Master Recipe for White Flour Dough
3 cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons kosher or other coarse salt
6 ½ cups unbleached all-purpose flour
cornmeal for the pizza peel
Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge for two weeks. Tear off chunks, shape, rest, and bake as needed.
More detailed instructions here, as well as the You Tube Video
Artisan Bread in 5 Minutes a Day and Zoe (co-author) both have wonderful websites that has more recipes, and links on how to buy their books!
Wednesday, February 3, 2010
Wheat for Breakfast!
Cracked Wheat Cereal
by WheatFoods.org
1 ½ cups water
1/8 teaspoon salt
3/4 cup cracked wheat (cracked wheat are kernels/berries of wheat that has been crushed into small pieces - NOT finely ground)
In a small saucepan, bring water and salt to a boil. Quickly stir in the cracked wheat and continue to stir to prevent lumps. Reduce heat to simmer, cover and cook about 15 minutes. Stir occasionally.
Serve with a variety of condiments such as chopped apples, raisins or other dried fruit, brown sugar, honey, cinnamon sugar, coconut, fresh berries or bananas.
by WheatFoods.org
1 ½ cups water
1/8 teaspoon salt
3/4 cup cracked wheat (cracked wheat are kernels/berries of wheat that has been crushed into small pieces - NOT finely ground)
In a small saucepan, bring water and salt to a boil. Quickly stir in the cracked wheat and continue to stir to prevent lumps. Reduce heat to simmer, cover and cook about 15 minutes. Stir occasionally.
Serve with a variety of condiments such as chopped apples, raisins or other dried fruit, brown sugar, honey, cinnamon sugar, coconut, fresh berries or bananas.
4 Blender Pancake Recipes
Here's a few different recipes for you to try. See which one you like best!
Blender Pancakes
by I Dare You to Eat it
1 ½ cups buttermilk
2 eggs
2 TBSP butter, melted
1 cup uncooked whole wheat kernels
2 TBSP cornmeal, heaping
1 TBSP brown sugar
½ tsp baking soda
1 TBSP baking powder
Heat an electric frying pan or griddle to medium heat. Pour buttermilk into blender. Add the wheat kernels and blen on high for 10 minutes. It will sound like popping corn at first but will gradually become quieter. Add cornmeal, brown sugar, eggs, and melted butter, and blend another minute. Then add baking soda and baking powder and blend only a few seconds longer. Stir batter a little by hand to completely combine ingredients. Spoon onto hot griddle.
Blender Pancakes
by DVO.com
1 cup golden whole wheat
1 1/2 cups milk
1/2 cup vegetable oil
1 egg
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
Blend 1 cup of milk with wheat for 2-3 minutes add rest of milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.
Blender Pancakes
by Everyday Food Storage
1 cup milk (translation for powdered milk is 3 TBSP milk and 1 cup water)
1 cup wheat kernels, whole & uncooked (also known as wheat berries)
2 eggs (2 TBSP powdered eggs ¼ cup water)
2 tsp baking powder
1 ½ tsp salt
2 TBSP oil
2 TBSP 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.
Berry Syrup
2 cups mixed berries
3 TBSP sugar
Mix together and let stand for 10-15 minutes before serving.
Here is a link for Everyday Food Storage Blender Pancakes YouTube video . It is a GREAT video, so check it out. It makes blender pancakes a lot less scary :)
Pre-Soaked Wheat Blender Pancakes
by Bee Prepared
If you are worried about your blender being able to handle Wheat Blender Pancakes, try this recipe.
1 cup whole wheat berries
1 cup milk
1 ½ TBSP honey
3 eggs
½ tsp salt
½ tsp baking powder
Cover wheat with about 1 cup of water and soak in the refrigerator overnight. Next morning, drain and blend with milk in a blender for 4 minutes. Add the rest of the ingredients and blend 3 more minutes. Cook on hot girddle.
Blender Pancakes
by I Dare You to Eat it
1 ½ cups buttermilk
2 eggs
2 TBSP butter, melted
1 cup uncooked whole wheat kernels
2 TBSP cornmeal, heaping
1 TBSP brown sugar
½ tsp baking soda
1 TBSP baking powder
Heat an electric frying pan or griddle to medium heat. Pour buttermilk into blender. Add the wheat kernels and blen on high for 10 minutes. It will sound like popping corn at first but will gradually become quieter. Add cornmeal, brown sugar, eggs, and melted butter, and blend another minute. Then add baking soda and baking powder and blend only a few seconds longer. Stir batter a little by hand to completely combine ingredients. Spoon onto hot griddle.
