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Additional Whole-Grain Recipes

Whole-Wheat Dinner Rolls

YIELD: 225, 300 or 400 servings

  • 225/2.7 ozs.=2 g
  • 300/2 ozs.=1.5 g
  • 400/1.5 ozs.=1 g

INGREDIENTS

  • Flour, all-purpose—2 gals. or 8 lbs.
  • Flour, whole-wheat—2 gals., 1/2 cup or 8 lbs., 2 ozs.
  • Dry yeast—3/4 cup
  • Salt—1/2 cup
  • Milk, dry—1 cup
  • Sugar—2 1/2 cups
  • Oil—1 1/2 qts., 1/2 cup reserved (used for pinching)
  • Water, hot—1 gal., 1/2 gal. reserved

DIRECTIONS

  1. Combine the all-purpose flour, whole-wheat flour, dry yeast, salt, dry milk and sugar together in a large pan. Set aside.
  2. Combine the oil and 1 gal. of hot water into a mixer, with the dough hook attached.
  3. Gradually add the dry ingredients to the mixer bowl as the dough hook turns on speed 1. Add the remaining 1/2 gal. of water as needed to give proper consistency to the dough.
  4. Continue to mix on speed 1 until the dough is thoroughly blended.
  5. Stop the mixer and switch to speed 3, mix for 10 minutes or until the dough pulls away from the side of the mixer bowl.
  6. Pinch the dough into rolls according to the desired yield and grain requirement. When pinching the rolls, spread approximately 1/4 cup of oil on a bun pan and rub on your hands, then place a ball of dough on the pan and pinch the rolls by squeezing the dough between your thumb and index finger. Add an additional 1/4 cup of oil as needed. This saves considerable time on clean up and gives tall, fluffy rolls. Weigh periodically to ensure consistent size.
  7. Let the dough rise in a proofer or warmer until double in size. The proofer should be about 85-100°F with humidity.
  8. Bake in an oven on a full sheet pan(s) at 325°F until golden brown. Turn pans halfway through cooking for even browning, if necessary. Remove and hold in the warmer until serving.

Recipe: Forsyth County (Ga.) Schools Food & Nutrition Services Department (Otwell Middle School)

Squash Macaroni and Cheese

YIELD: 50 servings

INGREDIENTS

  • Butternut squash—6 lbs.
  • Chicken broth—1 3/4 qts.
  • Milk, fat-free—2 qts.
  • Garlic—6 ozs.
  • Salt—6 tsps.
  • Pepper, black, freshly ground—3 tsps.
  • Greek yogurt, fat-free—12 Tbsps.
  • Romano cheese—1 1/2 lbs.
  • American cheese—2 lbs.
  • Cheddar cheese—6 ozs.
  • Olive oil—6 tsps.
  • Bread crumbs—3 cups
  • Pasta, whole-grain—6 lbs.
  • Pan release spray—as needed
  • Parsley—2 bunches

DIRECTIONS

  1. Peel the squash. Dice the garlic. Shred the American cheese and finely shred the cheddar cheese, if not already shredded.
  2. Preheat a convection oven to 325°F.
  3. Combine the squash, broth, milk and garlic in a medium-sized pot. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes. Remove from the heat.
  4. Place the hot squash mixture in a blender. Add the salt, pepper and Greek yogurt. Remove the middle piece of the blender lid (to allow steam to escape) and secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Place the blended squash mixture in a bowl; stir in all three cheeses, reserving 10 ozs. of Romano cheese.
  5. Heat the oil on a stove top. Add the bread crumbs, reserving some for the topping, and 10 ozs. of reserved Romano cheese and heat for approximately 2 minutes.
  6. Cook the pasta according to instructions on the box, draining well to eliminate the salt and fat.
  7. Add the pasta to the squash mixture and mix well.
  8. Spray a 2-in. steamtable pan with pan release spray and add the pasta mixture, spreading evenly in the pan.
  9. Add the remaining bread crumbs to the top and spray with pan release spray.
  10. Sprinkle with the parsley and bake for 25 minutes.

Recipe: Andover (Mass.) Public Schools Food and Nutrition Services Department

Whole-Wheat Pizza Crust

YIELD: 260 servings
PER SERVING: 158 cal., 5 g pro., 27 g carb., 3 g fiber, 4 g fat, 1 g sat. fat, 0 mg chol., 218 mg sod., 20 mg ca., 1 mg iron

INGREDIENTS

  • Yeast, dry, active—10 ozs.
  • Water—1 gal., 3 qts.
  • Flour, white wheat, all-purpose, enriched, bleached—8 lbs.
  • Flour, whole-wheat—12 lbs.
  • Salt—5 ozs.
  • Sugar, granulated—6 ozs.
  • Milk, dry, nonfat—7 ozs.
  • Vegetable oil—3 3/4 cups

DIRECTIONS

  1. Proof the yeast in warm water and set aside for 3-5 minutes.
  2. Combine the white wheat flour, whole-wheat flour, salt, sugar and milk in a large mixing bowl and gently mix together using a dough hook.
  3. Slowly add the yeast mixture and the vegetable oil and knead together until the dough pulls away from the bottom and sides of the bowl. Adjust the flour and water as needed.
  4. Weigh approximately 3 lbs. of dough for each of 13 sheet pans. Roll into a flat ball and let rest for 10-15 minutes. Gently spread the dough to fit the entire sheet pans, using a rolling pin to help spread the dough out. Keep the edges slightly thicker than the center. Use a roller docker to prick the dough and even out the center. Bake at 350°F for 15-20 minutes.
  5. Cut each sheet pan 4x5 (20 pieces).

Recipe & recipe analysis: Pittsfield (Mass.) Public Schools Nutrition Services Department

*Note: According to the operation that provided this recipe, one portion provides two servings of grains/breads.