2025 State "Best of Wheat" Bread Baking Content - Sponsored by the Oklahoma Wheat Commission

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Contest Rules

 

Senior Division - 18 years and older

• #1 White Bread
• #2 Whole Wheat Bread
• #3 Dinner Rolls
• #4 Other Wheat Bread
• #5 Sweet Breads
• #6 Bread Machine

Junior Division - Under 18 years of age at time of country entry

• # 7 White Bread
• #8 Dinner Rolls
• #9 Other Wheat Bread
• #10 Sweet Breads
• #11 Speciality Shape Breads
• #12 Bread Machine

 

To be eligible for state competition, contestants must have won Champion, Reserve Champion or Bread Machine Class at their County “Best of Wheat”, competition.  If there is minimal participation at County level and the same person wins Champion, Reserve Champion or Bread Machine Class with two different entries in two different classes, the person may enter both entries at State level.

 

All class determinations will be at the discretion of the Oklahoma Wheat Commission, no matter how they were entered or judged at the county level.  If any part of the recipe is done with a bread machine, then the recipe will be classified in the bread machine category.

 

Recipes winning first place at the 2024 State Contest are ineligible to be used in the 2025 contest.

 

Bread Machine entries will not be eligible for Grand Champion or the silver tray award.

 

Each entry must be prepared and baked by the person whose name is on the entry form.  Winning recipes at County level must be duplicated at State contest.  Recipe must accompany entry at state level, and contestants phone number must be included on the entry form.

 

Participants are responsible for entering their own products at the State Fair or making arrangements for someone else to enter the product.

(Duplicate recipes may not be entered by different family members in any class or division.)

 

A duplicate of winner’s baked bread that won on county level must be brought to the Cooking Department at the Creative Arts Building on Sunday, September 21, 2025 between 11:00 a.m. and 12:30 p.m.  NO exceptions will be made.  JUDGING WILL BEGIN AT 1 P.M.  Only whole loaves of bread may be entered.  NO HALF LOAVES.  

 

Whole Wheat Breads Class # 2 – This category will include only the use of whole wheat flour and/or a whole white wheat flour. NO All-purpose flour or Bread Flour included in this category. Dough enhancers, vital wheat gluten and whole grains, in addition to whole wheat, are permissible. Dinner Rolls Class #’s 3 and 8 – should consist of three (3) rolls per entry.  Any shape is acceptable.

 

The OTHER WHEAT BREADS, classes #’s 4 and 9 will include other breads made with yeast such as cheese, French, onion, sourdough, challah, focaccia, etc.  NO QUICK BREADS unless yeast is used as a leavening agent. (Breads must use yeast as a leavening agent.)

 

Specialty Shapes Class # 11 – Let your imagination go:  animals, people, objects, etc.  All garnishes must be edible. Twists and star breads should be entered in the “other wheat breads” or “sweet breads” category and not specialty shapes.

 

**Submitted recipes need to state what type of flour is utilized, (whole wheat, bread, all-purpose, hard red or white flour).  For publication purposes whether yeast is active or instant should also be specified.