2024 RC Experiment - Milling Wheat

[chuck83]

I'm really into cooking from scratch. I make my own bread and noodles from pre-ground hybridized red/white wheat flour varieties. I make salsas and spaghetti sauces with fresh tomatoes roasted in the oven or grill. I don't buy pre-made anything much anymore. I freeze, I can, etc. So cooking for me can take hours a lot like what was mentioned in the regional convention.

 

But one thing I love is bread. I eat fresh bread almost daily. But I wanted to take it up a notch. I wanted fresh milled bread daily. Another notch I went up is I wanted to use ancient grains link Einkorn, Spelt, plus some others. I have on order some non-gluten ancient grain varieties as well, like Sorghum, Buckwheat, Millet, and Teff. I will highlight making 3 cups of fine milled flour from Einkorn berries took almost 45 minutes to mill. I think they said it took 2+ hours a day to mill the wheat they needed.

 

I'm an American and have ate bread or what I "thought" was bread all my life. It's not bread. This is bread.

 

This is truly Luke 11:3. The flavor profile and the nutrient density talks to your soul. It's beautiful bread. So it's going to be my daily bread! Literally. 😁

 

Edited August 26 by chuck83

[Pjdriver]

Did you find this from deep Bible search.  

 

[chuck83]

1 hour ago, Pjdriver said:

Did you find this from deep Bible search.  

 

 

I wanted to share something motivated from RC because I like to cook and this seemed relevant. I believe deeply in quality food that Jehovah has provided a milleniums versus what man has done to food in the last 120 years.

 

I did research on grains on WOL and the Internet to understand what they potentially used in ancient times. If you do the research Einkorn is likely the first wheat ever cultivated and domesticated for food. It's possible the Israelites ate such wheat and by Roman times they were using Spelt too.

 

Ezekiel 4:9, Judges 7:13, Isaiah 28:25, John 6:9, 13, 2Kings 4:42; Ezekiel 4:12, Luke 11:3 to start.

 

https://wol.jw.org/en/wol/d/r1/lp-e/1200000565 - Barley

https://wol.jw.org/en/wol/d/r1/lp-e/1001077301 - Spelt

https://wol.jw.org/en/wol/d/r1/lp-e/1200003298 - Grain offerings

https://wol.jw.org/en/wol/d/r1/lp-e/1200272488 - Research about grains and see the list of grains. It matches sorta what I mentioned above.

 

Theres more too...

 

The wheat everyone eats today is a red/white soft/hard man hybridized wheat thats, bleached and enriched. When you look at the nutrition profile of what Jehovah gave us back then versus what man has crossbred and processed with chemicals, you see Jehovah gave us well balanced wheat out of the gate.

 

https://wol.jw.org/en/wol/d/r1/lp-e/102011082

https://wol.jw.org/en/wol/d/r1/lp-e/2023286#h=14

 

So I'm physically benefiting from this research and able to give more to Jehovah as a result. 

Edited August 26 by chuck83

[exactor]

I use Redmond salt because it is less likely to contain plastic particles. My former everyday salt was French Grey. Oh well.

[chuck83]

Bread making his become a hobby of mine and I want to enjoy different ancient grains and make them into modern treats that my wife and I love.

 

By extension my congregation has loved all the same day fresh bread I make for almost every gathering. I've even taken into consideration our friends that are gluten sensitive or have celiac disease because it allows me to not use gluten-containing grains. Having this knowledge  allows me get the nutty sweat flavor profile everyone knows to be good bread for our GF friend too. Gluten-free bread from the store is disgusting.

 

Examples of top ancient grains.

 

Gluten-Free Ancient Grains:

Amaranth: A tiny, protein-rich grain, highly valued by the Aztecs.

Buckwheat: Despite its name, buckwheat is gluten-free and not related to wheat. It's known for its high nutrient content.

Millet: A small-seeded grass that is a staple in many African and Asian countries.

Quinoa: A protein-rich seed native to the Andes, often considered a superfood.

Teff: A tiny grain from Ethiopia, used to make injera bread. It's rich in protein and calcium.

Sorghum: A cereal grain native to Africa, used in a variety of dishes, including porridge and bread.

Fonio: An ancient grain from West Africa, known for its quick cooking time and versatility.

Chia: Seeds from a flowering plant in the mint family, known for their omega-3 fatty acids.

Wild Rice: A water grass seed, native to North America, with a chewy texture and nutty flavor.

Job's Tears (Adlay): A type of millet-like grain from Southeast Asia, often used in soups and porridge.

 

Gluten-Containing Ancient Grains:

Einkorn: One of the oldest forms of wheat, lower in gluten and more easily digestible than modern wheat.

Emmer (Farro): An ancient wheat variety, used in Mediterranean and Middle Eastern cooking.

Spelt: A wheat variety with a nutty flavor, popular in Europe.

