EXCITEMENT in the Air!

Today I will be making our whole wheat bread made from our own milled sprouted wheat berries! It all started about 5 days ago. I like to visit our local Amish country store and to loose myself in the many isles of basic 'Staples'. They offer different kinds of flour and spices and a lot of other interesting items. I recently came across "wheat berries". 'How COOL!', I thought. I bought some and took them home. The berries remained on my shelf until about 5 days ago when I again came across them. I suddenly had a need to find out just how to use them. On the bag it told me how to cook the wheat berries. It may have been a good way to eat them, but I wanted more than to just cook and eat them. As our neighbors can tell you I have been trying out different recipes for breads. I LOVE to cook and especially I love to bake! I have always been a 'do-it-yourself' type of person. (I even home-taught all 6 of our children,[with the help of my dear husband] :0) So I researched "Wheat Berries" and found that as I had thought, wheat berries can be ground into flour ...an ingredient of bread!! I also found that if you 'sprout' the wheat berries that the wheat becomes fortified! Wheat berries are whole grain and are an excellent source of dietary fiber. They contain folic acid, protein, B-complex vitamins and vitamin E. If you allow the wheat berries to sprout the resulting wheat grass is rich in Vit.A,B,C and E along with other minerals. The flour made from the sprouted wheat berries contains anti-oxidants The flour is also supposed to have anti-aging capabilities. The wheat grass is rich in chlorophyll and works directly on the liver and removes toxins. Wheat berries were created by God with a protectant covering which keeps the seed from germinating until it is time. This coating allows for some seeds, such as wheat, to have incredibly long viability. Wheat berries discovered in the Egyptian pyramids was found to be viable after thousands of years. The immediate benefits of sprouting wheat berries are not only to multiply nutrients, but also to neutralize the powerful inhibitors, which keep the seeds viable. These includes phytic acid, which inhibits absorption of several essential minerals including iron, calcium, copper and magnesium. If whole grains are consumed without prior soaking in a slightly acidic solution overnight or sprouted the phytic acid will bind with the essential minerals that we eat and keep us from digesting them. This will inevitably lead to mineral deficiencies and may play a role in the widespread incidence of osteoporosis. Enzyme inhibitors in the seeds are also neutralized. If the grain is not sprouted or soaked these inhibitors can neutralize our own enzymes in our digestive tract, which are essential to our good health. At the same time, enzymes conducive to plant growth are produced. These are very beneficial to us and are rapidly used up in the early growth stages. Hence, they can only be enjoyed by eating sprouted wheat berries. The process of germination dramatically increases vitamin content especially antioxidant vitamins. In a study at the University of Alberta it was demonstrated that Vitamins C and E and carotene, which were barely detectable prior to germination steadily increased to high levels. A study from the University of Camerino in Italy supported the increase in antioxidants and showed how they were able to prevent cancer cells from forming and attenuate existing cancerous cells. The antioxidants scavenge free radicals, which cause oxidative damage to DNA. (http://www.hivehealthmedia.com/health-benefits-sprouting-wheat-berries/) Livestrong also states; This germination enhances the availability of vitamins A, B and C; releases the elements iron, potassium and calcium; and markedly elevates protein levels. Herbs Are Special's wheat commentary states that after three days wheat sprouts' protein and vitamin contents can have INCREASED 300 TO 600 PERCENT!. WOW! What a way to use the Wheat Berries! Now I needed to 'sprout' these berries!

I had read that each cup of wheat berries would equal 1 1/2 cups of wheat flour. Since most of my bread recipes call for 6 cups of flour, I would need to 'sprout' 4 cups of wheat berries. I started with a container that I had to hold the 4 cups of berries and the water needed to soak them. I added the berries and more than covered the berries with water, (enough to allow the berries to soak up additional water).

I allowed the berries to sit 24 hours in the water. This allowed the berries to absorb the water and to allow the softening of the hulls to allow the berries to sprout. After the 24 hours the berries were placed into two strainers which were set over our kitchen sink. I drained the berries and rinsed them several times. I placed the berries back into the container without additional water. I have since read that the berries can at this point be wrapped in a wet towel and with the towel folded up around the berries, be left to sprout on their own. Since the details of sprouting wheat berries which I had first read differed, I continued on. The directions said to rinse the berries every 12 hours until sufficiently sprouted. (Twice daily).

Herbs Are Special's wheat commentary states that after three days wheat sprouts' protein and vitamin contents can have increased 300 to 600 percent. The following picturea are of my sprouting of the wheat.

