9 Grain Whole Wheat Bread {with Natural Yeast}

We are not gluten free in this house (obviously), but I've been experimenting with natural yeast because of the health benefits.  I do have a gluten free friend who uses natural yeast to make her own wheat bread and she has zero side effects.  You can learn more about natural yeast here.

As for this recipe, it is almost identical to Honey Whole Wheat Bread (my favorite sandwich bread), just with the addition of 9 grain cracked cereal.  I like the texture it gives.  You can use any cracked cereal you have on hand, or make your own.  I use this one from Thrive Life, because it is easily accessible to me.

There are a two things to remember when baking with natural yeast:

1) Rise time is significantly longer.  The initial rise time is anywhere from 4-12 hours, with the final rise time being 1-4 hours, depending on the room temperature.

2) Cooking time is generally longer and hotter than with traditional yeast.

Other than that, its the same as regular yeast.

9 Grain Whole Wheat Natural Yeast Bread

Makes 2 loaves

3 1/3 c. whole wheat flour

1/3 c. vital wheat gluten

2/3 c. natural yeast

2/3 c. 9 grain cracked cereal

2 1/2 c. + 2/3 c. water

Combine all ingredients in mixer and mix until incorporated.

Let rest (sponge) for 10 minutes.

Add:

1 Tbsp. + 1 tsp. lemon juice

1 Tbsp. salt

1/3 c. olive oil

1/3 c. honey

Mix while adding:

2 1/2 c. whole wheat flour (or white flour if using half and half)

Dough should come away from the sides of the bowl and be wet to the touch, but not sticking to your fingers.  You may need to add up to 1 c. of additional flour until correct consistency is reached.

Mix dough for 10 minutes.

Move dough to large bowl and cover.

Let rise until double (4-12 hours).

Once doubled, roll dough out onto greased cutting board.

Knead thoroughly and cut in half.

Shape each loaf and place in greased bread pans.

Cover with kitchen towel and let rise until doubled (1-4 hours), or until dough is 1" above top edge of loaf pan.

Bake at 385 degrees for 10 minutes, then lower to 375 degrees and bake for an additional 25-35 minutes, until well browned.

(Internal temperature of bread should reach 180 degrees when fully cooked).

Pumpkin Blender Wheat Waffles

Looking for the perfect holiday breakfast?  Even if you're not, these waffles are fabulous!  The perfect combination of fall flavors all mixed into a wonderful whole wheat waffle - my family loved these!

Pumpkin Blender Wheat Waffles

Recipe modified from Everyday Food Storage

1 c. milk

1 c. + 2 Tbsp. whole wheat kernels, uncooked

2 eggs

1/2 tsp. salt

1/4 c. oil

1/2 c. pumpkin

1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

2 Tbsp. sugar

1 Tbsp. baking powder

Rinse wheat kernels and shake off excess water.

Place wheat, milk and oil in a blender and blend on high until smooth, 3-5 minutes.

Add remaining ingredients and blend until smooth.

Serve with maple syrup or caramel sauce.

Enjoy!

Honey Whole Wheat Bread

I've gone through a lot of bread recipes.

They each have their place and purpose, but I haven't found a 'sandwich' bread that I love more than this one.

It doesn't dry out.

It holds it shape beautifully.

It freezes well.

And aside from it coming together start to finish in just over an hour, it tastes amazing.
It is also great as a half wheat / half white flour recipe.
You pretty much cant go wrong here.

Honey Whole Wheat Bread

Recipe from Nicol Brown

3 1/3 c. whole wheat flour

1/3 c. vital wheat gluten

1 Tbsp. + 1 tsp. instant yeast

2 1/2 c. hot tap water

1 Tbsp. salt

1/3 c. oil

1/3 c. honey (or 1/2 c. sugar)

1 Tbsp. + 1 tsp. lemon juice

2 1/2 c. whole wheat flour (or 3 c. all-purpose)

Combine wheat flour, vital wheat gluten, instant yeast and water until just mixed.

