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Wheat Mix

Wheat Mix recipe image
This homemade wheat mix is a pantry staple that takes the guesswork out of baking nutritious treats. By combining whole-wheat and all-purpose flours with instant non-fat dry milk, you create a balanced base that offers the nutty flavor of whole grains without the heaviness. The addition of wheat germ adds a boost of nutrition and a subtle earthiness, while the vegetable shortening ensures tender, flaky results every time. This mix is incredibly versatile; simply add liquid and your choice of flavorings to whip up biscuits, muffins, or quick breads in minutes. It&# 226;ÂÂs perfect for busy weeknight breakfasts or when you want a healthier twist on classic comfort foods. Store it in an airtight container for easy access whenever inspiration strikes.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 14
Calories: 3319.9
Dietary: Vegetarian
Description
This homemade wheat mix is a pantry staple that takes the guesswork out of baking nutritious treats. By combining whole-wheat and all-purpose flours with instant non-fat dry milk, you create a balanced base that offers the nutty flavor of whole grains without the heaviness. The addition of wheat germ adds a boost of nutrition and a subtle earthiness, while the vegetable shortening ensures tender, flaky results every time. This mix is incredibly versatile; simply add liquid and your choice of flavorings to whip up biscuits, muffins, or quick breads in minutes. It&# 226;€™s perfect for busy weeknight breakfasts or when you want a healthier twist on classic comfort foods. Store it in an airtight container for easy access whenever inspiration strikes.
Ingredients
  • 6 cup Whole-wheat Flour
  • 1 1/2 cup Instant Non Fat Dry Milk
  • 1 cup Sugar
  • 1/4 cup Baking Powder
  • 3 cup Unbleached All-purpose Flour
  • 1 tablespoon Salt
  • 1/2 cup Wheat Germ
  • 2 cup Vegetable Shortening
Directions
  1. 1
    In a large mixing bowl, combine the whole-wheat flour, unbleached all-purpose flour, dry milk powder, salt, wheat germ, sugar, and baking powder.
  2. 2
    Whisk or stir the dry ingredients together until they are evenly distributed and no lumps remain.
  3. 3
    Add the vegetable shortening to the flour mixture.
  4. 4
    Using a pastry blender or two forks, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of fat remaining.
  5. 5
    Transfer the finished mix into a large airtight container.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 3319.9kcal
% Daily Value *
Total Fat 132.4g204%
Saturated Fat 43.3g217%
Cholesterol 1.8mg1%
Sodium 16788.6mg700%
Total Carbohydrate 486.2g163%
Dietary Fiber 43.9g176%
Sugars 67.0g
Protein 71.8g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the mix in a cool, dry place. It will keep for 10 to 12 weeks.

This recipe yields approximately 14 cups of mix.

To use: For biscuits, mix 1 cup of this mix with 2/3 cup of milk, shape, and bake at 425ðF for 12-15 minutes. For muffins, combine 1 cup mix, 1 cup milk, and 1 egg, then bake at 400ðF for 20-25 minutes.

Keywords: whole wheat, baking mix, pantry staple, dry mix, homemade, flour blend, quick bread, biscuits, muffins, vegetarian, healthy baking, wheat germ, shortening, meal prep, easy baking, flavorful, nutritious, versatile, quick meals, comfort food
Read it online: https://www.chefs-mate.com/recipe/wheat-mix/