The Tastiest Grain on Planet Earth
After a lifetime of headcolds, three a year, I learned from healthfood
nuts that one had to quit gluten rich grains entirely or only use soaked,
rinsed grains. Phytates and gluten were harmful. I researched then
wrote this truth up as GRAIN
IS BAD," Then I learned how the BIBLE told us to use grains,
by soaking them first, until the acids leached ou into the water and they
were half sprouted, tossing the water with the Phytic Acid, then making
dough out of the TRITERATED, MASHED live seeds. Ezekiel chapter has the
recommendation: soak and grind. THEN treat like dough and do the usual
things and bake. The exact bible quote escapes me but it didn't escape
the EZEKIEL
4:9 AD COPY.
I began to buy their BIBLE BREAD, made in California by Ezekiel. And
WONDER OF WONDERS, Hallelulyah, for the next 20 years, never had
a single cold or flu. !! No mucus, either. No sniffing every day. And if
I ate pasta even once, or crackers, I SNIFFLED! Mucus is gluten!
I write about everything that ever impressed me as good, and wrote up THE MAKING OF BIBLE BREAD here, and put it at my FRUGAL LIFESTYLE WEBSITE, which brought me a reader who'd actually micky moused his own Bible Bread. ONE COULD MAKE one's own? Soak? Mash? all that? YES he said, 'tell me how. He wrote: "You asked if I would tell you how my bread turned out if I made it using a masticating-type juicer to grind the sprouted grains. The answer is yes and IT TURNED OUT GREAT! I used an Oscar Vital Max I bought when I lived in England. (I have a voltage transformer for it.) See mine here: http://www.juiceproducer.com/juicer_oscar_vitalmax.php
Now a juicer is NOT the right thing to triterate soaked grains, even if they are pre-softened, trust me on that, though you're free to try. America has the VITA-MIX of course. (Search on that term with a hyphen.)
WHAT YOU WILL HAVE TO DO:
Steps: 1. Soaked 1 cup winter wheat, 1 cup barley and 1 cup millet
overnight in a bowl covered with water
2. Drained and rinsed the grains 3. Fed grains slowly into the machine
with the grains dripping wet to keep
the machine from getting stuck. A really nice coarse paste came out
the other end. 4. Used my bread machine just to mix the other ingredients
(below) and left the loaf to rise more in the pan
To the ground sprouted grains I added:
Approx 4 tsp yeast (Anita recommends proofing it, see *
below)
1/2 cup warm water
4 tbsp olive oil
1/2 cup brown sugar
1 tsp sea salt
1 handful sunflower and pumpkin seeds each,
I shot it into a very hot oven, 400F to make it STAY HIGH, rather than collapsing the yeast with a LOWER temp. The center slightly collapsed. I'll try 425+ next time. Once it had hardened, I opened door a tad, lowered fire to 325 to finish baking it. This bread is wonderful! I dare say better than Ezekiel - though I am biased.
* I not only proof yeast, I discard the dead yeast cells as they're bitter. First, : buy twice as much as you expect to need, crumble or drop into 1/2 cup of sweetened, pure water, no bleach in it, can be honey or sugar, just a tsp or so, encourages the 'culture'. Water should be body temp. Leave it where it's warm. A big furry blob of foam will grow on top, that's the LIFE PART. The part of the yeast that isn't alive, little dead parts, sinks to the bottom in a gray mess. Half is no good. HALF is good and develops nicely. That foamy part is what you scoop off into your dough. YOU LEAVE behind the rest. It may develop in the next hour or part of it will.
MAKING SOUR DOUGH STARTER WITH WHAT IS LEFT OVER: In a fairly large sterile jar mix equal portions of flour and milk with a couple tablespoons of sugar then scoop out the foam and add it to the mixture and shake well. Set the jar in a warm place (I use the top of the fridge) with the lid loosely attached and a plate underneath and watch it come to life over the next few days. That's your 'starter'. It is sour due to the two days out in the kitchen. Once it's bubbly right through keep it in the fridge. If you save even a spoonful of that and mix it with a two cups flour to one cup milk and three tbsps sugar you can expand it indefinitely. You can share it with your friends too!
I was thinking of sprouting a lot more grains, 'masticating' them all
at one time and then freezing the raw dough in 3 cup portions. That would
be easier than soaking grains overnight each time and cleaning the machine
each time.
I imagine one could precook a handful of brown rice or basmati,
when it plumps up, add it to the dough. Ditto flavors like sesame, garlic,
rosemary, (no stems) basil, oregano. And try split,seeded green or black
oil Olives --using real European olives, not American canned ones. As Artisan
bakers use these in their posh breads
GOING PUBLIC? Want to sell bread to local posh markets? THE HEALTH DEPT
wants you to have lath over the floors two sinks with hot water and cold,
dish washing facilities. As long as you are following GRAS - generally
recognized as safe - practices, i.e., there are non breakable covers mounted
over hanging
lights and there are no insects or rodents, you can pretty much pass
most FDA or health dept tests. Or you have to do is sub-contract
by finding a commercial bakery that will allow your team in at night or
at some time they aren't busy, to bake for you.
http://www.breadmachinedigest.com/reviews/grainmill-reviews/nutrimill-grain-mill.php
http://www.life-enthusiast.com/twilight/research_alzheimers.htm
http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/
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