Читать книгу Wheat Greats: Delicious Wheat Recipes, The Top 59 Wheat Recipes - Franks Jo - Страница 2

100% WHOLE WHEAT BREAD FOR BREAD MACHINE

8 servingsSource: Wheat Greats

--REGULAR LOAF---1 . tablespoons Honey

1 cup Water 1 tablespoon Gluten

2 . cups Wheat bread flour 2 teaspoons Molasses

1 . tablespoons Dry milk 1 . teaspoons Fast-Rise yeast

*** OR ***

1 teaspoon Salt

2 teaspoons Active-Dry yeast

1 . tablespoons Butter

-----LARGE LOAF----- 1/2 c + 2 tb Water 1/4 c Wheat bread flourtb Dry milk 1/2 ts Salt tb Butter tb Honey 1/2 tb Gluten tb Molasses1/8 ts Fast-Rise yeast *** OR *** ts Active-Dry yeast

The trick to making 100% whole wheat bread in your machine is anextra knead, which gives the yeast and gluten a second chance tocreate a lighter loaf.

When your first knead cycle is completed, simply reset the machineand start again. Some manufacturers produce home bakeries with awhole wheat cycle; if your machine doesn’t have one, this start- againmethod works as an easy alternative.

SUCCESS HINTS: The gluten gives the whole wheat flour the structure

Chapter 1: A-M

necessary for a good loaf. If your et doesn’t stock wheat gluten, tryyour local health food store. Remember the extra knead. It’s especiallyimportant in 100% whole wheat bread. Because of the extra knead, usthis recipe only on the regular bake cycle.

APPLE WHEAT BREAD (BREAD MACHINE)

12 servingsSource: Wheat Greats

1 package Yeast 1 cup Plus 1 Tbs apple juice,

3 cups Whole wheat flour Warmed

. cup Kellogg’s Bran Flakes . cup Applesauce, warmed

(or eqivalent) 1 Golden delicious apple,

3 tablespoons Gluten (optional) Grated with skin (measures

1 teaspoon Cinnamon About 1 1/4 cups)

Put all the ingredients into pan in the order listed, select ‘whole wheat’and push ‘start’.

ARTICHOKE & CRACKED WHEAT BREAD ABM

24 servingsSource: Wheat Greats

9 ounces Marinated artichoke 1 . tablespoons Sugarhearts

. tablespoon Salt

. tablespoon Yeast

. teaspoon Black pepper1 . cups Bread flour

3 tablespoons Parmesan, grated1 . cups Whole wheat flour

1 cup Water, warm

. cup Cracked wheat

Wheat Greats

Drain artichoke hearts, reserving 3 tb liquid.

Bring all ingredients to room temperature and pour into bakery, inorder. Set “baking control” at 10 o’clock. Select “white bread” andpush Start.

In hot & humid weather, use 1/8 c less water.

Since the flavor of this loaf is not too assertive, but the texture issubstantial, it is a good sandwich bread for spicy meats, such assalami or pate, and ripe cheese. For early in the day eating, toast andspread with orange marmalade or apple butter.

BANANA-NUT WHEAT BREAD (BREAD MACHINE)

12 servings

Source: Wheat Greats

1 package Yeast . cup Pecans

3 cups Whole wheat flour 1 md Ripe banana, sliced

1 teaspoon Salt (about 1 1/2 cups)

3 tablespoons Maple syrup 1 cup Warm water

1 teaspoon Maple extract

(optional)

Put all the ingredients into pan in the order listed, select “wholewheat” and push “start.”

BASIC WHOLE WHEAT

1 servingsSource: Wheat Greats

1 lb. loaf

. cup Water

. cups Milk

1 Egg

1 cup Whole wheat flour

Crust light Bake.

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1 cup Bread flour

1 teaspoon Salt

1 tablespoon Applesauce (oil)

1 tablespoon Honey

2 teaspoons Yeast

BLUE CHEESE-AND-CRACKED-WHEAT CRACKERS

60 servingsSource: Wheat Greats

1 cup all-purpose flour . cup crumbled blue cheese, (1ounce)

. cup uncooked bulgur,

(cracked wheat) 2 tablespoons vegetable oil

. teaspoon salt 2 tablespoons all-purposeflour, divided

. teaspoon baking soda

Vegetable cooking spray

. cup low-fat buttermilk

Combine the first 4 ingredients in a medium bowl; stir well. Stir in

buttermilk, cheese, and oil to form a soft dough (dough will be

sticky).

