• To correctly measure flour, first stir it, than lightly spoon it into a dry measuring cup and level off. This is especially important in whole wheat because too much flour will impact the finished product.
• Graham flour and whole wheat flour are the same thing and can be used interchangeably.
• Be sure to refrigerate or freeze whole wheat flour to prevent rancidity and for best results in baking goods. Remember to bring back to room temperature before making yeast breads.
• In converting a recipe from traditional flour to whole wheat flour, experiment with a percentage of whole wheat flour because a whole wheat products will be denser. A percentage of 25% to 75% whole wheat flour might be more acceptable.
• Whole wheat flour can be used interchangeably with the traditional white flour, although the whole wheat products might be slightly heavier. Add a small amount of additional liquid because the bran tends to absorb more water and dehydrate foods.
• Buttermilk especially lightens whole wheat baked goods.
• One egg per 3 to 4 cups whole wheat flour in yeast breads will improve the gluten strength.
• Adding 1 tablespoon of raw vital gluten and an equal amount of dough enhancer per three cups of whole wheat flour also makes for lighter whole wheat bread.

Whole Wheat Kernels:

• Presoaking whole wheat kernels overnight in the water to be cooked in will cut cooking time in half. Proportions should be 3 cups hot water to every one cup whole wheat kernels.
• Cook whole wheat kernels 20 minutes if presoaked; 45 minutes if not. One cup whole wheat kernels equal 2 ½ cups cooked, plump whole wheat kernels.
• A slow cooker or crock-pot will work well to cook whole wheat kernels. Set on low and cook overnight (about 8 hours), stirring once during the first hour of cooking. Use 2 cups of whole wheat per 4 cups of water.

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3 T butter powder
1/8 cup bell pepper, reconstituted
2 C rice
2 tsp chicken soup base
4 C water 1/8 cup onions reconstituted
½ C celery reconstituted
2 C cooked wheat berries

Add all ingredients together (except wheat berries) simmer for 30 minutes or 7 minutes in pressure cooker. Release steam, add wheat berries into hot mixture. Let sit for 5-10 minutes. Enjoy!

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3 C cooked wheat berries
1 C diced celery
2 large red apples, cored and diced
1 C raisins
¾ C mayonnaise
3 T sugar or agave
1 ½ Tsp fresh lemon juice
½ tsp. nutmeg
1 C slivered almonds

Combine all ingredients in a large bowl and mix well. Refrigerate for 2 to 3 hours. To serve place on a bed of lettuce and sprinkle with nutmeg if desired. Makes 6-8 servings

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6 eggs
¾ C brown sugar
½ tsp salt
1 ½ tsp vanilla
3 C milk
2 C cooked hard white wheat
1 Cup raisins.

Beat eggs slightly. Add brown sugar, salt and vanilla. Add milk and stir until all the sugar is dissolved. Add wheat and stir to break up large lumps. Sitr in raisins. Pour into well greased 2 qt. casserole dish. Sprinkle with nutmeg or cinnamon and bake at 350 for 1 hour or until set. Serve warm or cold. Top with cream, fruit or whipped cream.

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1 cup whole grains (wheat or buckwheat, etc.)
1 cup milk
2 eggs
1/3 cup canola oil
1 tsp. Salt
1 tsp. Sweet spice blend
1 tbs. Honey (or 1 tbs apple juice concentrate)
1 tbs. Rumford baking powder

Combine in blender the following and mix on high speed for 2 full minutes: 1 cup whole grains (wheat or buckwheat, etc.)
1 cup milk

Add:
1 cup milk and blend 2 more minutes

Add:
2 eggs
1/3 cup canola oil
1 tsp. Salt
1 tsp. Sweet spice blend
1 tbs. Honey (or 1 tbs apple juice concentrate)

Blend well. Can store in refrigerator over night. Just before cooking, add 1 tbs. Rumford baking powder. Blend in gently with moment speed until mixed.

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4 C cooked wheat berries
1 C ketchup
1/8 dried onion reconstituted
1 C water
½ C mild molasses
¾ tsp prepared mustard
5 T bacon TVP

Combine in casserole dish, Bake 30 minutes at 350°. Or pressure for 10 minutes. Release steam.

