Yummy Wheat Recipies!

‘Killer’ Pan Pizza
2 ¾ C white wheat flour 2 C lukewarm water
2 ½ C all purpose flour ¼ C olive oil
2/3 C powdered milk ½ C mashed potatoes(optional)*
4 t sugar
1 T yeast
1 t salt

Combine dry ingredients(left column) in mixer. Add water, oil, and potatoes. Knead in mixer with dough hook about 6 minutes, adding up to ½ C more flour if needed. Place in an oiled bowl, cover loosely and let double.
Baking: Makes 3 large pizzas. You need to use dark, nonstick pans to bake this in, the heavier the better. Place olive oil in bottom of pans and spread it around. For this amount of dough, I use two 9-inch round cake pans and one large roaster pan. The cake pans need 2 T olive oil, the roasting pan needs 5 T. Any size pan will work as long as it is dark and nonstick – adjust the oil to the size of the pan. Shape the dough to the size of your pan before putting it in. This can be done just in your hands(for small pans), or clean your counter well, spray with oil, and shape your dough there, then lift into pan. The edges of your dough should be a bit thicker than the center. Top your pizza with sauce, cheese and toppings. Bake at 400°on the lowest rack. Rotate front to back ½ way thru baking. For cake pans, bake 12 – 14 minutes, for large roasting pan bake 17 – 18 minutes. Check for burning – lightweight pans will burn dough quickly. Take out and let cool 5 – 10 minutes, the pizza stays very hot!
*You can adjust the ‘puffiness’ of your pizza dough by how much potatoes you add. No potatoes will still make a good crust, 1 C potatoes will be extra puffy.
Note: This dough is good for kids to make their own mini pizzas. Bake on an oiled nonstick cookie sheet, or use parchment paper. Six mini pizzas will fit on a cookie sheet, this recipe will make at least 18.

Stone-Baked Pizza
2 C lukewarm water 1 T yeast 2 ½ T olive oil
2 t salt 2 ½ C bread flour 2 ½ C white wheat flour

Combine ingredients in mixer and knead for 10 minutes. Place in oiled bowl, cover loosely, and let rise till doubled.
Baking: Preheat your pizza stone on the lowest rack at 500° for at least 30 minutes. One hour would be better – the hotter your stone, the crisper your crust. Dust your pizza peel(wooden paddle) with flour and then cornmeal. Shape your dough before placing on peel. If your dough doesn’t want to stretch, let it rest a few minutes then stretch some more. Place dough on peel, top with toppings, and slide onto preheated stone. Bake about 6 – 8 minutes till done. If you don’t have a pizza peel, or don’t want to bother, you can shape dough on parchment paper with a little olive oil, and slide parchment paper with pizza onto stone.

White (50/50) Bread
Good things come to those who wait
A long rise is what gives your bread good texture and taste. A ‘sponge’ is just part of the recipe’s flour and water, mixed up early, to give your bread a head start on developing that good taste and texture.
Sponge: 4 C bread flour, 1 t yeast, 2 ½ C lukewarm water
Dough: 3 ½ C lukewarm water, 7 ½ C white wheat flour, 1 ½ T yeast, 1 ¾ T salt, prepared sponge, 3-4 C bread flour as needed. Note: if you just ground your wheat and the flour is warm, use cooler water – you don’t want your dough to be too warm.

To make sponge: stir bread flour and yeast in a medium bowl, add the water and stir with spoon just till combined. Cover loosely with lid and let sit about 4 – 8 hours (I aim for 6 hrs).
To make dough: Add all ingredients to your Bosch except the fourth cup of bread flour. Start kneading on speed 2. After about 30 seconds, slowly start adding the fourth cup of bread flour only if needed. With this recipe I add flour until the sides of the bowl are clean, then I add another ½ c bread flour. This generally comes to 3 ¼ or 3 ½ C bread flour total (besides the sponge). Keep mixing on speed 2 for 8 – 10 minutes.
Rising: Spray a large bowl with oil, place dough in and then turn upside down (so top is oiled), cover loosely with lid and let rise till doubled. If you have time, punch down and let rise again.
Shaping: Spray 2 cookie sheets with oil and dust with cornmeal. Divide dough into 4 pieces. Form dough into round or oblong (French bread style) shapes. When shaping dough, try to create a tight outer ‘skin’, so dough keeps its shape while rising. Place 2 on each sheet. Cover with light towel and spray towel lightly with water to keep dough from drying out. Let rise till doubled.
Baking: About 15 minutes before dough has doubled, turn your oven to 500. When dough is ready, carefully make slashes in top with sharp serrated bread knife, and place sheets in oven, reducing oven temp to 375. Bake 30 minutes, turning sheets front to back half way thru. Place bread on wire racks to cool.