Blender Pancakes
by DVO.com
1 cup golden whole wheat
1 1/2 cups milk
1/2 cup vegetable oil
1 egg
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
Blend 1 cup of milk with wheat for 2-3 minutes add rest of milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.
Blender Pancakes
by Everyday Food Storage
1 cup milk (translation for powdered milk is 3 TBSP milk and 1 cup water)
1 cup wheat kernels, whole & uncooked (also known as wheat berries)
2 eggs (2 TBSP powdered eggs ¼ cup water)
2 tsp baking powder
1 ½ tsp salt
2 TBSP oil
2 TBSP 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.
Berry Syrup
2 cups mixed berries
3 TBSP sugar
Mix together and let stand for 10-15 minutes before serving.
Here is a link for Everyday Food Storage Blender Pancakes YouTube video . It is a GREAT video, so check it out. It makes blender pancakes a lot less scary :)
Pre-Soaked Wheat Blender Pancakes
by Bee Prepared
If you are worried about your blender being able to handle Wheat Blender Pancakes, try this recipe.
1 cup whole wheat berries
1 cup milk
1 ½ TBSP honey
3 eggs
½ tsp salt
½ tsp baking powder
Cover wheat with about 1 cup of water and soak in the refrigerator overnight. Next morning, drain and blend with milk in a blender for 4 minutes. Add the rest of the ingredients and blend 3 more minutes. Cook on hot girddle.
There's More to Wheat than Bread... Cooking with Wheat Berries
Here are some more ways to use wheat berries. First is the recipe for basic cooked wheat berries.
Crockpot Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.
If you don't have a crockpot, here are 2 more ways to cook Wheat Berries!
Carroll Shelby’s Chili
1 package Carroll Shelby’s Chili Kit (found at walmart)
1 lb cooked hamburger
1 cup cooked wheat berries (red wheat works best, so it will "hide" in your meat)
1 (8 oz) can tomato sauce
2 (8 oz) cans water
2 TBSP sugar (optional)
1 (16 oz) can pinto beans
Mix together and simmer with cover on for about 15 minutes. For thicker chili, mix Masa flour (White Packet) with 1/3 cup water, stir in and let simmer for 5 more minutes. Carroll Shelby’s Chili Kit comes with cayenne pepper for some added spice, I don't use any. Serve over white rice topped with Fritos and cheese.
Wheat Berry Pineapple Chicken Salad
by Self Reliance by Jamie
1 can (15-1/4 oz) crushed pineapple, drained
½ cup mayonnaise
½ tsp salt
1 can (10 to 12½ oz) chicken, drained
½ cup slivered almonds
1 cup cooked whole wheat berries
Mix together the pineapple, mayonnaise, and salt. Add chicken, almonds and wheat. Stir well. Chill several hours before serving.
Wheat Berry Salad
by Barefoot Contessa
1 cup cooked wheat berries
1 cup finely diced red onion (1 onion)
6 TBSP good olive oil, divided
2 TBSP balsamic vinegar
3 scallions, minced, white and green parts
½ red bell pepper, small diced
1 carrot, small diced
½ tsp freshly ground black pepper
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheat berries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season, to taste, and serve at room temperature.
Wheat Nuts (like Corn Nuts)
by Self Reliance by Jamie or Hillybilly Housewife
Cooked Wheat Berries
Oil
Salt
Make sure the wheat is well cleaned before you cook it. Drain the cooked wheat in a fine mesh strainer in the sink. Allow the wheat to sit in the strainer for about half an hour, to make sure it is as dry as possible.
Heat your oil up to 375F. Put in no more than 1/4-cup of cooked wheat at a time because the fat will bubble up something fierce. Fry the wheat for about 2 minutes. It won’t pop the way popcorn does, but it will puff up pleasantly. Remove the wheat from the hot oil and place it on a brown paper grocery bag or paper toweling to dry. Repeat until all the wheat is cooked. Salt the Wheat-Nuts and eat like sunflower seeds or peanuts.
