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Soft Red Wheat Recipes


2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour


Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.


This is like Great Harvest’s. It makes 4 Loaves.


3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at health food stores, these are like compacted bits
of cinnamon. These can be purchased here)
11-12 cups flour, use at least half whole wheat


Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat
well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make
bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup
flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough
into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30
minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful,
the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!


1/2 cup warm water

2 T. yeast

1 T. sugar

1 cup powdered milk

5 cups warm water

2/3 cup oil

2/3 cup honey

2 tsp. salt

6 cups whole wheat flour

7-8 cups white flour


Combine warm water, yeast, and sugar and allow to sit and bubble.

In separate bowl combine the remaining ingredients except the whole wheat and white wheat flour.
Add 3 cups whole wheat flour. Add yeast mixture then 3 more cups whole wheat flour. Add 7-8 cups white flour (you may substitute wheat flour for this). Knead in mixer for 8 minutes to activate gluten. Allow to rise for 1 ½ hours. Pound down dough, let rise 1 more hour in bowl. Form into pans and let rise 1-1 ½ hours. Bake at 375 for 20-25 minutes
This is a fabulous recipe for getting started with wheat!


1 c. milk (or may use 3 Tbsp. powdered milk and 1 c. water)

1 c. wheat

2 eggs

2 Tbsp. oil

2 Tbsp sugar or honey (or banana for banana flavored pancakes)

2 tsp. baking powder

1 ½ tsp. salt


Mix wheat and milk in blender 3-4 minutes until wheat is blended well. Add the remaining ingredients.

Blend well, allow to blend for longer time if you want fluffier pancakes.

Pour directly onto hot griddle.

For waffles, add 1 Tbs. more wheat and increase oil to 4 Tbsp.

Total Time : 1 hour Prep Time: 15 minutes Bake Time : 30 minutes Servings : 39 bar-shaped cookies


2 Tablespoons vegetable shortening, butter or margarine (to grease the pan & the aluminum foil)

2-1/2 cups rolled oats

2/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 cup all-purpose flour **use whole wheat flour**

1/4 teaspoon baking soda

1/2 cup mini chocolate morsels

1/2 teaspoon salt

1/2 cup honey

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

Optional: 1/2 cup raisins (or raisins/chopped nuts mixed)


  • Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
  • In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
  • Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
  • Wrap in plastic wrap or store in air-tight container.


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