Tuesday, April 21, 2009

Betty Campbell's Wheat Recipes


Thank you again for sharing your time and expertise with our ward. You are WONDERFUL!

LR1 Enrichment Committee and Sisters

Whole Wheat Bread

Grind 9 cups of wheat (I like to use 5 cups red and 4 cups white) This will grind into about 14 cups of flour
3 T. yeast
5 cups warm water
¼ cup sugar
Combine; let sit for about 10 minutes.

8 cups wheat flour
2/3 cup oil
2/3 cup honey
2 T. salt
½ cup vital wheat gluten* (optional; will give a lighter texture)
2 T. dough enhancer** (optional; will increase shelf life)
1/3 cup ground flax seed (optional; adds extra nutrition)

Mix for a minute or two. (I use my Bosch mixer, but you can use electric beaters)
Then add about 5 ½ cups more wheat flour, or until it leaves sides of mixing bowl. If mixing by hand, add enough so it’s not too sticky. Knead for about 5 minutes (may take longer if kneading by hand).
Shape into 5 loaves. Put in greased pans.
Place in cold oven to rise for 40-45 minutes. Leaving pans in the oven, turn oven on to 350.
Start timing and bake for 35 minutes. For easiest slicing, cool completely.

Dinner Rolls

4 T. yeast
3 cups warm water
¾ cup sugar
½ c. butter, softened
9-10 c. flour
1 T. salt
½ cup powdered milk

Soften yeast in water and sugar until foamy (about 10 minutes). Add butter, salt, powdered milk and half of the flour. Beat until smooth. Add remaining flour. Continue to beat until flour is mixed in. Knead for 10 minutes (less if using mixer). Place in greased bowl. Cover and let rise until double in size. Punch down and cut dough into 4 sections. Roll out each section to 1/3 inch thick and brush with melted butter. Cut each section into 12 pieces, like a pizza. (I use a pizza cutter.) Start from the outside edge and roll into crescents. Put on greased baking sheets. Brush with butter. Let rise about 45 minutes. Bake at 400 degrees for 11-15 minutes. Makes 4 dozen rolls.

Note: This recipe calls for white flour. I like to make it with half white and half wheat flour. I will then add 1 T. dough enhancer and 3 T. vital wheat gluten, to give it a lighter texture. If using all wheat flour, use 1/3 cup vital wheat gluten.


2 eggs
1 ½ cups milk
1/3 c. oil
2 cups wheat flour
4 t. baking powder
1 T. sugar or honey
½ t. salt
Beat eggs lightly. Add remaining ingredients. Pour on heated waffle iron. Cook until done.

* Purchased from Honeyville Grains in Rancho Cucamonga – or at Henry’s, Trader Joes or Pavillion packaged by Bob’s Red Mill
**Purchased from Pleasant Hill Grains- or at several different stores in Utah

Oatmeal Chocolate Chip Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
Beat together until creamy.
1 ¾ cup flour (I like to use white wheat)
1 tsp. soda
½ t. baking powder
½ t. salt
Combine with creamed mixture and add:
2 ½ cups oats
2 cups chocolate chips

Drop by heaping teaspoons, or cookie scoop onto cookie sheets.
Bake at 350 for 10-12 minutes

Zucchini Bread (Lion House Recipe)

1 cup oil
2 cups sugar
3 eggs
3 tsp. vanilla
2 cups shredded raw zucchini
3 cups flour (white wheat flour, or ½ white flour and ½ wheat flour)
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
½ cup chopped nuts

Combine oil, sugar, and eggs. Beat well. Blend in vanilla and zucchini. Add dry ingredients to oil mixture and blend well. Add nuts
Pour bater into 2 greased loaf pans (8x4x3). Bake at 350 for about 1 hour, or until done. (Can use 3 medium pans and reduce baking time to about 30 minutes.) Let stand in pans for ten minutes, then turn out on racks to cool.