If the wheat is chewy instead of crispy, it wasn’t fried long enough. Put it back into the oil (a little at a time) and fry it for another minute or two, until it is crispy. (Jamie always frys her's twice)
Check out Food Network for more great Wheat Berry recipes!
Crockpot Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.
If you don't have a crockpot, here are 2 more ways to cook Wheat Berries!
Carroll Shelby’s Chili
1 package Carroll Shelby’s Chili Kit (found at walmart)
1 lb cooked hamburger
1 cup cooked wheat berries (red wheat works best, so it will "hide" in your meat)
1 (8 oz) can tomato sauce
2 (8 oz) cans water
2 TBSP sugar (optional)
1 (16 oz) can pinto beans
Mix together and simmer with cover on for about 15 minutes. For thicker chili, mix Masa flour (White Packet) with 1/3 cup water, stir in and let simmer for 5 more minutes. Carroll Shelby’s Chili Kit comes with cayenne pepper for some added spice, I don't use any. Serve over white rice topped with Fritos and cheese.
Wheat Berry Pineapple Chicken Salad
by Self Reliance by Jamie
1 can (15-1/4 oz) crushed pineapple, drained
½ cup mayonnaise
½ tsp salt
1 can (10 to 12½ oz) chicken, drained
½ cup slivered almonds
1 cup cooked whole wheat berries
Mix together the pineapple, mayonnaise, and salt. Add chicken, almonds and wheat. Stir well. Chill several hours before serving.
Wheat Berry Salad
by Barefoot Contessa
1 cup cooked wheat berries
1 cup finely diced red onion (1 onion)
6 TBSP good olive oil, divided
2 TBSP balsamic vinegar
3 scallions, minced, white and green parts
½ red bell pepper, small diced
1 carrot, small diced
½ tsp freshly ground black pepper
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheat berries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season, to taste, and serve at room temperature.
Wheat Nuts (like Corn Nuts)
by Self Reliance by Jamie or Hillybilly Housewife
Cooked Wheat Berries
Oil
Salt
Make sure the wheat is well cleaned before you cook it. Drain the cooked wheat in a fine mesh strainer in the sink. Allow the wheat to sit in the strainer for about half an hour, to make sure it is as dry as possible.
Heat your oil up to 375F. Put in no more than 1/4-cup of cooked wheat at a time because the fat will bubble up something fierce. Fry the wheat for about 2 minutes. It won’t pop the way popcorn does, but it will puff up pleasantly. Remove the wheat from the hot oil and place it on a brown paper grocery bag or paper toweling to dry. Repeat until all the wheat is cooked. Salt the Wheat-Nuts and eat like sunflower seeds or peanuts.
If the wheat is chewy instead of crispy, it wasn’t fried long enough. Put it back into the oil (a little at a time) and fry it for another minute or two, until it is crispy. (Jamie always frys her's twice)
Check out Food Network for more great Wheat Berry recipes!
Making Raw Wheat Meat
see Jamie's Wheat Meat Class for more information!
Wheat Meat may be used in any recipe requiring ground beef. If the texture doesn't seem quite right, remember the form is not as imporant as the flavor. Be patient and continue to practice.
10 cups whole wheat flour
5 cups cold water
Combine the flour and water in a mixing bowl and use the dough hook to kneed for 5 minutes. Cover and let rest in the refrigerator for 20 minutes while the gluten further develops. If desired it may be covered in cold water and refrigerated overnight. Divide the dough into fourths and work with one at a time, keeping the others covered. Immerse the dough in a deep bowl of cold water and squeeze and stretch, keeping it intact while working out the bran and starch. After several minutes you will feel the sandy texture leaving (bran) and the dough will resemble bubble gum. Place in a fresh bowl of cold water and repeat the procedure with the other fourths in the same water. Save this water after you are done for other uses.
For "Ground beef", form the "globs" into orange-sized balls and bake on a greased cookie sheet at 350 for 45 minutes until firm and leathery. Remove from oven and cool. Then tear into smaller pieces and run through a food or meat grinder. The coarse product resembles ground beef and can now be flavored, pressed into a cookie sheet and baked at 300 degrees for 15-20 minutes. Tear apart and use as "ground beef" adding at the last minute to recipes to keep from getting soggy.
You can also steam it. Just place your gluten pieces in the steamer for about 30 minutes, turning them over after 15 minutes.
