Whole Wheat Chocolate Cake

Whole Wheat Chocolate Cake Servings: 120 pieces For Enhanced Meal Pattern only: 1 piece provides 1 serving of Grains/Breads. Whole wheat flour 4 lb 3 qt 3 ⅛ cups 1. Blend flour, sugar and cinnamon in mixer for 1 minute on low speed. Sugar 3 lb 1 qt 2 ¾ cups Ground cinnamon Source: Whole Foods Council and Kansas Wheat 2 Tbsp Cocoa, dry powdered, unsweetened 4 ½ oz 1 ½ cups Water 3 lb 2 oz 1 ½ qt Vegetable oil 1 lb 7 oz 3 cups Baking soda 3 Tbsp Buttermilk 3 lb 1 ½ qt Frozen whole eggs, thawed 1 lb 2 oz 2 ¼ cups Fresh large eggs, beaten Vanilla 10 each 2 Tbsp 1 tsp Powdered sugar 2 ⅛ oz ½ cups 2. In small stockpot, combine cocoa, water and vegetable oil and bring to a boil. Pour over flour mixture. Mix on low speed for 1 minute. 3. Dissolve baking soda in buttermilk. Add buttermilk mixture, eggs, and vanilla to mixer. 4. Blend on low speed for 2 minutes, or until ingredients are combined. Scrape down sides and bottom of bowl. 5. Pour 7 lbs 13 oz batter into each sheet pan (18 x 26 x 2 ) which has been lightly coated with pan release spray and dusted with flour. Use 2 pans. 6. Bake: Conventional oven: 375 F for 20 minutes Convection oven: 350 F for 20-25 minutes 7. Cool, sift confectioner s sugar over top of cake, ¼ cup per pan. 8. Cut each pan 6 x 10 (60 pieces per pan). Calories: 153 Protein: 3.18 g Carbohydrates: 24.08 g Total Fat: 6.39 g Saturated Fat: 1.14 g Cholesterol: 18 mg Vitamin A: 24.9 IU Vitamin C: 0.12 mg Iron: 0.83 mg Calcium: 23.5 mg Sodium: 114 mg Dietary Fiber: 2.26 g

Cherry Oatmeal Bars Servings: 96 each Source: School Nutrition Association For Enhanced Meal Pattern only: 1 piece provides ¾ serving of Grains/Breads. Margarine or butter Brown sugar 1 lb 2 oz 1 lb 8 oz 2 ¼ cups 6 cups 1. Blend margarine or butter and brown sugar in mixer until well mixed at medium speed. Whole-wheat flour 1 lb 10 oz 6 cups 2. Blend flour, oats, and baking soda. Add to butter mixture and mix until crumbly on low speed. Rolled oats 1 lb 1 oz 6 cups Baking soda 2 Tbsp 3. Press ⅔ of the oats mixture firmly into a sheet pan (18 x 26 x 1 ). Cherry pie filling 3 lb 15 oz 4. Blend pie filling with a food processor or blender until smooth. Pour pureed filling into a saucepan. Sugar 2 ⅓ oz ⅓ cup Cornstarch 3 Tbsp 5. Blend sugar and cornstarch; stir into pie filling. Cook, stirring constantly, until mixture is thick and bubbly, over low heat. Almond extract 1 ½ tsp 6. Stir in almond extract. Pour pie filling mixture evenly over oats layer in sheet pan. 7. Crumble remaining ⅓ of oats mixture evenly over pie filling layer. 8. Bake until golden brown: Conventional oven: 350 F for 30-35 minutes. 9. Cool. Cut each pan 8 x 12 down (96 pieces per pan). Portion one bar. Calories: 136 Protein: 2.02 g Carbohydrates: 22 g Total Fat: 4.76 g Saturated Fat: 0.83 g Vitamin A: 227.8 IU Vitamin C: 0.01 mg Iron: 0.63 mg Calcium: 14.84 mg Sodium: 134 mg Dietary Fiber: 1.58 g

Multi-Grain Sweet Potato Muffins Servings: 16 muffins Source: Whole Grains Council For Enhanced Meal Pattern only: 1 muffin provides 1 ¼ serving of Grains/Breads. Whole wheat flour 4 ½ oz 1 cup 1. Blend whole wheat flour, all-purpose flour, rolled oats, brown sugar, baking soda, Enriched all-purpose flour 4 ⅜ oz 1 cup baking powder, and ground cinnamon in mixer on low speed. Add raisins. Rolled oats 2 ¾ oz 1 cup 2. Combine eggs, sweet potatoes, lemon juice, milk, applesauce, and vanilla in separate bowl. Brown sugar ½ cup Baking soda 2 tsp 3. Add liquid ingredients to dry ingredients slowly while mixing on low speed. Mix only until dry ingredients are moistened. (Batter will be lumpy.) Baking powder 1 tsp 4. Portion with a No. 16 (¼ cup) scoop, into muffin pans which have been lightly Ground cinnamon 2 tsp coated with pan release spray or paper lined. Raisins ½ cup 5. Bake until lightly browned: Frozen whole eggs, thawed 3 ½ oz ¼ cup 3 Tbsp Conventional oven: 350 F for 15-20 minutes. 6. Remove from pan as soon as possible to cool. Fresh large eggs 2 each Sweet potatoes, canned, drained 7 oz 1 cup Lemon juice 1 Tbsp Nonfat milk 8 ⅔ oz 1 cup Unsweetened applesauce 2 ⅛ oz ¼ cup Vanilla 1 tsp Calories: 145 Protein: 4.3 g Carbohydrates: 30.2 g Total Fat: 1.25 g Saturated Fat: 0.31 g Cholesterol: 27 mg Vitamin A: 1187.8 IU Vitamin C: 1.94 mg Iron: 1.32 mg Calcium: 59.10 mg Sodium: 211 mg Dietary Fiber: 2.4 g

