Whole Wheat Bagels

These are fun to make and very yummy!

2 1/4 cups warm water                          5 cups freshly milled wheat flour

2 TBLS honey                                        2 1/4 tsp salt

2 tsp instant yeast                                   1 TBLS gluten ( optional)

Combine water and honey.  Add yeast with about 3 cups of the flour and mix well.
Add salt with the remainder of the flour and knead to form a slightly stiff dough. 
Let double, covering to keep dough from drying out.

In a large pot, bring 1 gallon of water to a boil.  Then add 1/3 cup honey to it.

Divide the risen dough into 12 pieces and shape into balls.  Let the balls best
briefly then poke your thumb through the middle forming a hole, twirling each new
bagel on your thumb to enlarge the hole until the hole is 1 1/2 inches in diameter.

Let each bagel restabout 5 minutes, then place into the boiling honey water.  Cook
2-3 at a time adjusting the heatso the water is simmering all the time.  The bagels
should sink, then rise in a few seconds; if they don't, they rested too long, but are okay.
Just turn them over so that both sides get wet.  After 1 minute in the water, remove with
a slotted spoon and place on a greased cookie sheet.  Bake at once in a preheated oven
at 425 degrees for about 35 minutes, turning the bagels over at the halfway point if they
aren't already browning evenly.

The bagels may be brushed with a mixture of 1/2 beaten egg and 2 tbls water, then
sprinkled with sesame seeds, poppy seeds, minced onions, or minced garlic.  The
egg wash makes even ungarnished bagels  shiny and pretty!

English Muffins!!

Our daughters, Stacy and Anna, whipped up some whole wheat English Muffins today.
If you have not tried them yet, the recipe is on this blog.  They are AWESOME...makes
Thomas English Muffins wish they tasted this good!  Plus, they are VERY easy and fun
to make.  A triple batch will yield about 60 muffins...they freeze well, too!
Happy Baking!  God Bless to all!!

Helpful tidbits...

1 cup of wheat berries = 1 ½ cups of whole wheat flour

What is the difference between Certified Chemical Free and Organic?

Our Certified Chemical Free wheat is grown conventionally using a natural nitrogen fertilizer. We then have an independent lab test the final harvested wheat for any chemical residue, finding none, they certify the wheat as being Chemical Free. Our Organic wheat is grown on land certified by the State of Montana and does not have any type of fertilizer or other chemicals used. The State of Montana inspects our farm, bins, warehouse, equipment, packaging, etc. and then give it the Certified Organic label.

Whole Wheat Banana Bread

Ingredients

1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs, lightly beaten
1 cup mashed banana
1 cup Natural White flour, unsifted
1/2 teaspoon salt
1 cup Prairie Gold whole wheat flour, unsifted
1/3 cup hot water
1/2 cup chopped nuts
1 teaspoon baking soda

Directions

Preheat oven to 325 degrees. Melt butter and blend in sugar. Mix in beaten eggs and mashed banana and blend until smooth. Stir together white flour, salt, baking soda, and whole wheat flour. Add dry ingredients alternately with hot water to banana mixture. Stir in chopped nuts. Spoon batter into greased 9x5-inch loaf pan. Bake in a 325 degree oven for 1 hour and 10 min. or until done. Cool in pan for 10 minutes, then turn on rack to finish cooling. Makes 1 loaf.

7 Grain Cake

1 cup Wheat Montana 7-grain cereal
1 1/2 cups boiling water
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups Natural White Flour (basic white flour, or try soft white)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt


Preheat oven to 350 degrees.
In a large bowl, combine 7-grain cereal and boiling water. Let stand for 20 minutes.
Cream butter and sugars in bowl until light and fluffy.  Add eggs and vanilla; mix well.
Sift together flour, baking soda, cinnamon, nutmeg and salt and add to creamed mixture.
Mix in prepared 7-grain cereal.  Pour batter into a greased, floured 9 inch square pan.
Bake in a 350 degree oven for 45-50 minutes or until cake tests done. Cool and cute
into squares.
serves 9

Quick Mix Biscuit plus mix

This recipe can be used like Bisquick mix or other bisquit mix.  Use enough liquid
to make desired amount of biscuits and bake, following general biscuit baking
directions.


