Welcome to Month 3 of the Two Year Preparedness Plan!
A quick
reminder from May: if you haven't called the cannery yet about large
purchases you'd like to make (8 or more of a single item) you'll want to
do so now to make sure they have it on hand when you visit in July.
This month find 5 food storage recipes (recipes that require
shelf-stable ingredients or that help you rotate what you've got stored)
and keep them with your preparedness packet that was handed out in
Month 1. The idea is to become familiar with where to find food storage
information. Good options include a google search, church materials,
preparedness blogs, or friends who are knowledgeable. We are
purposefully not including recipes in the attachments (except one at the
end of this post, after the summary!) because in looking yourself you
will find recipes tailored to your taste and dietary needs, and will
find more resources than we could list. Just poking around looking for
things, you can find a lot more than you'd expect!
Try at least one of the recipes you find. Experimenting and
practicing can do a lot to build your confidence toward using what you
will be storing. It doesn’t have to be fancy. You may not have the
stored ingredients yet so, for instance, buy whole wheat flour from the
store instead of grinding it from your wheat storage yourself (using
half white flour if you are not used to 100% whole wheat is just fine).
Just make it work for you and where you are right now. Any change in
the preparedness direction will get you there in the end. We (stake
provident living chairs) have both tried many recipes we'll never use
but in the process we've found standbys we use for our families on a
weekly basis.
To begin preparing your 3-month everyday food storage, keep track of
everything you eat. Keep track of what you eat, not buy, since that
isn't always the same. Don’t worry if what you keep track of is
shelf-stable - just write it down and you can figure out how to store
its equivalent in Month 6 (September). The food that you'll be storing
for the 3-month storage is the same as you would store for the 2-week
storage that was encouraged in the past few years in the stake. The
"FoodRecordPrintout" or "FoodRecordSpreadsheet" documents in the Food
Storage section of the Documents Website can help with this.
This is a great time to brush up on some nutrition know-how: dry food
storage has a lot more to offer than might first appear! The document
"WhyWheatandBeans" on the Documents Website was approved by a
nutritionist, so look it over.
*Find and add 5 food storage recipes to your preparedness packet and try at least one recipe
*Save $11 per person for your year’s food storage supply
*For 3-month storage: Keep track of everything you eat this month
*Read "WhyWheatandBeans" in the Food Storage section of the Documents Website.
See "FoodRecordPrintout" and "FoodRecordSpreadsheet" in the Food Storage section of the Documents Website.
Here's a 100% wheat bread recipe you can make from just a few,
shelf-stable ingredients. I (Saralynn) have looked for a good whole
wheat bread recipe for a long time, one that I could make without a
mixer or any special equipment, and one that would taste good enough for
my family to eat too! This is it!
100% Whole Wheat Bread
1 1/2 Tbsp yeast
1/4 to 1/3 cup honey
3 cups warm water (hot bath water temp, not too hot)
1/4 cup olive oil, vegetable oil, or melted butter
1 Tbsp salt
6 to 8 cups whole wheat flour, divided
1 Tbsp vital wheat gluten *
Dissolve the yeast and honey in the warm
water. Let sit 5 minutes until the mixture becomes foamy. Stir in oil,
salt, 3 cups of the wheat flour and the gluten. Add flour 1 cup at a
time, stirring thoroughly in between. When dough forms a rounded lump
and pulls away from the side of the bowl, put it on a floured surface to
knead by hand. Knead by pulling the far side up and towards you then
pushing it into the near side. Rotate a quarter turn and repeat. Knead
for 5 to 10 minutes (this really helps tone your triceps :) until dough
is soft and elastic. Put back in the bowl and let rise 1 hour, covered
with a towel.
Take dough out of the bowl and divide into 3 equal lumps. You can form
these into logs and place in greased, medium loaf pans or form into
round discs and place on greased cookie sheets. Let rise 1 hour,
covered. Bake at 375 degrees for 25 to 30 minutes, until loaves are
nicely browned. Remove from pans and let cool on wire racks. Wait 30
minutes before cutting for better texture.
*Bob's Red Mill makes vital wheat gluten and you can find it in most
large grocery stores and online. This is the protein in the bread that
stretches and supports the shape of the loaf as it rises. Since the
bran in whole wheat flour cuts the strings of gluten, you need a little
extra to help it hold together and keep it's shape.
--
Stake Provident Living Chairs
