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Soft White Wheat Recipes

Makes 4 medium size loaves


4 cups hot water
1/3 cup oil - canola or olive
1/3 cup honey
1 Tbsp salt
3 Tbsp yeast
Mix well.  Then keep mixer on slow while adding:
4 1/2 cups wheat flour
4 1/2 cups white flour


Knead for 8 minutes.  Divide into 4 loaves and place in greased pans.  Let double in size.
Place in cold oven.  Turn to 350 degrees.  Set timer for 27 minutes.


2 cups whole wheat flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup applesauce
1/2 cup oil
Nuts, dates, raisins (opt)


Mix all the dry ingredients. Then stir in the applesauce, oil, and nuts or fruits (opt). Bake in a 9×9 pan at 350 degrees for about 35 minutes. Top each piece with warm apple sauce when serving.

Special Note:
When serving this cake do NOT leave off the dollop of warm applesauce on each piece. It balances out the sweetness of the cake and makes all the difference.


2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar


Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.

Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.


Mix 1:

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
8 oz. vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 Tbs. oil
2 Tbs. fat free milk
2 tsp. vanilla

Mix 2:

1 c. whole wheat flour
1/2 c. white flour
1 tsp baking soda
1 tsp. cinnamon

Mix 3:

3 c. oats
1 c. diced fruit (I like to use dehydrated apple slices or strawberries, but it would be good to throw in whatever you have)


Combine mix 1 in large bowl and mix well.

In medium bowl, combine mix 2.

Add dry ingredients to yogurt mixture and mix well. Stir in mix 3.

Spread into ungreased 9x13" pan and bake at 350 x 28-32 minutes until light golden brown. Cool completely. Cut into bars, makes 2 dozen.

This is also great to crumble and pour milk over for a yummy snack.


1 1/2 c warm water

2 T sugar

1 T yeast

1 tsp. salt

3 1/2-4 1/2 c wheat flour


Add sugar, salt, and yeast to water.  Slowly add flour until stiff. Rise for about an hour.
Makes enough dough for 2 pizzas.  425 degrees for 10-15 min


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