As I mentioned previously, we started buying whole grains from a local, organic farmer to feed our goats (Windy Acres is the name of the farm, if you live in TN and want to check them out. We love them.). We sprout the whole grains and that’s what our goats eat on the milking stand. Sweetbreads wrote about the process last week.
But enough already about what the dang goats eat, this post is about human food.
It so happens that the local grain farmers also sell cleaned grains for human consumption. We use whole grains in our daily cooking (wheat berries, spelt, barlety, etc.) Wheat is the most consumed grain since we make bread using wheat flour. So the last time we were out at the grain farm we picked up a 50lb bag of whole wheat berries and bought a Kitchen Aid attachment to grind them with.
I tried making 100% whole wheat bread and it turned out to be a bit of a brick when it came out of the oven. I finally got my recipe to work after I substituted one cup of all-purpose white flour, reduced the water by 1/4 cup and increased the yeast by 1/2 a tablespoon.
Making bread can be intimidating. This recipe makes it easy.