6-8 cups of fresh ground wheat flour (we use our Country Living Mill) 1/3 to 1/2 cup of honey 3 cups of warm water 2 tablespoon yeast (2 packages) 2 tablespoon dough enhancer (or we use vinegar instead) 1/3 cup of oil 1 ½ teaspoon salt

Directions: Take 1 cup of the warm water and place it in . . . → Read More: Honey Wheat Bread]]> Honey Wheat Bread
Kirkland Family Favorite

6-8 cups of fresh ground wheat flour (we use our Country Living Mill)
1/3 to 1/2 cup of honey
3 cups of warm water
2 tablespoon yeast (2 packages)
2 tablespoon dough enhancer (or we use vinegar instead)
1/3 cup of oil
1 ½ teaspoon salt

Directions:
Take 1 cup of the warm water and place it in a bowl.
Sprinkle the yeast on top and then add the honey (you can lightly swirl the yeast on top to help it mix)…
Let this sit for about 4-5 minutes.

While you are waiting on the honey to activate in your mixing bowl- 

Add the remaining 2 cups of warm water, oil, dough enhancer (or vinegar), salt and 4 cups of flour to your bowl of your table top mixer. 

Let this blend with your dough hook on slow speed to get ingredients blended while you are waiting on the yeast mixture to activate.

 After your yeast has had time to activate add this mixture to your mixing bowl of your table top mixer
Plus 2 additional cups of flour. Let this blend for about 10 minutes.

 After 10 minutes add an additional 2 cups of flour gradually and let mix thoroughly (depending on conditions you may need more and sometimes even less flour).

After the dough is mixed (this is indicated by the ball of dough cleaning the sides of the mixing bowl).
Pour (plop) on a smooth clean countertop area about 2 Tbl of oil .place your dough on this lightly greased area. Lightly … punch dough a few times to spread and lengthen the dough (working too much will make it tough. Just enough to be able to separate)

Separate your dough into equal portions. (Usually 2 or 3, depending on your bread pan sizes) be sure to oil your pans really well (we have found that spray olive oil in the pans work the best). Place in pans.
 Cover with a large clean cloth (we use our Mama Baker’s old flour sack dish cloths) and let it rise for 1 to 1 ½ hours. About 10 minutes before the rising is complete …. Preheat oven to 350 degrees.

 Bake at 350 degrees for about 25 to 30 minutes for bread pans.  Be sure and place on wire racks to cool.

Rather than baking all 3 loaves at the same time you can use one portion for hamburger or hotdog buns. (15 minutes of bake time)
Get creative, brush some butter on the tops prior to baking. We like to use one portion of the dough and add a cup of dried cranberries and ½ cup of chopped pecans and bake on a flat stone (it  doesn’t  get a whole lot better than hot cranberry/pecan bread).
 Enjoy your bread

 Michael & Teresa
As with anything that has no preservatives you need to use within a few days or even pop it in the fridge to help.

Add warm water to yeast and let soften for five minutes. Add oil and honey. Stir in about 3 cups of flour, then add salt. Add enough of the remaining flour to make a batter about . . . → Read More: Whole Grain Bread]]> 2 rounded tablespoons yeast
5 1/2 cups warm water
2/3 cup vegetable oil
2/3 cup honey
1 tablespoon salt
12 to 13 cups whole wheat flour

Add warm water to yeast and let soften for five minutes. Add oil and honey. Stir in about 3 cups of flour, then add salt. Add enough of the remaining flour to make a batter about the consistency of pancake batter, and beat by hand or machine for 10 minutes. Then add remaining flour to a soft, but not overly sticky dough. Turn into buttered bowl and let rise. Shape into loaves, let rise and bake at 350 degrees for 35-45 minutes.

Source: Being Prepared for History, by Jack Jenkins

Stir yogurt and oil with sugar, then add eggs, vanilla, . . . → Read More: Whole Wheat Zucchini Cake]]> 1/2 cup yogurt
1/4 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or milk soured with 2 teaspoons vinegar
1 teaspoon salt
2 1/2 cups whole wheat flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups finely diced, peeled zucchini
1/2 cup chocolate chips
Powdered sugar icing if desired

Stir yogurt and oil with sugar, then add eggs, vanilla, and buttermilk. Sift together flour, cocoa, baking powder, salt and soda. Add liquid mixture. Stir in zucchini and turn into greased and floured 9 x 13 inch baking pan. Sprinkle the top with chocolate chips and bake at 325 degrees for 40-45 minutes. When cool, frost with icing if desired.

Source: Being Prepared for History, by Jack Jenkins

Pour mixture on waffle griddle.

Source: Being Prepared for History, by . . . → Read More: Whole Wheat Waffles]]> 2 1/4 cups whole wheat flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 tablespoon sugar
2 beaten eggs
2 1/4 cups milk
1/4 cup vegetable oil

Pour mixture on waffle griddle.

