GREAT GRAINS STONE GROUND WHOLE WHEAT FLOUR may be used in place of white flour in most of your regular recipes, with the exception of some delicate cakes and pastries. HOW TO SUBSTITUTE: For each cup of white flour in your recipe substitute one cup minus 2 tablespoons of GREAT GRAINS WW FLOUR. To substitute UNSIFTED WW flour for SIFTED white flour use 1/4 cup less per cup. A bread recipe may take 1 or 2 cups less flour. This is because whole wheat flour absorbs more moisture than white flour

BREAD TIPS: Be careful not to add too much WW flour to yeast dough. The dough should be slightly sticky. You may let it rest 15 or 20 minutes before kneading to absorb moisture. Letting it rise too quickly at too warm a temperature may cause a coarse, crumbly texture. Over-rising (more than double) may cause it to "fall" while baking. This is because WW dough is less elastic than white.

TEMPERATURE: Since Whole Wheat flour scorches more readily than white flour you may need to use a slightly lower baking temperature and a longer time for some items. This will vary according to your oven.

CRACKED WHEAT: In addition to its use as a breakfast cereal, Great Grains Cracked Wheat Cereal can be used to add a delicious wheat flavor to bread, muffins and pancakes. For each loaf of bread or batch of muffins cover 1/4 to ½ cup of  cracked wheat with boiling water and let cool to luke warm. Drain off any excess water  into a measuring cup and use it as part of the liquid called for in your recipe. Omit the amount of flour replaced by the cracked wheat.

Cece's Bread and Bun Recipe

PUT IN LARGE BOWL:

½ cup mashed potato flakes

½ cup sugar or honey

1 tablespoon salt

½ cup bran (optional)*

½ cup vegetable oil, lard or shortening

ADD:

4 cups hot water

MIX AND LET COOL TO LUKEWARM

(about 110 degrees F).

STIR IN:

2 tablespoons dry yeast

ADD:

2 slightly-beaten eggs

MIX IN, ONE CUP AT A TIME:

Enough Great Grains GW or WW flour to make a workable dough that pulls away from sides of the bowl (7 or 8 cups). Turn out on floured board and knead until smooth and elastic (8-1 0 minutes). Shape into a ball and place in a large greased bowl, turning to grease the top Cover loosely with a towel. Let rise at room temperature until doubled in bulk(1 to 11/2 hours). Divide into loaves or form into buns and let rise at room temperature until almost doubled in bulk Bake in 375 F oven, 30-40 minutes for loaves or 15 minutes for buns Makes 3 large or 4 small loaves, or 4-6 dozen buns, depending on size.

*lf bran or WW flour is used, let dough rest 10 minutes to absorb moisture after half of the flour

has been mixed in.

STIR TOGETHER IN MIXING BOWL

2 cups unsifted Great Grains GW flour or 1 3/4 cups WW flour

3 teaspoons baking powder

1 teaspoon salt

LIQUEFY IN ELECTRIC BLENDER:

2 eggs

1 cup milk

1/4 cup melted butter or vegetable oil

1/4 cup sugar or honey

Pour over dry ingredients and mix just until ingredients are blended.

Fill 1 2 greased muffin tins. Bake at 400 F 20 to 25 minutes.

 

Overnight Potato Rolls

IN A LARGE BOWL DISSOLVE:

1 package dry yeast into 1 1/2 cups warm water

(105-115 F).

MIX IN AND BEAT UNTIL SMOOTH:

1/3 cup packed brown sugar

11/2 teaspoon salt

1/2 cup vegetable oil or shortening

2 eggs

1 cup mashed or riced potatoes

3 cups Great Grains GW or WW Flour

ADD:

1 or 2 additional cups flour (enough to make dough easy to handle). Turn on to a floured board and knead slightly. Place in a greased bowl. Invert dough so greased side is up. Cover with waxed paper or a plastic wrap and place a damp towel over this. Refrigerate overnight, or up to four days. Shape into desired rolls and place them on greased pans. AILow to rise 1 1/2 hours or until doubled in bulk. Place in a 375 F oven 15 minutes or until golden brown. Makes about 4 dozen rolls.

*You may use a cup of chopped, cooked potatoes, liquefying them in an electric blender with part of the liquid to be used in the recipe.

 

Roll one-half of the dough from the Overnight Potato Roll recipe, or one fourth of the dough from Cece's Bread and Bun Recipe, into a rectangle about 18 x 9 inches.

SPREAD WITH:

2 tablespoons melted butter

1/2 cup packed brown sugar

SPRINKLE WITH:

About 1 tablespoon cinnamon

3/4 cup raisins (optional)

Wheat Bread

IN LARGE MIXING BOWL DISSOLVE:

2 packages dry yeast into 3½ cups warm water

(105-115 degrees)

MIX IN AND BEAT UNTIL SMOOTH:

3 teaspoons salt

1/4 cup brown sugar or honey

1/4 cup vegetable oil or shortening

1 cup mashed or riced potatoes (optional)

3 cups Great Grains WW or GW Flour

 

KNEAD IN:

3 or 4 cups of flour to make an elastic, workable dough. Knead 8-10 minutes. Place in a greased bowl, cover with a cloth, and allow to rise at room temperature until double in bulk (1 to 1 ½ hours). Shape into loaves and allow to rise in pans until about double in bulk Bake 30 minutes at 375 F or until golden brown and hollow-sounding when tapped. Makes 3 small or 2 large loaves.

INGREDIENTS:

1/4 cup GG Bran

1 cup GG Whole Wheat Flour

¼ cup powdered buttermilk

1 teaspoon salt

1 teaspoon baking soda

½ cup sugar, brown or white

2 tablespoons melted butter

1½ cups water

Mix the dry ingredients together. Add water. Mix well and stir in melted butter. Divide into greased muffin cups and bake at 425 F for 20 minutes or until done. Makes 12 muffins.