Knowing Your Grains

 Whenever I come across a grain that I not really familiar with, I always say to myself, "Hmm, I wonder what that is like...".  So, here is some information that may be helpful to someone besides me :)

Amaranth

• Ancient Aztec grain with superior nutrition
• Rich in lysine & high quality protein
• 60 mg calcium per ½ cup
• Gluten-free
• Pop like popcorn
• Add to cookies or stews
• Goes well with buckwheat, millet, & brown rice

Buckwheat

• Not a grain, but a fruit seed of a rhubarb relative
• Gluten-free
• High in 8 essential amino acids
• High in calcium, vitamin E, & B vitamins
• Great substitute flour for things like pancakes
• Roasted Buckwheat known as Kasha

Bulgur Wheat

• Made by cracking parboiled whole wheat berries & drying them
• Star of the Middle Eastern dish Tabouli
• Dates back to 2800 B.C.
• Can be prepared very quickly
• Great substitute for converted rice
• Excellent as meat extender for substitute vegetarian dishes

Farro

• Has been a mainstay of Tuscany, in Northeastern Italy
• Looks like brown rice
• Has a nutty taste
• Unlike wheat, farro husk adheres to grain
• Fiber content is high
• High in vitamin A, B, C, E, magnesium, & protein
• About 90% of people allergic to hybridized wheat can tolerate farro
• In Italy used as a pasta wheat
• Needs to be special ordered

Hard White Wheat

• High in protein
• A cross between Hard Red Wheat & Soft White Wheat
• Retains good qualities of both: easily digestible, alkaline grain that makes great light bread

Hard Red Wheat

• High in protein
• Can be sprouted
• Great for bread
• A heavy, acid based grain
• Causes many people digestion problems

Kamut

• An Egyptian wheat from 4000 B.C.
• Buttery flavor, great texture, no cholesterol, & easily digestible
• Compared to wheat: 30% higher in protein, higher in eight of nine minerals, including magnesium & zinc
• Considered a “high energy grain”
• Many wheat sensititive people eat it without reaction
• Can be used in salads, soups, cereals, or ground into flour

Millet

• Gluten-free
• Alkaline & easy to digest
• Rich in lysine & a high quality protein & B vitamins
• 2/3 of worlds population depend on Millet
• Highly recommended for babies & small children
• Great rice substitute
• Excellent as meat extender for substitute vegetarian dish
• Considered to be a very versatile grain

Oat Groats

• Hulled, whole oat kernels with bran & germ intact
• High in seven B vitamins, high quality protein, & minerals
• Lowers cholesterol
• 4x the fat of wheat & a natural antioxidant
• Great for breakfast
• Combines well with rice

Pearled Barley

• Pearled means lightly milled, or refined
• Less nutritious than whole barley
• Mild flavor & chewy
• Ranges in size-the finer it is the more it has been milled and less nutritious
• Cook as a breakfast cereal or in stews & pilafs

Quinoa (Keen’wa)

• An ancient Incan grain
• High in lysine
• Contains 50% more protein than wheat
• Higher in iron, vitamins A, E, B, & phosphorus than wheat
• More calcium & fat than any other grain
• Kernels have waxy protective coating that leaves bitter taste unless thoroughly washed
• Quadruples in size upon cooking
• Use in cereals & breads

Rye

• Not very flavorful
• Caraway seeds give “Rye Bread” it’s distinctive flavor
• Low in gluten
• High in lysine, fiber, protein, phosphorus, iron, & potassium
• Has a special long chain of 5-carbon sugars which digest slowly & provide long burning energy & fullness
• Use rye in breads, pastries, cookies, pancakes, & waffles

Spelt

• Nutty Flavor
• 30% more protein than wheat
• Considerable amount of B vitamins, magnesium, & fiber
• Tolerated by many wheat sensitive people
• Easily substituted in wheatrecipes
• Use around the world for at least 5,000 years

Soft White Wheat

• Low in protein
• Low in gluten
• Used in making pastries
• Easier to digest than Hard Red Wheat

Sweet Brown Rice

• A short grained brown or white rice
• High in carbohydrates
• Cooks up very sticky
• Also called glutinous rice, but it contains no gluten
• Delicious in puddings & Asian type desserts

