How to Choose the Right Grain | What Wheat Berries Do I Buy | Wheat Berries FAQ | Grains FAQ
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- Опубликовано: 19 май 2021
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Are you new to milling your own grains? Are you overwhelmed by all the choices of grains available?
Which wheat berries do I need to buy? What are the different types of grains? What wheat is good for which bread? Can you mix different wheat berries? What is the difference between hard red wheat, hard white wheat, and soft wheat? What are ancient grains? Do I need to use ancient grains?
These are all the questions I had when I started milling my own wheat and this video should answer most of those questions for you.
In this video we will discuss:
1) Different types of grains
2) What they're best and/or known for
3) Some of my favorite combinations
4) The TWO grains I recommend if you're just getting started
Even if you're a seasoned bread baker, this is still a really great informational video (I even learned a bit researching for it)!
As always, links for things I mention in the video are below!
Any questions, ask below!
Grains Mentioned:
Emmer, Einkorn, Spelt, Rye, Barley, Millet, Hard Red Wheat, Hard White Wheat, Soft White Wheat, Rice, Corn, Popcorn, Oats, Wheat Durum, Kamut, Amaranth, Quinoa
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#wholegrains #freshlymilled #ancientgrains
QUESTION OF THE DAY! What is your favorite type of bread? If you make it, what wheat do you use? Comment below!
I started out with hard white. It was easier with my family
Cuban bread 🥖
@@deniseholway234 I love Cuban bread. I have tried so many different recipes and can’t get it to come out right.
I like bread made from hard white wheat. I mill it myself with my Mockmill.
Have you ever made granola? I used to make it for my late husband. I need to start making it again. If you have made it, would love your recipe.
My hubs is Ethiopian, so we are also using Teff grain and Azure has it, thank goodness! It's considered an ancient grain, but it's rarely used outside of Ethiopia.
Oh I would love some recipes! I am not really familiar with grains most used in Africa like Teff, Millet, etc. But I definitely want to learn!
I grind teff grain and use it as a flour to make gravy for mashed potatoes and got anything else I that would need a brown gravy.
I played with Einkorn for a few months with different bread recipes I found online. They were good but not great. Then I decided to just make it the way I make wheat bread and just make a little dryer. It came out perfect.
Thank you for selecting us to be your grain therapist. We are happy to be here and listen to you talk about your grains anytime. :)
Y'all are truly the best!
We cook 2 cups of oat groat in 5 cups water in the instant pot at high pressure for 4 mins and natural release for 20 mins. We eat this weekly it is delicious!
And so healthy - good for you!
I love your honestly about your intimidation of trying certain things… it lets us “beginners” know we are not alone. 😊
I'm so glad!
At the Northern part of Ghana, we use different types of millets in making different kinds of foods. The one that looks like bird seed is used in making porridge which is a popular breakfast food for most Ghanaians. And it’s also used in making a northern staple food called Tuo Zaafi (fufu) and eaten with any kind of African soup of your choice. The red sorghum is also a type of millet used in making a fermented traditional drink called Pito also known to the northern Ghanaians. Thanks for sharing the different kinds of grains getting ready to stock up 😊
That is fascinating! Thank you so much for sharing. If you have any recipes for these items, please share!
We have a specialty shop near us that sells fufu flour and a few years ago I bought some. Honestly I had no idea what to use it for. I made pancakes with them and another recipe I can’t think of and it was delicious….go figure 😂
What a treasure you are💗
I’m looking into milling my own wheat for my recipes and didn’t know where to start.
You have explained the grains well so thank you
My family loves my seeded emmer bread, crusty on the outside with a good chew in the center. I had never made whole grain bread until my husband became the millwright for our local grainery, Bluebird Grain Farms in Washington State. Now thanks to Grains and Grit I know how to use the different flours my husband brings home.
How cool!!
My father is farmer. We grew wheat (hard red or white) ...in the Panhandle of Oklahoma. It gets enough cold days (below freezing) there that Winter wheat does well and can still grow in the winter. We also grew Spring wheat which was a soft wheat. I looked at a map of wheat showing the hard red/white and the soft white and I was surprised what grows where. In my searches I found a map by NASA's Gobal Precipitation Measurement Mission on wheat and where it's grown. That was eye opening. It lists hard winter wheat as almost exclusively in the mid-west in Kansas and the western half of OK. I had never heard of the Northern states being called the 'Bread Basket'. I grew up believing that was the mid-west. I guess that depends on where you grew up.
Interesting!
