Bosch Foolproof Whole Wheat Bread

*Makes 6 loaves

6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour

Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.

Recipe Source: Bosch Universal via the Kitchen Cafe

LuAnn's Whole Wheat Bread (with Kitchen Cafe adaptations)

*Makes 4 loaves

5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour

Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.

Recipe from: Mel B.'s mom via Kitchen Cafe

Whole Wheat Muffins

These are tasty and quick.

1 cup flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar
1 cup whole wheat flour
1 cup milk (can substitute milk from food storage)
2 eggs beaten
1/3 cup vegetable oil
1/2 cup nuts (optional)

Sift flour salt and baking powder; add sugar mixed with wheat flour. Add combined milk, eggs and oil. Stir until moistened, add nuts. Bake in greased muffin pans for 15 min at 425. Makes 18 muffins.

Whole Wheat Chocolate Chip Cookies

*Makes about 3-4 dozen cookies

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars. Beat in eggs and extract. Stir in dry ingredients and then chocolate
chips. Scoop rounded tablespoonfuls onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.

Recipe from: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally from Lesli D.