Teff

• Smallest grain in world
• Name literally means: “lost”
• Gluten-free
• Rich source of minerals: Calcium, boron, copper, magnesium, phosphorus, & zinc
• The “rice & wheat” of Ethiopia for years
• Can be used alone hidden in salads or added to any dough

Triticale

• First human-engineered grain in history
• A cross between rye & wheat
• High in protein, lysine, & some B vitamins
• Low in gluten
• Use the same as soft white wheat
• Use in soups, cakes, breads, pancakes, & waffles

Whole Barley

• Contains germ, bran, & endosperm
• Higher in protein, potassium & calcium than pearled barley
• Expands 4x its dry size
• Very satisfying comfort food
• One of the richest sources of soluble & insoluble fiber
• Was the staple of Roman gladiators

Blender Wheat Pancakes with Buttermilk Syrup

This recipe is a keeper.  It is a great way to use your wheat without the use of a wheat grinder.  It also uses powdered milk, and powdered eggs (although fresh works great too).

Blender Wheat Pancakes
1 cup Milk (or 3 TBS powdered milk and 1 cup water)
1 cup Wheat Kernels, whole and uncooked
2 Eggs (or 2 TBS powdered eggs & 1/4 cup water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 TBS Oil
2 TBS Honey or Sugar
Put milk and wheat kernels in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  Add eggs, oil, baking powder, salt and honey or sugar to batter.  Blend on low.  Pour out batter onto preheated griddle (sprayed with Pam).  Cook; flipping pancakes when bubbles pop and create holes. Serve with any syrup, although we love the Buttermilk Syrup.

For Waffles:  Add an additional 1 TBS wheat.  Increase oil to 4 TBS.

Buttermilk Syrup

• 1 cube Butter or Margarine (I like butter better)
• 1 cup Sugar
• 1 TBS Corn Syrup
• 1/2 cup Buttermilk (can also use 1/2 cup milk with 1 1/2 tsp lemon juice added; or powdered)

Melt and boil for 2 minutes.  Remove from heat.  Add:

• 1 tsp Vanilla
• 1/2 tsp Baking Soda

Combine and pour over pancakes.  YUMMY!!!

Multi Grain Rolls

This was a recipe generously shared by Chef Adalberto Diaz Labrada, UVU Culinary Arts Instructor.  Yummy!!
*This recipe uses weights, instead of measurements.  Make sure you have a kitchen scale handy!


Multi Grain Rolls
Dough:
2.5 lbs bread flour
1.25 lbs whole wheat flour
2.5 lbs 68 degree F water
1 oz instant yeast (or 2 oz fresh yeast)
8 oz brown sugar
1 oz salt
2 oz rolled oats
2 oz wheat bran
2 oz sunflower seeds

Directions: Put water in mixer, and add flours, yeast, sugar & salt.  Mix for 4 minutes on low with dough hook (level 2 on KitchenAid).  Turn up 1 speed.  Mix for 4 more minutes.  Add oats, bran and sunflower seeds.  Mix on low for 2 more minutes (level 2 on KitchenAid).  Cover with Saran sprayed with Pam, and let rest for 30 minutes.  Without working the dough any more than necessary, form into 2 oz rolls.  You can dip the roll in water and then dip in a mixture of oats, bran and more sunflower seeds if you wish.  Let raise until fingerprint remains in dough when indented.  If you want, you can use a very sharp knife to score the rolls in a #.   Bake at 425 degrees F. for 10-12 minutes, steam first 5 minutes*.  Remove from pan to cool.

*To steam:  When you turn on the oven to preheat, put an empty pan on the bottom shelf.  Leave there to preheat.  Right before putting rolls in, throw some crushed ice on the pan to create steam.  Hurry and close the oven door.  You can also spray water on the oven walls to create steam.

Making your own Cake Flour

I have several recipes that call for cake flour.  What is it?  When do you need it? How do you make your own? If you have ever purchased cake flour, it is about $2.00 per pound, so it is much more than regular flour. Almost all cake flour is bleached. Bleaching toughens the molecules allowing the flour to carry more sugar and fat, as well as breaking down the protein in the flour.  Cake flour is made from the endosperm of SOFT wheat.  The endosperm is the softest part of the kernel, making cake flour the finest available.  Cake flour typically has about 7% protein, about 1/2 that of regular bread flour.  Note: Cake flour is great for pastries (cookies, cakes, etc).  It is HORRIBLE for breads! 

