Some of our family's favorite recipes come from this wheat mix.
9 cups of whole wheat flour (Grind about 6 1/2 to 7 cups of wheat)
1 1/2 cups of instant nonfat dry milk
1 tablespoon of salt
1 cup of sugar
1/2 cup wheat germ (optional)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl (and I mean large), combine whole wheat flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large, airtight container. (I usually use one of my empty wheat cans with a plastic lid) Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat mix. We have had zero difficulty in using the mix in the required time. With all the muffins and pancakes we eat, it is gone in a flash.