Sprouted Wheat Flour for Breads Besides increasing their flour's protein and vitamins, germinated sprouts contribute carbohydrates that are easier for you to digest because their starches have already been broken down by enzymes. This reductive action in the presence of high protein and fiber levels does not necessarily lead to tough sprouts or dense loaves; the sprouts are finely pulverized when being milled into flour. Note that for baking sprouted wheat bread, Nourished Kitchen recommends that you buy organic flours that have been dried and milled at low temperatures and promptly marketed, since this preserves the sprouts' enzymes and nutrients. Sprouted Wheat Bread's Benefits for Conditions If you are sensitive to gluten, you will benefit from sprouted wheat breads' low-gluten or non-gluten options. Overcoming Gluten Intolerance details research by Sally Fallon and Dr. Mary Enig that records sprouts' enzymes effectively breaking down gluten and other difficult-to-digest wheat components. If you are diabetic, sprouted wheat bread has a low glycemic index and does not cause post-meal blood-sugar levels or blood-fat counts to spike upwards. If you are reducing calories, sprouted wheat breads provide, ounce-for-ounce, more protein and nutrition than many pre-packaged, highly-processed "diet foods." If you are vegetarian, sprouted bread can accompany any meal, toasted, baked, fried, grilled, cubed for stuffing, mashed for pudding or stretched for pizza. If you are pregnant, sprouted wheat bread, being easily digested and nutrient-dense, is likely to support your health as well as normal fetal development. After the wheat berries were finished sprouting they needed to be dried to be ground into flour.

The sprouted berries were dried for 12 hours in our dehydrator on 95 degrees.

The next photo shows the unsprouted wheat on the left and the sprouted berries on the right.

I placed the sprouted wheat berries into the blender and blenderized it into flour. In addition to the blender I also tried grinding it with my little coffee grinder. (Which resulted in a coarser ground flour.)

The blender served best at grinding the berries into a finer grade of flour.

The flour was ground and ready to be made into bread. I now read that the flour should be used as soon as possible, or placed into the freezer until used as it will keep the nutrients viable longer. Ours was placed in a tupperware type container on the shelf for the two days prior to making it into bread! On the 2nd day, (today), I decided to make it into bread. I really wanted to make our first attempt at making bread using our own ground flour, without any commercial flour added in. I knew that there was a chance that the bread wouldn't rise high as it wouldn't have the benefit of the glutten that other flours have. However, I wanted to attempt it anyway. So I did make the bread using only our own sprouted wheat flour. The following pictures are of the bread as the dough was being made in our bread maker and of the bread rising before being baked.

I am attempting to show the coarseness of the flour. To aid in conditioning the dough, I added egg and Fruit Fresh, (vitamin C, which acts as a dough conditioner). I also addd Wheat gluten.

The bread was placed into bread pans and left to rise. The bread rose for about 1 hr. but still hadn't risen as high as a regular loaf of bread. I decided to bake it anyways.

I baked the bread which when baked turned out with a good taste and a texture not unlike a bannana bread, (the taste wasn't like bannana bread, just the texture, a moist and heavier loaf).

I intend to continue my quest to make a good lighter version of the 100% Sprouted Whole Wheat bread. So I guess, stay tuned! :0)

The Bread Flour Trial!

Yesterday I decided to figure out which bread flour worked best for us. I bought 3 different brands of bread flour. Gold Medal "Better For Bread" flour, Pillsbury Best Bread Flour, and King Arthur Unbleached Bread Flour. 1. Gold Medal flour - Best If Used By : March 1, 2014 I tried this one 1st. It seemed to work up as well as others, but I feel that it didn't rise quite as quickly as some of the others I have used. Perhaps due to the 5 degree temps outside? Rose for 1 1/2 hrs in the oven with the oven barely turned on. Upon baking this loaf out, it was left in the oven just a tad too long. The crust was a little darker than we liked and under the top crust of one of the loaves it had a large bubble area that extended over the top of the loaf. The other loaf didn't have the air bubble at the top. These were baked for 25 mins. but then additional baking time was added. (A bit too much time perhaps as the crust was a bit dark, but they didn't burn). (It was too comfy under the nice warm blankets in my bedroom away from the oven!)

2. Pillsbury Flour - Best if Used By : Dec. 5, 2013 This one was 2nd. The resulting dough seemed a little bit nicer texture?? It was quite soft in feel. (Perhaps this was due to the 'Dough Conditioner - Ascorbic Acid ?) Also the bread at 1 hr rising time seemed to be rising better than the Gold Medal flour did. Both were risen in the oven turned on very low. At 1 hour the bead had risen and could have been baked, however I left it in for the full 1 1/2 hr rising time. Within the 1 1/2 hr rising time it didn't rise any higher than the 1 hr time, but one of the loaves seemed to fall in, in one small place. I baked these two loaves out 350 degrees for 25 mins. These two loaves both had a large air bubble the whole length of the top crust.

3. Kink Arthur Flour - Best if Use By : Dec. 8, 2013 This was the 3rd bread flour that I tested. The dough didn't impress me as being as smooth as the Pillsbury Bread Flour ones, but perhaps we will escape the large air bubbles with this flour? The bread had risen enough to bake at the first hour of rising. I again left the bread to rise for the extra 1/2 hour to see if it would also develop a large air pocket just under the top crust. I liked the look of the risen bread. After the additional 30 min. rising time the bread continued to look normal. I baked the bread for the 25 mins. that I had the 2nd loaf. (Remember the 1st loaf looked like it needed additional baking time so I added additional time.)

I am guessing that my air bubble under the crust is from "over-proofing" the bread before baking it out. I will limit my rising time before baking to the 45 mins to 1 hour time. Hopefully this will rectify the situation. I thought that might just be the case, but I didn't want to give any advantage to any of the loaves of bread in the test.