Divide dough into 4 equal portions, shaping each portion into a ball.

Sprinkle 1 tablespoon flour over balls; cover and let rest 5 minutes.

Roll 1 ball into a 10 x 6-inch paper-thin rectangle on a baking sheetcoated with cooking spray, dusting dough with 3/4 teaspoon flour tokeep from sticking to rolling pin. Score dough by making 4lengthwise cuts and 2 crosswise cuts to form 15 crackers. Prick eachcracker diagonally 4 times with a fork.

Wheat Greats

Bake at 375 degrees for 11 minutes or until crisp. Remove from pan,

and let cool completely on a wire rack. Separate into individualcrackers. Repeat procedure with remaining dough and flour. Yield: 5dozen (serving size: 1 cracker).

NOTES : Store in an airtight container.

BLUEBERRY BUCKWHEAT PANCAKES

1 servings

Source: Wheat Greats

. cup blueberries . teaspoon baking soda

. cup buckwheat flour 2 large eggs, separated

. cup cornmeal 1 cup buttermilk

. cup all-purpose flour Butter or margarine

2 tablespoons sugar Blueberry or maple syrup

2 teaspoons baking powder

Rinse and drain fresh blueberries.

In a bowl, mix buckwheat flour with cornmeal, all-purpose flour,

sugar, baking powder, and baking soda. Add egg yolks andbuttermilk; stir just until batter is evenly moistened. Add blueberries.

In a deep bowl, whip egg whites with a mixer on high speed just untilwhites hold stiff peaks. Gently fold whites into batter.

Place a nonstick griddle or 11- to 12-inch nonstick frying pan overmedium heat. When hot, pour batter, about 1/4 cup for each cake,

onto griddle. Cook until tops of pancakes are bubbly and edgesappear dry, 1 to 11/2 minutes. Turn over to brown other side.

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Serve hot with butter and syrup.

BRAISED BUCKWHEAT KERNELS

6 servingsSource: Wheat Greats

1 cup Uncooked medium 2 tablespoons Margerine orbuckwheat butter

kernels (kasha) 1 . teaspoons Beef bouillon

granules

1 Egg

. teaspoon Salt

2 . cups Boiling water

. teaspoon Pepper

Mix buckwheat kernels and egg in ungreased 10-inch skillet.

Cook over medium-high heat, stirring constantly, until kernels areseparates and brown.

Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed andbuckwheat kernels are tender.

BRAZIL AND BULGAR WHEAT BURGERS

4 servingsSource: Wheat Greats

2 tablespoons olive oil 2 garlic cloves

2 onions 125 g bulgar wheat

2 celery sticks 250 g brazil nuts

Wheat Greats

300 vegetable stock 2 teaspoons dried mixed herbs

2 tablespoons tomato puree 1 egg, (beaten

2 tablespoons parsley,

(chopped)

In a food processor chop finely the onion, garlic and celery. Separatelychop nuts and set aside.

Heat oil and add the onion, garlic and celery - sauté until soft. Add

the nuts and Bulgar wheat and sauté for a couple of minutes until

golden brown.

Add the stock and simmer until the liquid is absorbed.

Stir in tomato puree, parsley, herbs and the egg. Season with salt andpepper and leave until cool enough to handle.

Shape into ‘burgers’ and either cook in oven at 400. (200.) Gas 6

for 15 to 20 minutes until heated through or cook in frying pan.

Place in burger buns with your favorite garnishes.

NOTE :

If you have problems with the burgers falling apart when cooking tryadding some grated cheese before shaping - this helps.

An alternate serving suggestion is like a falafal. Take tablespoonsized amounts of mixture and fry in some oil until gold to darkbrown. Put inside lightly warmed Pita bread with some salad and Chilesauce.

You can substitute your . nuts for the Brazils.

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BROWN RICE & WHEAT BERRIES (VEGAN)

1 servings

Source: Wheat Greats

2 . cups Water Compatible favoriet)

. cup Wheat berries . cup Chopped scallion

. cup Brown rice . teaspoon Salt

1 tablespoon Saute fluid (pick

your a

. teaspoon Pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce heat,

simmer, covered, 1 hour.

Stir in brown rice. Cover, simmer 50 minutes longer. 5 minutes beforerice is finished, saute scallion until softened.

