20 November 2016 Spouted Whole Wheat Porridge

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Sprouted wheat makes a nourishing breakfast cereal. The wheat is cooked one cup grain to three cups of water for ~40 minutes. The wheat does not break down and looks exactly the same after cooking as before. To make a cereal, the cooked grain is blended with the cooking water into a slurry. A hand blender in a jar works perfectly. This is a way To get the benefits of the spouted grain with little effort. Pictures depict the operation.

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20 November 2016 Sprouted Whole Wheat Bread.

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20 November 2016 Sprouted Whole Wheat Bread.
Three loaves about 1000 grams each were made using sprouted wheat and whole wheat flour for mixing. The wheat was Red Fife and it sprouted in two days. Sprouting is terminated when the sprouts appear, meaning there is no advantage in allowing the shoots to get long. The mixing flour was ground up grain not spouted. The usual method is to dry and grind the sprouted grain, but I simply made a slurry with the sprouts and used flour to modify for the bread making. Other ingredients were two tablespoons of salt, three teaspoons of yeast, three tablespoons of white sugar, and a quarter cup of sunflower oil.

The balled, kneaded dough was allowed to rise for about two hours until double in size, then shaped into three loaves and these were allowed to rise about one hour before baking at 350F for 45 minutes. All whole wheat bread does not rise as much as when mixed with lighter flour for mixing. This bread is all whole wheat, but not all sprouted whole wheat.

To make all sprouted whole wheat it is necessary to dehydrate and grind the sprouted wheat. I avoided this step by using a raw grind of wheat flour. The flavour and texture of the bread is beyond reproach.

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16 November 2016 Soaked Whole Wheat Bread.

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Experimenting to select a whole wheat bread recipe, with maximum available nutrients. This particular recipe requires the flour to be soaked for 12 to 24 hours prior to completing the processing. I stopped the process at 8 hours due to time restraints. Pictures depict the bread produced, two loaves of 900 grams each.The flour is home ground from Red Fife whole wheat grain. Loaves do not rise as a typical loaf if only whole wheat flour is used. And that is my criteria.

This is the recipe. http://wegotreal.com/soaked-whole-wheat-bread-recipe/

•6-6.5 cups whole wheat flour ( I have home ground Red Fife wheat grains.
•3 cups filtered water (Chlorine free)
•2 T. apple cider vinegar
•2¼ tsp. yeast
•2½ tsp. salt
•3 T. Honey
1.Mix the flour, water, and apple cider vinegar in a large mixing bowl until combined.
2.You are desiring a fairly stiff dough that pulls away from the sides.
3.Cover with plastic wrap or a towel.
4.Let sit overnight, about 12 hours. (I used 8 hours)

5.After 12 hours of soaking, add salt, yeast and sugar to the dough.
6.Knead dough for about 5 minutes, adding more flour if needed. You are desiring a sticky yet manageable dough.
7.Transfer dough to a buttered bowl, cover, and let rise one hour.

8.Divide the dough in half and shape for placing in the cooking pans.
9.Put shaped loaves in buttered loaf pans, cover, and let rise for another hour.

10.After the second rise, pop the two loaves in a 350 degree oven for 30-40 minutes. You want a golden brown color and it to sound hollow when you tap on the top.

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10 November 2016 Whole Wheat Bread

10 November 2016 Whole Wheat Bread
I buy wheat grains and grind them into flour. After experimenting making various whole wheat bread, it appears I have finally got a working recipe. Taken off the internet. This is my first attempt at making bread using the chosen recipe. The loaves are not perfectly shaped but have good texture, excellent flavor, and are acceptable. A few minor adjustments and they will be perfect.
http://durgan.org/2016/November%202016/10%20November%202016%20Whole%20Wheat%20Bread/HTML/ 10 November 2016 Whole Wheat Bread

The Recipe:
http://www.food.com/recipe/100-whole-grain-wheat-bread-181106 100% Whole Grain Wheat Bread
Prep Time: 30 mins
Total Time: 3 hrs 15 mins
Serves: 24, Yield: 2 Loaves
About This Recipe

“If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won’t stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.”

2 3/4 cups hot water
1/3 cup olive oil, any oil is fine
1/3 cup honey
2 tablespoons molasses
1 tablespoon salt, Sea Salt is good
7 1/2 cups of 100% whole grain wheat flour
2 tablespoons dry active yeast

1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
3. Add: 4 Cups of 100% Whole Grain Wheat Flour.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don’t over mix or the bread will be tough.
5. When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix the dough again just enough to knock it down at least close to the original size.


8. Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it’s self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes.

9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don’t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. Enjoy.

11 November 2016 Whole Wheat Bread

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One loaf was made cutting the recipe in half experimenting in an attempt to modify the shape of the loaf by making the dough more firm by adding bit more flour when mixing. The aim was achieved since the loaf shape is excellent.

http://durgan.org/2016/November%202016/13%20November%202016%20Whole%20Wheat%20Bread/HTML/ 13 November 2016 Whole Wheat Bread
Two loaves were made today. Total time from start to finish was 3 hours and 18 minutes. The flour was ground in a WhisperMill from wheat grains.

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8 November 2016 Sourdough Starter

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This is the third day in the life of sourdough starter. The mixture is home ground whole wheat flour and non-chlorinated water. The simple method was taken from he internet. This is the first evidence of activity by the bubbles.
http://www.kingarthurflour.com/guides/sourdough/ How to make your own starter from scratch

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8 November 2016 Grinding Wheat Flour

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A liter of wheat grains was ground into flour using an electric Wonder Mill grinder. Simply dump the grains into the hopper and in a few minutes perfect whole wheat flour is produced. The difficulty is finding where to buy the grains at a reasonable price. All the grinding mills only want to sell flour.

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6 November 2016 Breakfast

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My typical breakfast, a break with tradition. There are sufficient nutrients to sustain all day of normal activity. This breaks with tradition. For better or worse.

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5 November 2016 Dinner

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Dinner: Baked sweet potato, hard boiled egg, pressure canned mixed beans seasoned with chili pepper powder, tablespoon of tomato powder, glass of kefir, dessert-microwaved Delicious apple.

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4 November 2016 Apple Dessert

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An apple microwaved makes a simple desert. Any apple will suffice, since each contains about a teaspoon of sugar and microwaving for three minutes brings this out in the juice formed. Pictures depict the process.

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3 November 2016 Apple Powder

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Some apples were dehydrated and made into powder for storage at room temperature. The apples were blended into a slurry with some nixtamalized Indian corn and water, poured onto Teflon pans and dehydrated for 12 hours at 52C.The product was blended into a powder and stored in two 250 ml canning jars. Pictures depict the process.

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