Source: Being Prepared for History, by Jack Jenkins

Beat the yolks, water, sugar, and flavorings with mixer in small bowl for 5-7 minutes. The mixture should be very thick and creamy. Transfer the mix to . . . → Read More: Prize Whole Wheat Sponge Cake]]> 6 large eggs, separated
1 1/4 cups brown sugar
1/2 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups sifted whole wheat flour
1 teaspoon cream of tartar

Beat the yolks, water, sugar, and flavorings with mixer in small bowl for 5-7 minutes. The mixture should be very thick and creamy. Transfer the mix to a large bowl and add flour and salt gradually, continuing to beat on low.

Beat egg whites and cream of tartar until stiff. Fold immediately into the first mixture. Bake in an ungreased tube pan for 60-70 minutes at 325 to 350 degrees. Invert the pan and cool the cake thoroughly before removing it. Frost cake if desired.

Source: Being Prepared for History, by Jack Jenkins

Morning Mixing: 4 Tablespoons oil 2 teaspoons soda 4 Tablespoons sugar 4 egg yolks 3/4 teaspoon salt 4 egg whites

The evening before you plan to serve sour dough pancakes mix flour and milk and beat until smooth. Dissolve yeast and sugar into . . . → Read More: Whole Wheat Sour Dough Pancakes]]> Evening Preparation:
3 cups whole wheat flour
2 1/2 cups milk
1 1/2 Tablespoons or 1 package of yeast
1 Tablespoon sugar
1/2 cup warm water

Morning Mixing:
4 Tablespoons oil
2 teaspoons soda
4 Tablespoons sugar
4 egg yolks
3/4 teaspoon salt
4 egg whites

The evening before you plan to serve sour dough pancakes mix flour and milk and beat until smooth. Dissolve yeast and sugar into 1/2 cup of warm water. After the yeast begins to bubble and grow mix in the flour and milk combination. Cover with a cloth and let this sit out overnight.

In the morning add oil, soda, sugar, egg yolks, and salt to the sourdough mixture you created the night before. Mix this together, then fold in your egg whites. If the mixture is too thin sprinkle in flour and mix until you reach the desired consistency.

Cook on the griddle and serve with strawberries and whipped cream.

Source: Being Prepared for History, by Jack Jenkins

Mix ingredients and pour onto griddle in pancake sized puddles. Add milk by tablespoons to thin batter.

Source: Being Prepared for History, by Jack . . . → Read More: Whole Wheat Pancakes]]> 1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil

Mix ingredients and pour onto griddle in pancake sized puddles. Add milk by tablespoons to thin batter.

Source: Being Prepared for History, by Jack Jenkins

Stir together the dry ingredients. In a separate bowl, stir together the liquid ingredients. Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for . . . → Read More: Whole Wheat Muffins]]> 2 cups whole wheat flour
1/2 teaspoon salt
3 teaspoons baking powder
2 beaten eggs
1 cup milk
3 tablespoons brown sugar
2 tablespoons melted butter or margarine

Stir together the dry ingredients. In a separate bowl, stir together the liquid ingredients. Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes at 375 degrees.

Source: Being Prepared for History, by Jack Jenkins

Stir the dry ingredients together in a bowl. Add the liquid ingredients and beat until almost smooth. Pour into greased and floured 9 x 13 inch pan and bake at 350 . . . → Read More: Chocolate Cake]]> 3 cups flour
5 tablespoons cocoa
2 teaspoons baking soda
1 1/2 cups sugar
1 teaspoon salt
1/2 cup + 2 tablespoons cooking oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water

Stir the dry ingredients together in a bowl. Add the liquid ingredients and beat until almost smooth. Pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for about 30 minutes.

Source: Being Prepared for History, by Jack Jenkins

The day will come when (History – a sure template of the future – leaves no question that it’s not a matter of ‘if’ but ‘when’) the wonderful luxury of having all of the ingredients that we’re accustomed to for our favorite recipes might be severely limited.

In Western Washington, where . . . → Read More: Whole Grain Recipes]]> Being Prepared for History

by Jack Jenkins

The day will come when (History – a sure template of the future – leaves no question that it’s not a matter of ‘if’ but ‘when’) the wonderful luxury of having all of the ingredients that we’re accustomed to for our favorite recipes might be severely limited.

In Western Washington, where I live, if just two key bridges went down because of a disaster (man made or natural) the stores would be empty in less than six hours and it could be weeks or even months, depending on the scope of the disaster, before they could be replenished.

Just having a prudent grain storage and a quality hand grain mill (for some reason the Country Living Grain Mill springs to mind) could literally be a life saver for you and your family.

For example the luscious waffles pictured at the left were made without oil or eggs – and they could have been made without baking powder too.* I whipped them up (notice the date on the photos) the same morning that I milled the wheat on my Country Living Mill and substituted one half cup of a blended up raw apple – or apple sauce if you will- ( I found a few left hanging on my Melrose apple tree) in place of the eggs and oil. The recipe for whole wheat waffles, and other whole wheat goodies, can be found by clicking on the recipe links in the box on the left.

* I’ll have baking powder free recipes on this site in the future.