Eat Grains

Posts Tagged ‘pancakes’

The Wonder Mill

Here is a breakdown of wheat types and which recipe to use them:

~ HARD wheat is best for breads and items that require high rising.
~ SOFT wheat is best for pastries and flat breads such as pancakes, tortillas and biscuits.
~ Both types can be mixed equally to make a light texture for all purpose flour.

Color effects the flavor of the flour not the consistancy:

~ REDS will have a more 'nutty' (to me it's almost a bitter) flavor.
~ WHITES are usually just lighter tan or almost golden and have a smoother taste.
~ Both can be mixed equally to make a deliciously light bread without a bitter result.

Muffins, pancakes, cookies and biscuits can all be made from blending types and colors.
Loaf breads have the best result by using a HARD (either color) type only. It contains the most gluten for the rise of yeast bread.

Happy Milling!!
Best Blessings,
Donna Miller, Owner of MILLERS GRAIN HOUSE

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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Pancakes are an easy, fast and tasty breakfast, or even a nice late night dinner. When made with whole grains, these fluffy treats add the bonus of fiber and nutrition that is missing from a box-mix.

Pancakes can be made with buckwheat (not a grain but a seed), oatmeal, cornmeal, wheat, Ezekiel Flour (for a protein packed pancake) or any combination of them all!

2 cups of milled grains, 2 eggs, 2-3 cups of milk (soy, cow or almond/rice) , 2 tsp baking powder, 1/2 tsp salt. Mix slightly. Cook on a hot griddle. Top with honey, agave nectar or fruit and enjoy!

These even save in wax paper and freezer bags for a fast breakfast out the door!