Grinding it out…the grain that is!

Poor Man Survival
Self Reliance tools for independent minded people…

http://PoorManSurvivor.net

ISSN 2161-5543

“Public apathy is more powerful than public opinion.
There’s more of it.”– Dr. Jim Boren

Grind Your Own Grain
by Carol J. Alexander

For years I used a hand grinder (which I still own) to grind wheat from 50lb sacks I bought locally for about $10-$15. I made bread using only honey instead of sugar and when I cooled the loaves on the window sill, it seemed to attract all my neighbors, many of whom traded me fresh produce from their garden for a loaf of bread…sure makes great nutty tasting cereal on cold winter mornings ->>just clean the grain and soak overnight and then cook for 5-10 minutes –longer if you like it softer-

I got a lot of recipes for homemade bread from old issues of Mother Earth New!

In a quest for healthier, tastier eating, many folks have returned to the art of baking bread. What they don’t realize is that they go to all that trouble to get good flavor with flour that may be a bit short on nutrients when compared with the wheat it’s been milled from. That’s right – depending on the type, flour can lose up to 45 percent of its nutrients through oxidation within the first 24 hours of milling, and 90 percent within the first three days.

So what’s a home baker to do for best flavor and nutrition? Grind your own grain fresh, of course. With a hand-powered mill you can grind the wheat (and other grains) needed for a pound-sized loaf of whole-wheat in less than 5 minutes – and you’ll burn a few calories in the process.

Where did the nutrition go?
Of the 44 known nutrients essential for good health, only four are not found in wheat: vitamins A, B12 and C, and the mineral iodine…

http://poormansurvivorblog.blogspot.com/2014/06/grinding-it-out-your-own-grain-that-is.html