STORING WHEAT

One half pound of wheat provides the following: 30 grams of protein, over 1 milligram of thiatin, 8 milligrams of niacin, 6 milligrams of iron, some riboflavin and other nutrients. In the storing of wheat the following points should be kept in mind: kind or variety, grade, moisture, container, storage, known minerals and known vitamins.

Varieties: Dark Hard Winter Wheat (Turkey) and Dark Hard Spring or Marquis Wheat.

Grade: Grade should be No. 1 (not less than 60 lbs. per bushel). Protein should be 11.5% or better. Wheat should be cleaned for human consumption and free from foreign material.

Moisture: Moisture content is most important. It is recommended that the moisture content be 10% or less. Insects are unable to reproduce in clean grain with moisture of 10% or below.

Container: Containers should be suitable to hold weight of grain, protect it from rodents and insects and should be non-conductors of moisture (metal containers have been most satisfactory).

Storage: Wheat will keep indefinitely if properly stored in a cool dry place with no problem moisture; 10% or less. It should be free from any foreign materials, especially those which have odors (kerosene, onions, petroleum products, etc...). If wheat is stored for more than one year, it should be turned and aerated at least twice a year. Wheat can be cleaned by screening it over a hand sieve; screen similar to wire door screen. The most successful storage has resulted from rotation; using old wheat first and replacing it with new wheat at harvest season. So, use the following recipes to facilitate rotation of your wheat.

Known Minerals: Barium, Boron, Calcium, Chlorine, Copper, Fluorine, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Silicon, Silver, Sodium, Sulphur and other trace minerals.

Known Vitamins: Chlorine, Folic Acid, Niacin, Pantothen Acid, Inositol, Biotin or H, Vitamin A, Vitamin C, Vitamin E, Thiamine B-1, Riboflavin B-2 or G and Pyridoxine R-6.

In white so-called enriched flour, at least 28 minerals and vitamins are removed by processing, and then four imitation nutrients are put back into the flour: niacin, iron, thiamine and riboflavin.

WHEAT RECIPES

#1 Whole Wheat Cooked in a Crock Pot

• 2 cups wheat (whole)
• 4 cups water

Place in crock pot and cook on low over night. Be sure water covers wheat.

#2 GLUTEN MEATLESS MEATBALLS

• 2 cups ground gluten
• 1 Tbsp. Brewers yeast
• 2 Tbsp. flour
• 2 Tbsp. oil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. oregano
• 1 or 2 eggs
• Salt and pepper to taste
• ½ tsp. sage

Note: Brewers yeast can be omitted. Combine all ingredients. Form into small balls and fry in hot oiled skillet as you would meat balls.

#3 PINTO BEANS AND WHOLE WHEAT WAFFLES

• ½ cup pinto beans
• ½ cup whole wheat
• 1 Tbsp. oil
• 1 ¼ Tbsp. sugar
• ½ tsp. salt
• 2 ½ cups water

Soak wheat and pinto beans (be sure they are covered with water 12 to 24 hours). Drain well. Combine all ingredients in blender and blend until light and fluffy. Hold blender while ingredients are mixing. Waffle iron can be greased and heated while batter is being prepared. Pour batter and bake 8 minutes. Do not try to open waffle iron while cooking or waffle will be torn to pieces. Each time waffle if baked, blend remaining ingredients again to keep batter fluffy. There is no leavening used in this recipe. Waffles can be frozen then heated in toaster. You need to experiment a little with your own waffle iron. If waffles brown too quickly they will taste scorched, and not be done inside!

#4 basic gluten

Use hard wheat. Grind into flour. Combine:

• 7 cups whole wheat flour
• 3 cups cool water

Knead for 10-15 minutes. Knead hard and well. If it isn't kneaded sufficiently the gluten will not develop. Rinse gluten in cool water. Continue to rinse until starch and bran are rinsed out. Hold the gluten together, replacing any pieces that come off. Knead the dough (gluten) with fingers as you rinse it. Try not to mix the water into gluten. Save rinse water for gravies, etc... This recipe should be tried only by those whole are familiar with whole wheat flour.

#5 GROUND GLUTEN TOPPER

After gluten is thoroughly washed, press into an oiled pan to ½ inch thick. Bake at 350° F for 30 minutes. Prick and twist any air bubbles with fork so gluten will bake evenly. When done, remove from pan and place immediately into plastic bag. If gluten sticks to pan, turn pan upside down for just a minute, then place in a plastic bag to distribute moisture evenly. Grind in meat grinder. Use ground gluten as you would hamburger on T.V.P.

#6 GRAVY FROM RECIPE # 3 BASIC GLUTTEN

The liquid saved from rinsing gluten will settle. Bran will go to bottom, starch above that with liquid on top. * Pour off water and save.

• 5 tsp. thick starch
• *2 ½ cups liquid
• Bouillon cubes

Cook stirring constantly. Gravy will not taste good while it is raw. When it gets done it will become clearer. Add bouillon cubes to season gravy.

