Post by Paddy by Grace on Mar 28, 2010 15:01:31 GMT -7
Always buy the highest quality grains and seeds you can afford; the quality of the finished product is never any better than the raw material you use. Here are some popular choices:
Wheat - Hard red spring wheat has a high protein content, but can make a really dense loaf of bread. Mix with soft white spring wheat for a good all-purpose flour.
Peanut butter - It takes hardly any effort to make your own peanut butter using roasted, salted or unsalted peanuts. No extra oil is necessary. It helps to have a spatula handy! Wash burrs in soapy water when finished.
Corn - Popcorn makes the best cornmeal/flour, because it is very dry and hard.
Rye - Make a beautiful rye flour for bread or crackers.
Rice - Makes a great flour, a good alternative for people with gluten sensitivity.
Coffee - Make any grind for the way you like to brew coffee.
Flax seed - This tiny seed packs a big punch as an anti-oxidant. Crack or grind it easily.
Beans- Ground legumes are awesome! Grind fava beans to make a gluten-free flour substitute. And to utilize all the protein in wheat, add legumes to add lysine. A 4/1 ratio boosts usable wheat proteins by 33%.
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Recipes
Cornmeal Muffins
1 Cup Home-ground cornmeal - I use popcorn
1 Cup Home-ground whole wheat flour
1/2 tsp. Salt
2 Tbsp Baking powder
2 Eggs
1/2 Cup Honey
1 Cup Milk
2 Tbsp. Melted butter
Mix the dry ingredients together, set aside. In a separate bowl, mix the eggs, honey and milk together before adding to the dry ingredients. Stir in the melted butter. Pour into greased muffin tins. Bake 425° for approximately 25 minutes. Enjoy!
Whole Wheat Bread
3 Cups Milk or Buttermilk
1 1/2 Tbsp. Molasses
1 Tbsp. Honey
Scant 1/2 cup Olive Oil (1/4 to 1/2 cup)
1 1/2 Cups warm water
1 1/2 Tbsp Active dry yeast
Approximately 14 1/2 Cups fresh ground whole wheat flour
Dissolve yeast, honey and molasses in warm water and let stand for 15 minutes. Meanwhile, bring milk or buttermilk to a boil and cool to lukewarm. Add cooled milk to yeast mixture, then add remaining ingredients, stirring in flour a few cups at a time until dough reaches a good consistency for kneading. Turn out on floured surface and knead until smooth. Divide dough and shape into three loaves. Place in greased bread pans, cover and let rise (not double in size). Bake at 350° approximately 45 minutes. Enjoy!
Wheat - Hard red spring wheat has a high protein content, but can make a really dense loaf of bread. Mix with soft white spring wheat for a good all-purpose flour.
Peanut butter - It takes hardly any effort to make your own peanut butter using roasted, salted or unsalted peanuts. No extra oil is necessary. It helps to have a spatula handy! Wash burrs in soapy water when finished.
Corn - Popcorn makes the best cornmeal/flour, because it is very dry and hard.
Rye - Make a beautiful rye flour for bread or crackers.
Rice - Makes a great flour, a good alternative for people with gluten sensitivity.
Coffee - Make any grind for the way you like to brew coffee.
Flax seed - This tiny seed packs a big punch as an anti-oxidant. Crack or grind it easily.
Beans- Ground legumes are awesome! Grind fava beans to make a gluten-free flour substitute. And to utilize all the protein in wheat, add legumes to add lysine. A 4/1 ratio boosts usable wheat proteins by 33%.
.
Recipes
Cornmeal Muffins
1 Cup Home-ground cornmeal - I use popcorn
1 Cup Home-ground whole wheat flour
1/2 tsp. Salt
2 Tbsp Baking powder
2 Eggs
1/2 Cup Honey
1 Cup Milk
2 Tbsp. Melted butter
Mix the dry ingredients together, set aside. In a separate bowl, mix the eggs, honey and milk together before adding to the dry ingredients. Stir in the melted butter. Pour into greased muffin tins. Bake 425° for approximately 25 minutes. Enjoy!
Whole Wheat Bread
3 Cups Milk or Buttermilk
1 1/2 Tbsp. Molasses
1 Tbsp. Honey
Scant 1/2 cup Olive Oil (1/4 to 1/2 cup)
1 1/2 Cups warm water
1 1/2 Tbsp Active dry yeast
Approximately 14 1/2 Cups fresh ground whole wheat flour
Dissolve yeast, honey and molasses in warm water and let stand for 15 minutes. Meanwhile, bring milk or buttermilk to a boil and cool to lukewarm. Add cooled milk to yeast mixture, then add remaining ingredients, stirring in flour a few cups at a time until dough reaches a good consistency for kneading. Turn out on floured surface and knead until smooth. Divide dough and shape into three loaves. Place in greased bread pans, cover and let rise (not double in size). Bake at 350° approximately 45 minutes. Enjoy!