The milky water contains most of the vitamins and minerals found in the wheat and is too valuable to throw away. Refrigerate overnight and you will see 3 layers. The top clear layer of water can be used for anything from mixing drinks to watering plants. The next layer is starch and can be used for thickening gravies and soups (use 4-7 TBSP starch per 2 cups liquid). The starch should be used in 2 days. The last layer is the bran. Rinse in water until it runs clear and use in 4-6 days or freeze, or dry it by spreading on a greased cookie sheet and bake for 20-25 minutes at 300 degrees.
Wheat Meat may be used in any recipe requiring ground beef. If the texture doesn't seem quite right, remember the form is not as imporant as the flavor. Be patient and continue to practice.
10 cups whole wheat flour
5 cups cold water
Combine the flour and water in a mixing bowl and use the dough hook to kneed for 5 minutes. Cover and let rest in the refrigerator for 20 minutes while the gluten further develops. If desired it may be covered in cold water and refrigerated overnight. Divide the dough into fourths and work with one at a time, keeping the others covered. Immerse the dough in a deep bowl of cold water and squeeze and stretch, keeping it intact while working out the bran and starch. After several minutes you will feel the sandy texture leaving (bran) and the dough will resemble bubble gum. Place in a fresh bowl of cold water and repeat the procedure with the other fourths in the same water. Save this water after you are done for other uses.
For "Ground beef", form the "globs" into orange-sized balls and bake on a greased cookie sheet at 350 for 45 minutes until firm and leathery. Remove from oven and cool. Then tear into smaller pieces and run through a food or meat grinder. The coarse product resembles ground beef and can now be flavored, pressed into a cookie sheet and baked at 300 degrees for 15-20 minutes. Tear apart and use as "ground beef" adding at the last minute to recipes to keep from getting soggy.
You can also steam it. Just place your gluten pieces in the steamer for about 30 minutes, turning them over after 15 minutes.
The milky water contains most of the vitamins and minerals found in the wheat and is too valuable to throw away. Refrigerate overnight and you will see 3 layers. The top clear layer of water can be used for anything from mixing drinks to watering plants. The next layer is starch and can be used for thickening gravies and soups (use 4-7 TBSP starch per 2 cups liquid). The starch should be used in 2 days. The last layer is the bran. Rinse in water until it runs clear and use in 4-6 days or freeze, or dry it by spreading on a greased cookie sheet and bake for 20-25 minutes at 300 degrees.
source: Bee Prepared
Monday, February 1, 2010
February Self-Reliant Challenge
Here is the Self-Reliant Challenge for February
Invite a friend to join you at a Self-Reliant Sisters Meeting or invite a friend over to prepare a meal using food storage items.
Recipe Challenge: Make breakfast or a dessert using oats or powdered milk.
Document Challenge: Document each family member’s medical history. This should include: prescriptions, allergies, blood type, medical and insurance cards, and doctor & hospital information. Remember to laminate or place in a zip-loc bag.
You can also download the entire 2009-2010 challenges in pdf form here.
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
You can also download the entire 2009-2010 challenges in pdf form here.
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
January Self-Reliant Challenge
Here is the Self-Reliant Challenge for January (I'm sorry this is late!)
Prepare one food item using Wheat or grind wheat at one of sisters’ homes.
Examples: Cook wheat berries in your crock pot overnight.
-Eat with milk & sugar for breakfast.
-Prepare spaghetti or sloppy Joes. Substitute half of your ground
beef with wheat berries.
Prepare blender pancakes.
Substitute wheat flour for white flour in your normal baking.
Call a friend who has a wheat grinder and arrange a time to grind wheat.
Document Challenge: Visit Ready.gov and download or create your own “Family Emergency Plan”. This should include meeting places and contact numbers. Great Idea for family night! Remember to laminate or place in a zip-loc bag. http://www.ready.gov/america/_downloads/familyemergencyplan.pdf
You can also download the entire 2009-2010 challenges in pdf form here.
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
Examples: Cook wheat berries in your crock pot overnight.
-Eat with milk & sugar for breakfast.
-Prepare spaghetti or sloppy Joes. Substitute half of your ground
beef with wheat berries.
Prepare blender pancakes.
Substitute wheat flour for white flour in your normal baking.
Call a friend who has a wheat grinder and arrange a time to grind wheat.
You can also download the entire 2009-2010 challenges in pdf form here.
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
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