Whole Wheat Baking Mix
Ingredients
Baking Mix
- 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
Instructions
- 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.
