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"When determining the value of whole grains in the diet, one need only look back into the history of the Roman Empire. Of course the Roman legions that went about conquering new lands played an important role in the conquests of Caesar. It is interesting to learn that Roman soldiers were fed a daily ration of meal comprised of wheat, rye, flax and bran. Early nutritionists and Generals knew, and understood, that grains provided all the daily needs of a fighting man, provided the most amount of energy per pound of food, and could be stored and moved most efficiently to the point of consumption. It’s even more exciting to know that when the soldiers were successful in battle, securing an area or village containing cows, goats and pigs, that they would shun the prospects of fresh meat and refused to eat it. They became so reliant on the power of their daily ration of grain meal, and its vitality, that they would not consume other foodstuffs, even when they were available. They feared that other foods would make them sluggish, mentally weaker and less likely to succeed in battle. The Roman Meal story is a favorite of ours, because it reminds us that the same simple heritage of grains in the diet that we are rediscovering in modern times, was held in the highest regard by fighting men 2000 years ago."
From www.wheatmontana.com/news.php
We believe some of the most nutritious wheat grown in America is from Wheat Montana Farms. Go to the Dealer Locator to find the nearest Dealer/Retailer to you.
Please read the following from the WHEAT FAQS section of their website:
What is the difference between the “Organic Certification” and Wheat Montana's “Chemical Free Status”? Wheat Montana’s products are not “certified organic”, however grains grown on our farm are “chemical/pesticide free” proven via an independent lab test for 125 different Herbicides, Organochlorine, and Organophosphorus Pesticides, as well as Semi-volatile organics. Organic farming procedures benefit both the consumer and the environment. Wheat Montana Farms believes in the value of organic farming but we take our process one step further and subject our products to a final chemical analysis to ensure that you are getting exactly what you want, clean, fresh, wholesome, chemical free, grains! In order for us to produce “certified organic” wheat berries, Wheat Montana Farms must use “natural fertilizer or manure” (cow, sheep, chicken, etc). Since our products go directly from the field to the table with no irradiation or pasteurization, we are concerned about the possibility of cross contamination from virulent bacteria. We do not, at this current time, use animal manure in order to eliminate any possibility of cross contamination for our customers. WE DO NOT USE G.M.O. (GENETICALLY MODIFIED) VARIETIES OF ANY KIND. NO G.M.O.!!
What is the protein and moisture content of the wheat you grow or carry? The moisture content is between 9-10 % (great for baking and storing!!)
What is the difference between “Bronze Chief” (Hard Red Spring Wheat) and “Prairie Gold” (Hard White Spring Wheat)? Nutritionally both the Hard Red Spring, Hard White Spring, and Hard Red Winter varieties that we grow are the same (15-16% protein and 9-10% moisture). Basically the difference is in the end product: Bread made with Hard Red Wheat is darker and denser (more of a brown traditional look). Items made with Hard White Wheat “look a little more like white bread”. They bake up a beautiful golden color and do not possess the stronger taste associated with the traditional whole wheat breads.
STORAGE LIFE OF WHEAT BERRIES and FLOUR
The Hard Grains all store well because of their hard
outer shell which is nature's near perfect container.
Remove that container and the contents rapidly
deteriorate. Wheat, probably nature's longest storing
seed, has been known to be edible after scores of years
when stored in a cool dry place. As a general rule for
hard grains, hermetically sealed in the absence of
oxygen, plan on a storage life of 15-20 years at a
stable temperature of 70 degrees F. They should keep
proportionately longer if stored at cooler temperatures. After seeds are broken open their outer shells can no
longer protect the seed contents and seed nutrients
start to degrade. Don't try to store unprotected
flours longer than a year. Hermetically sealed in the
absence of oxygen, plan on a storage life of 5 years at
a stable temperature of 70 degrees F. They should keep
proportionately longer if stored at cooler temperatures.
A family of three adults can consume approx. 200 lbs. of wheat per year.
Wheat Storage
Choose dark, hard winter or spring wheat with a 12% or higher protein content. It should be clean and high grade. The moisture content should be 10% or less. This low moisture content aids in limiting insect contamination. Insects cannot reproduce in wheat with very low moisture content. If you are going to store wheat for long periods, make certain you take precautions to eliminate possible contamination. Contact you local agriculture extension office concerning long term wheat storage in your area. Wheat will keep indefinitely if STORED PROPERLY. Make certain the wheat remains dry. The most successful storage comes from rotating the supply of wheat, using the older wheat before using newer wheat. We would like to caution you when buying wheat to make certain the wheat is dry and has the proper protein quotient. As with all things, be a cautious shopper. If you are conscientious enough to grind your own flour, then go the extra measure and be certain the grains you are purchasing are the best grains available.
