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The links below will take you to some of our favorite recipes using our Natural s' Wheat white wheat products. Print the recipe, order our wheat products from our online store, and begin baking quality homemade breads.
Whole Wheat Bread
(Recipe provided by Kansas Wheat Commission)
2 packages active dry yeast
1 cup water, warm, 105°F-115°F
1 cup milk, warm, 105°F-115°F
1/3 cup honey
6 ½ cups Natural s’ Wheat Whole White Wheat Flour (Buy Now)
2 eggs
¼ cup shortening
2 tablespoons salt
Dissolve yeast in warm water in large mixing bowl. Add milk and honey. Beat in 3 cups of the flour and eggs. Beat 100 strokes or 2-3 minutes on medium mixer speed. Cover bowl and allow sponge to rest 20-30 minutes.Mix in salt and flour, ½ cup at a time, until dough can be turned out on lightly floured surface to knead. If using a dough hook, add shortening and complete by kneading on dough hook 8 minutes. If kneading by hand, knead 10-15 minutes, gradually kneading in shortening.
Let dough rise in greased and covered bowl until double. Punch dough and divide in half. Let dough rest while greasing two 8 1/2 x 4 1/2 inch bread pans. Shape, place in pans and let rise until double. Bake at 375°F for 20 minutes. Makes two loaves.
Italian Parmesan Bread
(Recipe provided by Anita Allen)
2 packages active dry yeast
2 cups water, warm, 110°F-115°F
6 cups Natural s’ Wheat Patent Flour (Buy Now)
½ cup butter or margarine
2 eggs, beaten
4 tablespoons sugar
2 teaspoons salt
3 teaspoons dehydrated minced onions
1 teaspoon Italian seasoning
1 teaspoon garlic salt
1 cup Parmesan cheese, (reserve 1 TBSP.)In a large mixing bowl, dissolve yeast in warm water. Add 4 cups flour, ½ cup butter, eggs, sugar, salt, onion, Italian seasoning and garlic salt. Beat at low speed until mixed, about 30 seconds; then increase speed to medium and continue beating for 2 minutes.
Stir in remaining 2 cups flour and cheese. Knead for 10 to 15 minutes. Dough will be soft, but avoid adding extra flour. Cover bowl and let rise in a warm (80°F) place until doubled, about 1 hour. Punch dough down. Knead on lightly oiled board about 25 times; dough will be soft. Divide in half.
Bake in 2 greased 1½ quart casserole dishes in a preheated 350°F oven for 35 minutes or until golden brown. Cool on a wire rack for 10 minutes before removing from casserole dish.
Bread Machine Buttermilk Wheat Berry Bread
(Recipe provided by Steven Korthanke)
1 ½ cups water, warm, 75°F or 85°F
5 tablespoons powered buttermilk
3 tablespoons honey
3 cups Natural s’Wheat Whole White Wheat Flour (Buy Now)
¾ cup Natural s’Wheat Patent Flour
½ cup Natural s’Wheat White Wheat Berries, cooked and cooled*
2 tablespoons Hodgson Mill® Vital Wheat Gluten
1 ½ teaspoons salt
1 ½ tablespoons butter or margarine
1 ½ teaspoons active dry yeastPlace ingredients into pan in the order suggested by the machine’s manual. Program the machine on the “whole wheat” (4 hours and 20 minutes) cycle, light crust setting. Remove the bread from the machine pan and cool on a wire rack.
*Place ½ cup clean, uncooked Natural s’Wheat White Wheat Berries in a small saucepan: cover with one-inch of water. Let stand uncovered on counter-top overnight. Simmer 30 to 45 minutes, stirring occasionally, or until berries are tender. Rinse with cold water: drain thoroughly. Place cooked berries in a sealable bag, press out air and store in the refrigerator and use as needed. Berries will keep up to one week in the refrigerator.
TIP: Check the dough halfway through the “knead” cycle and add patent flour if necessary, 1 tablespoon at a time, until dough is of the proper consistency.
Bulgur Muffins
1 egg, large
1 cup milk
3 tablespoons melted shortening or oil
1 ½ cups Natural s’Wheat Patent Flour (Buy Now)
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoons salt
¾ cup Natural s’Wheat Bulgur (cooked or soaked)
½ cup raisins (optional)Heat oven to 425°F. Beat egg slightly, stir in milk and melted shortening. Sift dry ingredients together. Stir in dry ingredients, bulgur and raisins, just until flour is moistened. DO NOT OVERMIX. Fill greased muffin cups 2/3 full. Bake 15 to 20 minutes. Makes 12 large muffins. For variation, sprinkle the top of muffins lightly with a sugar-cinnamon mixture before baking; substitute dates for raisins.
Bran Muffins
(Recipe provided by Kansas Wheat Commission)
2/3 cup Natural s’ Wheat Bran (Buy Now)
1 cup Natural s’ Wheat Whole White Wheat Flour (Buy Now)
2 tablespoons brown sugar, packed
1/2 tablespoon baking powder
1/8 teaspoon salt
2/3 cup skim milk
1 egg, slightly beaten
2 tablespoons oilPreheat oven to 400°F. Prepare muffin pan with non-stick spray or paper liners. In large bowl, combine all dry ingredients thoroughly. In medium bowl, combine milk, egg and oil. Add liquid to dry ingredients all at once and stir with a fork until combined. DO NOT OVER MIX. Spoon into prepared pan (2/3 full) and bake 25 minutes or until lightly brown.
Whole White Wheat Angel Food Cake
¾ cup Natural s’Wheat Whole White Wheat Flour (Buy Now)
¼ cup cornstarch
1 ½ cups sugar
12 large egg whites
½ teaspoon salt
1 ½ teaspoons cream of tartar
1 teaspoon vanilla or almond extractCombine whole wheat flour, cornstarch and ¾ cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites making sure there is no yolk mixed in with the whites. Add salt and cream of tartar. Whip until whites will stand in peaks. Gradually add remaining ¾ cup sugar and flavoring. Sprinkle 1/3 of the flour mixture over beaten whites; fold in carefully. Fold in second 1/3 of the mixture. Add last third and fold only until it is thoroughly mixed. Pour into angel food cake pan. Bake 1 hour at 325°F. Invert pan to cool.
Chocolate Chip Cookies with Toasted Pecans
1 cup shortening, butter flavored
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
2 ¼ cups Natural s’ Wheat Whole White Wheat Flour (Buy Now)
1 teaspoon baking soda
1 teaspoon salt
1 cup pecans, toasted*, chopped
12 ounces chocolate chipsIn large mixing bowl, cream together the shortening, sugars, eggs and vanilla. Add the flour, baking soda and salt, stir to combine thoroughly. Mix in the nuts and chocolate chips. Drop the dough by teaspoonfuls onto a lightly greased baking sheet. Bake in a preheated 375°F oven for 7-9 minutes for chewy cookies, 10-12 for crispy cookies. Remove cookies from the oven and cool completely on a wire rack.
* Toasting brings out the flavor in nuts. To toast pecans, place in a shallow pan and bake in a preheated 350°F oven for 5-10 minutes, or until they’re barely beginning to brown.