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My Husband has a wheat bag you heat in the microwave, but it getting a bit grubby & needs a wash.

If you made the bag, I’d recommend you discard the one he has now and make him a new one. This time make a slipcover for it (like a pillowcase) and just wash that instead of the whole bag. If you put the wheat in water to wash it will mold and get disgusting (or it might try to sprout…)

You can also cut the seams, wash the fabric, and refill with wheat, but the fabric might fray in the washer.

I am 15, and pretty active and in good shape. I absolutely love whole wheat, multi-grain bread-yes, the kind you bite into and every bite has little grains and nuts in it. Yep. The kind you buy at a grocery store or the military commisary.
So, how many slices every day should I have for it to be healthy and not too much?? Thanks so much and God bless!

1 slice of bread is a carbohydrate serving, depending on the size of the slice. Some bread slices are so large that they are 2 servings.
Many of those incredibly delicious breads have a lot of sugar as well. Check the nutrition content.
Eat a balanced diet, too much bread will go to your waistline and your hips.
I would limit to a couple of slices a day, add other good carbs, veggies, and small amounts of lean protein.
God bless you and our troops!

I have a 1942 wheat penny missing the mint mark. All other details are visible. How much do you think this is worth?

No mint mark just means the coin was made in Philadelphia. It’s not worth any more than most ordinary wheat pennies — somewhere between five and ten cents, unless it’s in exceptionally good shape.

I love potato bread and potato rolls, especially Martin’s potato rolls and whole wheat potato bread. However, I would love to bake my own bread at home. I am looking for the BEST homemade whole wheat potato bread recipe. The best answer will be as in-depth and informative as possible while assuming that I know little or nothing about home baking or breadmaking. Thanks!

WHOLE WHEAT POTATO BREAD

Vegetable oil spray
4 c. whole-wheat flour
4 c. all-purpose flour
2 tbsp. active dry yeast (2 env.)
2 tbsp. honey
2 1/2 tsp. salt
1 1/2 c. mashed potatoes (leftovers are perfect)
1 1/2 c. skim milk
1/4 c. acceptable butter (1/2 stick)
1/2 c. water
4 lg. egg whites

GLAZE:

1/4 c. skim milk

Makes 4 loaves. 12 slices per loaf. 2 slices per serving.
Grease two large baking sheets and one large bowl with vegetable oil spray. Set aside.

In another large bowl, combine whole-wheat and all-purpose flours. In another large bowl, mix together yeast, honey, salt and 1 1/2 cups of combined flour. In a 2-quart saucepan, combine mashed potatoes, milk, butter and water. Heat over medium-high heat until very warm, 120 to 130 degrees, stirring frequently. The butter does not need to melt completely.

With electric mixer at low speed, beat liquid ingredients into dry ingredients. Add egg whites, increase mixer speed to medium and beat 2 minutes, scraping bowl occasionally. Beat in 1 cup flour to make a thick batter; beat 2 minutes longer. Stir in 3 more cups of flour.

Turn the dough onto a well-floured board. Knead in as much of the remaining 2 1/2 cups of flour as necessary to make a soft, but not sticky, dough. Knead the dough for about 10 minutes, or until smooth and elastic. Shape into a ball and place in the greased bowl, turning to coat all sides.

Cover the bowl with a clean towel and set in a warm, draft-free place to rise, about 1 1/2 hours, or until doubled in bulk. Turn the dough onto a lightly floured surface, punch down and knead out the large air bubbles. Divide the dough into four equal pieces. Shape each part into a loaf and place in greased pans. Bake at 350 degrees for 30-35 minutes. Cool on racks, or serve warm.

I am eating that kind of wheat bread, it is kind of sweet but really good. I am just wondering about the health benefits/differences between white bread and wheat bread.
Looks like 100% whole wheat….We also bought other bread that has 7 whole wheats or something like that, my family has devoured that bag already

The wheat bread that you are eating is probably sweet because of some complex additives, one of which would invariably be sugar. Also chemicals and preservatives are part of the mix to increase its shelf life. Still, it is certainly a healthier alternative to the white bread. The flour in white bread is white through finer grinding and sifting (not through bleaching) and in the process many phytonutrients are lost. The carbohydrates in the white bread are easily digested and almost immediately converted to blood sugar. That results in weight gain or hampers weight loss. In the wholegrain bread varieties the structure of the carbohydrates is more complex as less fiber and wheat germ has been lost in the milling process. As a result, your body gets the fuel it needs for physical or mental activity at a more measured pace. The fibers preserved in the larger unmilled particles of flour will improve your intestinal activity, The vitamins and minerals give your body the necessary energy boost.
Watch out for preservatives in whole wheat bread. Try an artisanal bakery or bake yourself for a change. I am sure, you and your family will taste the difference.

Or do I need to use a specific whole wheat flour recipe? I am trying to bake healthier for my family and the local school.

I regularly substitute whole-wheat pastry flour for white flour in baked-goods recipes (cookies, cakes, muffins, etc.). The pastry flour is much lighter than regular whole-wheat flour, so it doesn’t affect the texture and flavor as much.

any normal recipes, because the sites i was looking at had things like "salmon with watermelon, baby spinach and avocado". lol. So does anyone have any normal wheat free recipes or any good websites?

1 bag egg noodels and 2 cans of cream of chicken soup no added water

boil noodels, drain, add 2 cans condensed soup mix till all nodels are coated spoon into boal

I was wondering if, say, you were self reliant (but not planting crops for commercial reasons, just to survive) how much wheat you would need to plant, roughly, to make enough bread/pasta, whatever, for one person. I realize it would vary on how much one ate, and what percentage of their diet would be wheat-based, but does anyone know any basic figures?
Thanks a heap.

http://www.youtube.com/watch?v=6LDAtakPHkU

The recipe is Molasses Crinkle Cookies and calls for 1/4 cup of wheat germ, along with other ingredients.
I was wondering what I could use instead since I don’t have any.
I have oatmeal, flax seed, cornmeal, and other cereals, grains, and nuts.

I am a former chef and like second lady said the recipe is formulated to have it and she has some very good suggestions, for me I use things like oatbran, it is granular like cornmeal, it is good to, flaxseed meal, even cornflake crumbs or graham wafer crumbs they are not only a binder but add some fiber to the cookies, cakes or breads, just remember they also absorb moisture, with molasses it is fine but a sugar based recipe requires a small amount of extra moisture, honey, molasses, glucose and brown sugar are what is known as hydreants, meaning the retain or absorb moisture from the air to keep thing moist for longer periods of time.

Nuts are fine to, and anything that can improve the flavour and nutritional content is great, be as creative as possible, you may come with something really new and different, and it one way to get children and fincky adults to eat right, sneak it in were they cannot see it, my sister used to make a date nut bread (all bran loaf with prune paste in it) for her husband 2 sons, as they would not touch those thing any other way??