Combine with rice and wheat mixture, along with spices.

BUCKWHEAT APPLESAUCE

1 servingsSource: Wheat Greats

1 package (5/16-oz) yeast . cup Applesauce

1 cup Unbleached flour 1 teaspoon Salt

. cups Bread flour 1 tablespoon Vegetable oil

. cup Buckwheat flour . cup Water

SERVE WITH FRUIT AND CHEESE FOR A LIGHT LUNCH Put the

ingredients, in the order given into the bread pan, select WHITEbread, and push Start.

NOTE: This hearty bread has a coarse crumb and slightly sweet flavor.

It’s wonderful toasted, for a real stick-to-the ribs breakfast. Serve

Wheat Greats

with fruit and cheese for a light lunch. Makes 1 loaf, 8 slices. Eachslice: 125 calories; less than 1 gm dietary fiber, less than 1 gmsoluble fiber; 23 gm carbohydrates; 3 gm protein; 2 gm fat (14%

calories from fat); 0 mg cholesterol; 245 mg sodium; 56 potassium; 5mg calcium.

BUCKWHEAT BLINI

1 servingsSource: Wheat Greats

. cup buckwheat flour 3 . teaspoons active dry yeast

-(1 1/2 pkgs)

2 cups all-purpose flour

6 large eggs, separated

1 tablespoon sugar, plus

. cup unsalted butter, melted

1 pinch sugar

. cup Hoegaarden Belgian

1 teaspoon coarse salt, plus

wheat beer or other

1 pinch coarse salt

nondark Belgian beer such as1 cup warm milk, (105 to 115Heineken

degrees)

Vegetable oil, for cooking1 ounce fresh yeast or

In a large bowl, combine buckwheat flour, all purpose flour, 1

tablespoon sugar, and 1 teaspoon salt.

In a medium bowl, combine warm milk and yeast, stirring until

combined. Whisk in egg yolks and melted butter.

Add milk mixture to dry ingredients and stir just until combined. Addbeer, and stir to combine.

In a large bowl, combine egg whites, pinch of salt, and pinch of sugar.

Beat egg whites until soft peaks form.

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Gently, but thoroughly, fold egg whites into batter. Cover, and let risefor 1 1/2 hours.

Heat a plett pan (Swedish pancake pan), which will keep your blini at auniform size, or a skillet over medium heat until hot.

Lightly oil pan and, using a 2-ounce ladle, pour batter into pan. Cook45 seconds, turn, and cook for an additional 30 seconds.

These can also be baked: Heat oven to 500. degrees to 550.

degrees.

Use lightly oiled 2- to 2 1/2-inch diameter nonstick pans. Bake 4 to 5minutes on one side, turn, and bake an additional 1 minute.

Serve the blini with smoked caviar and smoked salmon, and top withcrème fraiche and lemon.

BUCKWHEAT BLINI WITH SMOKED SALMON AND CAVIAR

6 servingsSource: Wheat Greats

For the blini:

1 cup buckwheat flour

1 cup all-purpose flour

. teaspoon salt

1 package (2 1/2 tsp.) active

dry yeast

3 tablespoons plus 3/4 cup

lukewarm water

2 tablespoons sugar

1 . cups milk

3 eggs, beaten

4 tablespoons (1/2 stick)

unsalted

butter, melted

Vegetable oil for frying

For the topping:

6 ounces thinly sliced smokedsalmon

1 cup sour cream

1 ounce caviar

Small fresh dill sprigs

for garnish

Wheat Greats

To make the blini, sift together the buckwheat flour, all-purpose flourand salt into a bowl.

In a small bowl, combine the yeast, the 3 Tbs. lukewarm water, 1 Tbs.

of the sugar and 1/4 cup of the flour mixture; stir to mix well.

Cover with plastic wrap and let stand in a warm place (75.) until

bubbly, about 30 minutes.

In a large bowl, whisk together 1 cup of the milk, the 3/4 cup water,

the eggs, butter and the remaining 1 Tbs. sugar.

Stir in the yeast mixture and enough of the remaining flour mixture tomake a batter the consistency of sour cream.

Cover the bowl with plastic wrap and let the dough rise in a warm

place until frothy and doubled in volume, about 30 minutes.

In a small saucepan, warm the remaining 3/4 cup milk until bubblesform around the edges of the pan.