Wheat Mix
Yield
12 cupsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
whole-wheat flour
|
|
| 1 ½ | cups |
milk, skim, (non fat) powder
instant, non-fat |
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
baking powder
|
*
|
| 3 | cups |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| ½ | cup |
wheat germ
|
|
| 2 | cups |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
whole-wheat flour
|
|
| 355 | ml |
milk, skim, (non fat) powder
instant, non-fat |
|
| 237 | ml |
sugar
|
|
| 59 | ml |
baking powder
|
*
|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 15 | ml |
salt
|
|
| 118 | ml |
wheat germ
|
|
| 473 | ml |
vegetable shortening
|
*
|
Directions
In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder.
Mix well. With a pastry blender, cut in shortening until evenly distributed.
Put in a large airtight container.
Store in cool, dry, place. Use within 10 to 12 weeks.
