Storing wheat is for all serious bakers of real bread. That may seem a schlep but, for those wanting a ready source of freshly-milled 100% flour, it is overwhelmingly worth the trouble.
It's also then at a rock-bottom price direct from the farmer.
Grain has three enemies; well, four really if you include the millers who denude the grain of the best part, and are duplicitous about the term "wholemeal."
They are the granary-weevil, air and moisture; any one can be devastating to those wanting to store their own wheat.
For those determined to enjoy the nutritional benefits and wonderful flavour of real sourdough-bread, all four have to be faced.
The first is the most difficult. You either have to buy your own grinder, or find a small miller who does not separate the three streams and can sell you freshly-ground wheat.
Thirty-years ago we bought a Hawo and it mills our wheat faithfully to this day.
It was expensive at the time, but has paid itself off many-times over. This is how you grind 100-percent real flour.
Purchasing a wheat mill is a great investment, not only for having freshly-ground flour immediately available, but also for the nutrition and wellness of the family. The importance of getting an alternative to commercial bread made from refined grain cannot be overstated.
So how much white bread is too much, asks Dr Oz? He reports that one large bagel for breakfast and two slices for lunch amounts to seven servings with a 47% greater risk of stroke, according to research in BMJ.
Dealing with the weevil you either have to buy grain that has been poisoned with a chemical like Phostoxin, or purchase a year’s supply directly from the farmer and then, after freezing it for two weeks in air and watertight containers, storing it in a cool, dry corner. A loaf a day means around 150kg of wheat per annum; more because friends and family will be clamouring!
That means a chest deep-freeze that will take at least one 25-litre airtight bucket for two weeks. The wheat needs to be subjected to this low temperature treatment within three months of harvesting, preferably sooner, on the coldest setting, to kill both weevils, and their eggs.
It is vital to keep both air and moisture out. Aflatoxins are deadly and certainly not to be underestimated. When the bucket comes out of the deep-freeze, humidity obviously will immediately condense on every surface; it has to be kept out.
Finding food-grade airtight buckets, and heavy-duty plastic bags was our biggest challenge.
Initially we tried putting the plastic bags directly in the deep-freeze but they tore and I do not recommend it; put them into buckets.
Don’t try and save by buying recycled plastic; food-grade only.
So the first step is to place a large bag in the bucket, fill it to the brim with wheat, tie it tightly with string, squishing out as much gas as possible, and then fit the airtight lid. After going into the deep-freeze for two weeks, you can store it in a cool, dry place indefinitely.
Wheat from the tombs of ancient Egypt has germinated and grown.
Now you have a source of wheat for your mill, sans dangerous insecticides, for less than 10 pence; 170 sterling /2200 pounds.
How is that compared to at least 3 pounds per kg? Ask the farmer to put it through a coarse filter to get the worst of the dust from the fields and the chaff out. Make sure that it is completely dry. Accept there will still be bits that end up in your bread. I fish the worst of them out as I am feeding the mill; what doesn’t kill, fattens, to use a favourite South African proverb.
Except this bread doesn't add inches. Whole grains are associated with loss of belly fat. That is because it is a low GI loaf.
Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, the family and friends, and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books!
Here are the back issues.
This may all seem intimidating to someone who just wants to bake a couple loaves of decent loaf every week. For me it just has been a most satisfying part of the real bread journey. A day in the country finding a farmer and bringing home bags of grain, and then the most wonderful tasting true wholegrain slice that is extremely healthy and doesn’t make you fat.
The lignans in the bran that help prevent breast tumours, and the vitamin E that is a natural anticoagulant alone make the journey worthwhile. Renowned cardiologist Wilfred Shute says that heart attacks were extremely rare prior to the milling of wheat. We either spend time on finding and preparing healthy food, or we spend a lot more time consulting doctors.
Copy and paste "lignans" into the Site Search function in the Main menu bar for more information.
"Cereal fiber intake is associated with lower levels of various inflammatory markers and lower risk of CVD."
- Journal of the American Medical Association
Mopping up pesto and hummus with real bread after a hearty meal is so finger-licking good. Storing wheat is worth a thought for those serious about their food.
At the heart of the matter is the difference between real and fake bread; the former is praised in the scientific media. Whole grains are extremely good for us; those refined shockingly bad.
Sourdough September is a movement in Britain seeking to bring back bread that is tasty and nutritious; a loaf that is interesting and won't make us fat.
When browsing use right click and Open Link in New Tab, or you may get a bad gateway signal.
Did you find this page interesting? How about forwarding it to a friend, or book and food junkie; or, better still, a Facebook or Twitter tick would help.
56 Groenekloof Rd,