Khorasan Wheat (Kamut): An ancient wheat variety from the Fertile Crescent, known for its large kernels.

Barley: One of the first domesticated grains, used in bread, soups, and beer.

Rye: A grain used in bread and whiskey, known for its hearty flavor and dense texture.

Freekeh: Young, green wheat that is roasted and has a smoky flavor, popular in Middle Eastern cuisine.

Triticale: A hybrid of wheat and rye, combining the qualities of both grains.

Durum Wheat: A hard wheat variety used to make pasta and semolina.

 

Edited August 26 by chuck83

[Percy]

2 hours ago, chuck83 said:

So I'm physically benefiting from this research and able to give more to Jehovah as a result. 

Nice.

Being coeliac I want to know more about Einkorn. I saw the label which said a different type of gluten that is easier to digest. Digestion isn't the issue.

How about getting yourself a millstone and grinding by hand. You would have to make enough bread over a few days, to make it worth your while.

Instead of yeast try some sour dow or even flat bread which the Jews were instructed during Passover.

[chuck83]

5 minutes ago, Percy said:

Nice.

Being coeliac I want to know more about Einkorn. I saw the label which said a different type of gluten that is easier to digest. Digestion isn't the issue.

How about getting yourself a millstone and grinding by hand. You would have to make enough bread over a few days, to make it worth your while.

Instead of yeast try some sour dow or even flat bread which the Jews were instructed during Passover.

LOL, yeah I looked at millstones. But I’m not going to take 1-2 hours to make 1 cup of flour. Right now I have a grain mill attachment for my Kitchenaid Mixer until I can get a Nutrimill.

 

Check out Jovial Einkorn Flour. You should be able to order it online or get it in the store. But it is easier to digest than modern hydrid red/white wheats. 
 

Spelt is another one that easier to digest too. Einkorn and Spelt gluten are more water soluble.

[Pjdriver]

On 8/26/2024 at 5:53 PM, chuck83 said:

By extension my congregation has loved all the same day fresh bread I make for almost every gathering.

You’re welcome to my place anytime. I love fresh baked bread.

[chuck83]

12 minutes ago, Pjdriver said:

You’re welcome to my place anytime. I love fresh baked bread.

 

But of course! 😁

[Percy]

On 8/26/2024 at 5:33 PM, chuck83 said:

Spelt is another one that easier to digest too. Einkorn and Spelt gluten are more water soluble.

I went to a friend's home for a party and was provided with my own table which had Spelt in the bread. I was sicker than a dog with Spelt so it is not a gluten-free grain. It is not about easily digested or water soluble. It is an auto-immune disease. https://en.wikipedia.org/wiki/Coeliac_disease

[MullumMiss]

On 8/27/2024 at 2:37 AM, chuck83 said:

I'm really into cooking from scratch. I make my own bread and noodles from pre-ground hybridized red/white wheat flour varieties. I make salsas and spaghetti sauces with fresh tomatoes roasted in the oven or grill. I don't buy pre-made anything much anymore. I freeze, I can, etc. So cooking for me can take hours a lot like what was mentioned in the regional convention.

 

 

Me too my brother.  Though I’m probably not as vigilant with using grains as you are.  I pretty much make most things from scratch too including pasta.   Growing up my mother and her mother and grandmother preserved (canned) fruits and veggies when they were in season.  I try to do the same.  I have a Fowlers Vacola unit for that.  I have found though that certain store bought canned tomatoes better so I’ve stopped doing tomatoes.  I make my own jams (fruit spread).  I have a dehydrator and do fruits, veges, chilli and dry tumeric to grind.  I also make my own bread but it is sourdough.  I did a workshop in 2019 before Covid.  During covid I started many sisters on the sourdough journey, giving them starter and making a “how to” video.  I’ve also done GF sourdough for friends with Coeliac by creating a GF starter and using GF flours.  I milled my own rice flour just in my high power blender.  In January we bought a Gozney Roccbox (pizza oven) and I now do SD pizza.  I am blessed to live in an area of Australia that has an abundance of beautiful local grown foods.  Many organic which is more expensive so I’m not that vigilant about only buying organic.  Just in my shire we have 4 weekly farmers markets, Tues, Thurs, Fri, and Sat.  The Friday one is just up the road from me.  I have a navel orange tree, mandarin and lemon tree.  Google Byron Bay Northern NSW and see what foods we have locally.  In our territory there are lots of farm gate stalls as well.  

If the CO is not Gluten Free I usually bake them bread and I too take to gatherings and whenever we go to someones home for a meal.  

For me there is something very satisfying in making your own.  I consider myself a “foodie” so love to cook and entertain.  So thank you for this thread I’ll certainly be following.

