Walnut Wheat Crumbles Recipes

WALNUT WHEAT CRUMBLES

Steps:

• Blend in a blender until creamy 1 cup walnut pieces(or pecan meal) and 1 cup water.
• Add and blend the 1 cup water, onion powder, celery salt, garlic salt, salt and onion salt.
• Pour the mixture into a 2 quart saucepan.
• Add the 2 1/2 cups water and bring to a boil.
• Add the 2 cups bulghur wheat and return to a boil.
• Lower the heat to simmer and cook about 15 minutes. Turn off the heat and let the mixture cool until it gets thick. Pour evenly onto 2 nonstick cookie sheets.
• Bake at 200*F. for 3 1/2 hours or until completely dehydrated, fluffing or crumbling the mixture every hour with a fork.
• Turn off the oven and let the crumbles cool completely. They will be dry and crunchy. Put them into an airtight container and they will keep for weeks.
• Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid(water, tomato juice, or broth) and cooking them over low heat until they have reached the desired consistency. However, you don't need to reconstitute them when making chili or other recipes that contain liquids like soups and stews.

WALNUT WHOLE WHEAT BREAD

Steps:

• The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
• Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
• Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.