Convenience Mix #2: Whole Wheat Convenience Mix

Part of the Saving Money With Homemade Convenience Mixes Series

Originally prepared by Nellie Hedstrom, Extension Nutrition Specialist
Revised and updated by Statewide Nutrition and Physical Activity Educator Kate Yerxa

Saving Money With Homemade Convenience Mixes provides recipes for master convenience mixes that you can make and keep on hand. These mixes are healthier and less expensive than the packaged convenience mixes you buy in the store, and allow you to control the amount of fat, sodium, sugar, and additives in your foods without sacrificing the convenience of a mix. There are 15 master convenience mixes, each with recipes you can make from the mix.

A complete index of convenience mix recipes can be found on the Bulletin #4029, Saving Money With Homemade Convenience Mixes page.

For information about UMaine Extension programs and resources, visit extension.umaine.edu.
Find more of our publications and books at extensionpubs.umext.maine.edu.


Index to Recipes


Whole Wheat Convenience Mix

Whole Wheat Convenience Mix Food Nutrition Facts Label (click to view)Makes 13 cups

3 cups whole wheat flour
1/2 cup wheat germ (optional)
5 cups all-purpose flour
1/2 cup sugar
2 cups nonfat dry milk
1/4 cup baking powder
1 cup canola oil
1 tablespoon salt

Put all ingredients except oil in a large bowl and mix well with a spoon. Mix in oil with pastry blender or fork until finely distributed. Store in an airtight container in the refrigerator (use within a month) or freezer.


Whole Wheat Bread

Whole Wheat Bread Food Nutrition Facts Label (click to view)1 egg
1 1/4 cup water
4 1/2 cups Whole Wheat Convenience Mix

Beat the egg and water in a large bowl. Stir in the whole wheat mix just until dry ingredients are moistened. Turn into a greased 9- x 5- x 3-inch loaf pan and bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with a spatula and turn right side up on a rack. Cool thoroughly before slicing.


Whole Wheat Muffins

Makes 18 muffins

Prepare batter as for Whole Wheat Bread. Spoon into greased medium muffin cups, filling them 2/3 full. Bake in 400°F oven for 15 to 20 minutes.

Whole Wheat Muffins Food Nutrition Facts Label (click to view)


Whole Wheat Pancakes

Whole Wheat Pancakes Food Nutrition Facts Label (click to view)Makes about 15 3-inch pancakes

1 egg
1 cup water
2 1/4 cups Whole Wheat Convenience Mix

Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix, just until dry ingredients are moistened. Pour batter onto greased, hot griddle and cook over medium heat until browned on both sides and cooked through. Serve hot with applesauce or syrup.


Whole Wheat Coffee Cake

Whole Wheat Coffee Cake Food Nutrition Facts Label (click to view)1 egg
1/2 cup water
2 1/4 cups Whole Wheat Convenience Mix
1/2 cup raisins

Crumb Topping

1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons margarine

Mix the sugar, flour, and cinnamon together until there are no lumps of sugar. Add the margarine and mix until topping is fine and crumbly. Preheat oven to 400°F. In a separate bowl, beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix and raisins just until dry ingredients are moistened. Spread evenly in greased 8- x 8-inch baking pan. Sprinkle with Crumb Topping and bake in preheated 400°F oven about 25 minutes. Cut in squares. Best served warm.


Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

© 2003, 2011

Call 800.287.0274 (in Maine), or 207.581.3188, for information on publications and program offerings from University of Maine Cooperative Extension, or visit extension.umaine.edu.

The University of Maine is an EEO/AA employer, and does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender expression, national origin, citizenship status, age, disability, genetic information or veteran’s status in employment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrimination policies: Sarah E. Harebo, Director of Equal Opportunity, 101 North Stevens Hall, University of Maine, Orono, ME  04469-5754, 207.581.1226, TTY 711 (Maine Relay System).