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2 ½ cup shredded carrots (could also use rehydrated carrot dices)
1 8 oz can crushed pineapple, drained
2 C cooked wheat berries
½ C craisens or raisins
½ C mayonnaise or salad dressing
1 tsp honey

Combine all ingredients, and chill for at least an hour. Serves 6-8 people.

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• 2 C cooked wheat
• 1 large can (13 oz) cooked chicken or use 2 C of chicken TVP or half and half. (when reconstituting chicken TVP use ½ C TVP to 1 C water with 1 tsp of chicken soup base, let rest for about 20 minutes, drain and use!)
• Salt and pepper to taste
• 1 medium onion chopped (or use 1/3 c dehydrated onions reconstituted with 1 cup of water, let soak for about 30 minutes then drain if necessary and use as onion chopped)
• 1 C peas (reconstitute dried peas: about ½ c of peas to 1 c very warm water, let stand for a couple of hours. Or rehydrated freeze dried peas in cold water for about 20-30 minutes.1 Cup of freeze dried to 2 cups of water. Then drain water)
• 1 small can of drained mushrooms or reconstitute about ½ cup dried mushrooms in ¾ cup of warm water. Use the juice and reduce the liquid in recipe by ½ cup.
• 1 Cup of milk (powder milk is great) Use 1 ½ cup if you used drained canned mushrooms.
• 1 ½ C grated mild cheddar cheese or American. (You can use ½ C to ¾ C powdered cheese and just mix it in the casserole after adding the milk)

Mix together cooked wheat, chicken, onion, salt and pepper, mushrooms, and peas in a 9x9 baking dish. Combine milk and cheese together, stir and pour over mixture. Sprinkle remaining cheese and breadcrumbs over the top of casserole. Dot with pats of butter. Bake 30-40 minutes at 350 degrees.

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3 C cooked spelt, wheat, or kamut
1 T grapeseed oil
1 ½ C rehydrated beef TVP (soaked with beef soup base) add a little sausage TVP for variety
1 C rehydrated onions
1 C chopped celery rehydrated
½ C green pepper rehydrated
3 T jalapenos, rehydrated
1 T rehydrated garlic
1 T chili powder
1 tsp caraway seeds
½ tsp black pepper
1 28 oz can diced tomatoes with juice or 3 C diced tomatoes with juice
1 C water with 1 tsp beef soup base stock
1 ½ C cooked red kidney beans

Add all ingredients to stock pot, bring to a boil. Cover and simmer for about 30 minutes until flavors blend. Season to taste if needed.

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3 T cocoa
½ Cup milk
2 C sugar
¼ tsp salt
1 tsp vanilla
1 C cooked wheat berries
2 C quick oats
½ C shredded coconut

In small saucepan, stir together cocoa, milk, sugar, salt, and vanilla. Stirring constantly, slowly bring to a boil. Remove from heat and mix in wheat berries, oats, and coconut. Drop by teaspoonfuls onto a greased cookie sheet or a piece of waxed paper. Put in refrigerator to set. Yields: 30 pieces.

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2 C cooked wheat berries
1 medium onion chopped (or use 1/3 c dehydrated onions reconstituted with 1 cup of water, let soak for about 30 minutes then drain if necessary and use as onion chopped)
2 pickles (use either dill or sweet according to taste desires)
4 - 6 hard cooked eggs chopped
¾ C mayonnaise or miracle whip (up to your taste)
2 - 4 tsp mustard (good with Dijon as well!)
Salt and Pepper to Taste
Optional…sprinkle some dill on top of salad

Combine all ingredients in a bowl and refrigerate for at least 3 hours before serving, A great side dish to cold fried chicken. This salad is also perfect to stuff a tomato with on those hot summer days!

Makes 4 servings.