Recipe for Cake Flour:
1 cup all-purpose flour, removing 2 tablespoons of the flour and replacing it with 2 tablespoons of corn starch.
For Self-Raising, add a pinch of salt and 1 ½ teaspoons of baking powder to the mix.

Write these measurements down and tape to the back of your flour canister so they are handy when you need them..

Chocolate Chip Cookies

Try these cookies using whole wheat pastry flour. They are DELICIOUS!!






Chocolate Chip Cookies (I make a double batch- they freeze well)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 3/4 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 pkg (about 6 oz) chocolate chips
1/2 cup chopped nuts (opt)

Preheat oven to 375 degrees. Cream sugars and butter. Blend in egg and vanilla. Mix in whole wheat pastry flour, baking soda and salt. Carefully mix in chips and nuts, if desired. Drop by rounded teaspoonful about 2 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes or until lightly browned.

Tip: When making cookies it is always a good idea to make a test cookie. Bake one cookie. If it spreads too much, add 1-2 TB all-purpose flour to the dough. If it is too dry, add 1-2 TB of milk to the dough. Liquid proportions are affected by egg size and dryness of the flour.

Recipe from Rosemary Markham

Whole Wheat Pastry Flour

At a recent class on wheat & bread making, I learned more about whole wheat pastry flour (so exciting, I know). I have always used regular whole wheat flour ground from either hard white or hard red wheat in my recipes. Not any more!! Whole wheat pastry flour is made from ground SOFT white wheat. I hurried and bought a 50 pound bag and started grinding away. This type of wheat is a little harder to find. It is not carried at the LDS Canneries, nor is it in grocery stores. I special ordered mine from Leland Mills in Spanish Fork, UT (801) 798-2090. It was $13.00 for a 50 pound bag. Ordered from Blue Chip Group, it is $23.40 for a 50 pound bag. It can also be ordered from Honeyville, and Pleasant Hill Grains (however, it was about $50.00 for a 45 pound bucket!!).

Whole wheat pastry flour is ideal for cookies, cakes, pastries, crackers, pancakes and other non-bread applications. It has a lower protein content (8-10%), so it is NOT good for making bread.

The taste test: The first thing we made was chocolate chip cookies. I did not tell my family that they were made with 100% whole wheat pastry flour. My husband thought they were better than normal (and he LOVES the normal recipe- made with white flour), and my kids kept wanting more. Now, tomorrow will be buttermilk pancakes.....

Canning Mistakes

I love canning. I think it is a great way to save money! If you have a garden, the only cost of canning is the jar. I also think the flavor and quality of home canned foods are often superior to store purchased foods. However, home canning must be safe as to not get you and your loved ones sick. The following resource comes from Kathleen Riggs, USU Family and Consumer Sciences Agent, Iron County:

Major Canning Mistakes – Potentially Deadly

*Making up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.

*Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in undercooking.

*Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.

*Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam. The jars also may break or explode.

*Not making altitude adjustments. Since boiling temperatures are lower at higher altitudes, the products will be under-processed. Pressure canning requires adding more pounds of pressure while waterbath canning requires more processing time.

*Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.

*Not having dial-type pressure canner gauges tested annually. If the gauge is inaccurate, the food may be under-processed and therefore unsafe.

*Failure to acidify canned tomatoes. Not all tomatoes have an adequate acid level (pH), especially if the vine is dead when tomatoes are harvested. This can result in botulism poisoning.

*Cooling pressure canner under running water. Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.

*Letting food prepared for “hot pack” processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed. NOTE: Canned meat, vegetables, or salsa which is under-processed can cause botulism.

Minor Canning Mistakes – Economic Loss, But Results Not Deadly

*Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.

*Use of paraffin on jams & jellies. Small air holes in the paraffin may allow mold to grow. Also, paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the recommendation is not to eat the product, but discard it.

*Cooling too slowly after removing from canner. (Example: stacked jars close together.) There is a group of harmless organisms called thermophiles that can survive canning. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as “flatsour.” This is harmless, but produces an undesirable flavor.

*Storing food longer than recommended. Keeping foods longer than recommended or storing them at temperatures above 70° F for an extended period of time will decrease the quality and the value of some nutrients, but the product will be safe to eat. A darkening of fruits and change in texture is often a result as well.