Let sit for 10 minutes.

Add salt, oil, honey and lemon juice and mix well.

Add flour, 1 c. at a time, mixing well between each cup.

Mix or knead for 8 minutes.

Place in two greased large loaf pans.

Let rise until double, about 25-30 minutes.

Bake at 350 for 30 minutes.

Wheat Puree Bread

This recipe is perfect for those who want to incorporate wheat into their bread, but don't have a grinder to make wheat flour.  Whole wheat berries are pureed in a blender and added to the remaining ingredients to make an easy and delicious wheat bread.

Wheat Puree Bread

Recipe from The Provident Homemaker

2 1/4 c. cooked wheat berries (1 c. uncooked)

1 1/4 c. cooking water

2 tsp. yeast

1 1/2 tsp. salt

1/4 c. oil

1/4 c. sugar

3 1/2 c. flour (white or whole wheat)

Combine warm cooked wheat with 1 1/4 c. water (used for cooking the wheat) in a blender.

Run until mostly smooth (if too thick, add additional cooking water 1 Tbsp. at a time).

Combine with the yeast, salt, oil, sugar, and half of the flour in a mixing bowl.

Mix for 2 minutes, until dough starts to get slightly elastic.

Add remaining flour and knead or mix for 8-10 minutes.

Dough should be smooth and elastic.

Cover and let rise until double, about 45 minutes.

Shape into two smooth logs and place in 2 greased medium loaf pans (8x4").

Cover and le rise until nearly double, another 45 minutes.

Bake at 375 for 25 minutes, or until sides are browned inside pan.

Wheat Berries

Wheat berries is what you get when you cook the whole wheat kernel.

They can make great additions to all sorts of dishes - toss them in salads, add them to your homemade bread dough, puree them and use to thicken gravies and sauces, etc.

You can pop them (just like popcorn... I'll have to post on that one later).

And of course you can smother hot berries with honey and fruit for a healthy hot cereal.

Depending on what you are going to be using it for, and how soon you need it, there are two methods that I use to cook them - 1 hour or overnight.

1 Hour Wheat Berries

2 c. hard red or white wheat

7 c. water

1 tsp. salt

Rinse wheat in a colander.

Place wheat in large heavy saucepan and add water and salt.

Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.

Drain.

To serve hot, use immediately.

To store: cover and refrigerate or freeze.

Makes about 4 1/2 cups cook wheat berries.

Overnight Wheat Berries

2 c. hard red or white wheat

water

1 tsp. salt

Rinse wheat in a colander.

Place wheat and salt in a large saucepan and cover with an inch or two of water.

Put lid on saucepan and bring to a boil.

Once boiling, turn heat off.

Leave pan on hot unit with the lid on and let it sit overnight (6-10 hours).

To reheat in the morning just turn the unit back on until heated through.

Drain and serve.

Oatmeal Pancake Mix

This is a great tasting pancake mix that can be made ahead of time.

Mix the final result with some buttermilk and an egg and you are ready to go.

Oatmeal Pancake Mix

3 1/2 c. quick rolled oats

3 c. whole wheat flour

2 c. all-purposed flour

3 Tbsp. sugar

3 Tbsp. baking powder

1 Tbsp. salt

1 Tbsp. baking soda

1 c. vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand).

With mixer on slow speed, drizzle the vegetable oil into the bowl slowly while the mixer is running.

Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

Makes approximately 10 cups of dry mix

To make the pancakes:

Whisk together:

1 1/2 c. pancake mix

1 c. buttermilk

1 egg

The mixture may seem thin at first but the oats will soak up the milk as it stands - for best results, wait 30 minutes, or prepare the batter the night before.

Whole Wheat Blender Pancakes

No need to grind your own wheat flour - just pour whole wheat berries into the blender (with liquid).

This is easy with minimal cleanup.