[Amygdala]

Spelt is definitely of a higher quality than industrial wheat, true. I know someone who uses ancient grains, too, and bakes regularly with it. Germany loves its various forms of breads. The bakeries offer the different types that you mentioned. I am gluten-free (just intolerant, not celiac), so don‘t eat bread in general (maybe the occasional seeds bread or bake my own with high quality organic oat germ), but today I drove by the organic farm and bought my husband 2 freshly baked breads, 50% rye mixed with whole wheat, and the other one having various seeds. It was fresh out of the oven as the woman working there had to get them from the oven behind the bakery in another building, so I got them nice and warm. They smelled amazing, too!

 

Percy, curious how do you react to sour dough bread? Gluten-free in Canada is way too expensive, so sounds like baking your own would be worth it.

[chuck83]

3 hours ago, Percy said:

I went to a friend's home for a party and was provided with my own table which had Spelt in the bread. I was sicker than a dog with Spelt so it is not a gluten-free grain. It is not about easily digested or water soluble. It is an auto-immune disease. https://en.wikipedia.org/wiki/Coeliac_disease

 

What is meant is that Spelt or Einkorn have a weaker gluten structure than modern wheat. Most ancient grains are under 28 chromosomes while modern wheat is 42. Einkorn is 14! It's easier to break down in the small intestine even with water. So it's easier to digest for "most" people. It doesn't mean the villi in your small intestines will be attacked by your immune system any differently than modern wheat in you have celiac. If you're gluten-sensitive it could be okay and it could be not.

 

If you have traditional celiac disease from 1500-2000 years ago, I'm sure gluten grains will hurt you. You need to stick with quinoa, amaranth, teff, sorghum, millet and buckwheat. This is why I always use organic and glyphosate (RoundUp) free grains when making bread for GS and Celiac friends for gatherings. Can't leave y'all left out. ☺️

Edited August 30 by chuck83

[chuck83]

1 hour ago, MullumMiss said:

Me too my brother.  Though I’m probably not as vigilant with using grains as you are.  I pretty much make most things from scratch too including pasta.   Growing up my mother and her mother and grandmother preserved (canned) fruits and veggies when they were in season.  I try to do the same.  I have a Fowlers Vacola unit for that.  I have found though that certain store bought canned tomatoes better so I’ve stopped doing tomatoes.  I make my own jams (fruit spread).  I have a dehydrator and do fruits, veges, chilli and dry tumeric to grind.  I also make my own bread but it is sourdough.  I did a workshop in 2019 before Covid.  During covid I started many sisters on the sourdough journey, giving them starter and making a “how to” video.  I’ve also done GF sourdough for friends with Coeliac by creating a GF starter and using GF flours.  I milled my own rice flour just in my high power blender.  In January we bought a Gozney Roccbox (pizza oven) and I now do SD pizza.  I am blessed to live in an area of Australia that has an abundance of beautiful local grown foods.  Many organic which is more expensive so I’m not that vigilant about only buying organic.  Just in my shire we have 4 weekly farmers markets, Tues, Thurs, Fri, and Sat.  The Friday one is just up the road from me.  I have a navel orange tree, mandarin and lemon tree.  Google Byron Bay Northern NSW and see what foods we have locally.  In our territory there are lots of farm gate stalls as well.  

If the CO is not Gluten Free I usually bake them bread and I too take to gatherings and whenever we go to someones home for a meal.  

For me there is something very satisfying in making your own.  I consider myself a “foodie” so love to cook and entertain.  So thank you for this thread I’ll certainly be following.

 

That's awesome sis! Yeah, I changed my entire way of eating because I had Bipolar and heart issues. I lost 100 pounds or 45kilos as a result with no exercise. It's amazing how foods Jehovah has provided for many millennia healed me, my wife, and now friends in the hall are catching on.

 

I'm only 41. So I took the natural whole food approach because I was tired of taking 5 medications. Now I simply take no meds and rely on my food as medicine. So I cook super clean. No chemicals whatsoever if I can help it. My wife and I don't eat out anymore either.

 

I look forward to seeing more of your creations! ☺️

[Percy]

23 hours ago, Amygdala said:

Percy, curious how do you react to sour dough bread? Gluten-free in Canada is way too expensive, so sounds like baking your own would be worth it.

Actually there are dedicated GF bakeries here in Victoria and a couple of weeks back I bought a GF sour dough loaf for only $10.

[chuck83]

6 hours ago, Percy said:

Actually there are dedicated GF bakeries here in Victoria and a couple of weeks back I bought a GF sour dough loaf for only $10.

We have much of the same. We’re almost inundated with it. In Los Angeles, you’re either Vegan or GF. Or a mixture of the two. Or plant based. So much so people think gluten is bad and it’s not. But GF bread is garbage in the USA. If you get real ancient grain bread it’ll cost you a lot up front and it’s fresh milled and baked! Cool! If you get the cheap Walmart GF bread.. 🤐 

[Amygdala]

10 hours ago, Percy said:

Actually there are dedicated GF bakeries here in Victoria and a couple of weeks back I bought a GF sour dough loaf for only $10.