The general guidelines for safe food preservation really are not difficult to follow. Just make certain to always use an up-to-date, scientifically-tested recipe, follow it exactly and make the altitude adjustments for time or pressure. If you have specific questions, contact your local USU Extension office. If you cannot find your local office listed in the phone directory under USU, look under the county government listings.

Cautions Issued for Specific Foods

• Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.

• Hydrated wheat kernels (berries) — Starch in wheat may interfere with the heat penetration during canning. Insufficient processing can result in botulism food poisoning. Wheat should be stored dry until use or refrigerated up to several days if hydrated for use in the near future.

• Quick Breads (e.g. , banana, zucchini, pumpkin) — Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.

• Dried Beans (pinto, kidney, etc.) — To safely can dried beans, they must be hydrated first (usually 12 to18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing.

Homemade Tortillas

My family LOVES tortillas (not the premade, packaged gross kind), but the ones from Costco that you bake yourself. Whenever I bought the packages of them at Costco (about $7 for a pack), we ate them within a week. A couple of months ago after a lunch at Cafe Rio (I visit them about every week), I remembered that I had a great recipe for tortillas that tasted much like the Cafe Rio ones. After finding the recipe, I made them. It had been a while since I had made them! They were soooo good! My family decided that they tasted better than the Costco cook yourself kind, and as good as Cafe Rio! Well, since that day, we have been making tortillas a couple times a week. Not only do they taste fantastic, they are very, very cheap to make. Even better! This is a great way to use your food storage! You can use whole wheat flour (for 1/2 the amount of the flour) if you desire. Pair these with some home-canned chicken mixed with taco seasoning (post on how to can your own meat coming), home canned black beans, cheese, salsa, lettuce, and sour cream, and you have a super yummy, inexpensive meal!

Tortillas
4 cups flour (can use 2 cups whole wheat if desired)
2 tsp salt
1 tsp baking powder
1/2 cup oil

Mix in Kitchen Aid with wire beater until all of the oil is incorporated- mixture will look like crumbs. (I did mine in the food processor). Add 1 1/2 cups HOT water. Continue mixing with the dough hook until ball is formed. (If using food processor, mix until ball is formed as well). Let dough knead in mixer for 1-2 minutes. Divide dough into large golf ball sized balls. Cover blobs of dough with towel and let sit for 10-15 minutes. Roll out. Don't worry if they aren't perfect circles, they never are. Cook on dry, medium heat in pan until bubbles form on the tortilla, then turn over and continue cooking until done.


Blobs of dough, sitting for 10-15 minutes







Roll out dough into circles. Roll them as thin as you can, the dough is very elastic.








Cook on medium-hot griddle (ungreased!) for 10-20 seconds until bubbles form.








Turn over and finish cooking (another 10-20 seconds).







The finished product. You won't be able to eat just one. :)

Blender Wheat Pancakes

This has become one of my favorite ways to use wheat. You don't even need a grinder for this recipe! Try it, it just may become one of your favorites as well. I make a double batch, because we really like these.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

We like to serve these with Buttermilk Syrup (or as my kids call it, "White" syrup). YUMMY!

Buttermilk Syrup

1 cube butter
1 cup sugar
1 Tbs. corn syrup
1/2 cup buttermilk

Melt and boil 2 minutes. Remove from heat, add:

1 tsp. vanilla
1/2 tsp. baking soda

Combine and pour over pancakes.

Remember: you can use your food storage for the buttermilk! Just add 1 Tbs. vinegar or lemon juice to 1 cup reconstituted powdered milk to make 1 cup buttermilk. Let sit for about 2 minutes.

Whole Wheat Berries

These whole kernels need soaking or steam cooking to become tender. When cooked, they have a sweet, nut-like flavor and a slightly chewy texture. There are many ways to prepare dishes with wheat berries, - so experiment!

The versatility of wheat berries is demonstrated in recipes from cereals to breads, to casserole and to stuffing for chicken or turkey. These recipes call for cooked wheat berries. Wheat berries can be prepared ahead of time and the ready-to-use cooked wheat may be stored in an airtight container in the refrigerator for about 1 week. They can also be frozen.

Wheat berries are probably the easiest whole wheat food to prepare, and certainly ranks as one of the most versatile foods in use. None of the measurements are critical, and there’s no worry about with stirring, continual watching, etc.

