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<\/a><\/p>\n2 cups finely ground dried wheat (approximately)<\/p>\n
1 teaspoon ground cinnamon<\/p>\n
1 teaspoon ground nutmeg<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/2 teaspoon baking soda<\/p>\n
1\/4 cup warm water<\/p>\n
1\/2 cup molasses<\/p>\n
<\/p>\n
Combine l cup of the wheat with the cinnamon, nutmeg, and salt. Dissolve the baking soda in water and stir quickly into the molasses. Add the flour mixture, then enough of the remaining wheat to make a very stiff dough. Roll very thin and cut into strips. Dry according to your preferred method.\u00c2\u00a0 Dehydrator: Lay strips on trays without overlapping. Dry at highest setting until crisp, about 4 to 6 hours. Remove and cool. Crumble into small, flat pieces. Spread over trays again and dry at highest setting for 2 hours longer, or until very crisp.\u00c2\u00a0 Sun: Lay strips over trays and dry in full sun where there is good air circulation. Dry until crisp, about 6 to 8 hours, turning once. Crumble into small pieces and spread over trays. Continue drying for 2 to 4 hours longer, stirring occasionally. Take trays inside at night, if necessary.\u00c2\u00a0 Oven or homemade dryer: Lay strips on trays. Dry at 15o\u00c2\u00b0F for 4 to 6 hours with door ajar until crisp. Remove from oven or dryer and crumble, then return to trays and dry for 2 to 4 hours longer, or until very crisp.\u00c2\u00a0 Store dried cereal in an airtight container. Serve with sugar and milk as a ready-to-eat cereal. Yield: 10 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Whole Wheat Flakes 2 cups finely ground dried wheat (approximately) 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1\/2 teaspoon salt 1\/2 teaspoon baking soda 1\/4 cup warm water 1\/2 cup molasses Combine l cup of the wheat with the cinnamon, nutmeg, and salt. Dissolve the baking soda in water and stir quickly into the molasses. Add the flour mixture, then enough of the remaining wheat to make a very stiff dough. Roll very thin and cut into strips….<\/p>\n