Wheat is not Created Equal!

Okay, so now you know, wheat is not created equal. So many factors come into play when looking for a good bakery quality wheat, i.e. baking breads, rolls anything that would use yeast or making seitan (gluten).

The crop currently available is probably from 2007. Most hard wheat is harvested in the summer months. Here is the question that you need to ask before purchasing your wheat for food storage or baking - Very Important!

What is the gluten content?

Anything less than 13% will not make bread. I won't purchase anything less than 15%. If I am going to spend my time making breads for my family I want it to turn out well without any additives or conditioners. The 2007 year crop has not been the best. My favorite Hard White Wheat - Golden 86 came in at only 10%. In years past I have gotten some at above 17%. Prairie Gold came in at 15% - which is what we purchased to replace what we have used to keep our food storage supply replenished.

Here are to links to purchase bakery quality wheats - keeping in mind that you still need to do your homework before putting in an order......I am waiting on this years harvest of Golden 86 from Walton Feed. Hopefully is will be in the 17-18% area.

http://waltonfeed.com/

http://wheatmontana.com/

Hope this information is helpful. Check back often, we will be adding more tips and information soon.

Blender Pancakes

• 2 cups soy milk (or milk of choice or water)
• 1 cup soft white wheat berries
• 3 Tbs. fresh ground flax
• 1/4 tsp. salt
• 2 Tbs. olive/canola oil
• 1 Tbs. honey or sweetener of choice
• 1 Tbs. baking powder

1. Place milk and wheat berries in blender and blend for 1 min. - decrease time if using a high powered blender.
2. Add salt, oil, flax and honey and blender until mixed well.
3. Add baking powder, pulse 3 times.
4. Bake on non-stick pan.

I had some blueberries that I needed to use! You can add things such as nuts, fruits or chips when you bake them for everyone's favorites!

Black Bean Burgers

• 2 cups cooked black beans, rinsed and drained
• 2 tsp. miso, any kind
• 1 small thumb size piece of ginger finely chopped
• 2 green onions, chopped
• 1/2 cup fresh mushrooms, chopped
• handful walnuts, chopped
• 1/2 cup flour (rice, semolina, whole wheat)
• 1 tsp. cumin
• 2 Tbs olive oil
  

1. Chop ginger, green onions and mushrooms and saute in olive oil until mushrooms are soft. Add chopped nuts and continue sauteing for another minute to toast.
2. Please beans in food processor, reserving a few to add later with miso and process until smooth.
3. Add to vegetables. Add cumin, flour and remaining beans and mix.
4. Form into patties (4 or 5)
5. Lightly oil or spray non-stick pan and fry for 10 minutes, turn and continue to cook for addition 5 minutes.

Note: If you prefer, you can bake them in the oven at 400 degrees on oiled baking sheet.

Quinoa Vegetable Paella

Quinoa - pronounced "keen-wah" Cultivated by the Inca for hundreds of years. The individual grain when cooked forms a pretty translucent ring. Quinoa is a complete protein and a great addition to food storage for a heath-conscience diet with a low glycemic index.

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups quinoa, rinsed
• 1/4 tsp. saffron, crushed
• 2 tsp. Spanish smoked paprika
• 1/2 tsp. ground cumim
• dash cayenne
• 1 14-ounce can diced tomatoes
• 1 red or yellow bell pepper, chopped
• 1 14-ounce can red kidney beans, rinsed and drained
• 2 3/4 to 3 cups vegetable broth
• 2 medium zucchini, halved lengthwise and sliced
• 1 cup fresh or frozen peas
• 1 can artichoke hearts, rised and quartered
• 2 Tbl. olive oil or broth for sauteing
  

1. Place quinoa into fine mesh stainer and rinse thouroghly.
2. Saute onion and garlic in deep skillet with olive oil or broth until soft.
3. Add the quinoa and saffron and continue to cook for 2 more minutes.
4. Add paprika, cumin, cayenne, tomatoes, pepper, beans, and 2 3/4 cup of broth. Bring to a boil, reduce heat to very low, cover and cook for 15 minutes.
5. After 15 minutes check to see if more broth in needed. If it looks dry, add the remaining broth.
6. Place the zucchini on top of the quinoa and revoce. Cook for 5 minutes more until quinoa is done.
7. Remove cover and stir in peas and cook uncovered until peas are warm and all liquid is absorbed. Arrange artichoke hearts on top and serve. Add salt at the table, if necessary

You will notice that not everyone like artichokes, so on our picture, only half of the paella have the artichokes.

original recipe from http://blog.fatfreevegan.com

Basic Whole Wheat Bread

• 1 Tbs. Dry yeast


• 2 1/2 Cups Warm Water


• 1 Tbs. Salt


• 4 Tbs. honey or sweetener / divided


• 6 - 8 Cups Whole Wheat Flour


• 2 - 4 Tbs. olive/canola oil

1. Dissolve yeast in 2 cups warm water. Mix in 2 Tbs. honey, 4 cups whole wheat flour and salt until smooth. Keep warm let set until bubbly, about 40 min. (20 min. if you are in a rush)


2. Add 1/2 cup hot water, oil, remaining 2 Tbs. Honey and enough flour for a soft pliable dough. Knead for 10 min. by hand or 5 min. by machine.


3. Place in oiled bowl and keep covered in a warm place until double in size, about 1 hour.


4. Punch down and form into 2 loaves. Let rise in oiled loaf pans until double in size, about 1 hour.


5. Bake at 350 degrees for 30 - 35 minutes. Cool and Slice
   

Black Bean and Couscous Salad

• 1 cup uncooked couscous
• 1 1/4 cups vegetable broth
• 3 Tbs. extra virgin olive oil
• 2 Tbs. fresh lime juice
• 1 tsp. red wine vinegar
• 1/2 tsp. ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 cup fresh cilanto, chopped
• 1 cup frozen or fresh corn kernels
• 3 cups cooked black beans, drained and rinsed

1. Bring broth to boil in a 2 quart or larger sauce pan and stir in the couscous.
2. Cover and Remove from heat, let stand 5 minutes
3. In a large bowl, shisk together the olive oil, lime juice, vinegar and cumin.
4. Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
5. Fluff the couscous well and add to the bowl with the vegetables and mix well.
6. Season with salt and pepper to taste and refrigerate until cold.

recipe from http://www.recipezaar.com/