Wheat berries can be made from whole wheat kernels or cracked wheat and can be used to replace rice in most dishes; they can also be substituted for mashed potatoes.

To make wheat berries: In a pot with a fairly tight lid, combine 3 cups of water, and 1 cup of wheat. Bring to a boil. Allow to simmer ½ hour. Turn off the heat and allow the wheat to stand 8-12 hours. Drain any remaining liquid. Use or store in refrigerator, tightly covered, for no more than one week.

Thermos cooked: Put wheat and 2½ cups boiling water in a quart-sized thermos. Screw the top lightly and leave until morning.

Slow cooker method: Simmer ingredients on high for approximately 2-3 hours. Turn off the slow cooker and let it sit overnight untouched.

This brings back memories of growing up. Quite often my mom would have cooked wheat in the crockpot ready for breakfast. Sprinkle a little bit of brown sugar, and top with milk. It makes a delicious hot breakfast.

Whole Wheat 101

Wheat is the foundation of any emergency storage supply. It is relatively inexpensive, nutritious, and easy to store. Approximately 150 lbs will supply an adult for one year. A three-week emergency supply is approximately 5-10 lbs per adult. Children under 8 years old would need half those amounts. Wheat has been separated into several commercial classes based on color, hardness of the kernel, and growing season. The hard wheat classes are produced in areas that have dry-temperate climates. The kernels are usually small, red, and have a hard texture. The white wheat classes are usually produced in areas where winters are relatively mild and there is adequate moisture. White wheat kernels are more plump and larger than red wheat kernels and have a softer texture than hard wheat. Wheat kernels are also known as wheat “berries”. Gluten is a wheat protein that giving flours the ability to retain gases produced by bread yeast to permit dough leavening. The hard red wheat varieties are high in gluten and make the best bread flour. Gluten will degrade during storage and lose half its raising power after several years of storage. Gluten can be purchased and added to poor quality flour in order to produce better quality bread. To maintain optimum gluten content and nutrition, t is important to rotate your wheat! Don't wait for an emergency to start learning to cook with whole wheat.

Quality and Purchase. The most inexpensive way to buy whole wheat is from the LDS cannery, Costco, or at grocery stores when they go on sale. For instance, this week at Macey's grocery store, you can get 45 pounds of hard white, or hard red wheat in a sealed bucket for only $16.99! The regular price at Costco is about $21.00 (for a 45 pound bucket). The cannery is a bit cheaper, but it comes in a regular bag.

Hard red spring, Hard red winter & Hard white spring: 11-15% protein. Best uses are for bread flour (high gluten).

Soft red winter, Soft white winter & Soft white spring: 9-12% protein. Best uses are for pasta, cake, biscuits, crackers, and pastry flours (low gluten).

Packaging. Store wheat in moisture-proof, food-grade packaging, such as Mylar-type bags, polyethylene bags, plastic buckets, or #10 cans. I keep mine in food grade 30 gallon buckets. Be aware that rodents can chew through plastic bags. Wheat stored in ~10 pound bags is easy to manipulate, facilitates rotation, allows easy inspection of the grain, and compartmentalizes the grain so contamination of one lot does not expose large quantities of stored grain to contamination. Several bags can be placed inside a 5-gallon plastic bucket. It is not necessary to store wheat in the absence of oxygen unless insects are present.

Storage Conditions. Storage at 40-60°F is optimal for most home stored grains but is usually impractical in most homes except during winter months. Freezing or sub-zero temperatures do not damage stored grains. Storage at temperatures above 60°F causes a more rapid decline in seed viability (ability to germinate) but only a slightly faster loss in food value. Keep your stored wheat in a dry environement. A moisture level over 12% encourages mold growth and chemical degradation of all grains. Moisture above 15% will allow molds to grow. When the moisture reaches 20% some bacteria can start to grow. The result is spoiled grain unfit for use. Store containers off the floor-- especially off concrete floors. Concrete can wick moisture to stored containers very easily. Inspect grain often for insect activity. Treat for insects (see below) or discard affected lots.

Insecticides: NOT RECOMMENDED, may be toxic if not correctly used

Heating: NOT RECOMMENDED, too difficult to control the correct amount of heat to apply.

Bay leaves, nails or salt: NOT RECOMMENDED, these have absolutely no effect on insects or insect eggs.