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1 can garbanzo beans
1 can green beans
1 can pinto beans
1 can kidney beans
2 C cooked wheat berries
1/8 C dry onions reconstituted
½ C celery reconstituted
¼ C bell peppers, reconstituted
Drain beans, place beans, wheat berries and chopped vegetables in a large bowl and toss. Marianade:
¾ C cider vinegar
1/3 C canola oil
1 clove garlic, minced
1 ½ T honey
Salt and Pepper to taste

Combine above ingredients and gently stir into bean mixture. Refrigerate. This sald needs to marinate for 24 hours before servings.

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Mix:
5 C hard white wheat flour
¼ C powdered milk
3 T yeast

Mix together in Bosch until well blended
Add:
4 C Hot water (110°)
2/3 C oil
1 C room temp cottage cheese
½ C honey
3 T dill
¼ C dried onion flakes

Mix thoroughly. Let sponge until double
Add:
4 eggs (mix in mixer until blended)
3 C more hard white wheat
4 tsp salt

Add enough high gluten bread flour until it pulls away from bowl Knead for 6-8 minutes…until you can pull a window Form into 4-6 dozen rolls, cover and let rise until double. Preheat oven to 400°. Turn down to 325° and bake until internal temperature is 180°. Bottom should be slightly golden.

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4 C shredded green cabbage
1 ½ C cooked wheat berries
½ C green pepper (or use rehydrated red and green pepper mix)
1 - 8oz can crushed pineapple, drained
½ cup sour cream (or can use rehydrated sour cream—stir into milk below)
¾ C mayonnaise or salad dressing
¼ milk (can use reconstituted dry milk)
2 tsp honey
1 ½ to 2 C miniature marshmallows

Combine all ingredients except the marshmallows. Mix well. Fold in marshmallow and chill 1 -2 hours before serving. Serves 6-8

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2 ½ C cooked wheat berries
¼ lb sausage cooked
½ lb sausage TVP rehydrated
1 medium onion (rehydrate dried onion)
½ C green peppers
1 tsp seasoned salt
Black pepper to taste
½ tsp red pepper flakes or to taste
½ tsp garlic salt
½ tsp Italian seasoning
16 to 28 oz diced tomatoes
1 can stewed tomatoes
½ cup powdered cheddar cheese

Brown sausage in large skillet, add TVP and onions and peppers, Cook over medium low heat until tender. Stir in all the seasonings., tomatoes. Simmer another 5 mintues. Stir in cooked wheat.

Place in 4 qt casserole dish

Sprinkle with Panko crumbs and dots of butter. Bake at 325 for about 30 minutes. Makes enough for 6 servings.

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1 C wheatberries
1 C dried black eyed peas cooked
½ C diced or crumbled Feta
½ C thinly sliced red onion
½ C dried cherries
½ C chopped mint
5 T olive oil
5 T fresh lemon juice, or to taste
1 T mustard
freshly cracked pepper, to taste

In a pot of boiling salted water, cook the wheat berries for 1 hour, or until they are tender, and drain them. (At this stage, the wheatberries can be stored for several days in a covered container until ready to use.)

In a small bowl, mix lemon juice, olive oil, salt, pepper, and mustard. Whisk to combine, and adjust as necessary. In a large bowl stir together the wheat berries and all other ingredients. Toss to combine. Serve cold or room temperature.

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2 C cooked wheat berries
½ lb bacon cooked crisp (or use ½ c bacon TVP)
2 lbs ground beef TVP (rehydrate 1 C of beef and ½ C sausage with 3 C Water and 1 tsp beef soup base)
1 large onion (use ½ c dried onions in 1 c hot water)
2 C cooked red kidney beans
½ C green pepper rehydrated
1 - 2 tsp chili powder
1 tsp garlic powder
1 tsp oregano
2 cans tomato sauce
1 can stewed tomatoes

Mix all ingredients with wheat and cook over stove until well blended and seasoning have penetrated. Enjoy with onion dill rolls! Makes 6 - 8 servings

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1 C whole wheat flour
2 C cold water
Season to taste with one or more of the following:

• ½ tsp each of onion and garlic salt
• 1 tsp kosher or sea salt
• 3-4 Tsp. Parmesan cheese
• 1 tsp of any seasoning like taco, barbeque or ranch

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In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16½ inch x 13½ inch rectangle. Prick all over with a fork, cut in 1½ inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400° F for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.

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