Whole Wheat Blender Pancakes

1 1/2 c. milk

3/4 c. whole wheat kernels

1 Tbsp. butter

1/4 c. corn meal

2 Tbsp. brown sugar

2 eggs

1 Tbsp. baking powder

In a blender, liquefy milk and wheat for 4 minutes.

Add corn meal, brown sugar, eggs and margarine, beat for 30 seconds.

Add baking powder and pulse to combine.

If mixture is too thin, you can add 1-2 Tbsp. flour.

Cook pancakes on a hot griddle.

Stuffed Zucchini

I wait all year for this.

You can never buy zucchini this big in the stores - it has to be home grown.

And it is well worth the wait.

Stuffed Zucchini
Recipe modified from Lyn Denna

1 large zucchini (overgrown)
1 lb. lean ground beef
1 egg
1/2 c. chopped onion
1/3 c. cracked wheat OR rice
1 tsp. dried basil
1/4 tsp. red pepper flakes
1 tsp. dried oregano
salt and pepper
1 qt. stewed tomatoes
1 bell pepper, chopped

Cut zucchini in half lengthwise.
Scoop out insides, making a 'trench'.
Rough chop inside pieces of zucchini and place in a bowl.
Add the tomatoes, onions, bell pepper and oregano to the bowl; stir to combine.
In a separate bowl, mix the beef, wheat or rice, egg, basil and pepper flakes together with hands.
Scoop or mold beef mixture into zucchini halves.
Place in an electric frying pan.
Pour tomato mixture all over zucchini halves.

Simmer on low heat for 20 minutes, or until rice and meat are cooked through.

**You will probably have to start the temperature around 350.  Once the juices are boiling rapidly, continue to lower the heat periodically until you find a temperature that will simmer consistently - that usually is the lowest possible setting on my frying pan.

Ultimate Meatloaf with Vegetable Gravy

 I usually make this meatloaf by itself, but I had a lot of fresh veggies so I put it all together.

If you don't have the veggies, just serve it with ketchup and whatever else you have.

It is great either way.

Ultimate Meatloaf

2 lbs. lean ground beef

1 pkg. chicken stove top

1/2 c. BBQ sauce

1/3 c. onion, grated or diced

2 eggs, beaten

1 c. water

1/3 c. cracked wheat

dash worcestershire sauce

Mix ingredients together and place in a greased bread pan or casserole dish.

Spread an additional 1/2 c. BBQ sauc eon top of loaf after molded.

Bake at 375 for 1 hour.

Vegetable Gravy

2 Tbsp. butter

2 Tbsp. olive oil

2 Tbsop. minced garlic

2 c. cubed yellow squash

2 c. cubed zucchini

1 1/2 c. sugar snap peas OR beans

1 c. diced red bell pepper

1 c. chopped fresh basil

1 tsp. minced fresh thyme

1/4 c. flour

1 c. beef broth

Melt butter with oil over high heat.

Add garlic for 30 seconds.

Stir in vegetables.

Whisk flour into broth and add to skillet.

Stir occassionally until thickened.

Serve over meatloaf.

Pantry Secrets Wheat Bread

I don't make wheat bread very often, but when I do this is my recipe of choice!

Wheat Bread

Recipe from Pantry Secrets

5 c. freshly ground wheat flour

1/4 c. sugar

1/2 Tbsp. salt

3 rounded 1/2 Tbsp. Saf-Instant Yeast

2 1/2 Tbsp. (quarters) liquid lecithin

1 3/4 c. hot tap water

1/4 c. applesauce

Combine flour, sugar, salt and yeast and mix.

Combine applesauce with water.

Add lecithin and water/applesauce mixture to dry ingredients.
Mix for 8-10 minutes with kneading blade.
Lay out on greased surface and knead 4 times.
Cut in half.
Shape into loaves.
Let raise for 25 minutes.
Bake at 350 for 25 minutes.

Cracked Wheat Chicken Fajitas

This is a great way to eat healthy, without sacrificing any flavor!

