Honey Whole Wheat Bread Recipe. Blender Wheat Pancakes

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1 Honey Whole Wheat Bread Recipe 2 cups all-purpose flour 1 tsp. salt 1 package quick rise yeast ¾ c. milk (can also use powdered milk) ¾ c. water 2 T. honey 2 T. vegetable oil 2 c. whole wheat flour Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12 8 rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375 for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack. 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 onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

2 Easy Granola Bars 4 1/2 cups rolled oats 1 cup all-purpose flour (or freshly ground whole wheat flour) 1 teaspoon baking soda 1 teaspoon vanilla extract 2/3 cup butter, softened (can substitute for Applesauce) 1/2 cup honey 1/3 cup packed brown sugar 2 cups miniature semisweet chocolate chips Directions: 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9 13 inch pan. 2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc. 3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving. Buttermilk Cornbread 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk (make your own: 1 T. lemon juice per 1 cup milk) 1/2 tsp. baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 tsp. salt 1. Preheat oven to 375 degrees. Grease an 8 inch square pan. 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

3 Multi-Grain Pancakes Multi-Grain Flour grind the following: 1 part barley 1 part corn (popcorn is great!) 1 part rice (I used brown) 3 parts wheat (I used hard white) Multi-Grain Pancakes In a medium bowl, combine: 1/2 C multi-grain flour mixture 1/2 C white flour 1 T sugar 2 t baking powder 1/4 t salt In a small bowl, combine: 1 egg, beaten 1 C milk 2 T oil Combine wet and try ingredients together and stir, but don t over-mix. Pour onto a 350 degree griddle. Makes about 8-12 pancakes depending on the size you make them. Ultimate Meatloaf 1 1/2 lb lean ground beef 1/2 c. crushed Ritz crackers 3/4 c. shredded cheddar cheese 1 oz. pkg. dry onion soup mix 1/2 qt. of lentil sprouts, pureed 2 eggs, beaten 1/4 c. ketchup 2 T. Worcestershire sauce Preheat oven to 350 degrees. Place the ground beef, crushed Ritz, cheddar cheese, and onion soup mix in a large bowl and mix until well combined. Puree the lentil sprouts (I put them in my food processor with the eggs to try to get them extra smooth). Whisk the pureed sprouts, eggs, ketchup, and Worcestershire sauce in a separate bowl until smooth. Add to the meat mixture and mix until evenly combined. Put in a 9 9 pan, cover with foil, and bake for 45 minutes to an hour. When top/edges look nice and crispy check the middle to make sure it s cooked all the way.

4 Chicken Barley Chili 1 (14.5 oz) can Italian diced tomatoes 1 (16 oz) jar/can Salsa or tomato sauce 1 (14.5 oz) chicken broth 1 cup Quaker Quick Barley 3 cups water 1 T. chili powder 1 tsp. cumin 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can corn, drained 1 1/2 lbs chicken breasts, cut into bite-sized pieces and boiled cheddar cheese, sour cream, tortilla chips (optional) In a large pot, combine the first 7 ingredients. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Meanwhile boil the chicken in a separate pan. Add bean, corn and chicken to large pot. Increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5-10 minutes or until barley is tender. If desired, top with shredded cheese, sour cream, and tortilla chips. Makes a huge batch! Wheat Berry Chili 1 cup wheat berries 3 cups water 1 large onion, chopped 1/2 green pepper, chopped 1/2 yellow pepper, chopped 4 teaspoons chili powder, or to taste 1/4 teaspoon hot pepper sauce 1/8 teaspoon black pepper 1-8 ounce can tomato sauce 1-28 ounce can tomatoes, diced 2 cups beef broth 1-15 ounce can kidney beans 1-15 ounce can white beans salt, to taste Directions: Cook wheat in 3 cups of water for 1 hour until tender; add more water if necessary, drain. Rinse with cool water and drain thoroughly. In the microwave on medium heat, cook onion, green and yellow pepper for 1 minute, or until desired softness. In a 4-quart pot, combine remaining ingredients with microwaved vegetables. On stovetop, bring to a boil and simmer uncovered 1 hour or until desired consistency is reached, stirring occasionally.

5 Whole Wheat Bread - From Start to Finish Types of Wheat * Spring or winter: Winter red wheat tends to have a slightly higher protein and is a bit harder than content than spring. Winter red is better for baking bread. There is not a significant difference in hard or soft white wheat. * Hard or soft: Hard wheat varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients and are better for pastries, pastas, and breakfast cereals. * Red or white: Red wheats tend have a stronger wheat flavor than white wheats. Most red wheat varieties are hard, and most white wheat varieties are soft, but you can find soft red and hard white if you really prefer one over the other. Storage * If unopened, the optimum shelf life of wheat is 12 years or more. It is edible for a lot longer than that, but won t necessarily keep the same flavor or nutrient levels. * If opened, wheat will stay good for about 3 years. * Once it is ground into flour, wheat loses most of its nutrients within a few days unless you store it in the freezer. * You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat. Grinding A lot of people are intimidated by grinding wheat, or wonder how you grind wheat. It s actually really simple and wheat grinders are available in a wide range of prices. The main thing you need to decide is if you are planning to use your wheat stores on a regular basis and rotate through them, or if you only want to use your wheat in an emergency situation. If you plan to use your wheat frequently it is worth investing in a quality electric grinder. For emergency-only usage, a hand grinder will be sufficient, but make sure that you get one that can still grind into a flour fine enough for bread. The Recipe 3 c. very warm water (but not too hot) 1 T. instant or quick rise yeast 1/3 c. vegetable or canola oil 1/3 c. honey 1 T. salt 6 cups whole wheat flour 1/2 c. whole oats 1/4 c. gluten w/ vitamin C Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess

6 dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to degrees. Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan. Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about minutes, depending on humidity in the air). Remove loaves from oven and preheat to 350 degrees. Bake loaves for minutes. Remove from pans immediately and place on a wire cooling rack.