Whole Wheat Muffins Servings: 100 muffins For Enhanced Meal Pattern only: 1 muffin provides 2 ¼ serving of Grains/Breads. Whole wheat flour 8 lb 1 gal 3 ½ qt 1. Blend flour, baking soda, and salt in bowl. Baking soda 3 oz ⅓ cup 1 Tbsp Salt Source: Wheat Food Council and Kansas Wheat 1 Tbsp Margarine or butter 1 lb 8 oz 3 cups Sugar 1 lb 8 oz 3 ½ cups Brown sugar, packed 1 lb 8 oz 3 cups Frozen whole eggs, thawed 1 lb 5 oz 2 ½ cups 2 Tbsp Fresh large eggs 12 each Vanilla ½ oz 1 Tbsp Lowfat 1% milk 6 lb 7 oz 3 qt 2. Cream margarine or butter and sugars in mixer. Add eggs and vanilla. Blend well. Alternately add the flour mixture and milk until mixture is just blended. 3. Portion with a No. 6 (⅔ cup) scoop into muffin pans which have been lightly coated with pan release spray or paper lined. 4. Bake until lightly browned: Conventional oven: 400 F for 15-17 minutes. 5. Remove from pans and cool on racks before serving. Calories: 245 Protein: 6.78 g Carbohydrates: 41.39 g Total Fat: 7.04 g Saturated Fat: 1.44 g Cholesterol: 27 mg Vitamin A: 332.67 IU Vitamin C: 0.01 mg Iron: 1.58 mg Calcium: 58.10 mg Sodium: 393 mg Dietary Fiber: 4.43 g

Whole-Grain Apple Bread Servings: 640 servings Source: Gooding School District, Gooding, ID For Enhanced Meal Pattern only: 1 piece provides 1 ½ serving of Grains/Breads. Water Lowfat 1% milk Vegetable oil Whole wheat flour 20 lb 4 lb 3 lb 13 oz 25 lb 2 gal 1 ½ qt 1 qt 3 ½ cups 2 qt 5 gal 3 qt 2 ½ cups 1. Prepare bread dough using instructions in USDA B-16 Yeast Roll recipe. Set dough aside to rise until double in size. 2. Drain apples and set aside. 3. Divide dough into 8 (18 x 28 x 2 ) cake pans. Pat down and spread out evenly. Enriched all-purpose flour 11 lb 2 gal 2 qt Rolled oats 1 lb 7 oz 2 qt Sugar 1 lb 12 ¼ oz 1 qt Salt 10 ⅓ oz 1 cup Instant nonfat dry milk 9 ½ oz 1 qt Active dry yeast 6 ¾ oz 1 cup Apples, canned, water pack, sliced 89 lb 11 gal 7 ½ qt (16 No.10 can) Applesauce 54 lb 5 gal 3 qt (8 No.10 can) Ground cinnamon 2 lb ¼ oz 2 qt Brown sugar, unpacked 2 lb 8 oz ½ gal 4. Combine 2 No. 10 cans of sliced drained apples in large bowl. Chop with dough cutter. Add 1 No. 10 can of applesauce, 1 cup cinnamon, and 1 cup brown sugar. Stir. 5. Spread apple mixture on top of bread dough and press into dough. Using dough cutter chop apple mixture into dough. 6. By the time you finish all 8 pans they will have risen enough to place into the oven. 7. Bake until golden brown: Convection oven: 350 F for 30 minutes or until internal temperature reaches 193 F. 8. Cut each pan 8 x 10 (80 pieces per pan). Note: This recipe is from a high elevation location which can have an impact on baking. At higher altitude, gas expands more readily so you may want to use more yeast. Also, moisture evaporates more readily so you may need to adjust oven temperature. Calories: 165 Protein: 3.76 g Carbohydrates: 33.39 g Total Fat: 3.20 g Saturated Fat: 0.51 g Vitamin A: 53.3 IU Vitamin C: 0.59 mg Iron: 1.32 mg Calcium: 32.83 mg Sodium: 164 mg Dietary Fiber: 4.74 g