These are completely delicious and satisfying.

Cracked Wheat Chicken Fajitas

Recipe from Lyn Denna

Simmer for 20 minutes (just like rice):

1/2 c. cracked wheat

1 1/2 c. water

2 tsp. chicken bouillon

While wheat is cooking, saute:

1 Tbsp. oil

1 green pepper

1-2 stalks celery

1/2 chopped onion

Add and simmer for 3-4 minutes:

1 c. cooked chicken

salt and pepper to taste

1 chopped, peeled tomato

1/4 tsp. paprika

1/2 tsp. cumin

4oz. can green chilies

2 Tbsp. water

1/4 c. chopped olives (I leave these out)

1/4 tsp. garlic powder

1/2 tsp. chili powder

Add the cooked wheat mixture and stir to combine.

Spoon mixture onto 6-8 flour tortillas.

Sprinkle  each with cheese, roll up and place in a baking dish.

Sprinkle on top:

1 green onion, diced

1 c. grated cheese

2 Tbsp. fresh cilantro

Cover and bake at 300 for 15 minutes.

Serve with salsa, sour cream, etc.

Beef and Wheat Burgers

This is a perfect way to sneak some wheat into your diet.

And I promise - you won't even know it is there!

 

Beef and Wheat Burgers

1 lb. 80-85% lean ground beef

1/3 c. cracked wheat

1/2 Tbsp. dehydrated onion

1/2 tsp. pepper

1 tsp. seasoning salt

1-2 garlic cloves, minced

1/2 tsp. dried chives

1 egg

Stir all ingredients together, but do not overmix.

Divide into 4 patties.

Grill for 3-4 minutes per side, or until done.

Top with your favorite fixings.

Try them with 30 minute hamburger buns!

Cooking with Wheat

First of all, I am in no way an expert on wheat.  The first time I ever used it was after I got married.  However, it is a highly recommended food storage staple, and I am a nut about food storage.  But I am also a firm believer in using what you store.  I was not going to be one of those people with 500 lbs. of wheat in the basement and no idea what to do with it. 
One of my main priorities was to get my family accustomed to wheat in case there ever came a time when we had to rely on it for a more permanent food source. I didn't want our bodies to go ballistic (if you know what i mean).  So... this is what I found that works best for my family:

Wheat flour:
This is what I imagine to be the most popular use, although it is least popular for me.  Wheat flour can replace all-purpose flour for most or all of your baking needs.  However, it does not have a great shelf life.  Once wheat has been ground into flour, it should be used as quickly as possible.  I've heard some people say up to 1 week, and others say it lasts for months.  Personally, I would stick to within a 1-2 week range; especially if you are using it to make bread, which in my experience has the most noticeable difference the longer it ages.
If you are like me, and you don't prefer the taste of whole wheat flour, try using half wheat flour and half all-purpose flour (or 1/4 and 3/4), whatever works best for you.

Cracked Wheat (Bulgur):
Cracked wheat is whole wheat that has been broken (kind of the middle stage between a wheat berry and wheat flour). 

Cooking cracked wheat is the same as cooking rice (2 to 1 water ratio):
2 c. water
1 c. cracked wheat
1/4 tsp. salt
Boil water and salt. Add wheat. Cover, and let it simmer for 18-20 minutes.

This is by far the most popular form of wheat consumed in my family.  I will always make a large batch, and continue to use it throughout the week in various dishes, as it stores very well in the fridge. 
Some of our most common uses include:
 
- Hot cereal:
warm cracked wheat with milk and sugar (or honey, etc.)  Banana's, raisins, etc. can be added.  (Personally, I would rather fast than eat this, but my hubs likes it).
 
