So, hopefully after reading my posts, Quick & Easy, Cheap & Healthy blog posts, and Granola Mom’s blog post, you have decided that it might be good & tasty to add whole grains to your diet. If so, then you need to locate a good source for whole grains. Normally you can find them at health food stores, food co-ops, and online.

Health Food Stores

Whole Foods Market

Food Co-ops (in no particular order)

Grain Mix (Utah)
Bulk Natural Foods (Tennessee)
Miller’s Grain House (Western North Carolina)
Bread Beckers (Florida, Georgia, Alabama, Tennessee, South Carolina, North Carolina, Virginia)
Frankferd Farms (Pennsylvania)
Quail Cove Farms (a good portion of the North East of the US)


Bluebird Grain Farms
Pleasant Hill Grain
Bread Beckers
Wheat Montana

These are just a few of the options out there. Now, lets get to the good part… What you can do with that whole grain after you have bought it.

Whole Wheat Steamed Buns (with filling)

Oops, forgot the water…

Voila, dough. (While the dough rises for 45 minutes, you can make a filling. We did bean paste, not pictured)

Divide dough into two equal parts.

Roll each portion out to approximate 12 inches by 2 inches wide.

Cut each strip into 12 pieces. Mine were approximately 12″squares.

flatten your square with the palm of your hand.

She thoroughly enjoyed smooshing the dough…

flattened, then…

flatten them more with a rolling pin.

brush dough with sesame seed oil, then add filling. (1 tablespoon of filling)

Pinch the edges together at the top, and let rise another 30 mins. (I recommend using squares of parchment paper underneath, makes for easier clean up)

Tightly cover and steam for 10 to 15 minutes…


Whole Wheat Steamed Buns


2 1/2 teaspoons dried yeast
1 cup lukewarm water
4 1/2 cups of whole wheat flour (*I recommend using a soft white, instead of the hard red that I used)
1/4 cup sugar
1 1/2 teaspoons salt
2 Tablespoons vegetable oil (olive or coconut)
1/2 cup warm water
2 Tablespoons sesame oil
Filling for your buns – Sweet Azuki Bean Paste


1. Mix dried yeast, 1 cup of lukewarm water, and 1 cup of flour. Mix until dissolved. Cover with a cloth and place in a warm place for 20 minutes until bubbles appear.
2. Dissolve and stir together, 1/4 cup of sugar, 2 Tablespoons vegetable oil, and 1/2 cup warm water.
3. Add the sugar mixture to the dough mixture, plus the 3 1/2 cups of flour. Mix well.
4. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough into a large greased bowl and cover with a damp cloth. Place back into the warm area (I used the top of my stove and set the oven for 170 degrees and cracked the door) for 45 minutes.
5. While your dough is rising you can prepare you bean paste or other filling for your buns.
6. When the dough is ready, divide it into 2 portions. Roll each portion into strips 12 inches long and 2 inches wide. Cut each strip into 12 pieces.
7. Flatten each piece with the palm of your hand. Flatten them further with a rolling pin.
8. Brush with sesame oil.
9. Place 1 tablespoon of filling in the center and wrap sides of the dough over the filling. Pinch the edges together at the top.
10. Place each roll on a separate piece of foil or parchment paper. Cover the tray with a towel, let the buns rise until they are double in size, about 30 minutes.
11. Tightly cover and steam over briskly rolling/boiling water for 10 – 15 minutes.
12. Serve while hot.
*I made these using the hard red wheat, while they are still good and hardy, I think they would be lighter and fluffier if made with a soft white wheat.

I have so enjoyed this 5 day series so far. I hope that you will stop by tomorrow for the finish. We are going to experiment with making cookies… You must finish with dessert, right?

Just in case you missed any of the previous posts on the series…
Types of Flour Mills
Types of Whole Grains
Types of Wheat

Don’t forget to visit the other wonderful posts in this 5 day series of Mothering & Homemaking. There are 20 other bloggers in this series. Please click on the below picture for a line up of the bloggers and their topics.