HOW TO EAT WHEAT BOOK
Here is your practical
concise guide on how to eat wheat. Not
just the obvious way of throwing berries into the grinder and making flour and
then bread or pancakes, but all the various
ways and means of preparing to give you so much variety you will never
look at other sad and pathetic grains with anything other than sneering
displeasure. Wheat is the staff of
life. It is your every meal base
calories, it is affordable, it stores literally forever and it just tastes good
( if you have been a life long white flour eater, you won’t believe how much
better whole wheat tastes. Slowly
introduce whole into your white flour recipes, adding more each time. After you get used to the different taste you’ll
crave whole and eat a lot less white. No
need to give up white bread, in some things like pasta or French bread white
tastes so much better. But you will probably
find you enjoy whole wheat in a LOT of dishes ). Most of this information comes from two
invaluable books, “Live On Wheat” by John Hill and “Passport To Survival” by
Esther Dickey. “Passport” is almost
forty years old and the new edition is going for insane prices, but they
printed a LOT of the older ones and you should find reasonably priced
copies. I’d highly recommend both for
your library.
*
SPROUTING
Sprouting wheat will not
only keep you alive, as plain flour after a time will kill you from lack of
vitamins and other nutrients only produce provides, it can also eliminate less
severe allergies you might have from eating wheat. If someone thinks they can’t eat wheat, try
them on a few sprouts. Sprouts don’t
grind well in a grain grinder. All that
moisture will probably rust out the thing unless you are coating the parts with
oil ( and you can ONLY use a metal burr grinder, not a stone one ). A meat grinder works well for grinding
sprouts, or you just cook it into other dishes without grinding. You can dry the sprouts and then grind it,
but while you’ve gained the sugars you’ve lost a lot of the vitamins. If you are living on wheat, sprouting must be
a daily part of that diet. You can
sprout a little and choke them down, or throw them into a low temperature bread
( call Essence Bread-covered right after this ). Or, just use sprouted wheat in recipes
calling for wheat flour. You kill some
of the vitamins but not all. Either way,
eat your sprouts!
*
HOW TO SPROUT
Soak your wheat berries in
water overnight. Drain and place in a
sprouting jar. The near universal one is
a glass Mason canning jar. Now you need
a breathable lid. I hate cheese cloth,
myself, and prefer a screen, or you can use a pair of nylons, but whichever.
Your sprouts need to breath. Now you
need to rinse them three or four times a day.
Placing the jar on its side seems to work better. Once they are from an eighth to a quarter
inch long, and taste sweet, they are done.
That usually takes from two to four days depending on temperature,
which, if too low needs to be increased.
If you need to, place jars of hot water alongside the sprout jars in an
insulated container. You don’t want
sunlight for spouting. And that is about
how easy it is. It is so easy that if
you don’t sprout you are kind of a moron.
You shouldn’t even be stocking wheat to try to survive. Anyway, once you get your sprouts you’ll be
eating them as raw as possible every day.
They alone are probably lacking in ALL the nutrients you need but they
are a damn Skippy close enough effort you need to make anyway.
*
ESSENCE BREAD
This is an easy bread that
uses low temperatures to retain almost all the fresh sprout vitamins. Take your sprouts and grind into a paste (
you don‘t have to put them through a grain grinder, just mash them up ). Wet your hands and kneed to remove air
pockets and then shape into very thin circular loaves. The ancient method was to place in the sun
all day, turning the loaf over at noon ( start at sunrise, done at sunset
). To use an oven, grease a cookie sheet
and cook on low 180-200 for around two hours.
Press on the bottom and if it springs back it is done. They come out soft and gooey but will firm up
on cooling. You can experiment with a
solar oven but I would imagine you need to do so WITHOUT the reflectors or it
will get too hot. You can also make
regular bread this way. Just add a one
to five ratio of flour to spout paste, a sweetener and yeast and bake at 300
for 45 minutes, after you’ve prepared as in normal bread. Adding dried fruit would change the taste of
the sprouts.
*
For sprouted sourdough
bread, the ratio is one to four, flour to wheat sprouts, with one of sourdough
starter ( covered later ), the time and temp baking the same as sprout
bread. For biscuits, two sprouts to one
and a half flour. Add one teaspoon
baking powder for each one sprouts or flour, a smidge of salt and about one
half tablespoon oil or butter per cup of sprout or flour. Make dough balls and put on a sheet and bake
15 minutes at 400. For sprouted
pancakes, one and a quarter flour to one sprouts to one liquid, baking powder
and sweetener and cook as a regular pancake.
For a hot spouted gruel ( think Cream Of Wheat ), take your spouted
wheat kernels and add sweetener and a pinch of salt, amount of milk to taste
and boil for a few minutes until soft.
Anything you can make with flour you can make with spouted wheat. Just remember to include some fresh uncooked
sprouts in your daily diet, or as much as possible. If your body begins to crave fresh vegetables
the taste of sprouts suddenly ceases to be an issue ( until your body no longer
needs it and then they go back to tasting nasty, if that was the case at the
beginning ). Otherwise just keep putting
a good portion of sprouts in to be cooked recipes. The takeaway here is that you can sprout not
only for health but to reduce the amount of fuel needed to make a bread. The hot desert sun was all that was needed,
even without modern solar oven materials ( that just helps ). That is a nice Fun Filled Fact. Continued.
END
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Whole wheat berry blender pancakes...
ReplyDeletehttps://www.melskitchencafe.com/whole-wheat-blender-pancakes-my-new-favorite-breakfast/
No grinding, sprouting... just buzz'em up in the blender. I used to have an easier recipe, I'll see it I can find it.
Didn't Saxon have something on a sprouted wheat drink, in a blender?
Not sure I ever saw a blender drink of his.
DeleteHere's the Saxon article:
ReplyDeletehttp://www.survivalplus.com/foods/The-Perfect-3.3-Cent-Breakfast.htm
Colon Cleanser, probably as tasty as it sounds
DeleteBeats hell out of the rubber hose. Not bad tasting, really; malted grain has a sweetness...Sweetness. Someone referenced 'locks'.. or was it LOX?
DeleteFishy to me...
Found the pancake recipe. It's a pdf. I'll email it
ReplyDeleteThanks.
Deleteof interest
ReplyDeletehttps://pjmedia.com/richardfernandez/2017/05/12/our-fragile-civilization/
Not a bad start but didn't say enough. Almost Click Bait.
DeleteNot that it adds anything to the Pool of knowledge but as a part of my duties to my new overlord I produce sprouts on an industrial scale.
ReplyDeleteGot roused at this morning for not being able to do a job two different ways simultaneously. Now I know why they've had 10 people in my position in as many months.
I can't wait for WWIII. So sick of not being able to deal with idiots with 30-30 not being a lawful answer.... I'm kidding ASIO. For goodness sake get a sense of humour
;-)
I've been trying with the sense of humor around here, not sure if it is too dry for most. Might as well laugh rather than cry.
DeleteThank you. This is a 'make it from real scratch' instructions.
ReplyDeleteHoping it was "the missing ingredient".
DeleteSounds fair enough to me. A coupla bucks a month is a bargain for the content, let alone visage of your flowing locks. :^)
ReplyDeleteBut mainly for "the locks".
Delete