- Cracked wheat in bread dough:
 I LOVE this.  Just add cooked cracked wheat to any dough (bread, rolls, pizza, etc). and bake as you always do.  It makes the dough go a bit further, gives it some texture, is better for you, but doesn't leave a wheat flavor.  (Check out my 'Recipe - Breads' section)
 
- Cracked wheat in hamburger: 
I will often times use cooked and raw cracked wheat when using hamburger. 
When making hamburger patties, I sometimes add a small amount (up to 1/4 c. per lb. of meat) cooked cracked wheat to the mix.  It helps hold it all together, and makes them more moist. 
I use raw cracked wheat anytime I use hamburger that will be cooking for a longer period of time (ie: meatloaf, stuffed veggies, etc).  The wheat will absorb some of the fat and juices from the meat, and it blends in nicely (most of the time my hubby and kids can't tell that it is included).     

- Add to Casseroles:
Cooked cracked wheat can be added to practically any meal without being noticed; especially in dishes with strong or spicy flavors.  The key is in the quantity; a few spoonfuls of wheat will not be noticed.  I find it works best with casseroles or one-pot dishes. 
 
Wheat berries:
These are made by cooking the entire grain of wheat without altering it in any way first.  It does take a significantly longer time to cook, but has a unique texture.  When fully cooked they look very similar to popcorn kernals (size and shape).

Basic instructions for cooking wheat berries:
8 c. water
4 c. wheat
1 tsp. salt
Bring water and salt to a boil.  Add wheat.  Cover and simmer for 1 hour and 10 minutes.

These are 'nut' like me in the sense that they are small and still have a crunch to them.  They work very well in salads.
Some people do eat wheat berries as a hot cereal, but we don't prefer it.

Wheat berries will last several days in the fridge, and also freezes well.

Blended Wheat:
Blended wheat is made by putting cooked cracked wheat in a blender or food processor and blending (adding water) until desired consistency.
Blended wheat works as a great addition to soups, stews, stir-fry sauces, gravies, etc.  It is visible (especially in clear or light sauce recipes), but does not drastically alter the taste.

Blended wheat will last several days in the fridge, and also freezes well.


If any of you wheat lovers out there have any more helpful hints or uses for wheat I would love to hear about it!

Cracked Wheat Bread

About a year ago I started making my own bread.  I always use the Pantry Secrets bread dough recipe (pantrysecrets.net).  It is SO much better than store-bought, so fast, and so easy to make that I never looked back. 
Personally, I do not prefer the taste of whole wheat bread, so I always use the 'white' flour version.  However, I also wanted to try and make it a bit more healthy; so I came up with this recipe.
It is a great way to get wheat into your diet, without sacrificing the flavor of white bread.  I'm sure the whole concept will work just as well with your favorite bread recipe.  Because I can't taste the difference, I make all of my bread, rolls, breadsticks, pizza doughs, etc. with cracked wheat now... and yes, my kids love it!

This photo was taken before the bread was baked, because the wheat shows up better.

Cracked Wheat Bread
(Pantry Secrets Bread Dough Recipe + cracked wheat)
5 c. Turkey Brand Flour (Lehi Roller-Mills flour, also sold at Costco)
1/4 c. sugar
3 rounded 1/2 Tbsp. Saf-Instant Yeast
1/2 Tbsp. salt
2 quarter sized drops liquid Lecithin
1 c. packed cooked cracked wheat
1 3/4 - 2 c. HOT tap water

Combine flour, sugar, yeast and salt in mixing bowl, and stir to combine.  Add lecithin, wheat, and 1 1/2 c. water.  After 1 minute of mixing check consistency and add more water if needed (dough should be slightly sticky - forming a ball in the middle of the bowl).  Mix for a total of 6 minutes on medium speed.
Roll out on counter/cutting board that has been sprayed with cooking spray (not a floured surface).  Knead 4 times, and cut in half. 
Form into loaves/rolls/breadsticks.  Let raise for 25 minutes.
Bake at 350 for 25 minutes (loaves) or 15 minutes for rolls and breadsticks.
Makes 2 large loaves (10.5x6x3" pans)