Whole Wheat Cinnamon Bread Servings: 56 servings Dough For Enhanced Meal Pattern only: 1 piece provides 2 ¾ serving of Grains/Breads. Enriched bread flour 2 lb 8 oz 2 qt ¼ cup Whole wheat flour 2 lb 10 oz 2 qt 2 cups Sugar 2 ⅝ oz ½ cup 2 Tbsp Salt Source: Prince William County Public Schools 2 Tbsp Active dry yeast 1 ⅝ oz ¼ cup Vegetable oil 5 ¼ oz ⅝ cup Water, room temperature 10 lb 8 oz 1 qt 3 cups Filling Vegetable oil 5 ½ oz ⅝ cup 2 tsp Sugar 1 lb 2 oz 2 ½ cups Ground cinnamon 2 oz ½ cup Cutting Vegetable oil 1 oz 2 Tbsp Glaze Powdered sugar, unsifted 10 ½ oz 2 ½ cups Vegetable oil Water, boiling 2 Tbsp 2 tsp 2 Tbsp 2 tsp 1. Blend bread flour, whole wheat flour, sugar, salt, and yeast in mixer on low speed. 2. Add vegetable oil and water to the mixer. 3. Blend with dough hook for 3 minutes on low speed. 4. Blend on medium speed until dough leaves sides of bowl, approximately 10-12 minutes. During this period, check consistency of dough. If it is stiff, add more water. 5. Weigh dough into 4-2 lb 4 oz portions. 6. Roll dough into rectangular shaped pieces. Brush each rectangle with vegetable oil. 7. Combine sugar and cinnamon. Sprinkle each rectangle with ¾ cup of the sugar-cinnamon mixture. Using rolling pin, roll over sugar-cinnamon mixture helping the mixture to stay in place on dough. 8. Roll dough into a jelly roll shape. Seal roll. Place 4 loaves lengthwise on 4 lined (18 x 26 x 1 ) pans that have been sprinkled lightly with flour. 9. Cut immediately. Dip dough cutter in vegetable oil and cut each loaf into 14 slices. (Dip cutter often while cutting.) 10. Proof bread in a 110 F-120 F proofer until double in size. 11. Bake until lightly browned: Convection oven: 325 F for 12-15 minutes. (Times may vary according to oven.) 12. Cool slightly before frosting with glaze. 13. Cream powdered sugar, vegetable oil, and water for glaze. 14. Drizzle bread with glaze. 15. Transfer bread to preheated food warmer until needed for service. Calories: 261 Protein: 5.68 g Carbohydrates: 46.89 g Total Fat: 7.36 g Saturated Fat: 1.11 g Vitamin A: 5.3 IU Vitamin C: 0.04 mg Iron: 1.94 mg Calcium: 23.80 mg Sodium: 257 mg Dietary Fiber: 3.78 g

Whole Wheat Cinnamon Rolls Servings: 500 rolls Dough For Enhanced Meal Pattern only: 1 piece provides 1 ¾ serving of Grains/Breads. Active dry yeast 7 oz 1 cup 1 ½ tsp Enriched all-purpose flour 15 lb 15 oz 3 gal 2 qt 1 ⅞ cups Whole-wheat flour 16 lb 1 oz 3 gal 3 qt ¾ cup Instant nonfat dry milk 2 lb 3 oz 3 qt 2 ½ cups Sugar 2 lb 12 oz 6 ¼ cups Salt 14 oz 1 ¼ cups 2 Tbsp Vegetable oil 4 lb 3 oz 2 qt ¾ cup Water 19 lb 5 oz 2 ¼ gal 1 cup Margarine or butter Cinnamon Spread Mixture 6 lb 1 oz Brown sugar, packed 5 lb 6 oz 2 qt 3 cups Sugar 9 lb 1 ¼ gal ⅜ cup Ground cinnamon 6 oz 1 ½ cups Evaporated milk 1 lb 15 oz 3 ½ cups Source: Whole Grains Council/Colorado Springs School District 1. Blend yeast, flours, instant nonfat dry milk, sugar, and salt in mixer for 4 minutes. 2. Slowly add oil and water and mix for 14 minutes. 3. Let rise in warm area (about 90 F) for 45-60 minutes. 4. Place on lightly floured surface and divide dough into 20 balls, 3 lbs 6 oz each. 5. Combine margarine or butter, brown sugar, sugar, cinnamon, and evaporated milk until spreadable paste is formed. Set aside. 6. Roll each ball of dough into a rectangle 25 x 10 x ¼. 7. Spread cinnamon mixture over rectangle, about ½ cup per rectangle. 8. Roll each rectangle on the long side to form a long slender roll with cinnamon spread on the inside. Cut each roll into 25 uniform one-inch thick pieces. 9. Place in rows of 5 across and 10 down on lightly floured sheet pan (18 x 26 x 1 ) and cover. Use 10 sheet pans. 10. Place in a warm area (about 90 F) until double in size (25-30 minutes). 11. Bake until lightly browned: Conventional oven: 400 F for 18-20 minutes Convection oven: 325 F for 12-14 minutes Note: This recipe is from a high elevation location which can have an impact on baking. At higher altitude, gas expands more readily so you may want to use more yeast. Also, moisture evaporates more readily so you may need to adjust oven temperature. Calories: 241 Protein: 4.54 g Carbohydrates: 38.76 g Total Fat: 8.68 g Saturated Fat: 1.42 g Vitamin A: 252.6 IU Vitamin C: 0.16 mg Iron: 1.38 mg Calcium: 46.86 mg Sodium: 376 mg Dietary Fiber: 2.43 g

