Wednesday, November 16, 2011

Grinding Sprouted Wheat - an actual near disaster

As I mentioned a few blogs ago, I have undertaken the sprouting & grinding of my own wheat for flour, to meet the requirements of the Body Chemistry Diet that I am undertaking with my housemate.  There are three major steps to the process: sprouting, dehydrating, and grinding.  The sprouting element is the most lengthy one, and after that the dehydrating adds another day to the process--as, to grind the wheat berries they have to be completely dried out--while the grinding itself is fairly simple but potentially difficult.

The first time I undertook this sprouting-drying-grinding adventure, the flour turned out coarse but usable enough.  Drama arose when the cookies all melded into one giant pan-sized cookie.  The problem was that, in order to make the peanut butter cookie recipe we were after, we had to substitute honey for sugar--and in so doing, we doomed our cookies to excessive runny-ness.  We couldn't add more sprouted-grain flour ... because we didn't have any more.  The cookies tasted fine, but I won't be posting the recipe until I can find a way to make them look palatable (and cookie-ish).  We enjoyed them with full glasses of milk and a few episodes of Castle, our current TV-show obsession.  (I mean, come on!  A writer and a cop team up to tackle crazy crimes?  It's like NCIS, but with a literary nerd bent!)

Tonight we ground some more flour, about a cup worth.  Actually, we quadruple-ground the berries this time, producing a much, much finer texture.  I'm eying the potential of a small cinnamon-roll bake thing.  We'll see if I end up going that direction-or end up making muffins.

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