Notes: This bread freezes well. Day old bread makes great French toast(slice thick and let slices sit on wire rack about 20 minutes to dry out a bit), croutons for soup or salad, grilled sandwiches, toasted garlic bread, or bread crumbs for casseroles.
For soup bowls: ¼ of this dough (1 loaf) can be formed into 4 soup bowls (adult size) – just make little round balls, bake normally except not as long – about 25 minutes. You can also use one full loaf as a family size soup bowl. To serve bowls, slice off the top, and hollow out the inside. You can break up the inside bread and make croutons.
For croutons: Slice in about ½ to 1 inch cubes, Heat a little olive oil and butter in a large non stick pan on the stovetop. When oil is hot, add bread cubes, stir, and sprinkle generously with garlic salt or other favorite seasoning. Keep heat on about med-lo and stir occasionally till croutons are at desired crispiness, about 10-20 minutes.

Wheat Bread
2 eggs
1 C applesauce
1 C mashed potatoes (or 1/3 C instant and 3/4 C extra water)
½ C honey (use same cup as for applesauce and it won’t stick)
2 ¾ C lukewarm water (cooler if you just ground your wheat)

2 T salt
2 T yeast
½ C powdered milk
8 C red or white wheat flour
1 C rolled oats (optional)
1 ½ C bread flour

Combine all ingredients in Bosch. Mix on speed 2, slowly adding about ½ C extra bread flour only as needed. Only add flour until sides of bowl are mostly clean. If your dough is moving around the bowl in one big ball, you’ve added too much flour. Mix 8 – 10 minutes. Let rise in lightly oiled bowl once or preferably twice.

This recipe makes 3 large or 4 medium loaves. Shape and bake as described in white bread recipe except reduce oven to 350 instead of 375, and bake 28 minutes. OR: shape into traditional loaves and put in greased loaf pans, do not preheat to 500, just bake at 350.
*If your wheat is old, or you feel it needs more gluten, substitute ½ C wheat flour for ½ C store bought gluten.
Homemade Cream of Wheat
4 - 5 C water, milk, or a combination
1 C red or white wheat, measured before grinding

Get your milk/water heating up in a medium saucepan. Grind your wheat at your desired texture (about ½ way between flour and barely cracked). When milk/water is simmering – very hot but not boiling – gradually whisk in ground wheat. (Note: if wheat is ground too fine, or you added it too fast and didn’t whisk briskly, it may clump.) Keep whisking over med-hi heat a couple minutes while it comes to a boil, keep stirring and let it boil about 30 seconds. Turn off heat and let it thicken for a few minutes before serving.

Stir-ins: Brown sugar, butter, cream, jam, fresh or freeze dried fruit, cinnamon, vanilla, honey, etc.





Buttermilk ‘Donut’ Scones
2 C lukewarm buttermilk 2 ½ C white wheat flour
1 egg 2 ½ - 3 C all purpose flour
1 T sugar ¾ t salt
1 T oil 1 T yeast
1 C mashed potatoes 1 ½ t baking powder

Combine left column of ingredients in mixer. Add right column, knead in mixer 7 – 9 minutes. Place dough in oiled bowl, cover and let raise till doubled. Flour a pastry cloth and spread out dough with floured hands to about ¾ inch height. Cover dough with clean kitchen towel, lightly spritzed with water, and let it raise a bit while your oil is heating. Use a cast iron or deep heavy bottom saucepan to cook scones. Fill with 2 inches vegetable oil (don’t fill more than about 1/4 of the way up your pan.) Heat oil to 360°. Cut dough and fry – flipping scones over ½ way – till golden brown. Set on scones on paper towel lined plates. Serve with honey butter or jam.