8 1/2 cups Natural White Flour (reg. white flour) you can use up to 4 1/4 cups
                 Prairie Gold whole wheat flour
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon baking soda
2 teaspoons cream of tartar
1 1/2 cups instant dry milk
2 1/4 cups shortening

In a large bowl, sift together all dry ingredients.  Blend well.  With pastry blender
cut in shortening.  Put in a large airtight container.  Store in a cool place.  Use
within 11 weeks.

An Analogy Of Bread Baking by Robert Newhouse~~a very Godly man

Whole Wheat Banana Pancakes

4 cups Prairie Gold whole wheat flour
2 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 tablespoons ground flax(optional)
4 cups sour milk or buttermilk
1/2 cup olive oil
1-2 ripe bananas, mashed
4 eggs

Mix all ingredients and fry on griddle until golden brown.
Makes 12-14 plate-sized pancakes.

If you do not have buttermilk, put one tablespoon of white vinegar per cup of milk.
Mix and let sit for 5 minutes.  This is a buttermilk substitute.

Whole Wheat Pizza Crust

Whole Wheat Pizza Crust-courtesy of Julia Crowell.

Ingredients

1/2 teaspoons sugar or honey
3/4 cup warm water
1 teaspoon SAF instant yeast
1 1/2 teaspoons olive oil
2 cups Wheat Montana whole wheat flour
1/2 teaspoons salt

Directions

One-bowl method: Mix about 15 - 20 minutes on speed 2 or until gluten is developed. Put in oiled bowl and let rise to double in a warm place. Degass, roll out, let rise again if desired or top and bake immediately at 425 degrees on a pizza stone.

Picnic Bars

Great picnic dessert or treat! Courtesy of Cindy Brinker of Littleton, Colorado.

Ingredients

3/4 cup oil
1 1/2 cups brown sugar
4 eggs, well beaten
2 1/2 cups Prairie Gold flour
1 tablespoon baking powder
1 cup Rolled Oats cereal
1 cup chocolate chips
1 cup chopped nuts or sunflower seeds
1 cup raisins (optional)

Directions

Combine sugar, oil, eggs; beat until smooth. Add flour, baking powder, oatmeal; mix well. Stir in any combination of nuts, sees, raisins, chocolate chips.

Spread in greased 10" x 15" pan.

Bake at 325 or 350 for 15-20 minutes.

DO NOT OVERBAKE.

Whole Wheat Sourdough Bread

1 teaspoon active dry yeast
1/2 cup wheat germ
1 cup Natural White flour
1 cup Bronze Chief whole wheat flour
2 Tablespoons olive oil
1 tablespoon molasses
dash iodized salt
2/3 cup skim milk or buttermilk
1 cup sourdough starter (recipe below)
1/2 cup raw sunflower seeds (optional)

**Sourdough starter:
Make sourdough starter by combining 2 cups milk, 2 cups Bronze Chief whole wheat flour,
and 2 1/2 teaspoons of yeast. Let sit for a week and stir occasionally.  Keep in refrigerator
between uses. (After using starter in recipe, replenish with equal amounts of flour and milk.)

Add all ingredients together and mix.  Pour a quarter sized spot of oil onto counter and roll out
dough into a loaf sized...place into a loaf pan.  Allow to rise.  Bake in a preheated 350 degree
oven for 30 minutes.  Makes one loaf.

Spelt Muffins

Ingredients

2 1/4 cups Spelt flour
1 1/4 cups milk, or milk substitute
1/4 cup sugar or honey
3 eggs, beaten
1 tablespoon alum-free baking powder
1 tablespoon oil
1/2 teaspoon sea salt, if desired


Variations: Add 1/2 cup chopped almonds or 1/2 cup chopped dates, or raisins.

Directions

Combine all dry ingredients. Add milk, eggs, and oil. Mix. Fill muffin cups, greased or papered. Bake for about 17 minutes or until browned in a 375 degree oven.