#7 SOME USES FOR STARCH, BRAN AND LIQUID

Use starch as you would corn starch for puddings, etc. Use bran in muffins, crackers, and pizza crusts. Use liquid in gravies, cook vegetables or make soup. The liquid saved from rinsing the gluten, contains vitamins and starch and the gluten is protein.

#8 BOSTON BAKED WHEAT

• 4 cups whole kernel wheat
• 10 cups water
• 1 pound cooked bacon
• 1 large onion (diced)
• ¾ cup molasses
• ¾ tsp. black pepper
• 1 ½ cups catsup
• 2 ½ tsp. salt
• 1 tsp. dry mustard

In large roaster or Dutch oven, combine wheat, water, bacon and onion. Combine remaining ingredients in bowl, and then pour over wheat mixture. Cover and bake at 200° F oven for 6-8 hours.If mixture dries, add boiling water. Turn off oven and leave wheat in roaster overnight. Skim off excess fat. Reheat and serve with Boston brown bread or Royal bran muffins. This recipe makes 14 cups. This also freezes well.

#9 ARIZONA BRAN MUFFINS

Combine and set aside:

• 2 cups boiling water
• 2 cups All Bran cereal
• 1 ¾ cups sugar
• 1 cup shortening
  
  

Combine and mix with the above:

• 4 eggs
• 1 quart buttermilk
• 5 cups flour
• 3 Tbsp. soda
• 2 ½ Tbsp. salt
  
  

Mix well and add:

4 cups 40% bran flakes
2 cups raisins or dates (nuts optional)

Mix together and place in the refrigerator. Do Not use batter the first day; keep it covered. Fill greased muffin pans 2/3 full; bake at 375* F for 15-20 minutes. This recipe yields 6 dozens. This batter will keep up to 40 days in refrigerator. Use as desired.

#10 WHOLE WHEAT BREAD

• 3 cups warm tap water
• 1/3 cup honey
• 1/3 cup salad oil
• 2 pkgs. dry yeast
• 1½ tsp. salt
• 6-7 cups whole wheat flour
  
  

Mix first 5 ingredients in large mixing bowl. Add flour gradually and stir well. Mix with spoon until you can't stir any longer. Put in greased pans. Let rise about 1 hour, then bake at 350 ° F for about 45 minutes; yields 2 loaves.

#11 BAKED WHEAT PUDDING

• 2 eggs
• 1/4 tsp. salt
• 1/3 c brown sugar
• 2 cups milk, heated
• 1/2 cup raisins
• 1 cup cooked whole wheat
  
  

Beat eggs slightly, add salt and sugar. Add heated milk, raisins, and wheat. Bake at 325° F until set. Nutmeg may be sprinkled on top before baking. Serve with cream or fruit sauce.

#12 BLENDER PANCAKES

• 1 cup uncooked whole wheat
• 1 egg
• 2 tbsp. sugar
• 3 tsp. baking powder
• 1 ½ cups milk
• ¼ cup vegetable oil1 tsp. salt
  
  

Combine whole wheat and 1 cup milk in blender. Blend at high speed for 3 minutes. Add remaining milk and blend for a minute more. Add remaining ingredients and blend until smooth. Cook on a hot griddle.

#13 WHOLE WHEAT STREUSEL CAKE

• 3 ¾ cups whole wheat flour
• ¾ cup sugar
• 3 Tbsp. baking powder
• A pinch of salt
• ¾ cup butter, softened
• 2 cups milk
• 2 large eggs
  
  

Topping: (should be like wet sand)

• 1 ¼ cups sugar
• ¾ cup whole wheat flour
• 2/3 cup melted butter
• 1 tsp cinnamon
  
  

Combine flour, sugar, baking powder, salt, butter, milk and eggs and mix well. Pour cake batter into greased and floured pan and sprinkle topping on top. Bake at 350° F for 25-30 minutes. Makes 1 -9x13 pan.

#14 CHICKEN CASSEROLE

• 2 cups cooked, whole kernel wheat or 3 cups cooked rice (1 cup uncooked rice)
• 1 can (4 oz.) pimentos, chopped
• 1 ½ tbsp. flour
• 1 ½ cups diced, cooked chicken
• ¼ to ½ cup canned mushrooms
• ½ cup blanched almonds
• 1 ¾ cups chicken broth
  
  

Combine wheat and pimento, or substitute the rice. Place 1/3 of wheat mixture in oiled casserole and alternate layers of remaining wheat, chicken, mushrooms and almonds. Pour over chicken broth seasoned with salt and pepper and blended with flour. Bake at 350° F for 1 hour.

