Storing Wheat

Back of the loaf is the snowy flour, 

And back of the flour, the mill, 

And back of the mill is the wheat and the shower,
The sun and the Father's will.  ~Anonymous

Here's a good tip on Storing Wheat, from an old Ensign magazine:

"We purchased four shelf boards, and by stacking the three-pound cans we made a wall bookshelf.  These we painted the same color as the wall.  The total cost was seven dollars.  We have a lot of fun when friends compliment us on our new bookshelf.  We tell them there is more there than meets the eye--food for the body as well as food for the spirit.  They are amazed when we tell them about the 420 pounds of wheat stored there."  ~Bernice Ketner  Above is a picture found on Pinterest which gives a similar idea.

Honey Wheat Pizza Dough (rotation recipe)

This is one more way I'm able to rotate my food storage wheat.  I love this pizza dough--it's easy enough for a beginner and always turns out great!  You can use whatever oil and salt you have on hand, but I prefer the taste of olive oil and sea salt.  I like to let my yeast sit for about 3 minutes and make sure it's active.  (Keeping an opened jar of yeast safely in the fridge will keep it fresh).  It's so good, I barely got a shot of the pizza :0)

Honey Wheat Pizza Dough
1-1/2 teaspoons yeast
3/4 cup warm tap water (not scalding)
1-1/2 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons honey
1-1/2 tablespoons olive oil
1-1/4 teaspoons sea salt
Dissolve yeast in warm water.  Add all-purpose flour, whole wheat flour, honey, olive oil, and salt; mix well. Knead for several minutes until dough is smooth and elastic.  Place dough in a greased bowl, turning to coat.  Cover and let rise in a warm, draft-free space for one to two hours or until double in bulk.  Punch dough down and roll to shape.  Yield:  dough for one 15-inch pizza.

Here's a good tip on Storing Wheat, from an old Ensign magazine:

We purchased four shelf boards, and by stacking the three-pound cans we made a wall bookshelf.  These we painted the same color as the wall.  The total cost was seven dollars.  We have a lot of fun when friends compliment us on our new bookshelf.  We tell them there is more there than meets the eye--food for the body as well as food for the spirit.  They are amazed when we tell them about the 420 pounds of wheat stored there.  ~Bernice Ketner  Below is a picture found on Pinterest (originally icanmakethat.com) which gives a similar idea:

Back of the loaf is the snowy flour, 

And back of the flour, the mill, 

And back of the mill is the wheat and the shower,
The sun and the Father's will.  ~Anonymous

My teenage son sticks his nose up at homemade pizza even though I think I do a pretty good job.  However, I'm looking for really great pizza recipes and have been collecting some on Pinterest.  Do you have a killer pizza recipe that you think my son would like?  Send me the recipe today!

Follow Heather Allen's board Cook: Pizza on Pinterest.

Use-It-Up Whole Wheat Bread (rotation recipe)

This is a great food storage rotation recipe :0)

This great-tasting bread helps me rotate my food storage wheat supply so the wheat (if stored properly) will maintain it's optimum nutrients.  This uses only wheat and yet the loaf is soft, easy to slice, and tastes delicious--like buttery honey.  You shouldn't need any dough enhancer with this recipe as long as your wheat is in good condition (not too old).  As shown, I like to make mini-loaves to share or to make a meal of soup or stew special.  Mellowed cheese and a mini-loaf of bread can turn even canned soup into a gourmet treat.

Use-It-Up Whole Wheat Bread
2 pkg. active dry yeast
1/4 c. warm water
2 c. warm water
1/4 c. honey
2 t. salt
3 T. oil
5-1/2 to 6 c. whole-wheat flour, divided
1 T. butter, melted

1. In a small bowl, dissolve yeast in 1/4 cup of warm water, (hottest tap water, 105 to 110 degrees).  In a large bowl, combine 2 cups warm water, honey, salt and oil.  Stir in 2 cups of whole-wheat flour, mixing well.  Stir in yeast mixture.  Now the mixture should be the consistency of cake batter.  Add more flour, 1/2 cups at a time, to make a fairly stiff dough.  Don't put too much flour in because you can knead in more, if necessary.  
2. Sprinkle a little flour on a board or clean counter or pastry cloth; knead dough 10 minutes.  
3. Shape dough into a ball.  The dough should be fairly smooth.  
4. Spray a large bowl with cooking spray; place dough in bowl and spray the top of the dough. Let rise 45 minutes or until double in bulk.  This can be done by placing plastic wrap loosely over bowl, and placing in an oven that was briefly heated at 175 degrees, (turn oven off before placing dough inside).  Place a small bowl of water in warmed oven to keep it humid.  After dough has risen, punch down, divide in half and knead a little; let rest 10 minutes.  
5. Shape dough into 2 loaves and place in two 8" x 4" greased loaf pans.  (see below one way to form a loaf of bread).  
6. Split top; drizzle with melted butter.  
7. Cover each loaf with plastic wrap, and let rise in oven with bowl of water until double in bulk, about 30 minutes.  
8. Bake at 350 degrees for 40 minutes for metal pans, and 325 degrees for glass bread pans (adjust time for smaller loaves).  Cook slightly longer for glass pans.  About half-way through, loaves may need to be vented with aluminum foil to prevent over-browning.  Bread should sound hollow when tapped on the top and bottom of the loaf.  Remove loaves from pans and cool on wire racks.  Yield:  2 loaves or 5 mini-loaves.

1.  Mixture is ready to knead.

2.  Knead with the palm of your hand.

3.  Place in a greased bowl.

4.  Spray dough with nonstick spray and cover with plastic (forgot to take the after photo!)

5.  After punching dough down and letting it rest for 10 minutes, split the dough into two or more loaves and form it into a loaf or roll it out as shown.

Then roll it up like a jelly-roll.

Pinch ends under.

Place loaf in a greased pan.

6.  Split the top with a sharp knife and drizzle with melted butter.

7.  With sprayed plastic on top, return to oven and let loaves rise double in size.

8.  Now the loaves are ready to go into a preheated oven.  I put the little loaves on one large cookie sheet so they are easier to take in and out of the oven.  Smaller loaves do not take as long to bake.

Honey Wheat Muffins (Rotation Recipe)

Muffins pictured with oatmeal cookies.

This is a great way to introduce wheat into your family's diet.  The honey makes these muffins so sweet that any child will want to eat them right up.  They are a quick and easy replacement to whole wheat dinner rolls!

Honey Wheat Muffins 1 c. flour 1/2 c. whole wheat flour 2 t. baking powder 1/2 t. sea salt 1 egg 1/2 c. honey 1/2 c. milk 1/4 c. vegetable oil In a large bowl, combine flours, baking powder, and salt.  In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.  Fill greased muffin cups 3/4 full.  Bake at 375 degrees for 18-20 minutes or until muffins test done.  Cool in pan for 10 minutes before removing to a wire rack.  Yield:  6-8 muffins