Whole Wheat Pizza and Breadsticks

Aren't these cute?!

My three year old came up with the idea to use the dinosaur sandwich cutter on the breadsticks. Isn't he brilliant? We used our pizza dough recipe to make whole wheat and spelt pizza (do you need that recipe?). We used half of the dough to make breadsticks and half to make a pizza. (by the way - the one with the "well-done" head, was a little thin on the dough. The rest of the dinosaurs were thicker dough.)

Note- I have a super-picky eater at my house. This child likes pizza, but only likes tomato sauce on the pizza. I wondered what he would think of these dinosaur shapes. I even made some and baked the tomato sauce on top. 

They were such a hit, and he ate them all up so fast that I only got pictures of the ones that didn't have baked on tomato sauce. I only made four or five tomato sauce dinosaurs, so when he wanted more, we just threw some tomato sauce on top of the dinosaurs and he ate a few more! Hooray for fun food!

Here are the breadsticks that I made - with a layer of cheese on top. YUMM!

And just for fun - the pizza. I'm not a supreme pizza kind of girl, so this is how I like my pizza.

Flour in Food Storage & Notes on Hard Red Wheat

Question of the day:  (I haven't done this in a while. I'm glad for the opportunity.)

I have just started my food storage in earnest and... in my eagerness to begin my storage, I went to Costco and bought 300 lbs. of flour. I have come to realize that is A LOT of flour, and I am skeptical that I will go through it before it spoils. I have decided storing flour is probably not the best option.

I have a ton of red wheat in storage, but I have been told that only having red wheat in bread is bad for digestion, and therefore having 1/2 red wheat and 1/2 flour is best. Because I do not wish to store flour as stated above, I am wondering if I can store white wheat to replace the flour and therefore avoid the digestion problems?

I bake all of my own bread, and that is primarily what the wheat in storage would be used for.

Do you have any other suggestions about storing wheat that would help me in my food storage voyage? Any information you can give me would be greatly appreciated!

My Answer: 

Great questions. Well, first of all, hard red wheat is not necessarily BAD for digestion. It depends on the person and their individual digestive system. Though, Hard red wheat is typically harder to digest than others.

I used to store a lot of flour in my food storage. I now only store about 150 lbs for my laziness (when I don't have time to grind flour or energy and just need a quick cup for some cookies or something) and then store several types of grains. As a matter of taste, I do not love to use only hard red wheat. It is too much "heavy" whole wheat flavor and texture for me. I do not enjoy hard red wheat by itself. I do enjoy using hard red wheat in portions, though. I store hard red wheat, hard white wheat, spelt and bread flour. I use the flour, like I said, when I'm being lazy or my kids want to bake something. (At least for now.) Otherwise, I'll grind my own flour from the red, white wheat and spelt - usually in equal portion and use that. The flavor is so much better when I mix my grains. Even if you use 1/2 red wheat and 1/2 flour (so you can use up some of that flour faster than you normally would if you ground all of your own flour for your bread), your bread would be much better than just using whole red wheat and you shouldn't experience such drastic digestive problems.

As a matter of interest, hard white wheat is great in breads and will give your bread a sweeter flavor. Spelt has a bit of a nutty taste to it. So, mixing all of these grains together and storing them for such use is my preferred method.

Does that help?

p.s. Plastic Buckets (5-6 gallons) or large rubbermaid or metal garbage cans are a great way to store your grains (I don't take mine out of the original packaging, though you could) and/or flour. It helps keep the rodents out, helps maintain dryness (supposing things flood sometimes) and basically keeps the air and sunlight off of your food storage.

Until later.

Chicken Fried Chicken

I never thought I would use whole wheat flour as much as I've been using it lately. Last night I made chicken fried chicken with whole wheat flour. It was DIVINE!!

Oh, you mean I was supposed to take a picture? I devoured it too fast.... oops. It was that good. I felt like I had been to a restaurant and someone else had made it.

Not to say that my cooking is bad - I've just never done fried chicken before, of any variety. But I do love a good chicken fried chicken with a little creamy country gravy.

I've also been using whole wheat flour in my cookies lately. I feel like I can eat more cookies when they have whole wheat goodness in them! (Just what I need - more excuses to eat more cookies!)

Do you use whole wheat flour in your baking/cooking? Frequently or just sometimes or never?

p.s. I'd probably use it more often than I do, but I fresh grind it, and I think grinding can be annoying when I have a sleeping baby close by...