More on Grain - Specifically Wheat

Wheat

Wheat is categorized into several different types. Hard red or white varieties are best for bread making, with hard white producing a lighter colored loaf. Soft red or white wheat is better for making crackers or pastries.

When hard wheat is stored as a whole grain, it has a shelf life of 30 plus years! Once it is ground into flour, however, it quickly breaks down and becomes rancid. It is ideal to grind wheat just before making bread to retain the highest nutritional value. Leftover flour should be stored in the refrigerator or freezer.

Bulgur is the term used for wheat kernels that have been softened by soaking or steaming. Cracked wheat is wheat that has been ground into a coarser product.

Whole Wheat Applesauce Cake

2 c. whole wheat flour
1 c. sugar
1 c. applesauce
1/2 c. oil
4 tsp cocoa
2 tsp cloves
1/2 tsp. nutmeg
1tsp. salt
1 tsp. cinnamon
1 tsp. baking soda

Mix all dry ingredients together in a large bowl. Add applesauce and oil and beat well. Pour into ungreased angel food cake pan or 9x13 pan. Bake at 350 degrees for 35 minutes.

Whole Wheat Snickerdoodles

1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. whole wheat flour
1/2 tsp salt
1 tsp. baking soda
2 tbsp. sugar
1 tsp. cinnamon

Cream together 1 1/2 cups sugar and shortening. Add eggs and beat well. Combine flour, cream of tartar, salt and soda. Add to creamed mixture and mix well. Roll into 1 inch balls. Combine 2 T. sugar and cinnamon, roll dough balls in the cinnamon and sugar. Place on ungreased cookie sheet about 3 inches apart. Flatten slightly. Bake at 400 degrees for 8-10 minutes. Cool on racks. Makes about 3 dozen.

I hope you enjoy the recipes!

~Karin