Wheat - Field to Flour

In Kansas we have wheat around us in some form at all times. This time of year is between harvest and before planting, but we still see a few wheat trucks on the road, grains spilled from bins, or even the wheat stubble fields awaiting next year's crop. Most of us also only need to look around our homes, I found 6 types of flour in my kitchen when I prepared for a program at the local women's educational Extension unit this week.
Kansas is known as the "Wheat State" or the "Bread basket of the World", titles we've been proud of with the greatest production of hard red wheat and milling facilities. Wheat is an ancient grain, originating in the fertile valley of what is now Iraq, Southeast Turkey, and west Asia. The first hybrid crop was a cross of goat grass and einkorn that created the early wheat grains.
Wheat is a unique grain also with gluten to make breads rise and hold their structure for a light and lofty loaf. Flour can be milled and mixed for just the right properties for good structure in holding and expanding the leavening gases, texture, flavor and nutrition. I use all-purpose flour for many preparations, but keep a 50/50 mixture of all-purpose and whole wheat flours for most daily use. This mix makes a good cookie or quick bread with added nutrition and fiber of whole wheat and lightness of all-purpose flour. I also have bread flour which has a strong protein or gluten content for holding the yeast bread's shape as the yeast rises. Cake flour makes a lighter and whiter chiffon or angel food cake. Pastry flour works well for pie crusts. When I can find it, I buy white whole wheat flour, a flour developed from a newer variety of winter wheat with the advantages of whole wheat but a lighter color. I even have a bag of self-rising flour bought for a special southern-style recipe. Many recipes of the south use self-rising flour made from a softer wheat that is grown in southern states. To make your own from all-purpose flour, add ½ teaspoon salt and 1 ½ teaspoon baking powder to 1 cup flour.
I shared several recipes with the club group, including the Brown and Serve Wheat Dinner Rolls (blog of May 16, 2014) and 60 Minute Cinnamon Rolls (blog of March 11, 2014).
I also prepared to share a salad with wheat berries. Because wheat berries are so hard, it does take advance preparation of soaking and cooking the berries, but I was pleased with the flavor and crunch the wheat added to a Waldorf Salad. Be sure to use wheat that is clean and untreated.

WALDORF SALAD WITH WHEAT          

¼ cup wheat berries (kernels), uncooked
1 ¼ cups water
1 tablespoon granulated sugar
¼ teaspoon cinnamon
2 tablespoons low-fat mayonnaise
½ cup plain nonfat yogurt
¼ teaspoon vanilla
½ cup thinly sliced celery
2 medium apples, cored, chopped
½ cup halved red grapes
¼ cup chopped walnuts, optional
To cook wheat berries (kernels): Place clean wheat berries and water in small saucepan. Cover, let stand overnight. Stir sugar and cinnamon into wheat berries. Cover, simmer, stirring occasionally, 45-50 minutes or until berries are tender; drain. OR: Bring berries, water, sugar and cinnamon to a boil. Cover, reduce heat and simmer 60-90 minutes, stirring occasionally, until berries are tender; drain. In serving bowl, stir together mayonnaise, yogurt and vanilla. Add celery and wheat. Cover and chill until ready to serve. Stir in apples, grapes and walnuts just before serving. Makes 5 cups.