Buttermilk Pancakes
3 T butter, melted and cooled slightly In large bowl: 1 ½ C white wheat flour
2 eggs ½ C all purpose flour
2 T sugar
2 C buttermilk ½ t salt
1/4 C sour cream 1 t baking powder
½ t baking soda
Whisk dry ingredients together in large bowl. Whisk together eggs and melted butter in small bowl. Whisk together buttermilk and sour cream in a medium bowl. Add the egg mixture to the buttermilk mixture and whisk, then add to dry ingredients and whisk just until combined – no more.
*You can multiply the dry ingredients by 4, and freeze it for your own pancake mix. Use 2 C plus 2 T
Buttermilk Waffles
6 T melted butter In large bowl: 1 ¾ C white wheat flour
4 eggs 1 ¼ C all purpose flour
¼ C sugar
2 ½ C buttermilk (preferably at room temp) 1 ¼ t salt
¾ t baking soda
1 ½ t baking powder
Whisk dry ingredients together in large bowl. Whisk together eggs and melter butter in small bowl, then whisk into buttermilk in a medium bowl. Whisk buttermilk mixture into dry ingredients just until combined – no more. Spray waffle iron lightly w/ oil, and make sure it is hot before baking waffles.
Note: for variation, you can add 1 or 2 smashed bananas or ½ C canned pumpkin to buttermilk, or add some chocolate chips to the batter. For Chocolate waffles: Same recipe except use 1 C white wheat flour, 1 ½ C all purpose flour, and add 1/3 C cocoa to dry ingredients. Add ½ C chocolate chips to batter if desired. Great with peanut butter, sliced bananas, and maple syrup!
Anything-Goes Blender Muffins
In Blender: 3 eggs In large bowl: 1 ¼ white wheat flour
½ C veg oil 1 ¼ C all purpose flour
2 t vanilla ¾ or 1 C sugar
About 2 C ripe bananas, carrots 1 t salt
Peeled apples, zucchini, canned 2 t cinnamon
Pumpkin, cooked sweet potatoes, 1 t nutmeg
Or any combination. (no need to 1 t baking soda
Measure, just estimate*) ¼ t baking powder

Whisk dry ingredients together in bowl. Whisk blender ingredients in the blender, then pour into bowl with dry ingredients. Stir just until combined – no more. Fill muffin tins ¾ full and bake at 325°, 12 – 14 minutes for mini muffins, 17 – 19 minutes for regular muffins, or until top of muffin remains firm when lightly touched with finger. Dip individual muffins in melted butter, then in a bowl with cinnamon/sugar.
*Note: 2 large over-ripe bananas and about 5 or 6 small carrot sticks is what I usually use.

Graham Crackers
4 cubes butter, completely softened at room temp 2 C all purpose flour
½ C honey 4 t baking powder
½ C molasses 2 t salt
4 t vanilla 2 t baking soda
2 C sugar 2 t cinnamon
7 C red or white wheat flour

Place left column of ingredients into mixer. Mix until thoroughly combined, then add 1 C very warm water and mix again until combined. Add right column of ingredients except for the 7 C wheat flour. Mix until combined then add the 7C wheat flour and mix again until combined. Line sides and bottom of bread pans with a sheet of parchment or wax paper and spray with oil. Press graham cracker dough into pans about 1 ½ inch deep. Fold sides of wax paper over dough and place pans in freezer. When frozen, remove waxed paper wrapped blocks of dough and store in Ziploc bag in freezer until ready to bake. To bake: Remove block of dough from freezer, let sit a few minutes on counter until it can be sliced. Place block of dough on cutting board and slice with butcher knife into ¼ inch slices. Place slices on a greased cookie sheet about 1 inch apart and poke holes in slices with a fork. Bake at 350° for approximately 10 minutes. Remove crackers from sheet and let them cool on a wire rack.