Whole Wheat Gingerbread Servings: 594 each Source: Lolo School District #7, Lolo, MT For Enhanced Meal Pattern only: 1 piece provides ¾ serving of Grains/Breads. Whole wheat flour 10 lb 2 ¼ gal 1 ¾ cups 1. Blend whole wheat flour, all-purpose flour, sugar, cornstarch, baking powder, Enriched all-purpose flour 8 lb 1 ¾ gal 1 cup baking soda, salt, cinnamon, ginger, and cloves in mixer. Mix with paddle attachment for 1 minute on low speed. Granulated sugar 8 lb 1 gal 2 ¼ cups 2. In separate bowl, combine vegetable oil, applesauce, molasses, water, and eggs Cornstarch 1 lb 12 oz 1 qt 2 ¼ cups with a wire whip until blended. Slowly add oil mixture to dry ingredients. Mix for Baking powder 7 oz ⅞ cup 1 tsp 1 minute on low speed until blended. Baking soda 5 ¼ oz ⅔ cup 3. Pour 8 lbs 12 oz (approximately 1 gallon) of batter into each sheet pan Salt 2 Tbsp (18 x 26 x 1 ) which has been lightly coated with pan release spray and floured. Ground cinnamon 3 ⅓ oz ¾ cup Use 11 sheet pans. Ground ginger 2 ⅓ oz ¾ cup 4. Bake: Conventional oven: 350 F for 35 minutes Ground cloves 2 ¾ oz ¾ cup Convection oven: 325 F for 25 minutes Vegetable oil 4 lb 2 qt 5. Cut each sheet pan 6 x 9 (54 pieces per pan). Applesauce, cannned, 4 lb 1 qt 3 ⅛ cups unsweetened Molasses 23 lb 1 gal 3 ¾ qt Water 16 lb 2 gal Frozen whole eggs, thawed 7 lb 3 qt 1 pt Fresh large eggs 64 each Note: This recipe is from a high elevation location which can have an impact on baking. At higher altitude, gas expands more readily so you may want to use more baking soda and baking powder. Also, moisture evaporates more readily so you may need to adjust oven temperature. Calories: 161 Protein: 2.39 g Carbohydrates: 31.42 g Total Fat: 3.85 g Saturated Fat: 0.67 g Cholesterol: 23 mg Vitamin A: 29.1 IU Vitamin C: 0.16 mg Iron: 1.59 mg Calcium: 65.11 mg Sodium: 143 mg Dietary Fiber: 1.29 g

Whole Wheat Pizza Crust Servings: 70 servings For Enhanced Meal Pattern only: 1 piece provides 4 serving of Grains/Breads. Yeast, active dry 2 ⅞ oz ¼ cup 2 Tbsp 2 tsp 1. Dissolve dry yeast in warm water (110 F). Let stand for 4-5 minutes. Water, warm 6 lb 4 oz 3 qt Whole wheat flour 4 lb 12 oz 1 gal 1 pt Enriched all-purpose flour 2 lb 13 oz 2 qt 2 cups 2 Tbsp Enriched cake flour 1 lb 10 oz 5 ⅓ cups Salt 2 ⅝ oz ¼ cup Sugar 3 ½ oz ½ cup Vegetable oil 5 ⅛ oz ⅔ cup Source: Kunsberg School, Denver, CO 2. Blend whole wheat flour, all purpose flour and cake flour in mixer. Mix with a dough hook for 30 seconds on low speed. Make well in the center. 3. Combine dissolved yeast, salt, and sugar into mixer with dry ingredients. Gradually work into the dry ingredients using dough hook on low speed. Knead for 15 minutes at medium speed. 4. Divide and shape dough into 7 balls, 2 lbs 4 oz each. Let rest for 20 minutes. 5. Lightly oil 7 half sheet pans (18 x 13 x 1 ). 6. Place 2 lb 4 oz dough ball in center of each pan. 7. Flatten dough by rolling or spreading dough ⅛ thick to rim of pans. Keep edges thicker than center. 8. Add desired toppings evenly over each crust. 9. Bake until crust is crispy and brown. Conventional oven: 475 F for 20 minutes. 10. Cut in half lengthwise and 5 across for 10 pieces. (for crust only) Calories: 233 Protein: 7.4 g Carbohydrates: 46.3 g Total Fat: 2.97 g Saturated Fat: 0.46 g Vitamin A: 2.8 IU Vitamin C: 0 mg Iron: 3 mg Calcium: 16.88 mg Sodium: 408 mg Dietary Fiber: 4.67 g