 

That‘s what I miss about Canada! In Vancouver, I passed by an all-exclusive gluten-free bakery, and the line up to get in was down the street. They had advertised some kind of lemon cake, but the breads at their bakery looked amazing. 

[Amygdala]

On 8/30/2024 at 11:15 PM, chuck83 said:

What is meant is that Spelt or Einkorn have a weaker gluten structure than modern wheat. Most ancient grains are under 28 chromosomes while modern wheat is 42. Einkorn is 14! It's easier to break down in the small intestine even with water. So it's easier to digest for "most" people. It doesn't mean the villi in your small intestines will be attacked by your immune system any differently than modern wheat in you have celiac. If you're gluten-sensitive it could be okay and it could be not.

 

If you have traditional celiac disease from 1500-2000 years ago, I'm sure gluten grains will hurt you. You need to stick with quinoa, amaranth, teff, sorghum, millet and buckwheat. This is why I always use organic and glyphosate (RoundUp) free grains when making bread for GS and Celiac friends for gatherings. Can't leave y'all left out. 

 

Interesting info about the villi in the small intestines. Of course, anything that causes chronic inflammation from daily use, even mildly, the body will over time feel its negative affects. However I would say with someone having only gluten-sensitivity, having the milder form of wheat composition from time-to-time should be fine. I will order some Einkorn and try it out. I normally use pysillum husk if I want a gluten-like texture in my baked items. I have already for a long-time been using buckwheat, rice, flaxseed, and coconut flours, pysillium husk, xanthan gum, millet, quinoa and amaranth for awhile now. I generally make my low-carb bread with organic oat germ, cornstarch, weinstein baking powder (gf), quark and eggs, lots of various seasoning (tumeric and nutritional yeast for ex.) and am quite happy with it. But I only eat it every now and then, and generally keep it in the freezer.

 

I googled glyphosate in Europe, and it‘s still being used here. In general, Europe is very strict against using harmful chemicals in the soils and foods. But it was found approved for use here, considered not harmful as of 2023. Doesn‘t stop citizen initiatives, though. I checked Amazon Germany, and we can also buy Round Up for the garden, too. Link: Glyphosate

 

 

[Amygdala]

On 8/30/2024 at 11:22 PM, chuck83 said:

That's awesome sis! Yeah, I changed my entire way of eating because I had Bipolar and heart issues. I lost 100 pounds or 45kilos as a result with no exercise. It's amazing how foods Jehovah has provided for many millennia healed me, my wife, and now friends in the hall are catching on.

 

I'm only 41. So I took the natural whole food approach because I was tired of taking 5 medications. Now I simply take no meds and rely on my food as medicine. So I cook super clean. No chemicals whatsoever if I can help it. My wife and I don't eat out anymore either.

 

Wonderful news! It‘s true, foods can definitely either harm or heal our bodies. Congratulations on your weight-loss and medical issues!!

 

I cleared my adult cystic acne when I changed my diet, too. It was very debilitating and I had a hard time going out in public, to work, and my bible students and others were always trying to give me well-intentioned advice that would have made things worse. It wasn‘t until I found out that certain foods caused cortisol hormone levels in my body to spike, that I figured it all out. Gluten being one of them, but also lactose-intolerance, caffeine (huge one!), and many, many more foods (I am so sensitive that I can‘t even have apple cider vinegar without breaking out). I had to even ensure I was getting enough healthy fats in my diet as I had been extremely low-fat in the past, and this was affecting negatively my hormones as well. It is amazing how Jehovah did create balance in our bodies. Looking forward to no more worries and just eating healthy foods in the new system!

[Watching and Waiting]

On 8/26/2024 at 2:53 PM, chuck83 said:

Bread making his become a hobby of mine and I want to enjoy different ancient grains and make them into modern treats that my wife and I love.

 

I thought of you when I read this in the w24 Dec  The Miraculous Provision of Bread  Pg. 7:

 

14 When speaking of “our bread for this day,” Jesus pointed to the time when God’s will would be done “as in heaven, also on earth.” (Matt. 6:9-11) What picture does that bring to your mind? The Bible indicates that God’s will on earth includes good food. In line with Isaiah 25:6-8, there will be plenty of fine physical food to enjoy under Jehovah’s Kingdom. Psalm 72:16 foretells: “There will be an abundance of grain on the earth; on the top of the mountains it will overflow.” Do you look forward to using some of that grain to prepare your favorite type of bread or to try out new recipes? Along with that, you may enjoy the fruitage of vineyards that you planted. (Isa. 65:21, 22) And you will not be alone.

 

Bet it won't even resemble the best of what we can get now.  Can't wait!