Freezing: Freeze 1-15 lb bags of wheat for 2-3 days. Allow to warm for 24 hours. Freezing kills live pests, but not insect eggs. Multiple freezing and warming cycles may be needed to kill all insects and hatching eggs.

Vacuum Sealing: Seal wheat in vacuum bags using follow vacuum sealer instructions. Regular polyethylene bags are not suitable to maintain a vacuum.

Dry Ice: Place 3-4” of grain in the bottom of a 5-gallon plastic bucket. Use gloves when handling dry ice. Add 2-3 oz. crushed dry ice. Fill the container to the full height. Place the lid on top slightly askew. After 30 minutes, seal the lid air-tight. Dry ice will control most adult and larval insects present, but usually will not destroy eggs or pupae. If properly applied, a single treatment with dry ice is sufficient for long-term storage. Annual dry ice treatments are not necessary unless an infestation is recognized in the stored grain. Treating grain with dry ice does not reduce its ability to sprout or its food value.

Oxygen absorbers: Seal wheat in Mylar-type bags or #10 cans along with appropriate number of oxygen absorber packets to create an oxygen-free atmosphere. This will kill adult insects and prevent larval insects from surviving.

No Treatment: Choose insect-free sources for wheat. Store them in clean and dry containers impermeable to insects.

* Polyethylene bags and 5-gallon plastic buckets will not maintain an oxygen-free environment after dry-ice or oxygen absorber treatment. Over time oxygen will re-enter the container and this may allow larvae to grow to adults and cause an infestation during storage.

Shelf life. Develop a program to utilize stored wheat on a regular basis. A great way to rotate that wheat is to buy a grinder. Use whole wheat flour mixed with white flour in your favorite recipes. Start with just a spoonful of whole wheat flour in every cup of white flour. Continue adding more wheat flour until you are at 100% whole wheat. As stored wheat is used, replace it with containers of new wheat. Identify each container for variety and storage date. A good rule of thumb is to rotate wheat so that no stored product is older than 5 years. However, older stored wheat does make acceptable bread. A B.Y.U. study indicated that, regardless of headspace oxygen level, wheat packaged in No. 10 cans throughout 32 years of storage at ambient or cooler temperatures made bread acceptable to a majority of consumers.

Use from storage. Stored wheat can be ground for flour, popped (like popcorn), steamed, or cracked and cooked. Some like to germinate and sprout wheat for wheat grass.

Super Fast Pizza

For years, whenever I didn't want to cook, or if my husband and I were going to go out on a date, we would order pizza for the kids. Normally we would order 2 medium pizzas, or one 16" pizza. Each time they would deliver the pizza, I would be frustrated when I wrote the check! Yes, the pizza was delicious, but was it really worth the $20-$25+ dollars when you paid for tip and pizza? Over the past year, I decided to just make my own pizza instead. When I saw the savings, I was hooked. When I tasted it, I was even more hooked. Then, when my kids started saying, "This is the best pizza EVER", I knew I was done ordering out. As of today, Domino's 16" Original Crust Pepperoni & Olive pizza is $18 (plus tax & tip), and deep dish is $19.50 (plus tax & tip). Making your own is a great way to use your food storage and save a ton of money.

So, here is a recipe I love for perfect pizza crust:

1 1/2 cup warm water
2 TBS olive oil
4 1/2 cup all purpose flour (or can use 1/2 whole wheat)
2 tsp salt
2 tsp sugar
2 tsp dry yeast

Put water, yeast and sugar in bowl. Let sit for a couple of minutes until yeast starts to bubble. Add remainder of ingredients and knead with dough hook for about 5 minutes, until dough is smooth and elastic. Note: If you are in a hurry, just put all ingredients in order listed and start kneading. When done, remove to floured board if using immediately. Or, place in bowl greased with olive oil, turn dough over to coat it, cover with plastic wrap and refrigerate until ready to use.

Makes either 2 12" pizzas or one thicker 16" pizza.

Here is how I finish it:


Roll out or stretch by hand.





Spray pizza pan and cover with cornmeal.





Place crust on pan.





Spread a 6 oz can of tomato paste onto crust. You can use pizza sauce or spaghetti sauce, but tomato paste is very inexpensive. Sprinkle Italian seasonsing all over crust. We like a lot.