51% Whole Wheat Roll Servings: 100 rolls Calories: 166 Protein: 4.99 g Carbohydrates: 29.08 g Total Fat: 4.18 g Saturated Fat: 0.64 g Vitamin A: 48.5 IU Vitamin C: 0.11 mg Iron: 1.55 mg For Enhanced Meal Pattern only: 1 roll provides 2 serving of grains/breads. Whole wheat flour 3 lb 12 oz 3 qt 2 ⅛ cups 1. Blend flour, instant nonfat dry milk, sugar, yeast, and salt in mixer. Enriched all-purpose flour 3 lb 8 oz 3 qt ¾ cup Instant nonfat dry milk 7 oz 3 cups Sugar 11 ½ oz 1 ¾ cups Instant dry yeast 3 oz ½ cup Salt 1 ¾ oz 2 Tbsp 2 tsp Vegetable oil 12 ⅞ oz 1 ⅔ cups Water 4 lb 5 oz 2 qt ¼ cup Pan release spray as needed Source: USDA B16 Modified by the Kansas State Department of Education 2. Blend with dough hook for approximately 2 minutes on low speed. 3. Add vegetable oil and blend for approximately 2 minutes on low speed. 4. Add 2 quarts of water. If the dough appears too stiff, add up to 1 cup extra water per 100 servings. More or less water can be added as needed. Mix for 1 minute on low speed. 5. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Use the gluten stretch test. (At 8 minutes, stretch the dough like a rope. If it breaks, continue to mix an additional 2 minutes.) 6. Form dough into 7-2 pound balls and spray with pan release spray or cover with plastic wrap. Once all dough balls have been formed, begin shaping. 7. Form rolls from dough by pinching off 2 oz pieces and shaping. Place rolls in rows of 7 across and 10 down on 1 ½ sheet pans (18 x 26 x 2 ) which have been lightly coated with pan release spray. 8. Place in warm area (about 90 F) until doubled in size, approximately 45-60 minutes. 9. Bake until lightly browned: Conventional oven: 400 F for 18-20 minutes Convection oven: 350 F for 12-14 minutes 10. Recommended internal temperature for baked whole wheat rolls is 196 F-198 F. 11. Rolls will have a better appearance if lightly sprayed with pan release spray when they come out of the oven. Note: Dough made with whole wheat flour will absorb more water and requires increased rising/proofing time. Mixing time is less because the bran from the whole grain cuts through developing gluten strands with increased mixing, resulting in a product with low volume. Even an additional one minute mixing time with whole grains can make a difference in quality. Figuring water temperature so that the final dough temperature is about 80 F is essential for quality bread products. Calculate water temperature by subtracting the temperature of the dry ingredients from 145 F. Calcium: 33.88 mg Sodium: 205 mg Dietary Fiber: 2.68 g

Whole-Grain Oatmeal Rolls Servings: 405 rolls Source: Gooding School District, Idaho For Enhanced Meal Pattern only: 1 roll provides 2 ¾ serving of Grains/Breads. Warm water 24 lb 2 gal 3 ½ qt 1. In mixer bowl, combine warm water (110 F) and vegetable oil and 8 lb of Vegetable oil 3 lb 13 oz 2 qt all-purpose flour and 8 lb of whole wheat flour in mixer. Use dough hook to blend well. Whole wheat flour 23 lb 1 gal 1 ¾ qt 2. In a separate bowl, blend together 1 lb all-purpose flour, 1 lb whole wheat flour, Enriched all-purpose flour 13 lb 2 gal 3 ¾ qt oats, sugar, salt, instant nonfat dry milk, and yeast. Add to ingredients in mixer Rolled oats 2 ¼ lb 3 qt ⅝ cups bowl. Sugar Salt 1 lb 5 oz 10 ⅓ oz 3 cups 1 cup 3. Add remaining flour to mixer bowl, alternating between whole-wheat and all-purpose. Blend until well mixed. Instant nonfat dry milk 7 ¼ oz 3 cups Active dry yeast 6 ¾ oz 1 cup 4. Place dough in greased bowl and allow dough to rise until double in size. 5. Portion into 2.5 oz balls and place onto sprayed paper lined sheet pans (18 x 26 x 1 ) 6 across and 9 down. Makes approximately 7 ½ sheet pans. 6. Bake until lightly browned: Conventional oven: 350 F for 20 minutes or until internal temperature reaches 193 F. Calories: 192 Protein: 5.82 g Carbohydrates: 33.39 g Total Fat: 5.09 g Saturated Fat: 0.78 g Vitamin A: 14.3 IU Vitamin C: 0.03 mg Iron: 1.88 mg Calcium: 19.85 mg Sodium: 286 mg Dietary Fiber: 3.90 g