I like any bread...my dad and I used to go down to Toronto, on Berkeley st and get big round loaves of bread...we would devour one on the way
home...and when waiting for the bread, the guys in the back used to give me chunks of bread to munch..in the doorway of the bakery it was
nice and warm...it doesn't exist today...the front was run by two old ladies that used to make pastries.
Oh my, that sounds amazing. They just don't make it like that anymore. That's why we have to do it for ourselves. Thanks for sharing that memory.
My absolute favorite is Malt Bread. Small diameter roll of bread, dark brown, dense and sweet. Can't find it anywhere anymore. I could eat a whole loaf. Excellent toasted with butter. Yummy!!
Oh that does sound yummy
I bake sourdough bread using home milled flour from ancient and heritage grains. My typical loaf is 1/3 of a lower rising grain (emmer, kamut, einkorn, durum, etc) with 1/3 spelt and 1/3 Rouge de Bordeaux hard red wheat. It has wonderful taste and rise.
Oh that DOES sound delicious!
Where do you buy these?
@@taylorlindsey4931 I buy Rouge de Bordeaux from Guardian Grains and Breadtopia. I also buy grains from Janie’s Mill, Ancient Grains, and Central Milling.
I make my bread using only spelt. It is a very good dough and cooks up beautifully.
Is this an artisan bread?
I am a new grain user. And I have been using king Charles reg unbleached flour. But now that I am milling. I was using hard white wheat berries. I make a sour dough.
I mostly make self milled 100% Einkorn sourdough bread, sometimes 100% Rye bread.
my favorite breads are a good whole grain & pumpernickel,esp bagels. i use rye in my sourdough starter.
My favorite sandwich bread is swirled pumpernickel rye. I just started milling in January this year. I bought hard white, hard red, soft white and soft red.
Cut oats is also called Irish or Scottish oatmeal. Has a different texture when cooked as oatmeal. I prefer it as it doesn’t get mushy like rolled oats and also has a nuttier taste
I just found your channel! I am so excited…I am new to making my own flour, I sure did start at a pricy time! I just received my grain mill…I have ordered some grains…dang they are expensive, but I am determined to do this! Thank your so much❤️
lol yes this is a crazy time to start, but TODAY is always the best time to start! So glad you are on this journey!
You can cook whole oat groats without flattening them. It just takes a long time. I cooked a bunch overnight in a slow cooker and they were fabulous--smooth and creamy. I froze most of it in single serving baggies to reheat for a quick breakfast.
Oh I'll have to try it in the Crock Pot! Easy breakfast in the morning, for sure! Do you add anything to the oat groats after cooking? Sugar, fruit, etc?
@@GrainsandGrit I like my oats plain, so I don't add anything. The oats do get crusty around the edges, but I don't mind that much. If you don't like the crust, you could put the oats in a pan in water in the crock pot and let it cook that way.
@@MargaretUIUC ok cool, thanks! I will have to try it :-)
Excellent idea. I’ve been trying to figure out how to use oat groats that I bought about a year ago from Azure Standard. I’m going to do exactly what you do. Thanks so much!
Yes, cook them overnight in a crockpot for delicious oatmeal in the morning. I add all I want in my oatmeal EXCEPT the sweetener. We add sugar or honey once it is cooked.
I absolutely love a sourdough bread with 60% kamut (khorasan), 20% bread flour and 20% Manitoba…my sourdoughstarter is usually made with organic bread flour (called 812 here in Germany) and a few grams fresh milled whole wheat or rye.
Kamut smells and tastes so delicious and has 16-17% protein, so can absorb lots of water.
Lots of love from Germany 👍❤️
Thanks for sharing!
On the question of the day: Irish soda bread. Simple quick. You got bread in 30 mins. Been using a mix of whole wheat and white but looked this video to check some good alternatives.
Sourdough wheat with added seeds and grains
Sourdough, 35 year old starter from my dad. Feed the starter with rye flour. Recipe uses 10% Einkorn, 20% hard red, 70% hard white. Round rustic sourdough in a Dutch oven.
Wow, that's impresive!
Just an FYI Blue Bird Grain Farms has lots of organic emmer berries right now. They just started milling soft white Senora which I have not used yet because I was not sure what to do with it, but now thanks to your video I think I can confidently put it to use. So thank you again for all your tips tricks and insights they have made my venture into the whole grain world much easier.
I’m so happy you mentioned Farro. I bought some…it’s on my shelf…zero idea what it was… it just looked like a grain I needed😂 Now I know it’s Emmer❤
❤️❤️❤️ your channel. I just bought my first grain mill and am very excited to get started using it. So glad you make these videos.
