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.

Feburary 2016 Emergency Preparedness - Basic Recipes using Wheat

So I’ve stored all this wheat, but what can I do with it besides make bread.  Here are some easy recipes.

Cooked Whole Wheat Kernels

1 cup whole wheat                  3 cups water (hot for thermos method)

1/2 teaspoon salt

Rinse wheat and add to boiling salted water.  Reduce heat and simmer 50 – 60 minutes.  Makes 2 cups.

This can now be served with sugar and milk as cereal, added to other cooked grains, salads, soups, casseroles, and bread dough.

Presoaked method:  Place the above three ingredients in a pan and soak overnight.  Do not drain.  Bring to a boil and simmer 30 minutes.

Thermos Method:  Preheat a thermos by filling it with hot water and letting it sit for about 20 to 30 minutes.  This will keep the thermos from cooling down too quickly.

Place the above three ingredients in the warm thermos attach the lid and let sit for 3 to 4 hours.  This can also be done overnight if the inside temperature does NOT go below 140°.  Bacterial growth can occur when the temperature of the wheat goes below 140°.

Cracked Wheat Cereal

1 1/3 cups cracked wheat        4 cups water

3/4 teaspoon salt

Bring water and salt to a boil.  Slowly add cracked wheat while stirring.  Reduce heat and simmer 20 to 30 minutes.  Makes 3 cups.

Cooking Method 2:  Place the above three ingredients in a heavy saucepan.  Bring to a full boil; cover; turn off heat and let sit for 15 minutes, or until water is absorbed.

Cracked wheat can be toasted for a nutty flavor.  Place cracked wheat into a dry skillet and cook over medium heat; stirring often until wheat is lightly browned.  Cracked wheat can be toasted before storing also.

Crispy-Fried Cracked Wheat Cereal

Press hot, cooked, cracked wheat cereal into a loaf pan and cool.  When cold, unmold and slice into 1/4” or wider slices.  Slices need to be wide enough to hold together.  Fry slices in hot oil, turning to brown both sides.  Serve with pancake syrup.

Pre-Sweetened Cereal Nuggets

Prepare Cooked Whole Wheat Kernels.  When wheat has cooled, stir in ¾ cup sugar and ½ cup dry milk.  Put through a hand or electric food/meat grinder (something that will break the wet wheat kernels).  Spread mixture onto a cookie sheet and bake at 300° until dry.  Stir occasionally

Whole Wheat Pancakes

1 1/2 cups whole wheat flour              1 teaspoon salt

1/4 cup sugar                                       4 – 6 tablespoons oil

2 tablespoons dry milk                        1 1/2 cups water

Combine flour, sugar, dry milk and salt.  Add water and oil.  Stir until all flour is moistened.  Add more water as needed to keep batter thin enough to ensure it cooks all the way through.  Cook on greased hot griddle until browned and edges are firmed.  Turn to brown other side.  Serve hot with sprinkled sugar or pancake syrup.  Thin pancakes can be sugared and rolled up.

Remember the counsel that is given, "STORE UP ALL YOUR GRAIN," and take care of it! Prize it above gold and silver, above rich clothing and fine apparel, and above everything else except the bread of life

Orson Hyde, Journal of Discourses (JD), vol. 5:17 p. 17.  Also see http://journalofdiscourses.com/5/4.

ABOUT WHEAT

1cup dry wheat = about 2 cups cooked

1 cup whole wheat = about 1 3/4 cups flour

1 cup cracked wheat = about 2 2/3 cups cooked

Gradually add whole wheat to your diet.  Adding high-fiber whole grains to your diet can cause temporary gastrointestinal distress (bloating, gas, diarrhea, etc.) if you add too much too quickly.

Rinse whole wheat kernels before sprouting or cooking if desired.  Do not wash before grinding or milling.

Gradually add whole wheat to your bread, cookies, cakes, etc. by replacing 1 cup of white flour with 1 cup of wheat flour minus 1 tablespoon.  Or 1/2 cup white flour with 1/2 cup wheat flour minus 1 1/2 teaspoons. Or 1/3 cup white flour with 1/3 cup wheat flour minus 1 teaspoon.  A small amount of additional liquid may be needed when using whole wheat flour.

What if you don’t have a wheat grinder?

Small amounts of wheat, about 3/4 cup at a time, can be cracked in a blender.  Blenders are not made for grinding large amounts of wheat and will not grind enough flour for bread without dulling the blades and overheating the motor.

Small amounts of wheat can be placed in a tall can and pounded with a heavy clean metal object.  Watch out for blisters on your hands doing this.

Soaked wheat that is dry but softened can be pounded with a mallet.

For grinding wheat into flour a wheat grinder will be needed.  While getting started with adding wheat to your diet find a friend with a wheat grinder and ask them to grind you small amounts to get you started.

Wheat grinder come in many types from stone to metal ground, course to extra fine ground flour and different noise levels when in use.  Find the one that best fits your likes, needs, and price range.