Whole-Grain Roll Servings: 100 rolls For Enhanced Meal Pattern only: 1 roll provides 2 ¼ serving of Grains/Breads. Active dry yeast 4 ⅛ oz ½ cup 5 ¼ tsp 1. Combine yeast, water, sugar, oil, and salt in large mixing bowl. Warm water 5 lb 1 oz 2 qt 1 ¾ cups Sugar 10 ¼ oz 1 ⅓ cups 2 Tbsp Vegetable oil 9 ⅓ oz 1 ⅛ cups 1 ½ Tbsp Salt 1 ⅞ oz 2 Tbsp 2 ¾ tsp Whole wheat flour 3 lb 14 ½ oz 3 qt 2 ¾ cups Enriched bread flour 3 lb 10 ⅝ oz 2 gal 3 ¾ qt Source: Toppenish School District 2. Blend in whole wheat flour. 3. Gradually add bread flour and mix on low until blended. The dough may be slightly sticky. 4. Place dough in a warm area and let rise for 45 minutes. Punch down dough to remove bubbles. 5. Spray sheet pans (18 x 26 x 1 ) with pan release spray. Pinch off 2.25 oz pieces and place on a sheet pan in rows of 10 down and 7 across to make 70 per pan. Use 1 ½ sheet pans. 6. Bake until golden brown: Conventional oven: 350 F for 12-15 minutes. Calories: 155 Protein: 4.87 g Carbohydrates: 28.26 g Total Fat: 3.31 g Saturated Fat: 0.50 g Vitamin A: 1.9 IU Vitamin C: 0 mg Iron: 1.62 mg Calcium: 10.11 mg Sodium: 209 mg Dietary Fiber: 2.81 g

Whole-Grain Yeast Roll Servings: approximately 350 rolls Source: Martha Dysart, Jefferson County Public Schools, Kentucky For Enhanced Meal Pattern only: 1 roll provides 2 ¾ serving of Grains/Breads. Warm water Sugar Oil Salt 17 lb 13 oz 3 lb 4 oz 3 lb 7 oz 11 ½ oz 2 gal 2 cups 1 qt 3 ⅓ cups 7 ⅛ cups 1 ⅛ cups 1. Combine water, sugar, oil, salt, instant nonfat dry milk, flours, gluten, and yeast in mixer. 2. Blend on low speed for 2 minutes until blended. 3. Blend on high speed for 9 minutes. Instant nonfat dry milk 2 lb 7 oz 2 ⅓ qt Enriched bread flour 13 lb 2 gal 2 ¾ qt Whole wheat flour 19 lb 4 gal 2 qt Vital wheat gluten 11 ¼ oz 2 ⅛ cups 2 tsp Active dry yeast 13 ⅜ oz 2 cups 4. Pinch balls weighing approximately 2.7 oz each and place in rows of 6 across and 7 down on 8 ⅓ sheet pans (18 x 26 x 1 ). 5. Place sheet pans on rack to allow rolls to proof in a warm area until double in size. 6. Bake until golden brown: Convection oven: 350 F for approximately 12-15 minutes. Calories: 212 Protein: 7.52 g Carbohydrates: 36.59 g Total Fat: 5.27 g Saturated Fat: 0.81 g Cholesterol: 1 mg Vitamin A: 77.3 IU Vitamin C: 0.18 mg Iron: 1.89 mg Calcium: 51.48 mg Sodium: 381 mg Dietary Fiber: 3.71 g

Whole Wheat Rolls Servings: 300 rolls Source: Steve Stockton, Amory School District, Mississippi For Enhanced Meal Pattern only: 1 roll provides 2 ¼ serving of Grains/Breads. Margarine or butter Lowfat 1% milk 2 lb 1 oz 9 lb 11 oz 4 cups 2 Tbsp 1 gal 2 cups 1. Mixture 1: Combine margarine or butter and milk. Heat until margarine or butter is melted. Sugar 10 ½ oz 1 ½ cups 2. Mixture 2: Heat water until warm (no more than 110 F) and stir in sugar and yeast. Hold for 5 minutes until mixture bubbles to allow yeast to activate. Active dry yeast 7 ½ oz 1 cup Water 4 lb 11 oz 2 qt 1 cup 3. Combine the milk mixture and the water and yeast mixture in the mixer. (Be sure neither is too hot as this will kill the yeast.) Whole wheat flour 12 lb 6 oz 2 gal 3 ¾ qt 4. Blend the flours, sugar, and salt in a large mixing bowl, Add to liquid mixture. Mix Enriched all-purpose flour 11 lb 10 oz 2 gal 2 ½ qt until well blended. Sugar 2 lb 10 oz 1 qt 2 cups 5. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Salt 3 ⅞ oz ⅓ cup Use gluten stretch test. 6. Place dough in a large lightly greased mixing bowl and cover. Let dough rise until double in size. 7. Punch dough down and knead until dough is elastic. 8. Roll out dough on a floured surface. Form rolls from dough by pinching off 2.25 oz pieces and shaping or use a roll cutter. Use 5 sheet pans. Place in rows of 6 across and 10 down on sheet pans (18 x 26 x 1 ) that have been lightly coated with pan release spray. 9. Let rise again until double in size. 10. Bake until golden brown: Convection oven: 325 F for 10-15 minutes. Calories: 177 Protein: 5.17 g Carbohydrates: 32.97 g Total Fat: 3.20 g Saturated Fat: 0.62 g Cholesterol: 1 mg Vitamin A: 141.6 IU Vitamin C: 0.01 mg Iron: 1.67 mg Calcium: 28.17 mg Sodium: 180 mg Dietary Fiber: 2.91 g

