Whole Grain Soft White Winter Wheat
Wheat, Soft White Winter is used primarily for cake or “pastry” flour. Its lower protein and gluten content make for a light flour and a tender baked good.
So as all my fans know I love cooking & baking from scratch as healthy as possible & using soft white winter wheat fits into my way of cooking & baking so well & for my Sourdough bread,(starter for sourdough here).
Yes you guessed it I ground up some of this whole grain into flour & used it in making my sourdough bread with great success, It turned out so well I have actually sat more out to rise today to bake tomorrow. I also have enjoyed making sprouted wheat with this wheat & I do intend to before my sourdough blog post to have tried the sprouted wheat in my sourdough bread (Not sure why that did not occur to me before now).
Sourdough starter & Sourdough Bread: You can use this wheat ground up for making several of the the recipes here How to make a sourdough starter – Part 1 – Making healthy sourdough bread & How to make sourdough bread recipe – Part 2 – Healthy baking
Gravy: Just like with the coconut flour & the einkorn flour the flour made from White Winter Wheat makes great gravy, I did find it worked better mixed with einkorn flour or mixed with organic corn starch at least for my family, you might prefer it differently.
- I start with saved stock/drippings in a pan over medium heat,
- add about 1/4 cup organic powdered/dry milk & 1/4 cup flour mixture (mixed or straight) for every cup or 2 of liquid,
- keep whisking
- you also add 1 tsp of coconut oil (optional)
- 1 teaspoon natural unrefined salt & black pepper.
- Add other spices of choice,
- keep whisking,
- you may need to turn heat down,
- cook until desired thickness & bubbling,
- you can add more liquid like water to thin if needed,
- we love to make sausage gravy, bacon gravy or even gravy from chicken & beef etc with this recipe.
- As a plus we like to also add just a but of finely cut up meat to the gravy.
Breading: I have used this ground flour to bread pork-chops & bake or fry them, I did again mix with einkorn flour for best results. I instead to try it for other things like my healthy chicken nuggets soon as well.
To make sprouted wheat:
- Add several cups of whole grains to a glass or stainless bowl,
- cover with enough warm filtered water to have several inches on top of the grains, (you can also do this in a small crock pot on low/warm).
- Soak 7 to 8 hours.
- Drain grains through a mesh strainer or sieve,
- then leaving them in strainer run clean filtered water over them.
- Add to a jar with either the lid on loosely or with a breathable cover.
- Rinse grains again in strainer every day for about 2 to 3 days depending on how you will be using them.
- When to desired sprouting rinse & either refrigerate them or dehydrate them (dehydrate for flour & only sprout 1 to 2 days for flour).
To dehydrate sprouts for flour,
- add to dehydrator (about 105 degrees)
- dehydrate until dried.
- Or spread out on un-greased baking sheet & set on your ovens lowest setting & cook until dry (in oven is usually harder & varies on results).
- Then simply grind into flour.
Go crazy: Get creative & add this ground up to your favorite recipe, you might just fall in love with it too, yes I love Einkorn flour & Coconut flour but I feel that flour made from soft white winter wheat will be used a lot in my home alone & with other flours as the need varies.
As I said we love baking & cooking & prefer to cook healthier, so this great soft white winter wheat fits into our life really well. I read of many who like adding this flour to their smoothies, I have to try that too.
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