    1/8 teaspoon salt

1/2 cup dry milk                                              2 tablespoons sugar

1 1/2 tablespoons flour                                    1 teaspoon oil

Put water in blender and add dry milk, sugar, flour and salt while it is running.  Pour milk mixture into pan and cook over medium heat stirring constantly until thickened.  Add oil.

NOTE:  For pie filling increase the amount of flour.

About Flour

Whole Wheat flour (Graham Flour) is ground from the entire kernel containing the bran, germ and endosperm.  Bran in whole wheat flour reduces gluten development.  Baked products made from whole wheat flour tend to be heaver and denser than those made from white flour.

Whole grain flours are not refined and retain all their nutrients.  Flours labeled as “wheat” instead of “whole wheat” are refined.

White flour is refined whole wheat flour, ground only from the endosperm.  Because it contains neither the bran nor the germ, it has less fiber per cup (3.4) grams than whole wheat (15 grams) flour.

The refining process strips away the fiber-rich bran and the germ which contains valuable vitamins and minerals.  To replace these nutrients, flour is enriched by the addition of vitamins and minerals.

Bleached:  Refers to flour that has been treated with chlorine to whiten and improve its baking qualities.  The chlorine evaporates, does not destroy the nutrients, but does reduce the risk of spoilage or contaminations.  No harmful chemical residues remain.  It is a process which speeds up the natural lightening and maturing of flour.

Unbleached: Is aged and naturally bleached by oxygen in the air.  It is more golden in color and may or may not have the consistency in baking qualities that bleached flour does.

Enriched:  Is flour that has been supplemented with iron and 4 B-vitamins (thiamine, niacin, riboflavin and folic acid) in amounts equal to what was removed.  There is no change in taste, color, texture, baking quality, or caloric value.