Excellent content! Thank you 🥖
Thank you for all the info, cant wait to share with my momma!!!
My favorite bread is sourdough due to the health benefits
So happy I found your channel. Have learned so much from you. Will find more of your information and look forward to learning from you. I am new to all this.
Thank you! You packed in a LOT of information without...droning on and on. Subscribed!
Your channel just showed up in my feed. New subscriber! There is so much to learn.
From what I heard with Emmer the heads are not up straight and the machines used to harvest lost alot of the grains, so they were developed
with straighter heads. The Emmer was before the last War, and the straighter heads after WW2.
Thank you so much that was so informative
Thank you for all this information. I am new to this and was overwhelmed. Your videos have taught me so much and I have only just begun listening to them. My favorite bread is Baggett
You are so welcome!
Einkorn flour and sprouted Emmer. Sourdough bread! Sooo good!
I LOVE your energy and your teaching style!
I couldn't hit that subscribe button fast enough!
Thank you, for all you do to educate your viewers!
Wow, thank you!
Thanks for soooo much information
Thank you so much!
Awesome. Sweet bread.
Fabulous education... Thank you.
Yes, this 👏 was a very informative 👏 👏 👏 👏 👏 👏 👏 video for me. Thank you so 💓 much for sharing.
I really like it, and thank you for educating with the history. Awesome video.
Awesome & accurate presentation-thank you!
I just got into using whole grains. I tried hard red and durum together and made a loaf that I really like more than just hard red. My family also liked it more. It is a firmer bread, but was nice toasted and used for dipping in gravy...yum!
Mmm, sounds great!
Ahhhhhhh! I'm so glad I found you. Excuse me while I binge watch every video❤️❤️❤️
Lol WELCOME! I am here if you have any questions!!
I love pumpernickel.
Thanks! Very informative and helpful as I get back into home baked/home milled bread!
Great to hear!
I watched your video twice because it was so informative. Thank you!
You are welcome! And yes, I can understand needing to watch it twice especially if you are new! :-)
Thank you thank thank you
Cornbread and biscuits and favorites of mine. Also love muffins and pancakes
Love your channel. Subcribed.
Excellent excellent information. You are so through…. I am new to grain milling, still doing research…. All the different wheat berries was confusing until your video
So glad this video was helpful! When I started 10 years ago, information was hard to find. I started this channel to give people info I wish I had in an easy-to-understand format 😄 Welcome to the world of grain milling!!
Love your channel!
Love your videos, and appreciate you! My favorite bread is Challah, but I haven’t tried to make it since using fresh milled flour.
I make Challah with a combination of spelt, whole wheat and white. So delicious.
This was so educational, thank you.
You are most welcome!
Thank you for this video! I have a Nutrimill and the three different wheat berries but was always confused on which one to used for which recipe. Really appreciate it!!!
You are most welcome! I know how confusing it can be to figure out which one to use especially when you're used to only buying one kind of flour at the store ha I had NO idea how many different types of wheat there were when I first started milling. Then you add on all of the other grains and WOW it can be overwhelming.
I make a sweet whole wheat bread with hard red winter wheat.
It is fantastic.
Just recently bought all the other grains you mentioned to give them a try and then came across this video today.
I always have popcorn and rice on hand but have not tried milling my own corn yet and I love cornbread.
I am planning to also give durum a try.
I own a country living grain mill and love it.
Bought the peanut butter attachment for it also.
I just got my Wondermill Jr. and am starting to collect my grains. This was such a great overview! I love making bread, so I’m sure I will mill my hard white wheat first to try making bread with it. I need to order some hard red wheat now since you said that and hard white are a great bread combo. 😊
Wonderful! So happy to hear you are starting your milling journey 😄
I will have to listen to this again when I can take notes. I was going to stock up on grains and had no idea what ones. This will save me from having to bake 400 loves of rhy bread. I didn't even know what I didn't know.
Yes! No need to buy 400lbs of ONE kind of wheat. There are so many varieties and, especially in a disaster of some kind, having a variety of food will be a huge morale booster. “Variety is the spice of life.” 😄
What really got me started in milling my own wheat, was a local organic farmer selling organic hard red winter wheat, and rye for $30/50lb bag! (Can$). I thought it was too amazing a price to pass up. I immediately gathered a group of friends and all together we ordered 10 bags - so the lovely organic farmer gave us an extra 10lb per bag! Amazing, right?! Anyway, so I've got 3, 60lb bags of hard winter red, and 2, 60lb bags of rye wheat berries all stored in mylar bags, in food grade buckets... yes, we are starting to "prep".