Whole Wheat Rolls Servings: 490 rolls For Enhanced Meal Pattern only: 1 roll provides 2 ½ serving of Grains/Breads. Warm water 29 lb 4 oz 3 ½ gal 1. Pour 3 ½ gal warm water into mixer. Honey 1 lb 8 oz 2 cups Active dry yeast 1 lb 2 ⅓ cups Whole-wheat flour 20 lb 4 ½ gal 3 ¾ cups Enriched all-purpose flour 20 lb 4 ½ gal ½ cup Salt Source: Kimberly Patacsil, Box Elder Elementary School, Montana ½ tsp Cracked wheat 3 lb 9 ¾ cups 2. Add honey, then yeast. 3. Add whole wheat and all-purpose flour, salt, and cracked wheat. 4. Mix on low to medium speed until well blended. 5. Let stand and rise 10 minutes. 6. Roll out and form into 2.25 ounce rolls and place 7 across and 10 down on 7 sheet pans (18 x 26 x 1 ). 7. Bake until golden brown: Conventional oven: 325 F for 30 minutes. 8. Cool on racks. Serve warm or cool. Note: This recipe is from a high elevation location which can have an impact on baking. At higher altitude, gas expands more readily so you may want to use more yeast. Also, moisture evaporates more readily so you may need to adjust oven temperature. Calories: 147 Protein: 5.15 g Carbohydrates: 31.17 g Total Fat: 0.61 g Saturated Fat: 0.10 mg Vitamin A: 1.9 IU Vitamin C: 0.01 mg Iron: 1.81 mg Calcium: 11.53 mg Sodium: 6 mg Dietary Fiber: 3.46 g

Whole Wheat Rolls or Wheat Bread Servings: 200 rolls Source: Fulton Co, KY For Enhanced Meal Pattern only: 1 roll provides 2 ¼ serving of Grains/Breads. Active dry yeast 5 oz ¾ cup 1. Dissolve dry yeast in warm water. Let stand 4-5 minutes. Water (110 F) 1 lb 1 pt Whole wheat flour 7 lb 12 oz 1 ¾ gal 1 ¼ cups Enriched all-purpose flour 7 lb 4 oz 1 ½ gal 2 ⅓ cups Instant nonfat dry milk 10 ¾ oz 4 ½ cups Salt 3 ⅜ oz ⅓ cup Sugar 2 lb 4 ½ cups Shortening 1 lb 6 oz 3 cups Frozen whole eggs, thawed 1 lb 14 oz 3 ½ cups Fresh large eggs 17 each Water 6-8 lb 3-4 qt 2. Place dry ingredients in mixer. 3. Add shortening. Blend at slow speed. 4. Combine eggs, water, and dissolved yeast with ingredients in mixer. 5. Mix at slow speed until all flour and liquid are combined and the dough begins to form. Turn to medium speed and mix until dough becomes elastic and pulls away from sides of bowl. 6. Cover dough and set in warm place (about 90 F for 45-60 minutes). Let rise to double in size. 7. Punch dough down and allow to rise a second time. 8. Form rolls from dough by pinching off 1 ½ oz pieces and shaping. Place 6 across and 10 down on 3 ⅓ sheet pans (18 x 26 x 1 ) and proof until double in size. 9. Bake until golden brown: Convection oven: 350 F for 10-15 minutes. Whole Wheat Bread Sticks 1. Shape into sticks and twist before allowing to rise the second time. Calories: 178 Protein: 5.45 g Carbohydrates: 30.94 g Total Fat: 4.09 g Saturated Fat: 1.01 mg Cholesterol: 18 mg Vitamin A: 58.3 IU Vitamin C: 0.09 mg Iron: 1.65 mg Calcium: 31.10 mg Sodium: 202 mg Dietary Fiber: 2.74 g