#15 WHEAT WAFFLES

• 2 cups whole wheat flour (not sifted)
• 1 tsp. salt
• 3 tsp. baking powder
• a little less than ½ cup oil
• 2 cups milk (approximately)
• 1 Tbsp. honey or 1 ½ Tbsp. of sugar
• 2 eggs
  
  

Mix dry ingredients then add oil, milk, and eggs and honey or sugar. Mix with a spoon and cook on a hot waffle iron.

#16 WHOLE WHEAT MEAT LOAF

• 1 ½ lbs. ground beef
• 1 cup whole wheat, cooked
• 2 eggs, beaten
• 1 cup milk
• ¼ cup onion, chopped
• 2 ½ tsp. salt
• 1/4 tsp. pepper
• 1/3 tsp. sage
• 1 tsp. Worcestershire sauce
• 1 tsp. prepared mustard
  
  

Combine all ingredients thoroughly and pack firmly into a loaf tin. Optional topping: combine 3 tbsp. brown sugar, ¼ cup catsup, ¼ tsp. nutmeg and 1 tsp. dry mustard. Bake at 350° F for about 1 hour.

#17 WHEAT CREAM PUFFS

• ½ cup margarine
• 1 cup whole wheat flour
• 1/3 tsp. salt
• 4 eggs
  
  

Melt butter in 1 cup boiling water. Add flour and salt and stir vigorously. Cook; stirring until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each. Drop by heaping teaspoonfuls on greased cookie sheet 3 inches apart. Bake at 450 ° F for l5 minutes then 325° for 25 minutes. Remove from oven. Split. Turn oven off and put cream puffs back to dry about 20 minutes; makes 20 puffs.

#18 SKILLET POPPED WHEAT

Soak wheat for 2 ½ hours. Dry between paper towels until dry as possible. Put thin layer of wheat in a hot heavy cast iron skillet and shake over stove burner as you would pop corn. When lightly browned and lightly popped, remove from pan and season as you would pop corn.

#19 CAROB WHEAT BROWNIES

Mix:

• 1 ¼ cup oil2 squares butter or margarine (melted)9 eggs
• 4 1/3 cups sugar (brown, white or both and can use some honey)
• Mix and add to above mixture:
• 3 cups whole wheat flour 6 Tbsp. (can use part unbleached flour)
• 1 cup powdered carob (can use all carob and ½ cup cocoa)
• 2 ½ tsp. baking powder ¾ tsp. salt2 tsp. vanilla
  
  

Add:

• 2 cups nuts
• Bake at 325 °F for 40 minutes or longer until firm in center; makes two 9X11 pans.
  
  

CAROB powder is made from the dark brown pod of the carob tree, a member of the locust family; very nutritious and has a unique sweet flavor.

#20 WHEAT AND PINTO BEAN BREAD

• 2 cans mashed cooked pinto beans
• 2 packages active dry yeast
• 2 cups milk, scalded
• 1 ¾ tsp. salt
• 2 ¼ Tbsp. honey
• 2 Tbsp. oil
• 3 cups whole wheat flour (6 cups)
• 3 cups all purpose flour
  
  

Pour milk into large bowl and cool to lukewarm. Sprinkle yeast over milk and stir until dissolved. Blend in beans, salt, honey, and oil. Gradually add about 4 cups of the flour, stirring with spoon as flour is added. Add enough of the remaining flour to handle easily. Knead until smooth and elastic. Turn, into greased bowl, once to bring grease side up. Cover and let rise in a warm place until double in bulk; about 1 hour. Punch down and bring edges to center and turn over in bowl. Cover and let rise again until almost double. Make two loaves. Place in greased pans and let rise about 45 minutes again until double in bulk. Bake at 350° F about 50 minutes.

#21 WHOLE WHEAT CORNBREAD

• 2 cups cornmeal
• ½ cup whole wheat flour
• 1/3 cup oat flour
• 1/3 cup millet
• 4 tsp. baking powder
• 2 cups milk
• 4 Tbsp. apple juice concentrate
• 3 tsp. liquid egg substitute
• 4 Tbsp. water
  
  

Preheat oven to 375° F. Mix the cornmeal, flours and baking powder together and set aside. Mix the remaining ingredients together and pour over the dry ingredients. Fold together briefly. Pour into a nonstick 8-inch square pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

#22 WHOLE WHEAT LASAGNA

• 6 oz. whole wheat lasagna noodles
• ½ cup tomato sauce
• 1/3 cup onion
• 1/3 cup green peppers
• 1/3 cup mushrooms
• 1 ½ cups cottage cheese
• 2 large eggs
• 3 Tbsp. parmesan cheese, grated
• 3 oz. mozzarella cheese
  
  

Cook lasagna noodles in boiling water until tender. Drain and set aside. Combine tomato sauce and chopped onions, peppers and mushrooms. Mix in separate bowl cottage cheese, eggs and parmesan cheese. Preheat oven to 350° F. In an 8" x 8" layer half the noodles, the cottage cheese mixture and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with parmesan cheese. Bake for 25 minutes.

Many whole wheat recipes are available online. These were just a few examples.