PACKING YOUR FOOD USING OXYGEN ABSORBERS
https://www.usaemergencysupply.com/information_center/packing_your_own_food_storage/packing_with_oxygen_absorbers.htm
WHERE TO FIND OXYGEN ABSORBING PACKETS
https://www.usaemergencysupply.com/emergency_supplies/oxygen_absorbers.htm
http://deltaadsorbents.thomasnet.com/viewitems/oxygen-absorbers/o-busters-174-oxygen-absorbing-packets
http://www.majorsurplus.com/Oxygen-Absorbers-50-Pack-P1217C299.aspx
Grain and Wheat Mills
We at MMM have used a Country Living Grain Mill for 5 to 6 years and are extremely satisfied. The CLGM comes as a manual mill which is very important for the times when we won't be able to buy or sell. It can be fitted with an optional electric gear motor for these times when we CAN buy and sell. Probably the best motor for the CLGM is the "Baldor GCP 25060" electric gear motor which can be purchased from the Country Living Grain Mill website . (They probably have the best price on the web for the Baldor GCP 25060)
For those of you who are mechanically inclined, you might find a less expensive electric "gear motor" that will work satisfactorily with the CLGM. Call Surplus Center at 1-800488-3407 or check their website to see if they have a surplus electric gear motor that comes close to the specs of the Baldor GCP 25060. The Baldor specs are: 166 rpms, 38 in-lb. torque, 115 volts, 2.45 amps, 10-1 ratio, 60 hertz, and is rated for continuous duty. A 4" pulley is needed on this particular motor to obtain the optimum rpms on the CLGM, which is 55-60. These low rpms are necessary so the grinding plates on the grain mill won't get hot and destroy the nutrients in the wheat. Surplus Center also sells competitively priced pulleys.
We recommend using 3/4" plywood to mount the CLGM and electric gear motor to. We had a "crude" adjustable electric motor "mount" fabricated at a machine shop so we could bolt the electric motor to it and then bolt the mount to the plywood. The adjustable electric motor mount enabled the electric motor to be moved to and from the grain mill for the purpose of installing and tightening the 1/2" drive/fan belt between the motor pulley and grain mill pulley. (We recommend drive/fan belts that are manufactured by "Gates". These can be found at a NAPA Auto Parts Store.) This is how a 4" pulley for the Baldor electric gear motor was decided on: The outside diameter (O.D.) of the V-groove pulley on the grain mill is 12 inches. The O.D. of the proposed V-groove pulley for the electric gear motor is 4". Divide 12 by 4 and this equals 3. Then divide the rpms of the electric gear motor (In this case 166 rpms) by 3 and this equals 55.33 rpms. This is the final rpm of the grain mill and is ideal.
For more info on these wonderful grain mills and where to purchase them go to these websites: http://www.cometothecountry.com/index.php?option=com_content&view=article&id=53&Itemid=60
http://countrylivinggrainmills.com/index.php
Delicious Homemade Bread Recipes
From the Head Cook at MMM
YUMMY WHOLE WHEAT BREAD (1 loaf, hand-mixed)
11/2 C. warm water (mix half boiling with half tap water)
2 T. raw sugar, honey, or molasses
1 T. olive oil or coconut oil
1 C. whole wheat flour (I like to mix the Bronze Chief red and the Prairie Gold flours, freshly ground)
2 T. ground flax seed (can grind seeds with a small electric coffee grinder)
3/4 T. instant yeast
Mix well, cover bowl with towel and let sit about 15 minutes, then add 1/2 to 3/4 T. real salt and 1 C. more flour. Mix in well.
Then add:
2 T. more honey, molasses or maple syrup--optional
1 T. lecithin (liquid or granules)--optional
2 T. nutritional yeast flakes--optional
1 to 1 1/2 more whole wheat flour or more until dough is only slightly sticky and easy to handle
Mix well. Knead dough for about 200-300 kneads. Can add in 1/1/2 to 2 C. raisins at this point for delicious raisin bread, or for garlic bread you can add in 1/2 c. sauteed onions and 4-6 cloves sauteed garlic and 3-4 tsp. dried herbs. Knead briefly to distribute.
Let sit for several minutes.
Coat standard bread pan with liquid lecithin or spray. Form dough into loaf shape on oiled countertop and place in pan. Cover with oiled Saran wrap. Let rise til double (30-60 minutes). Preheat oven to 350 degrees. Place bread pan in center of oven. Bake for 30-35 minutes. Remove from oven and turn bread pan over to release bread from pan. Check bottom crust for doneness--bread should sound "hollow" when tapped on bottom with knuckles. Cool thoroughly on rack. Best eaten next day. Enjoy!!
YUMMY WHOLE WHEAT BREAD (4-5 loaves, using Bosch machine)
6 C. warm water (half boiling and half tap water)
1/3 to 1/2 C. olive or coconut oil
1/2 C. honey, raw sugar, or molasses
5-6 C. whole wheat flour (I like to mix the Bronze Chief red and Prairie Gold flours, freshly ground)
2 1/2 -3 T. instant yeast
6-8 T. freshly ground flax seeds--optional
Mix well in Bosch, then cover with towel and let sit for 15 minutes.
Then add:
2 T. real salt
1/4 C. more honey or maple syrup--optional
4 T. lecithin liquid or granules--optional
6-8 T. nutritional yeast--optional
8-10 C. raisins--optional for raisin bread
7-8 C. whole wheat flour or more. Keep adding as machine is mixing, until dough is just slightly sticky and easy to handle
Mix for about 7 minutes.