Pumpkin Chocolate Chip Cookies
2 cubes softened butter In medium bowl: 2 1/2 C white wheat flour
3 C sugar 3 C all purpose flour
2 eggs 2 t baking powder
2 C canned pumpkin 2 t baking soda
2 t vanilla 2 t cinnamon
1 t nutmeg
2 C chocolate chips 1 t salt
In mixer, beat butter and sugar together for 2 minutes. Add eggs, pumpkin, vanilla and beat until well combined. Combine dry ingredients(right column) in a medium bowl and whisk. Add dry ingredients to wet ingredients in mixer and stir until combined. Stir in chocolate chips. Bake on a greased cookie sheet 11 – 13 minutes at 375° until light brown – don’t undercook.

Crunchy Cookies
4 cubes softened butter 1 C all purpose flour
2 C sugar 2 t baking soda
2 C brown sugar 1 t salt
3 T milk 1 t baking powder
2 t vanilla 4 C red or white wheat flour
4 eggs 4 C cornflakes
4 C rolled oats
1 – 2 C coconut
1 – 2 C chocolate chips (optional)
In mixer, beat butter and sugars together for 2 – 3 minutes. Add milk, vanilla, and eggs, and beat about 1 minute. Add all purpose flour, salt, baking powder, and baking soda, beat until combined. Add whole wheat flour, beat until combined. Add cornflakes, rolled oat and coconut and combine, then stir in chocolate chips. Bake on a greased cookie sheet 10 – 12 minutes at 350°

Breakfast Cookies
1 cube softened butter 1 ½ C white wheat flour
½ C peanut butter 1 to 1 ½ C rolled oats
1 C sugar 3 C cheerios
½ t baking soda
¼ t salt
¼ C milk
1 egg
2 t vanilla

In mixer, combine butter and peanut butter, whisk to combine. Add sugar, baking soda and salt, and mix until combined. Add milk, egg, and vanilla and mix until combined. Add flour and mix till combined. By hand, stir in oats, then cheerios. Bake at 375° on an ungreased cookie sheet for about 12 min. till lightly brown. If you fill the cookie sheets quite full, this recipe will fit on 2 sheets.
Peanut Butter Muffins
1 C peanut butter In small bowl: ¾ C white wheat flour
1 egg ¾ C all purpose flour
1/3 C white sugar 1 T baking powder
1/3 C brown sugar ¼ t salt

1 C milk ½ C chopped chocolate chips

Combine peanut butter, egg, and sugars in mixer with whisk. Slowly add milk while whisking. In small bowl, whisk together dry ingredients, then stir into wet ingredients in mixer by hand just until combined – no more. Stir in chocolate chips. Bake at 350° about 12 – 13 minutes for mini muffins, longer for reg. muffins.
The Best Corn Muffins
2 large eggs In medium bowl: 1 ¼ C all purpose flour
¾ C sugar ¾ C white wheat flour
8 T butter, melted & cooled slightly 1 C fresh ground cornmeal*
¾ C sour cream (or whole milk plain yogurt) 1 ½ t baking powder
½ C milk 1 t baking soda
½ t salt
Place eggs in mixer and whisk about 20 seconds. Add sugar and whisk about 30 seconds. Slowly drizzle in butter, while whisking. Add ½ of sour cream, whisk, then ½ of milk, whisk, then remaining sour cream, whisk, then remaining milk, whisk. Whisk dry ingredients (right column) in a medium bowl, and fold into the wet ingredients with a spatula just until combined. Line muffin tins with papers, or grease, and fill tins nearly full. (will make 12 regular size muffins) Bake till light golden brown 15 – 17 minutes at 375°. Cool in tins 5 minutes, cool on wire rack 5 minutes, serve.
*Buy dried Dent Corn to grind into cornmeal in your wheat grinder; grind very fine.

Other recipes to try whole wheat flour in:
Peanut butter chocolate chip or oatmeal cookies,substitute ½ of flour for whole red or white wheat.
Banana or zucchini bread, substitute ½ of flour for whole white wheat.
Dinner rolls and sweet rolls, substitute 1/3 or ½ of flour for whole white wheat.
At foodtv.com, try Paula Deen’s sweet potato doughnuts, use 2 ¾ all-purpose flour, 1 C white wheat flour. Also at foodtv.com, try Good Eat’s sweet potato waffles, using 2 C all-purpose flour and 1 C white wheat flour, and I omit the orange rind.