In response to Elizabeth's question:
I use the mix of grains mainly because it makes a far more versatile and tasty flour while remaining whole grain. Most, if not all whole wheat bread recipes use at least some expired, bleached white flour along with the whole wheat flour. I don't need to add white flour to my bread, it is all freshly milled whole grain. I don't know what the numbers are, but that's gotta be healthier.
I generally use the six grain mix all the time and have been happy with it's performance in yeast breads, quick breads, muffins, cookies, and even carrot cake. Like I said, It's versatile.
As a rule, the flour produced from this grain mix does not absorbed liquid like white flour does. It doesn't clump up and as a rule of thumb use almost twice as much whole grain flour in any recipe calling for white flour (plus some salt and more leavening i.e., baking soda). This is a HUGE difference than whole wheat flour which generally needs a smaller amount substituted. So think about that. If I'm using twice the amount of freshly ground whole grain flour in my cookie recipes the ratio of good stuff (whole grain) to bad stuff (sugar and fats) is greatly increased therefore much better for you. This makes your cookies much better for you than any processed food meals out there.
That's right, cookies for breakfast, that's what I'm advocating. Better than Lucky Charms any day.
Showing posts with label Grain. Show all posts
Showing posts with label Grain. Show all posts
Monday, October 13, 2008
Why not just wheat?
In response to Elizabeth's question:
I use the mix of grains mainly because it makes a far more versatile and tasty flour while remaining whole grain. Most, if not all whole wheat bread recipes use at least some expired, bleached white flour along with the whole wheat flour. I don't need to add white flour to my bread, it is all freshly milled whole grain. I don't know what the numbers are, but that's gotta be healthier.
I generally use the six grain mix all the time and have been happy with it's performance in yeast breads, quick breads, muffins, cookies, and even carrot cake. Like I said, It's versatile.
As a rule, the flour produced from this grain mix does not absorbed liquid like white flour does. It doesn't clump up and as a rule of thumb use almost twice as much whole grain flour in any recipe calling for white flour (plus some salt and more leavening i.e., baking soda). This is a HUGE difference than whole wheat flour which generally needs a smaller amount substituted. So think about that. If I'm using twice the amount of freshly ground whole grain flour in my cookie recipes the ratio of good stuff (whole grain) to bad stuff (sugar and fats) is greatly increased therefore much better for you. This makes your cookies much better for you than any processed food meals out there.
That's right, cookies for breakfast, that's what I'm advocating. Better than Lucky Charms any day.
I use the mix of grains mainly because it makes a far more versatile and tasty flour while remaining whole grain. Most, if not all whole wheat bread recipes use at least some expired, bleached white flour along with the whole wheat flour. I don't need to add white flour to my bread, it is all freshly milled whole grain. I don't know what the numbers are, but that's gotta be healthier.
I generally use the six grain mix all the time and have been happy with it's performance in yeast breads, quick breads, muffins, cookies, and even carrot cake. Like I said, It's versatile.
As a rule, the flour produced from this grain mix does not absorbed liquid like white flour does. It doesn't clump up and as a rule of thumb use almost twice as much whole grain flour in any recipe calling for white flour (plus some salt and more leavening i.e., baking soda). This is a HUGE difference than whole wheat flour which generally needs a smaller amount substituted. So think about that. If I'm using twice the amount of freshly ground whole grain flour in my cookie recipes the ratio of good stuff (whole grain) to bad stuff (sugar and fats) is greatly increased therefore much better for you. This makes your cookies much better for you than any processed food meals out there.
That's right, cookies for breakfast, that's what I'm advocating. Better than Lucky Charms any day.
Why not just wheat?
In response to Elizabeth's question:
I use the mix of grains mainly because it makes a far more versatile and tasty flour while remaining whole grain. Most, if not all whole wheat bread recipes use at least some expired, bleached white flour along with the whole wheat flour. I don't need to add white flour to my bread, it is all freshly milled whole grain. I don't know what the numbers are, but that's gotta be healthier.
I generally use the six grain mix all the time and have been happy with it's performance in yeast breads, quick breads, muffins, cookies, and even carrot cake. Like I said, It's versatile.
As a rule, the flour produced from this grain mix does not absorbed liquid like white flour does. It doesn't clump up and as a rule of thumb use almost twice as much whole grain flour in any recipe calling for white flour (plus some salt and more leavening i.e., baking soda). This is a HUGE difference than whole wheat flour which generally needs a smaller amount substituted. So think about that. If I'm using twice the amount of freshly ground whole grain flour in my cookie recipes the ratio of good stuff (whole grain) to bad stuff (sugar and fats) is greatly increased therefore much better for you. This makes your cookies much better for you than any processed food meals out there.
That's right, cookies for breakfast, that's what I'm advocating. Better than Lucky Charms any day.
I use the mix of grains mainly because it makes a far more versatile and tasty flour while remaining whole grain. Most, if not all whole wheat bread recipes use at least some expired, bleached white flour along with the whole wheat flour. I don't need to add white flour to my bread, it is all freshly milled whole grain. I don't know what the numbers are, but that's gotta be healthier.
I generally use the six grain mix all the time and have been happy with it's performance in yeast breads, quick breads, muffins, cookies, and even carrot cake. Like I said, It's versatile.
As a rule, the flour produced from this grain mix does not absorbed liquid like white flour does. It doesn't clump up and as a rule of thumb use almost twice as much whole grain flour in any recipe calling for white flour (plus some salt and more leavening i.e., baking soda). This is a HUGE difference than whole wheat flour which generally needs a smaller amount substituted. So think about that. If I'm using twice the amount of freshly ground whole grain flour in my cookie recipes the ratio of good stuff (whole grain) to bad stuff (sugar and fats) is greatly increased therefore much better for you. This makes your cookies much better for you than any processed food meals out there.
That's right, cookies for breakfast, that's what I'm advocating. Better than Lucky Charms any day.
Thursday, October 2, 2008
The Grain Mix
Here are the grains that I use on a regular basis:
Thanks to our fabulous cousin Debbie who introduced me to this mix in the first place! I have tweaked it some to basically this:
2 parts wheat berries
1 part rye berries
1 part oat groats
1 part hulled barley (not pearled)
1 part millet
1 part brown rice
That is the basic whole grain mix that I put in big 5 gallon buckets. To the basic mix I can then add other grains to it as desired. I have added 1 part spelt in my last batch.
The corn and beans can be added for hot cereal and baking as well, I just haven't done much baking with them yet.
Other grains I would like to try include amaranth, kamut, and teff. If anyone has any insight, I'd love to hear about it.
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