Anyway, I've since tried Einkorn (my absolute FAVORITE FLAVOUR for bread, it does not dome up like other breads, and it makes amazing muffins.
I've also tried soft white (not great in my opinion for muffins), but it actually made a nice bread (believe it or not), just not tall.
I'm struggling to make a bread that doesn't dimple in the baking stage - or fall completely - in spite of my efforts to not let them rise too long.
I live in a cold, dry climate (central Alberta), so moisture/ heat isn't our issue in the colder months.)
Spelt makes good muffins, for sure. I primarily use speltt for that.
I recommend everyone get online and search out which organic farmers will sell directly to the customer - if you can gather a group of friends to order a bunch, then they may be willing. When we did that, we ordered over 500lbs. It was an awesome deal.
That is a great deal for wheat berries and even better that you were able to find a local farmer to support! As far as bread that doesn't fall or dimple, that definitely can be a trial-by-error thing you have to learn and can be different from someone else just based on where you live. I had to figure out my own recipe for a good tall yeast loaf that was perfect for sandwiches and a good overall loaf. I have that video here on my channel if you are curious :-) For me I not only had to figure out a good recipe ratio, but also how to fold and shape it right.
I am quite the opposite as far as climate goes! In Florida it is hot and humid ha!
Thanks so much for all the info about different grains you have used. You have me all excited now to use my Einkorn. I have heard great things about its flavor!
Where in Canada are you located?
@@hvmkay9911 an our East of Edmonton, Alberta. Are you Canadian?
@@gracef244 yes. I am in Ontario however. Iived in Alberta edmonton twice in my life (Sherwood park second time). I am in search of white wheat berries. It is very difficult to find! There are two sources I can find but to have them shipped is just too prices. Have you found any?
@@hvmkay9911 feel like we were ships passing in the night: I grew up in Southern Ontario, moved to Sherwood Park 11 years ago, moved an hour further east last year. 😆
Currently experimenting with Einkorn, Thankfully nowadays it's much more popular so plenty of recipes online. Made pretzels last week ... they spread sooo much (flopped LOL) but taste delicious and make a nifty pretzel sandwich bread 🙂
I use fresh milled einkorn almost exclusively - (gluten issues) very tasty! substitutes 1:1 for cakes, muffins, quickbreads. Yeasted or sourdough breads work best if you allow the dough to REST in the fridge overnight after first rise, before shaping and baking. Pie crusts work well if you understand that it's stickiness means (after a rest) rolling out using silicone / saranwrap type stuff with the dough between layers. I have a great, washable, silicone pie crust zippered thing by OXO that I love!
After this video, I discovered that Einkorn makes amazing muffins. The muffins come out very light and spongy.
Einkorn is certainly tricky to work with as you pointed out. I don't recommend it for beginners because of that ha But sounds like you have the hang of it! Do you have a link for the silicone pie crust thing you mentioned?
Love this educational
I'm a beginner
Thanks for all the information. It was helpful in understanding the difference in how grains are used. Now I can feel comfortable with investing in a milling machine.
Glad it was helpful!
nice video, thanks
My favorite bread is your recipe for honey wheat!
I just stumbled upon your channel and really like all your videos on grains. I am also a big fan of Breadbeckers and use many of their recipes. I also use the Wondermill for my milling.When I use the Breadbecker’s bread recipe I double the basic recipe and use hard white wheat but I replace one cup of the wheat with Einkorn and my bread comes out beautiful. This works out well to incorporate some Einkorn wheat and still get a good rise in my bread.
Hey we're grain mill twins! lol I'm going to have to try to use Einkorn in my regular loaf like that. That sounds like a great idea I will be trying! I'm glad you stumbled upon this channel. Happy to have you here!
I LOVE Bread Beckers!
I love this video. It´s gorgeous!
I'm glad you like it
Seedless German rye is my all time favorite!!
thanks
i routinely used a half and half of hard red and hard white (not my own milling yet- i just started on that)
Just found your channel. I grind my flour also. I use an equal mix of spelt berries, einkorn & sprouted white wheat berries that are ground together to make the flour. Our family doesn't like total wheat bread so I use a mix of the home ground flour & unbleached white AP flour. Have used for regular sandwich bread & also sourdough bread. Also just started making rye bread.
