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    Whole Wheat Baking Mix


    Source of Recipe


    rgm

    List of Ingredients




    4 cups flour
    4 cups wheat flour
    1/4 cup baking powder
    2 teaspoons salt
    1 1/2 cups nonfat dry milk
    1 3/4 cups shortening

    Recipe



    Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.

    Whole Wheat Bread
    Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.

    Whole Wheat Muffins
    Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.

    Whole Wheat Pancakes
    Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.

    Whole Wheat Coffeecake
    Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.


 

 

 


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