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Whole Wheat Convenience Mix




Source of Recipe


4 on 4


List of Ingredients




3 cups whole wheat flour
1/2 cup wheat germ (optional)
5 cups all-purpose flour
1/2 cup sugar
2 cups nonfat dry milk
1/4 cup baking powder
1 cup canola oil
1 tablespoon salt


Recipe



Put all ingredients except oil in large bowl and mix well with a spoon. Mix in oil with pastry blender or fork until finely distributed. Store in airtight container in the refrigerator (use within a month) or freezer.

Nutrient content per cup:
488 calories, 13 grams protein, 70 grams carbohydrate, 18 grams fat (with only 1.4 grams saturated fat), 1.8 milligrams cholesterol, 5 grams dietary fiber, 203 milligrams calcium, 3.4 milligrams iron.
Percent of calories from protein 11%; carbohydrate 56%; fat 33%
Makes 13 cups

Whole Wheat Bread
1 egg
1-1/4 cup water
4-1/2 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a large bowl. Stir in the whole wheat mix just until dry ingredients are moistened. Turn into a greased 9 x 5 x 3-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a pick inserted in the center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with a spatula and turn right side up on rack. Cool thoroughly before slicing.

Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium muffin cups, filling them 2/3 full. Bake in 400 degree F oven for 15 to 20 minutes. Makes 18 muffins.

Whole Wheat Pancakes
1 egg
1 cup water
2-1/4 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix, just until dry ingredients are moistened. Pour batter onto greased, hot griddle and cook over medium heat until browned on both sides and cooked through. Serve hot with applesauce or molasses. Makes about 15 3-inch pancakes.

Whole Wheat Coffee Cake
1 egg
1/2 cup water
2-1/4 cups Whole Wheat Convenience Mix
1/2 cup raisins

Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix and raisins just until dry ingredients are moistened. Spread evenly in greased 8 x 8-inch baking pan. Sprinkle with Crumb Topping and bake in preheated 400 degree F oven about 25 minutes. Cut in squares. Best served warm.

Crumb Topping
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons margarine

Mix the sugar, flour and cinnamon together until there are no lumps of sugar. Add the margarine and mix until topping is fine and crumbly.