Put toppings on. Sprinkle again with seasonings. Now, you can wrap the pizza with plastic wrap and refrigerate until ready to use, or freeze for another day. If you are ready to eat, bake it now!



Place in preheated 400 degree oven until crust is golden brown and toppings are hot and bubbly. If you have a pizza stone, follow directions for that. It makes the crust crispy and even more delicious.

Total cost of pizza"
Crust: less than $1.00
Tomato Paste: .33 cents
Cheese: $1.33 (I bought a 2 lb. loaf on sale for $3.98 and used 1/3 of it)
Pepperoni: .99 cents (I bought a 6 oz package on sale for $1.98 and used 1/2 of it)
Total cost: less than $3.65

Tip: When cheese goes on sale for $2.00 or less per pound (usually in 2 pound loafs), buy lots. I shred it in my food processor and then freeze it. Same with pepperoni. It stays in the freezer for when we need another quick pizza meal. Right now at Smith's you can buy a 5 lb bag of shredded cheddar for $7.99! That is an AWESOME price. Only $1.60 per pound!

Wheat Grass Easter Basket

With Easter in just 9 days, why not make your own wheat grass Easter basket? It is a great thing to do together with your kids or grandkids. It is fun to check each day, and watch the progress of the grass. If you are going to do this, you need to start today or at latest tomorrow!

Here are the instructions:

• Since we only have one week to grow the grass, soak spring wheat berries in warm water overnight. Next year if you have two weeks before Easter, proceed to the next step; soaking the berries isn’t necessary.
• Find a glass pie pan, jar, or other container, to fit inside the Easter basket. Put at least 1 1/2 inches of potting soil into the bottom of the container and spread evenly. Scatter the soil generously with spring wheat berries in a single layer, and cover lightly with soil.
• Put the basket or container in a warm area of the house that isn't in direct sunlight. The area should have a temperature of 65 to 75 degrees. Cover it with newspaper and leave it alone for now. Every morning, spray the seeds with water and recover with the newspaper. Do not use too much water, or else the seeds could mold. The newspaper can be removed once the leaves start to sprout. In a bit over a week, you should have about 8 inches of wheat grass to use in your Easter decorations.
• Make certain the soil remains moist at all times during germination.

For added decoration, you might wrap the basket handle with ribbons, lace, or dried flowers. Spring bulbs planted along with the wheat grass will add blooming beauty to your basket. Have fun!

Bread Packets

Using your whole wheat is so fun! If you have a grinder, there is nothing like melt in your mouth, warm whole wheat bread. Some recipes I have tried leave the bread dry and crumb-like, while others are lacking flavor. Some take so incredibly long to make that I have to plan a whole day! I don't have time for that- so, I have been on a quest for the perfect whole wheat recipe- one that tastes divine, isn't dry and crumbly, and is FAST! I found one that I really like. This came from Crystal at www.everydayfoodstorage.net which is one of my favorite websites! One thing that she suggests, and that I have incorporated, is making bread packets. After you grind your flour (or if you purchase whole wheat flour), make up bread packets. Each packet contains the dry ingredients of the bread in a large Ziplok bag, and will make 2 loaves. When you are ready for hot bread, just put the water, yeast, oil or butter, bread packet, and vinegar together. Knead for 12 minutes with the dough hook (can do by hand as well). Her recipe has the dough rise twice. I don't do that. Here is a tip: After you are done kneading the bread dough, cut the dough in half. Roll out with a rolling pin like you are going to make cinnamon rolls. Roll up the dough and place in bread pan. Do the same for the other loaf. Let raise only once, in the pan. (See photos at end of post)

Here is the recipe:

EZ Wheat Bread recipe (This is for 2 loaves)

2 1/2 cup warm water
2 Tblsp active dry yeast
1/2 cup honey or 2/3 cup brown sugar
5.5 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat).
1/2 cup wheat gluten
2 tsp salt
4 Tblsp nonfat non instant dry milk
2 Tblsp butter/margarine/oil
2 Tblsp vinegar
½ cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread (This is for just 1 loaf)

1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Note: Use brown sugar if you are making the packets. If you are making the recipe to use then, use honey, or dried honey powder.
Bread Packet

Dough after it has been kneaded in Kitchenaid for 12 minutes

Dough rolled out

Rolling dough up to put in pans

Dough ready to raise

Dough ready for oven

Finished product! (In less than 1 1/2 hours!)