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Country Living Grain Mill
Whole Wheat Recipe Page

Sponge Cake

Chocolate Cake
Zucchini Chocolate Cake


Being Prepared for History
By Jack Jenkins

The day will come when (History - a sure template of the future - leaves no question that it's not a matter of 'if' but 'when') the wonderful luxury of having all of the ingredients that we're accustomed to for our favorite recipes might be severely limited.

In Western Washington, where I live, if just two key bridges went down because of a disaster (man made or natural) the stores would be empty in less than six hours and it could be weeks or even months, depending on the scope of the disaster, before they could be replenished.

Just having a prudent grain storage and a quality hand grain mill (for some reason the Country Living Grain Mill springs to mind) could literally be a life saver for you and your family.

For example the luscious waffles pictured at the top of this page were made without oil or eggs - and they could have been made without baking powder too.* I whipped them up (notice the date on the photos) the same morning that I milled the wheat on my Country Living Mill and substituted one half cup of a blended up raw apple - or apple sauce if you will- ( I found a few left hanging on my Melrose apple tree) in place of the eggs and oil. The recipe for whole wheat waffles, and other whole wheat goodies, can be found by clicking on the recipe links at the top of this page.

Whole Wheat Pancakes

1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil

Mix ingredients and pour onto griddle in pancake sized puddles.

Whole Wheat Waffles

2 1/4 cups whole wheat flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 tablespoon sugar
2 beaten eggs
2 1/4 cups milk
1/4 cup vegetable oil

Pour mixture on waffle griddle.

Whole Wheat Muffins

2 cups whole wheat flour
1/2 teaspoon salt
3 teaspoons baking powder
2 beaten eggs
1 cup milk
3 tablespoons brown sugar
2 tablespoons melted butter or margarine

Stir together the dry ingredients. In a separate bowl, stir together the liquid ingredients. Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes at 375 degrees.

Whole Wheat Bread

2 rounded tablespoons yeast
5 1/2 cups warm water
2/3 cup vegetable oil
2/3 cup honey
1 tablespoon salt
12 to 13 cups whole wheat flour

Add warm water to yeast and let soften for five minutes. Add oil and honey. Stir in about 3 cups of flour, then add salt. Add enough of the remaining flour to make a batter about the consistency of pancake batter, and beat by hand or machine for 10 minutes. Then add remaining flour to a soft, but not overly sticky dough. Turn into buttered bowl and let rise. Shape into loaves, let rise and bake at 350 degrees for 35-45 minutes.

Prize Whole Wheat Sponge Cake

6 large eggs, separated
1 1/4 cups brown sugar
1/2 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1 1/2 cups sifted whole wheat flour
1 teaspoon cream of tartar

Beat the yolks, water, sugar, and flavorings with mixer in small bowl for 5-7 minutes. The mixture should be very thick and creamy. Transfer the mix to a large bowl and add flour and salt gradually, continuing to beat on low.

Beat egg whites and cream of tartar until stiff. Fold immediately into the first mixture. Bake in an ungreased tube pan for 60-70 minutes at 325 to 350 degrees. Invert the pan and cool the cake thoroughly before removing it. Frost cake if desired.

Chocolate Cake

3 cups flour
5 tablespoons cocoa
2 teaspoons baking soda
1 1/2 cups sugar
1 teaspoon salt
1/2 cup + 2 tablespoons cooking oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water

Stir the dry ingredients together in a bowl. Add the liquid ingredients and beat until almost smooth. Pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for about 30 minutes.

Whole Wheat Zucchini Chocolate Cake

1/2 cup yogurt
1/4 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or milk soured with 2 teaspoons vinegar
1 teaspoon salt
2 1/2 cups whole wheat flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups finely diced, peeled zucchini
1/2 cup chocolate chips
Powdered sugar icing if desired

Stir yogurt and oil with sugar, then add eggs, vanilla, and buttermilk. Sift together flour, cocoa, baking powder, salt and soda. Add liquid mixture. Stir in zucchini and turn into greased and floured 9 x 13 inch baking pan. Sprinkle the top with chocolate chips and bake at 325 degrees for 40-45 minutes. When cool, frost with icing if desired.