Volume 11, Issue 71 - October 9, 2006 |
Good Day Member,
This week our host is the Wheat Foods Council. First a quick introduction and
then a couple of great bread recipes for you. Enjoy.
About the Wheat Foods Council:
Mission Statement:
The Wheat Foods Council is an industry-wide partnership
dedicated to increasing wheat and other grain foods consumption through
nutrition information, education, research and promotional programs.
Vision:
The American public will increase their consumption of grain
foods for the health benefits and the enjoyment they provide.
History:
Wheat producers created the Wheat Foods Council in 1972 when
U.S. per capita flour consumption was at an all-time low of 110 pounds per
person. Success generated new ideas and support for the Council and membership
now includes grain producers; millers; baking, cereal and tortilla companies;
and related associations. The Council is the only national organization that
promotes the entire category of wheat-based foods, including bread, cereal,
crackers, pasta, sweet goods and tortillas.
Source:
Wheat Foods Council
 Honey
Wheat Bread
Makes 2 loaves or 2 1/2 dozen rolls
Ingredients:
1/2 cup water, 110 to 115 degrees F
4 1/2 teaspoons yeast (2 packages)
2 cups fat-free milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1/2 cup wheat germ, optional
2 tablespoons wheat gluten, optional
3 cups whole wheat flour, divided
4 to 4 1/2 cups bread flour, divided
Preparation:
Preheat oven to 375 degrees F.
In a large mixing bowl, dissolve yeast in warm water. Let stand 10 minutes.
Warm milk to 110 to 115 degrees F, stir in margarine, honey, brown sugar and
salt, cool to lukewarm. Add milk mixture to yeast, add wheat germ, wheat gluten,
2 cups whole wheat flour and 3 cups bread flour. With an electric mixer, beat
for 3 minutes.
Stir in remaining cup whole wheat flour and additional bread flour as needed to
make stiff dough. Place dough on a floured board and knead for 10 minutes or
until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in bowl coated with non-stick spray, turning once to coat the top.
Cover and let rise in warm place, free from draft, until doubled in size, about
75 minutes.
Punch down and let dough rest for 10 minutes. Divide dough into 2 portions.
Shape each portion into a loaf. (Using a rolling pin, roll each portion into a 9
x 14-inch rectangle. Starting at short end, roll dough tightly, pinch dough to
seal ends.)
Place loaf in a 9 x 5-inch pan coated with non-stick spray. Cover and let rise
in warm place until doubled, about 1 hour. Bake for 35 minutes or until loaf
sounds hollow when tapped with fingers. To prevent a dark crust cover loaf the
last 15 minutes. Remove from pans and brush with butter. Cool thoroughly before
storing.
For rolls, bake about 15 minutes or until golden.
Source:
Wheat Foods Council
 Food
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Growing Up With Grains:
Dietary Guidelines Affect Various Ages Differently -
The new Dietary Guidelines urge most Americans to eat less calories, be more
active, and make wiser food choices. The guidelines also focus on specific
recommendations for different age and gender groups and activity levels. Based
on those factors, the recommended ounces of grains per day can vary
dramatically. Here is a quick look at some of those variances:
- Five-year-old, male or female, more than 60 minutes
physical activity per day — 5 ounces of grains daily
- 18-year-old male, more than 60 minutes physical activity
per day — 10 ounces of grains daily
- 18-year-old female, more than 60 minutes physical activity
per day — 8 ounces of grains daily
- 35-year-old, male, 30 to 60 minutes physical activity per
day — 9 ounces of grains daily
- 35-year-old, female, 30 to 60 minutes physical activity per
day — 6 ounces of grains daily
- 55-year-old, female, less than 30 minutes physical activity
per day — 5 ounces of grains daily
- 55-year-old, male, less than 30 minutes physical activity
per day — 7 ounces of grains daily
To read more...
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 Cracked
Wheat Bread
Makes one 2-pound loaf, approximately 36 1-ounce slices
Ingredients:
1 cup boiling water
1/2 cup cracked wheat
2 to 2 1/2 cups bread flour, divided
1 package active dry yeast
1 teaspoon salt
1/2 cup low-fat cottage cheese
1/4 cup honey
2 tablespoons oil
1 egg, reserve 1/2 tablespoon egg white
1/2 cup whole wheat flour
1/2 cup quick cooking rolled oats
1/4 cup wheat germ, optional
Preparation:
In small bowl, pour boiling water over cracked wheat, stir and let stand 5
minutes.
Preheat oven to 450 degrees F.
In large mixer bowl, combine softened cracked wheat, 1 cup bread flour, yeast,
salt, cottage cheese, honey, oil and egg. Blend at low speed until moistened,
beat 3 minutes at medium speed. Stir in whole wheat flour, oats, wheat germ and
enough bread flour to make a soft dough.
Turn dough out onto lightly floured board, knead 10 minutes or until dough is
smooth and elastic. Dough will be slightly sticky. Place in bowl coated with
non-stick spray, turn to coat top of bread. Cover, let rise in warm place until
doubled, about 1 hour.
Punch dough down. Shape into round loaf and place on a baking sheet coated with
non-stick spray. Cover and let rise until doubled in size, about 1 hour.
Brush loaf with reserved egg white. Bake for 10 minutes, reduce heat to 350
degrees F and bake 30 to 35 minutes or until bread sounds hollow when tapped
with fingers. Remove from pan and cool on wire rack.
Source:
Wheat Foods Council
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