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.

Wheat Quick Baking Mix (rotation recipe)

I use this baking mix recipe as a basis for so many other recipes.  It is just like Bisquick, only better!  Though it lasts for six weeks, I go through it pretty quick because I have so many great recipes.  It's one of the main ways I use up my wheat and POWDERED MILK purchased from the Cannery.  That is why I call it a rotation recipe because this recipe helps to use up my old food storage which I replenish on a regular basis.

"All grain is good for the food of man...Nevertheless, wheat for man."  Doctrine and Covenants 89:16-17

I grind several #10 cans of wheat at a time.  I store these in doubled freezer bags in the freezer.  I also keep a container of ground wheat in my fridge.  When this container is empty, I refill it with wheat from the freezer.  I try to make whole wheat bread and Bread-for-Beginners wheat rolls as well as my Honey Wheat Muffins on a regular basis.  I've tested a lot of recipes for whole wheat and choose only the best-tasting for my family so we'll eat lots of it.  This recipe helps to use up wheat and it also tastes great made with butter-flavored Crisco :0)

Wheat Quick Baking Mix
8 cups all-purpose flour
2 cups whole wheat flour
1/2 cup non-instant powdered milk
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups Crisco shortening (or butter-flavored Crisco)
Combine dry ingredients; mix well.  Cut in shortening with pastry blender until mixture resembles coarse meal.  Store in an airtight container at room temperature.  (Mix may be stored up to 6 weeks).  Package for gift giving and present with the following recipes.  Yield:  15 cups.

Wheat Quick Biscuits
1 egg, beaten
1 cup water or milk
2 cups Wheat Quick Mix
Combine egg and water in a mixing bowl; mix well.  Add Wheat Quick Mix; stir just until moistened.  For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle.  Turn pancakes when tops are covered with bubbles and edges are brown.  Serve with syrup.  Yield:  Eight 4-inch pancakes.

See these fabulous Quick Mix Recipes!

Wheat Quick Christmas Coffee Cake
Wheat Quick Sausage Balls 
Wheat Quick Pancakes
Perfect, Easy Biscuits (7 Up Biscuits)

How I store my Wheat Baking Mix in the fridge.

Do you have a favorite baking mix recipe to share?  I am always looking for more to try out and include in my collection.

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