Great to have you here! So glad you have already started this journey :-)
Oh wow - this information you shared just set me free! I’m brand new to milling grains - I bought the grain container for my vitamix when it was on sale at Costco and some hard and soft wheat berries from Azure. I didn’t buy a lot of berries because I wasn’t certain how this would work out or if I could tolerate milled wheat as I am sensitive to gluten. I did the soaking/dehydrating method and to get just 9 cups of flour took FOREVER. I really thought I would probably not stick with this because it is so time consuming. I found your YouTUbe channel last night - I’d been searching for a good, basic bread recipe that wasn’t difficult to make (thank you for that too!). I took the 2 loaves out of the oven about 30 minutes ago and they are beautiful and smell delicious! Next time I’m going to try milling the grain and not doing the soak - I hope I can tolerate the bread without the soaking step, but from everything you’ve researched and said that should be no problem. One thing concerns me though - I have found a few what I think are stems (they are like small pieces of wood) in my wheat berries. I’m not sure I’d see them without the soaking and draining part of the process. Have you found anything like that in your wheat berries? Is it no big deal if they get milled along with your berries? Again - thank you for this information and all the information you are sharing. Your channel is the most helpful one I’ve found about the process of milling grains. I’ve looked at a lot of other RUclips channels about it and just got more and more confused. You cleared it all up for me! ❤️
Wow, I am SO happy that you have started your milling journey and that this channel has been helpful. It's why I started it! When I first started milling there wasn't a lot of info out there and what I could find was confusing and/or not answering my specific question.
I certainly would try the bread without soaking and sprouting the grains! Many people who are gluten sensitive often find they can tolerate freshly milled grains because it actually contains all of the beneficial nutrients God placed in them to help digest them!
When you try this, please let me know how it works for you. I understand that there are legitimate gluten issues for people, but I encourage people to still try whole grains.
As far as the stems, yes I have found those on occasion in my grains. It's just part of the wheat stalk and I just throw them in my mill because it's never a lot. It grinds up just fine. It's not hard. NEVER grind up anything that looks like a rock or anything hard like that though. :-)
Great video. I've been milling.for.a year or so. I just heard about a company that sells a premixed blend of wheat berries for baking pastries, cookies, brownies and such. They use wheat, barley, and spelt. I want to experiment mixing my own using those three grains since I have them on hand. Hopefully I can nail that ratio!
I just discovered your channel and am enjoying it! Dark Russian Rye/Pumpernickel is my favorite bread!
mmm that's my husband's favorite bread too! Welcome!
I’ve found my people. All. The. Grains. It’s my love language.
Welcome!!!!!
I grew up eating Russian black bread, which was rye sourdough bread. It was the cheapest bread in Belarus and the healthiest. That’s the only thing I miss where I live in America. Also, when I first came to America, I was surprised that there is no bread in America. No offense, but it felt like the most common breads sold in supermarkets were used to hold the sandwich. I couldn’t feel any taste. In Belarus, I could literally be satisfied with a piece of this black bread and some sour cream spread on top with a pinch of salt. Not to say that there is no problems with nutrition in Belarus, Eastern Europeans do overuse white flour and sugar as well.
Note, if you google Russian black bread, the most recipes out there are absolutely wrong. I’m still looking for an authentic recipe in English. If not, I would have to translate.
Very interesting. It does seem America has completely lost real bread - which is why I'm trying to bring it back! If you ever do translate a good recipe into English, I'd love it if you send it to me. I'd really like to make it!
@@GrainsandGrit I will try.
@@GrainsandGrit I want to thank you for what you do. America is a very special place. The fact that Americans are sick is very concerning. If America goes, the world is in trouble.
Nice explanation. Thanks. I love overnight steel cut oats and the same for wheat berries. I just boil water and pour over the oats/wheat berries in a glass jar -- let them cool and store in the fridge - then I microwave them for breakfast. I'm not much of a bread baker -- maybe once a year -- but I really enjoy the whole-ish grains. I want to experiment with Kasha/Buckwheat next which is not a grain but a seed.
Hey here in india we use different millets.. like finger millet, sorghum, pearl millet, kodo millet, barnyeard millet, little millet, browntop millet etc.. among them we consider finger millet as super food.. these millets are not used here for regular diet except some parts of India.. but these millts were very common food before India faced invasion since last 1500 years
WOW! I had no idea there was such a variety in the millet family. I’m curious, why did they become less common after the invasion? Is it because “western” foods were introduced?
New to grains and milling my own!
Welcome!
