Multigrain Baking Mix

Name: Multigrain Baking Mix
Prep time: 10 min
Total time: 10 min
Yield: 12 cups, 24 serving(s)
Ingredients: 2 cups pecans, toasted and finely diced; 4 cups unbleached white flour; 1 1/2 cups whole wheat flour; 2 cups cornmeal (pref. stone-ground rather than degerminated); 1/2 cup buckwheat flour; 1/2 cup wheat germ; 1 1/2 cups dry buttermilk; 1/2 cup soy flour; 4 tablespoons baking powder; 2 tablespoons baking soda; 2 tablespoons sea salt; 1 1/4 cups canola oil (or some other mild tasting vegetable oil)

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Recipe by WI Cheesehead

This is from the local paper. Wanted to post to save it for later.

READY IN: 10mins

SERVES: 24

YIELD: 12 cups

UNITS: US

INGREDIENTS

Nutrition

2

cups pecans, toasted and finely diced
4

cups unbleached white flour
1 ¹⁄₂

cups whole wheat flour
2

cups cornmeal (pref. stone-ground rather than degerminated)
¹⁄₂

cup buckwheat flour
¹⁄₂

cup wheat germ
1 ¹⁄₂

cups dry buttermilk
¹⁄₂

cup soy flour
4

tablespoons baking powder
2

tablespoons baking soda
2

tablespoons sea salt
1 ¹⁄₄

cups canola oil (or some other mild tasting vegetable oil)

DIRECTIONS

In a 4-quart mixing bowl, combine all ingredients except the canola oil.
Stir oil into dry ingredients and mix well.
Store in large air-tight container or several smaller ones in fridge or freezer.

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