Bulgur and Brown Rice Pilaf Servings: 100 - ½ cup servings For Enhanced Meal Pattern only: ½ cup provides 1 ½ servings of Grains/Breads. Vermicelli, fine, enriched, broken in half-inch lengths Onion, diced 3 lb 12 oz 2 qt 2 ⅝ cups Garlic, finely chopped 2 ⅛ oz 20 cloves Margarine or butter 1 lb 8 oz 3 cups Brown rice 2 lb 5 cups Whole grain bulgur (cracked wheat) 4 lb 10 oz 15 cups Chicken stock or broth 21 lb 3 oz 2 ½ gal Marjoram ¼ oz 3 Tbsp 1 tsp Source: Whole Grains Council/Sunnyland Mills 2 lb 8 oz 1. Sauté vermicelli, onion, and garlic in margarine or butter until lightly browned in a skillet over medium-high heat. 2. Add rice and bulgur and sauté. 3. In a large stock pot combine sautéed vermicelli, onion, garlic, rice, and bulgur. Add chicken stock or broth and marjoram. Stir to mix well. 4. Bring to boil, cover and simmer over low heat for approximately 30-35 minutes or until liquid is absorbed. CCP: Heat to 135 F or higher for at least 15 seconds. CCP: Hold for hot service at 135 F or higher. 5. Portion with a No. 8 (½ cup) scoop. Calories: 204 Protein: 3.94 g Carbohydrates: 34.66 g Total Fat: 6.15 g Saturated Fat: 1.06 mg Vitamin A: 466.4 IU Vitamin C: 1.50 mg Iron: 4.45 mg Calcium: 80.24 mg Sodium: 623 mg Dietary Fiber: 4.93 g

Whole-Grain Fiesta Rice Servings: 50 - ½ cup servings Source: Barnstable P.S. Hyannis Elementary, MA For Enhanced Meal Pattern only: ½ cup provides 1 serving of Grains/Breads and ¼ cup Vegetable. Vegetable oil 2 oz ¼ cup 1. Heat the vegetable oil in a skillet over medium-high heat. Add the diced onions and Fresh onions, chopped ½ cup green bell pepper. Sauté until the onions are translucent and the peppers are crisp and tender, about 5 minutes. Sweet green peppers, chopped 2 cups 2. Add the water, tomatoes, and seasonings. Bring to a boil. Water 8 lb 3 qt 3 cups Tomatoes, crushed, canned 4 lb 1 qt 3 ¼ cups 3. Divide the uncooked rice (1 lb 7 ½ oz) evenly into 2 steam table pans (12 x 20 x (⅝ of No.10 can) 2 ½ ). Add half (about ½ gal 1 qt) of the water-vegetable mixture to the rice in each pan. Cover tightly with foil. Chili powder Ground Cumin Paprika Onion powder Brown rice 2 Tbsp 1 Tbsp 1 ½ tsp 1 ½ tsp 1 ½ tsp 1 qt 3 cups 4. Bake until all of the liquid has been absorbed and the rice is tender. Conventional oven: 350 F for 20-30 minutes. 5. Remove the pans from the oven and allow to stand for 5 minutes, covered. Remove the foil from the pan. 6. Using two forks fluff up the rice and combine with the vegetables. CCP: Heat to 135 F or higher for at least 15 seconds. CCP: Hold for hot service at 135 F or higher. 7. Portion using a No. 8 (½ cup) scoop or a 4 oz spoodle. Calories: 126 Protein: 3.22 g Carbohydrates: 24.49 g Total Fat: 2.13 g Saturated Fat: 0.36 mg Vitamin A: 367.4 IU Vitamin C: 11.27 mg Iron: 0.96 mg Calcium: 17.96 mg Sodium: 121 mg Dietary Fiber: 1.58 g

Corn and Barley Ensalada Servings: Servings: 13 ½ cup servings Source: Saint Paul Public Schools Nutrition Services For Enhanced Meal Pattern only: ½ cup provides ½ serving of Grains/Breads and ¼ cup Vegetable. Water 1 lb 9 oz 3 cups 1. Bring water and salt to a boil. Add barley and cook for 30 minutes, stirring often. Salt ½ tsp Drain and rinse under cold water. Let cool. Whole-grain barley 7 oz 1 cup 2. Combine cooled cooked barley, corn, scallions, tomato, cilantro, and jalapeno and toss well. Corn, canned, drained 11 ⅝ oz 2 cups Scallions, sliced ½ cup 3. Blend garlic, vinegar, vegetable oil, cumin, salt, and pepper until smooth. Tomato, chopped ½ cup 4. Pour over salad and toss well to combine. Refrigerate for at least four hours to let flavors blend. Cilantro, chopped ¼ cup CCP: Cool to 41 F or lower within 4 hours. Jalapenos, diced (optional) 2 Tbsp Garlic, minced 2 cloves 5. Portion with No. 8 scoop (1/2 cup). Cider vinegar Vegetable oil Cumin Salt Pepper 3 Tbsp 2 Tbsp ½ tsp ½ tsp ¼ tsp Calories: 95 Protein: 2.75 g Carbohydrates: 16.79 g Total Fat: 2.75 g Saturated Fat: 0.44 mg Vitamin A: 110.2 IU Vitamin C: 2.18 mg Iron: 0.90 mg Calcium: 13.58 mg Sodium: 262 mg Dietary Fiber: 3.34 g