Buckwheat & chia, and quinoa bread
THANK YOU! I am new to wanting to use grains. In fact so new that I haven't ordered any yet! lol
This was a great lesson! I am pretty much going to use for yeast bread and maybe some biscuits too.
I think I will look for hard white for bread and soft white for biscuits.
Welcome! And hard white and soft white are an excellent place to start!
Very nice video.
Great info
My great grandmother made a potato yeast bread that used all purpose four. You either add a small amount, I think a quarter cup, of potato spuds, or your water in the recipe is actually water drained off of potatoes when you boil them to mash them. 2:24
Reading comments of the recipe being moist inside. Looks to me when the bread was being sliced it appeared moist too.
Awsome video...thank you.. i use only grains for my flour einkorn ,emmer, red fife , red hard winter ,drum and more...if you do sourdough bread and mix einkorn with five red...or winter red it is delicious and i found it if you get dough more moisture they are not so dense have some bubbles
Excellent!
My favourite combo flours are Spelt, Kamut aka Khorsan, Rye white A/P flour. Great taste. Sometimes I will sprout wheat berries and then mill them and add to the mix, great taste
After you spout the wheat berries do you have to air dry them before milling them? It seems that it would be too moist if not. I genuinely want to know so that I can try.
@@rebeccastephens6447 yes, it has to be dried. I use a dehydrator.
@@ruthgreen2014 thanks so much!
Great video
Thanks!
Felicia, my new best friend! Lol. I have a new Mockmill and being too excited I started with Einkorn, Emmer, and Spelt!!! I’ve made too many blunders. Thank you thank you for this info. Now I feel like I can get a better start. Linda in WV
Oh goodness, yep you started with the hardest specialty grains. Get you some hard red and soft white and you'll be all set for 75% of the breads you want to make.
Thank you for all the information that you provide - ❤ I can see why so many people trust you.
I don't even like baking!!! But I have an autoimmune disease and thyroiditis, so here I am.... I have a KitchenAid that I use once a year and I'm thinking about getting the mock mill accessory for it (so I don't have yet another appliance taking up counter space).
Would you please recommend 2-4 grains I should start with for my specific condition? Sandwich bread, hot dog buns, hamburger buns, flour tortillas will be the main items I will make for starters.
Thank you so much and God bless you!
I would also include kamut in the oldest grain category, as it was found in ancient Egyptian tombs 😀
Yes it is definitely one of the older ones!
This was so informative. I'm new to milling about a year nowadays still feel a it intimidated but your videos help a ton with my confidence. Question: can you use spelt with the hard white same ratio as with hard red for a softer bread?
Just an FYI - I commented on the chocolate chip recipe asking about other types of cookies. Well I made my gingersnapsand with some tweaking have it down and they were delicious! Thanks for the encouragement.
Thanks for the comment! I’m thrilled your gingersnap cookies turned out well!
To answer your question, absolutely you can use spelt and hard white wheat like you would use hard red wheat. 😄
Thanks for the video! I just bought Kamut to mix with my hard red, but you have me thinking about trying it with my hard white instead!
Try it with BOTH! Let me know how it goes and experiment as you please. That’s the beauty of milling your own wheat - we get to really play with flavor.
My very first wheat berry, I bought spelt berries. I now have organic hard white winter wheat berries that I plan on sprouting for flour. I am a sourdough baker so I am excited to try sprouted grains.
Using sprouted grains for bread is tricky and, in my opinion, not necessary at all. However, I would love to hear your results! :-)
Can you expand on that? Im a beginner and would love if I didn’t need to sprout
@@michemash8860 you don't need to sprout wheat berries. Grind them as is for flour but freeze them first.
I would love to make a replica of the rye beefsteak bread you get in the grocery store.
Sourdough, you missed kamut as a ancient gain. I have read the commit grains or wheat was found in the tooms of the pharaohs in Egypt
Ah! Can't believe I didn't say kamut! I LOVE kamut but it's been so difficult to get a hold of it lately.
My favorite bread is Oat bread. I also make Einkorn bread, on occasion-it's sweet tasting to me. Farro, I love it cooked like rice. It's 2022- how did your einkorn venture work out? My family likes hard white wheat. They are not huge fans of the hard wheat flavor. I'm am a bread making-aholic! As a matter of fact, i have a brand new recipe in the oven, as I type. It smells wonderful. I wanted a toasting bread, so i threw this together and we will see. 😀 But, it's nice to find you! Finally someone that I can talk to about my love for all things bread.
Yay! Welcome! As far as einkorn, I actually discovered it makes THE BEST muffins. The muffins come out spongy and light.