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WHEAT RECIPES: | Make
Flour | Sprout Wheat | Whole Wheat
Angel Food Cake | Whole Wheat English Muffin Bread | Tender
Egg Bread | Easy Wheat Biscuits | Whole
Wheat Crackers |
|Making Flour from Mount
Lassen Farms Wheat
Flour is made by grinding wheat in a
wheat grinder. Whole wheat flour can be substituted for flour in any
of the recipes. Wheat flour has a shorter shelf-life than white
flour. White flour from the store has many nutrients removed so it
can be stored longer.
|You can purchase wheat for
- submitted by Nancy S
Soak wheat in water for 8 to 12 hours. Get a mayonnaise jar or mason
jar, put drained and rinsed wheat in it, cover lid with nylon net or part
of an old stocking, secure with a rubber band. Twice a day, rinse
(cover with cool water, swirl around, dump out). In 2 to 3 days, a small
sprout will appear. Refrigerate at this point. Can eat raw, in
salads, on sandwiches, or alone, or cook about 5 minutes, use in bread, or
cook and eat plain or with rice. Has a slightly sweet, nutty flavor.
Thanks for the tip, Nancy!
|Whole Wheat Angel Food Cake
1 3/4 cups egg whites (about 12-14 large eggs)
1/2 cup sifted cake flour
1/2 cup Mount Lassen Farms whole wheat flour
1 1/2 cups granulated sugar, divided
3/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. nutmeg
In large bowl, let egg whites warm to room temperature, about 1 hour.
Sift cake flour, whole wheat flour and 3/4 cup sugar together. Repeat process 3 times; set aside.
Beat whites, salt and cream of tartar at high speed until soft peaks form. Add remaining 3/4 cup sugar, a tablespoon at a time, to egg white mixture, beating well after each addition. Continue beating until stiff peaks form.
With rubber spatula, gently fold vanilla and nutmeg into white until combined. Sift a quarter of the flour mixture over the egg white. Gently fold in with 15 under-and-over strokes. Repeat, rotating bowl a quarter of a turn after each addition. After last addition, use 10-20 extra folding strokes. Flour mixture should be blended into egg whites.
Spread batter into ungreased 9- or 10-inch tube pan. Cut through batter with spatula to release air bubbles. Bake in preheated 375 degrees F oven for 30-40 minutes or until toothpick inserted in cake comes out clean. Invert pan over neck of bottle; let cool in pan completely. With spatula, carefully loosed cake from pan and remove.
Nutrition analysis (per serving):
Carbohydrate: 20 g,
Protein: 3 g,
Fat: 0 g,
Sodium 170 mg
Source: Wheat Foods Council
|Whole Wheat English Muffin
3 c. Mount Lassen Farms whole wheat flour (hard not pastry)
2 pkg. yeast (2 Tbsp.)
1 tsp. salt
1 tsp. baking soda
1 Tbsp. honey
2 c. milk or water
1/2 c. water
2 1/2 to 3 c. more whole wheat flour
Mix 3 cups whole wheat flour, yeast, salt and baking soda. Heat honey, milk or water and water to 120 degrees and add to
dry ingredients. Beat the dough. Stir in remaining flour to make a stiff batter. Oil 8 1/2 x 4 1/2-inch loaf pans and coat
with cornmeal. Spoon the dough into the pans. Cover and let rise for 45 minutes. Bake for 25 minutes at 400 degrees.
Optional: Add chopped walnuts, raisins and cinnamon while beating.
Makes 2 Loaves
Source: The Bontragers
|Tender Egg Bread
1/2 c. warm water
1 1/2 pkg. dry yeast
1 Tbsp. honey or brown sugar
1 1/2 c. water
1 c. Mount Lassen Farms stirred whole wheat flour
2/3 c. oil
1 Tbsp. salt
2 Tbsp. honey or brown sugar
1 egg, separated
4 3/4 c. Mount Lassen Farms stirred whole wheat flour
Mix warm water, dry yeast and 1 tablespoon honey or brown sugar. Let stand until doubled. Mix 1 1/2 cups water
and 1 cup stirred whole wheat flour. Cook, stirring constantly, until thick and smooth. Add oil, salt, honey or brown
sugar, 3 eggs and 1 egg white. These additions should cool the batter enough to add yeast mixture. Mix in well. Add flour;
mix well. Let rise until doubled, then turn out onto floured surface. Knead until smooth and elastic. Let stand 15 minutes.
Punch down. Knead again and shape into loaves. Put into greased pans; let rise until doubled, then brush with 1 egg
yolk beaten with 1 teaspoon water. Bake at 400 degrees approximately 25 minutes.
Source: The Bontragers
|Easy Wheat Biscuits
1 cup Mount Lassen Farms whole wheat flour
1/3 cup shortening
1 cup all-purpose flour
1 egg, beaten
1 tablespoon baking powder
3/4 cup 1% milk
1/2 teaspoon salt
Preheat oven to 450ºF. 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 ½-inch thickness; cut with 2 ½-inch cutter.
Place biscuits 1-inch apart on ungreased baking sheet. Bake 12 minutes or until golden brown. Serve immediately. Makes 12 biscuits.
Nutritional Analysis: One biscuit provides 135 calories, 3 g protein, 16 g carbohydrates, 7 g fat, 18 mg cholesterol, 2 g dietary fiber, 93 mg calcium, 81 mg potassium and 224 mg sodium.
|Whole Wheat Crackers
2 c. Mount Lassen Farms whole wheat flour
6 Tbsp. oil
1/2 tsp. salt
1/2 c. sesame seed
1/2 c. wheat germ (regular)
2/3 c. cold water
Mix whole wheat flour, sesame seed and wheat germ together in a mixing bowl. Blend together oil, salt and water
in a blender. Pour this over the ingredients in the mixing bowl and mix well.
Place on cookie sheet and roll out to pie crust thin. Mark into squares and pierce with a fork.
Bake at 450 degrees for 5 minutes. Turn the heat down to 425 degrees and bake 5 more minutes.
Then every 2 minutes, check for those that are done around the edges. If they break where they are marked into squares, they
are done. If they bend, bake 2 minutes longer. Check at 2 minute intervals until all are done.
Source: The Bontragers
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