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 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.
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.
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