Eat Grains

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Whole Oats (usually Whole Rolled Oats) are a great source of protein, fiber, vitamins, and minerals. Whole oats have been proven to help reduce cholesterol levels and make a great healthy breakfast that will keep you contented all the way until lunch.

Oats are very seldom sold with the hull left on for eating. You will have to look for "oat groats", which is the least-processed form which can be used in the same ways you would use wheat kernels.

Steel cut oats are whole oats which have merely been roughly cut. Old-fashioned have been flattened and quick-cooking oats have been steamed a bit, cut and flattened to speed cooking time. Instant oatmeal has been rolled very thin and is already partially cooked. For nutrition (and some people would say for full texture), the steel cut oats win out.

Because of their somewhat higher fat content, oats should be stored away from any heat or damp in an airtight container. The suggested storage time for oats is about three months.

In addition to porridge, oats can be used for stuffing, added to baked goods, or cooked whole and added to grain salads. Try using them in place of bread crumbs for meatloaf. Top a cobbler with a mixture of whole wheat flour, butter, sugar and whole oats. It’s also easy to make your own Granola! Visit this website for more information on whole grain cooking: http://www.millersgrainhouse.com/store

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Best Blessings!
Donna Miller

Deut 28:5 –

Greetings!
Below is a question from a dear customer who is really excited about learning the value of healthy food storage and milling at home. As I answered the question privately, my thoughts were that many people may be wondering the same thing! So, I wanted to share it with you all!

Please feel free to submit your own questions and comments about eating, and using whole grains.

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QUESTION: ???? ????? ? ???????? ?????????
Hello, Please tell me if white wheat is the same as soft white wheat? I'm trying to clarify the difference and its use. Is white wheat use to make white flour and soft wheat for pastry flour? Thanks, "D"

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ANSWER:
To help you clarify, let's first talk about the color:

The color has nothing to do with the usage of the wheat – it only affects the taste and potentially the amount of niacin (which is not too lacking in most diets). Red wheats have a tiny bit higher niacin (a B vitamin) than white wheats, but that is about the only difference (based on color). They (reds) do have a more nutty flavor (almost bitter wheaty in my opinion) than white wheats.

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Bagged flour is often bleached either by natural or chemical bleaching and the husk has been taken out (along with the germ, etc) thus the 'whiteness'.

White wheat when milled whole will not produce 'white' flour (like bagged flour white) because it is natural. It will be a very light golden color. It will bake to a golden yellow/brown color. It is the best transition grain (in my opinion) for those who are used to white loaf bread from the store. It is mild in flavor and aroma.

Red wheat when milled will be the more traditional 'whole wheat' color of a light brown. It will bake to a dark brown. It is stronger in flavor and aroma.

Again, color is not the determining factor of use, but will affect the taste. So it is taste and aesthetics (look) that determine what color you choose, what you want to use it for is a deciding factor in the type not color.

Now on to the type – hard or soft wheat:

This does affect the usage of the grain.

Soft wheats (regardless of color) have much less gluten thus are not as 'spongy' when used. They will not make very good loaf bread. Combine the soft wheat flours with hard for very good & fluffy muffins, pancakes, pie crusts, cookies (cookies can be all hard wheat too though) and more that does not require a 'rise' or elastic dough feeling.

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Soft wheats are used as a pastry four, but in my experience are hardly ever used exclusively alone (often combined with hard wheat) except in cakes (to which you must also sift the flour to remove some of the bran for a real cake like consistency). Cake flour alone is best as only soft wheat.

Hard wheats (regardless of color) are the grains that make the most all purpose flour. The hard wheat contains the most gluten (which is a protein) that helps the bubbles hold together in a loaf of bread. Gluten helps to give the spongy effect. If used in other recipes like muffins etc, it can result in a tough muffin if over mixed (mixing/kneading helps gluten form the bubble pockets).

So to sum up – color is a choice for taste and look, while hard or soft is a choice for type of recipe.

I hope this made sense, if not, just keep on asking! (o:
It's a joy to help others learn this!!

Have a wonderful day!
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Best Blessings!
Millers Grain House
Donna Miller, Owner

Deut 28:5 -
"A blessing upon your grain-basket and kneading-bowl." ???? ? ???????? ????? ???????? ?????????

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Saving Food $ Video Channel
http://www.youtube.com/user/thewheatguy
Supreme Bread Machine Cookbook Paperback
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Supreme Bread Machine E-Cookbook with Videos
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This question came to me from a dear lady who has just grown leaps and bounds in her knowledge of eating healthy and caring for her family! Hopefully her question and the following answer will help inspire you to 'think outside the bread-box' and make more whole wheat breads for many options!

Question: " hi could you tell me how to make your bread in to a sub bread – I mean how do you make the long subway bread?"

Answer: A regular loaf recipe will make 4-6 sub rolls. You can decide what size you want – 4 rolls would make bigger rolls each than 6.

Divide the loaf after the first rise into 4 or 6 equal portions (weighing helps that) then roll each out on a greased surface like you would make a short snake with playdoh or a cigar shape.

Then set all 4 or 6 into a glass pyrex baking dish (like a casserole size, not a 9 x9 – but bigger rectangular one) with a little room to rise.

Before they rise, right after shaping, you can brush with olive oil and garnish with a bit of sesame seeds and Parmesan and Italian herbs for that 'subway' type taste. (o:

Let them rise at least 30 minutes just like the bread, or until doubled (sometimes it is a little longer for subs because you broke up the yeast).

When risen, bake as you would the bread – center rack, 350, for about 17-18 minutes.

Have fun!!

Hot dog buns are done the exact same way, just 8 of them (smaller) same recipe. Hamburger buns the same just shape like 8 hockey pucks (o:

Blessings dear Sister!!!
Donna