I am going to venture back into the difficult, and mysterious realm of baking bread, using Einkorn flour.
It is one of the most difficult ancient grains we have at our disposal, to bake amazingly healthy bread. In fact many people that are unable to eat gluten can eat things made with Einkorn, as the makeup of the grains are a bit different than modern wheat grains. (Google it.)
It is the original wheat grain, dating back thousands of years, but is still being grown, harvested, and used to day to make all sorts of things.
Right now, I am just at the soaking, sprouting, and dehydrating phase, but will soon be to the grinding, and baking stage. I’m anxious to get started again.
Here’s what the dehydrating looks like. It’s not very exciting, but a huge part of the process. After sprouting grains, they become infinitely more shelf stable as the sugar molecules are changed, and converted into something that escapes my memory at the moment. Suffice it to say that once grains are sprouted, then dehydrated, they can last for several years in your cupboards, if sealed correctly.
I have about 15k. of Einkorn berries in my cupboard, in the pantry, completely sealed from the outside world of weevils. (No chance of weevil infestation here.) I have started 2.5k. on the road to flour. Let me show you.
If you look closely at the first photo, you might be able to see the tiny white tails of the sprouting berries. It is at this stage that they convert the sugars.
I ended up dividing the one tray of berries into 3 trays so they might dry faster. The oven is on dehydrate, at 120ºF, for 20 hours. After 20 hours, if they have dried sufficiently, I will leave them out on the counter for another whole day, then vacuum seal the bulk, keeping about 1k of dried berries to grind in my small grinding machine. I’ll show you that when the time comes to use it.
Until then, stay happy, and healthy in the Lord.
Please continue your prayers for me, and my family members. Thanks.
Post script: here is what the what the berries looked like after taking a 14 hour sauna. See how different they look from the first photo. They’re now ready for being ground, mercilessly, into flour.