After cutting the King Arthur Flour loaf and looking at the crumb and tasting the King Arthur bread, I decided to re-bake the Pillsbury and King Arthur flour breads for additional oven time of approximately 30 mins. for although the bread, when tapped on the bottom sounded hollow, I felt it might have benefited from additional oven time.. The texture of the crumb when using the Pillsbury and the King Arthur flours was way off for the "Amish Bread" recipe that I was using for all 3 breads. The texture I was going for seemed best when using the Gold Medal flour, which really surprised me! I was actually leaning towards the King Arthur Flour when I started this trial as I really like the King Arthur Flour company and all of their really great recipies! I do need to give points to the King Arthur bread as the one that didn't end up with a large air bubble hole at the top of the breads. Here are some of the pictures of my results. I DO intend to re-do my trail on a warmer day, (sorry neighbors! :0), and not proof the bread as much before baking it also to bake it a bit longer in the oven before removing it. Looking at the ingredients listing; All 3 had Malted Barley Flour, (Which is used to improve yeast, as it is a natural yeast food) Niacin (A B vitamin) Thiamin Mononitrate (Vitamin B1) Riboflavin (Vitamin B2) Folic Acid (A B Vitamin) Gold Medal adds Iron and Wheat Flour Pillsbury adds Iron, Wheat Flour AND Ascorbic Acid (Vitamin C which is used as a Dough Conditioner) King Arthur adds "Reduced Iron" , (although both Gold Medal and Pillsbury both list their Nutrition facts as Iron 6% and King Arthur lists theirs as 8%), and "Unbleached Hard Spring Wheat Flour" The Nutrition Facts were the same in the following listings: Serving size 1/4 cup Calories 110 Calories from fat 0 Total Fat, Saturated Fat, Trans Fat, Cholesterol, Sodium (All 0 ) Total Carbohydrates were all 22g 7% Protein in all three was listed as 4g Vitamins A, C and Calcium were listed as 0% in all three flours. Differences: Dietary Fiber in Gold Medal and Pillsbury were both listed as 3% But was listed in King Arthur as 4 % Iron in Pillsbury and Gold Medal were listed as 6 % and King Arthur was listed as 8% Thiamin in Gold Medal and Pillsbury was listed as 10%. King Arthur's 15% Riboflavin 6% in Gold Medal and Pillsbury. 10% in King Arthur. Niacin 8% in Gold Medal and Pillsbury and 10% in King Arthur. Folic Acid was listed as 10% in both Gold Medal and Pillsbury, but was listed as 'Folate' on King Arthur Flour and 15%

My Recipe for Overnight Oatmeal

I love to wake up to a hot breakfast, unfortunately I lack a servant! You can find a lot of Crockpot Oatmeal recipies on the internet. I took a little of this and a little of that from 4 recipies and came up with a recipe of my own. Although it didn't waft aroma throughout the house in the morning, like some recipies do, the taste was good! I doubled the recipe to make a larger crockpot full. The ingredients did swell up a little, but didn't over-flow the crockpot. We dished it up and ate it with a bit extra brown sugar and milk. Yummy! My recipe, (which is for twice the amount for a smaller batch), was as follows; Into a 2 cup measuring cup place 1 cup of raisins. Fill the measuring cup, (in which the raisins rest), to the 2 cup mark with water. Let this soak while you put the rest of the ingredients together. Stir together; 4 apples peeled, or not peeled, cut into chunks, or slices if desidered. 1 TB Cinnamon 1 tsp. nutmeg 2/3 cup of brown sugar 2 tsp. vanilla 1 tsp of salt Place this into a greased crockpot. Add 2 cups of Old Fasioned Oatmeal, (Quick or instant oats will over-cook to mush) 2 cups of Steel Cut Oats, (Or 2 cups additional Old Fashioned Oatmeal) 4 TB butter / margarine cut up and added. Stir. 2/3 cups of broken walnut meats 2 cups of milk 4 1/3 cups of water Add the raisins and the water, (which will probably measure 1 2/3 cups. (Don't worry if it doesn't) Mix all together in the crockpot and heat on low in the crockpot for approximately 7 hrs. If it stays on low for about 10 - 11 hrs. it will begin to dry out around the sides of the crockpot. Enjoy! Many recipies do not call for the apples, walnuts, raisins, butter, cinnamon, nutmeg, vanilla, or salt, so do your own thing!

Something I am Thankful for Each Day

One of the items I received for Christmas this year was Velcro straps from my children. I absolutely LOVE these gadgets!

The little soft Velcro straps come in different sizes and colors. The strap has a soft side and a loopy side. It has a slot that the strap fits into when you place it around the cord of your appliance.

You tighten up the strap:

Now you gather up the cord, wrap the velcro strap around the cord and it sticks to itself to hold your cord together. No more dangling cords or rubber bands to hold the cords of your bread machine, toaster, crock pots, and other appliances! It is very handy when you store the appliance, or even when you take a crockpot to an outing and can sit your crockpot on a table without the messy cord all over. I REALLY enjoy mine! I believe that our children bought these at Wal-Mart in the hardware dept.