Wheat Recipes

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Biscuits

​2 cups whole wheat flour

1 stick of butter (8 oz, 1/2 cup)

1  t salt

1 heaping t baking powder

Use pastry blender to mix the above ingredients until butter is well incorporated. Optional ingredients can be stirred in such as grated cheese, chopped hot pepper, corn, and black pepper. Stir in one cup of water until well mixed. On a baking sheet make 20 biscuits by dropping dough with spoon. Bake 12 to 14 minutes in a preheated 425F oven.

Jelly Dream Squares - This a healthier version of a recipe that I loved as a child

3/4 cup softened butter

1 egg

2 cups whole wheat flour

 1 t baking powder

Mix together softened butter and egg . Add 1 cup whole wheat flour and 1 t baking powder and mix until smooth. Mix in by hand remaining 1 cup of flour. Press dough into a 12 by 8 inch pan. A piece of plastic wrap helps to make the layer smooth and appear like a piecrust. Spread with 8 oz of fruit jelly within a ½ inch of the edges. Raspberry, apricot, and strawberry work well. For the topping combine 2 T melted butter, 1 beaten egg, and 2 cups powdered or flaked coconut. Drop this mixture evenly over the jelly: Bake 300F convection for 20 minutes. 

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Cranberry Banana Quick Bread - I love baking with fresh cranberries. This quick bread tastes delicious and wholesome with whole wheat flour. 

2 eggs beaten

1/2 cup butter softened

1/3 cup white sugar

1 t vanilla extract

1 banana mashed with a fork

1 3/4 cups whole wheat flour

1/2 t baking soda 

1 t baking powder 

1/2 t ground nutmeg

12 oz bag fresh cranberries washed

Mix together eggs, butter, and sugar. Add vanilla and mashed banana. Stir in dry ingredients. Fold in cranberries. Bake 325F 50 minutes in a loaf pan.

Gingerbread

1 cup butter softened

1 cup molasses

2 eggs beaten

2 T finely chopped candied ginger root 

2 T dried powdered ginger

Combine all ingredients above using an electric mixer.

1 t baking powder 

1 t baking soda.

2 cups whole wheat flour 

Bake in buttered 12 x 7 inch enamel coated pan. Bake 30 minutes in preheated 325 convection oven. 

Gingerbread with Bolted Flour

Dry ingredients:

2 c bolted wheat flour (Bolting removes bran while retaining flavor and nutrition of whole wheat flour. Our Meadows Mill sifter is used)

2 T powdered ginger 

1 tsp baking soda

1 tsp baking powder

Wet ingredients:

2 eggs beaten

½ c molasses 

3/4 c heavy cream 

1 cup apple sauce. Substitutes that work well include pureed squash, rhubarb jam, and apple jelly

Step #1 Beat eggs. Add cream, molasses, and jam and mix well.

Step #2 Combine dry ingredients & mix well.

Step #3 Add dry to wet ingredients slowly and mix thoroughly but minimally.

Step #4 Pour into 8” x 8” x 2” greased pan. Bake in a lower preheated 350 F oven, 30 to 35  minutes 

Tabouli - Cracked wheat is wonderful for salads, cereal, and baking.

1 cup cracked wheat berries simmered with 2 and 1/2 cups of water for about 15 minutes until tender and only slightly chewy

1 onion, chopped fine

1 cup parsley chopped fine

2 T (Tablespoon) olive oil

4 T rice vinegar

1/3 t (teaspoon) salt

Combine above ingredients. Tabouli variations that I have done have included adding chopped mint, chopped leek, grated carrot, grated beet, chopped tomato, lemon juice instead of vinegar, and leaving out the olive oil.

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I have enjoyed cracked wheat as an ingredient in poultry stuffing, and as an addition to lamb and beef meatballs.

​Baked Cracked Wheat Cranberry Apple Dessert

3 beaten eggs

2/3 cup heavy cream

1/2 cup maple syrup

1 cup cracked wheat berries

7 cups apples, cored & sliced, There is no need to peel the fruit.

12 oz bag fresh cranberries rinsed

In baking oven proof bowl, mix together eggs, cream, maple syrup, cracked wheat, cranberries, and apples. 

Bake 325F 90 minutes

Sprouting Wheat

Whole wheat berries represent the living seed of the wheat plant. This seed has a hard coat. Wheat seeds need water, air, and space to grow. Try not exceed ½ inch in depth with dry seed in the mason jar. Soaking will swell the seeds within a few hours at room temperature. After the seeds have soaked begin rinsing at a minimum of every 12 hours. Gauze or cheesecloth attached with a rubber band makes rinsing easy. Recipes for sprouted wheat bread use sprouts as young as 18 hours old. After 48 hours, the seeds have obvious shoots. My preference for salads is 4 days of growth. I refrigerate the sweet and fresh tasting sprouts to stop growth and use them all within a week. Sprouts added to soups and stews just prior to serving add a bright green color and a refreshing crunchiness.