Honey Whole-Wheat Bread

  • 1/2 cup warm water
  • 2 T yeast
  • Set aside in a separate bowl until yeast is ready

In your mixer, put the following:

  • 5 cups very warm water
  • 2 T salt
  • 1/2 cup oil
  • 3/4 cup honey
  • 8 cups fresh wheat flour 
  • 6 cups white bread flour

Add yeast mixture
Stir in mixer for 10 minutes.  (I usually do one quick 30 second stir after one kind of flour.)

Let rise 20-30 minutes in the mixer.  Put into bread pans and let rise
another 30 minutes or until dough is above pans.

Cook at 350 for 38-40 minutes.  Makes 5 large loaves

**Note:  I use different variations of the flour by increasing the wheat
and reducing the white.  The only difference is the bread doesn’t rise as
high.
This recipe came from RaCail Hays who got it from Gayle Jex’s mom.

Recipe via Lisa Golden

Heidi’s Whole Wheat Bread

Place in bowl of Bosch: 
  • 6 ½ cups hot tap water, steaming
  • 11 cups freshly ground whole wheat flour
  • Turn on Bosch and add:
  • ¾ cup oil
  • ¾ cup honey
  • 3 T. salt
  • 3 heaping T. yeast

 

Add flour until dough cleans the side of the bowl about 8-10 cups.  (You want soft, but not sticky dough.)  Continue running Bosch for 6 more minutes.  Form into loaves and place into pans.  Allow to rise until doubled, about 30 minutes.   Bake at 400° for 2 minutes.  Turn oven down to 350° for 18 minutes.  (This is for small pans:  10 or 11.  Will yield 4 large loaves-Bake at 400° for 2 minutes, then 350° for about 30 minutes.)

* This recipe also calls for ¼ cup molasses and 2 eggs.  I was out of eggs one time and didn’t add them and it was just as good and won’t spoil as fast.  Also, if you are living off of your food storage, it’s probably best not to rely on too many recipes calling for eggs.  Also, this bread can be finished in a little over an hour which is a great blessing J

Recipe via Heidi Conover

Whole Wheat Flour Tortillas

  • 2 c. wheat Flour         
  • 1 1/2 tsp. salt
  • 2 tsp. Baking powder   
  • 1 TBLS. Shortening

Mix well with fork, breaking up shortening. Add approx. 3/4 c. very hot water a little at a time, until mixture looks like a dough.  On floured surface roll out thin tortillas. Cook on hot griddle about a 1min. each side.

Place spoonful of bean mixture on center of each tortilla. Optional-sprinkle with onion and cheese. Fold opposite sides of tortillas on top twice forming square packets.  Place fold sides down on non-stick pan.  Cook over low heat 3 to 5 min. on each side until heated through and tortilla is crispy. Top with sour cream, salsa, lettuce  or whatever you like. Also great as a dip.

Recipe via Meg Erekson