A homesteader's primer on wheat.

The valleys are mantled with grain, they shout for joy and sing.--Psalm 65:13.

Wheat is the oldest known grain originating between the Tigris and Euphrates rivers. The Bible talks about how important bread was for food in Israel and Egypt. In fact, Egypt was the breadbasket of the Roman Empire and if you were a baker, you were exempt from military service and the Roman government provided each baker's family with a house! Now, at least 50% of the world relies on wheat as a staple food.

Did you know that there are more than 30,000 different varieties of wheat? A kernel of wheat contains more than 25 nutrients and consists of three parts: the bran (outer layer) which contains some of the nutrients and acts as a broom to sweep impurities out of the body; the endosperm or starchy layer which contains the gluten and is the primary source of white flour; and the wheat germ which contains the most nutrients including the oil which is the richest source of vitamin E, B vitamins and high-quality proteins. The entire kernel of wheat contains all of the B vitamins as well as many minerals, calcium, potassium, magnesium, iron and manganese to name a few.

Whole wheat (Supposedly) flour in the grocery store has had half of the bran removed and all of the wheat germ removed in order to extend the shelf life of the product! Check the health food store for true 100% whole wheat flour and make sure that it is properly stored in the refrigerator or freezer. This is very important in order to preserve the nutrients. Studies have shown that fresh Milled wheat flour begins to deteriorate nutritionally and almost completely within 72 hours! If the wheat flour you are buying has a foul or strong taste to it, then it may be rancid due to the bacteria and mold that would grow on it from being improperly stored at room temperature. Unmilled wheat kernels store indefinitely if kept in a cool, dry place as the bran acts as a protective coating.

Spring wheat, Winter wheat

There are two types of whole wheat for baking. Hard red or white Spring or Winter wheat are high in gluten, making them ideal for bread baking, Soft pastry wheat has less gluten, making it perfect for delicate pastries, cookies, muffins or cakes. White wheat has all of the nutrition that red does but imparts a milder flavor.

The story of white flour

How did we start using white flour? It's been around since before the Middle Ages. White flour used to be a status symbol--only the rich could afford it, Back in 1876 the Governor of Minnesota attended an exhibition in Paris and had a taste of a white roll, He was so impressed that he had the steel roller mills shipped over here. Soon after that, white flour was considered a luxury few could afford but as the popularity picked up on it having a tremendous shelf life, it became more readily available and less expensive.

During the depression many relied on white flour and years later scores of people came down with various diseases that were traced to the lack of essential nutrients in white flour. One disease, beriberi, was caused by lack of vitamin [B.sub.1] so the government enforced standards that would replace vitamins [B.sub.1], [B.sub.2], [B.sub.3] and iron. They considered the problem solved. Not so, as we can see with the many wheat allergies (caused by refined white flour) and constipation, colon problems, etc.

How can you incorporate whole grains into your diet? The fastest way would be to own a grain mill and mill your own wheat fresh for breads, muffins, pancakes, cookies, etc. Because this is not economically feasible for everyone, there are some other options available.

Step 1:

Mill small amounts of grain in your coffee mill.

Step 2:

Soak grains overnight and cook them the next morning for chewy breakfast cereals or add them to casseroles and breads. Better yet, cook them in a rice cooker if you are in a hurry. A rice cooker produces wonderfully cooked grains, legumes and beans in a fraction of the time it would take to cook them on the stove unless you use a pressure cooker. Try slow cooking them in a crockpot overnight, after soaking, of course.

Step 3:

Blender batter recipes use your blender as a mill but you must use liquid and grain and grind until the kernels are fine. A heavy duty blender that will hold up to the task is a must. The beauty of this approach is that you can mix and match many different grains such as quinoa and corn, or spelt and amaranth. The possibilities are endless. The only grain that you could grind dry in your blender would be oat flakes into oat flour. Other grains would be too hard on the motor. The Eating Better Cookbook Series by Sue Gregg and Emilie Barnes offers more recipes using this method but here is one that is a favorite at our house:

5-minute blender batter waffles or pancakes

Serves 4-6.

Place in blender and blend at high speed (3-5 minutes) or until smooth:

1 1/2 to 1 3/4 cups liquid (buttermilk, fruit juice or water)

1 egg (optional)

2 tablespoons oil

1 teaspoon vanilla

1 cup uncooked brown rice or any other grain such as wheat, millet, spelt, etc.

1/2 cup rolled oats 

Blend in briefly before cooking:

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

Batter should appear bubbly and will rise rapidly, possibly overflowing!

Pour onto hot iron or griddle and enjoy!

Ginger molasses muffins

Blend together:

2 1/2 cups soft whole wheat pastry flour

1/2 cup sugar, sulanat or fruitsource

1 tablespoon ground ginger

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cloves

In a separate bowl, mix:

1 1/4 cups buttermilk

1/2 cup molasses

1 egg

Add to dry ingredients. Don't overmix--this will toughen the muffins! Pour into 12 greased tins. Bake at 400 degrees 15-20 minutes.

Denise Fidler and her husband, Jim, live on a homestead in northern Indiana, homeschool their three children, and run a small baking supplies business: The Country Baker, 8751N 850E, Syracuse IN 46567, 219-834-2134.