Wheat, Glorious Wheat!

No, really... It's awesome.

We grind just enough to bake our own bread or make our own cookies. Whole wheat flour doesn't have the shelf life of AP flour, but the wheat berries last for 30+ years if stored properly

The grinder that we have is a Back to Basics hand grinder. The kids even help and it doesn't take that much time. Eventually we are going to get a Wondermill, but not until we save up for it.

Wheat berries can also be used as a substitution for rice, as a cereal in the morning (cooked overnight in a crockpot), as well as a filler for meat based meals. It stretches your meat budget much like TVP.

Wheat berries are also higher in nutrients than regular 'enriched' flour. So much is stripped away from the wheat that they have to 'add' it back in.

A best way to get wheat is locally (try the bulk bins at the HFS, Grocer, or Local Amish/Mennonite Store. I have found that when buying in bulk the shipping is what gets you, but it is still cheaper than the flour equivalent. Honeyville Farms has one low price for shipping, and also has powdered eggs/dairy and other baking essentials you can buy along with. PleasantHill has the best price for me for superpails (long term storage) and you could use a gamma lid to keep the superpails air tight, yet still accessible.

I get soft white wheat for things like crusts, cakes, brownies or anything that doesn't need gluten. I use hard white wheat for my breads or general use. Hard Red Wheat has a bit of a bitter flavor, so I don't even bother buying it.

I store my wheat that isn't packed for long term in the freezer. It prevents any sort of bug infestation (imagine how many bugs are in your ground up wheat from the store, blech) and is more convienent for me (mobility challenged)

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Cookies of awesome

I used the Kitchenaid Mixer recipe and adapted it based on my childhood memories:

Ingredients:

1 cup of brown sugar

1 cup of granulated white and organic sugar all mixed together (because I am not putting them in

their own containers, sugar is sugar.... it works)

1 cup of shortening.

2 Tbsp of powdered eggs and 1/4 cup water (or 2 whole fresh eggs)

3 cups of flour (mix of your own whole wheat and All purpose. I used all purpose because I didn't feel like grinding up some flour for this)

1 1/2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon salt

12 oz of chocolate chips (I used 2 cups of Ghiardelli milk chocolate chips from the freezer)

Cream the sugars, shortening, eggs and vanilla for about 30 seconds, scrape down and cream for another minute. Slowly add the salt, baking soda and and flour. Mix for about 2 minutes, and then stir in the chocolate chips

Drop in rounded teaspoons on a greased baking sheet, and bake in a preheated 375 degree oven for 10-12 minutes.

Take them out and cool them on wire racks.

Makes about 56 or so I am told. I am using half the cookie dough for ice cream in a few.

Recipe for bread I am trying today

Cuban Bread

5-6 cups all purpose flour
2 tablespoons dry yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water (120-130 degrees)
sesame seeds or poppy seeds (optional)

In the bowl of your food processor, combine dry ingredients. Drizzle in hot water until the dough pulls away from the sides of the bowl and forms a ball. Let the dough spin around 20 times in the food processor.

Place the dough in a greased bowl, cover with a damp towel and let rise for 15 minutes. Punch down. Divide into two equal portions. Shape into two round loaves and place on a baking sheet. Cut an X 1/2 inch deep on the top with a sharp knife. Brush with water and sprinkle with sesame seeds or poppy seeds.

Place the bread on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 30-40 minutes, or until golden brown.

Voila!


Recipe courtesy of The Complete Tightwad Gazette