Whole Wheat Baking Mix

Yield: about 10 cups

Ingredients

Baking Mix

• 4 cups all-purpose 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

1. Stir dry ingredients together until well mixed.
2. Cut in the shortening until well blended.
3. Place in a glass jar.
4. Keep tightly closed in a cool place.
5. Use the mix within a month.

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.