Coat bread pans or spray. Remove dough from mixing bowl to oiled countertop and divide into four or five portions. Form each portion into loaf shape and place in pan. Cover with oiled Saran wrap. Let rise in warm, draft free place for about 30 minutes or until double. Preheat oven to 350 degrees. Place pans in oven, and bake for 30 to 35 minutes. Remove from oven, and turn pans over to release bread. Check bottom crust for doneness--it should sound "hollow" when tapped with knuckles. Cool thoroughly on wire rack. Place in large zip lock bags, or wrap in Saran wrap to keep fresh. Best eaten next day. Enjoy!!
RUSTIC EUROPEAN BREADS
*Italian Ciabatta Bread
*(1 loaf, hand mixed, no bread pan necessary)
1 pkg. dry yeast
1 tsp. raw sugar or honey
3/4 C. warm water (half boiling, half tap water)
1/3 C. olive oil
3 1/2 C. natural white flour or Prairie Gold whole wheat flour
1/2 tsp. real salt
1. Mix together yeast and sugar or honey in warm water. Sprinkle flour on baking sheet.
2. In large bowl combine flour and salt. Make an indention in center of flour. Add olive oil and yeast mixture into this indention, and stir in flour from edge of bowl until dough is slightly sticky, somewhat firm but not dry or stiff (easy to work).
3. Knead for several minutes, but not as thoroughly as with regular breads. Form into an elongated rectangular shape. The shape can be somewhat irregular. Place on baking sheet that was sprinkled with flour. Cover with oiled Saran wrap and let rise in warm place til doubled. Preheat oven to 375 degrees.
4. After rising, sprinkle top of dough with flour. Bake 25 to 30 minutes. Remove from oven and cool on a wire rack. Slice lengthwise for sandwiches, or in thick slices.
*Italian Focaccia Bread
*1 pkg. dry yeast
1 1/3 C. warm water (half boiling, half tap water)
2 T. olive oil or coconut oil
2 tsp. raw sugar or honey
4 C. Prairie Gold whole wheat flour
1 tsp. salt
Olive oil for drizzling
Celtic sea salt
fresh garlic and fresh rosemary
1. Mix yeast, water and sugar or honey and oil.
2. In large bowl, combine flour and salt. Make indention in center of flour, and add oil and yeast mixture into this indention. Keep adding flour from edges of bowl into the center until dough is just slightly sticky but still a little soft. Knead briefly on oiled or floured countertop. Form into two circles of dough and place on oiled baking pan, or you can put the dough into a rectangular cake pan or casserole dish that has been oiled. Let rise until double. Then poke "dimples" into top of dough. Poke slices of garlic into dough and fresh rosemary on top of dough if desired. Then drizzle with olive oil and sprinkle with coarse crystals of Celtic sea salt. Bake for about 20 minutes at 375 degrees or until light brown. Cut into large squares when serving.
*German Pumpernickel Bread*
1 pkg. dry yeast
1 C. warm water (half boiling, half tap water)
1/4 C. molasses
2 T. olive oil or coconut oil
1 tsp. real salt
2 T. carob powder
1/2 tsp. Roma--opt.
1 tsp. onion powder--opt.
1 C. rye flour
1 C. Prairie Gold whole wheat flour
1 C. natural white flour or as needed
2 T. cornmeal
1. Mix yeast and water, molasses and oil.
2. In large bowl, combine flours, salt, carob powder, Roma, and onion powder. Make an indention in center of flour and pour yeast mixture into this indention. Start mixing, and keep adding in flour from edge of bowl until you have a dough that is slightly sticky but firm. Turn out onto floured countertop and knead, adding more flour as needed. Form into a round or oval loaf. Oil or spray baking sheet and sprinkle cornmeal on baking sheet. Place loaf on baking sheet (or you can place loaf in an oiled 8" round cake pan sprinkled with cornmeal). Cover with oiled Saran wrap and let rise in warm place til doubled. Preheat oven to 350 or 375 degrees. Bake for 35 to 40 minutes. Transfer to wire rack and cool thoroughly.
*Swedish Limpa Bread*
2 pkg. dry yeast
2 C. warm water (half boiling, half tap water)
1/3 C. raw sugar
1/4 C. molasses
1/4 C. coconut oil (in solid state)
1 T. salt
Grated zest of 1 large orange
2 tsp. anise seeds
2 tsp. fennel seeds
3 C. rye flour
3 C. Prairie Gold flour
1. Mix yeast with water, raw sugar, molasses and coconut oil.
2. In large bowl, mix together flours, salt, orange zest, anise and fennel seeds. Form an indention in center of flour mixture, then add the yeast mixture into this indention. Gradually stir in flour from edges of bowl until dough is firm but slightly sticky and easy to work. Knead for several minutes on floured countertop. Form into two round or oval loaves. Place on baking sheet that has been oiled or in two 8" round cake pans that has been sprayed or oiled. Cover with oiled Saran wrap and let rise in warm place until doubled. Bake at 350 to 375 degrees for 25 to 30 minutes. Remove from oven and transfer to wire rack to cool.
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