Purchase rolled or steel cut, whichever you prefer. Give yourself a warm breakfast especially on cold mornings.
|or another grain of your choice, so you have at least 4 to choose from; kasha (toasted buckwheat groats) is nice to keep around too.|
Whole wheat pastry flour
Pastry flour is best for cookies, muffins, pie crusts; whole wheat flour is appropriate for bread-making
|quick cooking noodle made from buckwheat flour (no relation to wheat) and wheat. 100% buckwheat soba is also available.|
Whole Grain bread
read labels and buy locally-made bread with less than 5 ingredients, okay maybe 8 is okay
Whole grains, such as brown rice, buckwheat, oats, quinoa, and millet can be stored in airtight containers at room temperature. Un-ground whole grains will keep this way for 6-9 months. Whole grain pastas stored in airtight containers will keep over a year.
Whole grain flours, including whole wheat, barley, brown rice, buckwheat, and spelt flour, should be stored in airtight containers where they will keep for 2 months at room temperature, 6 months in the refrigerator, and a year in the freezer. The essential oils in grains are released when grains are ground into flour making them more susceptible to spoilage.
heather low choy
Love Feeding the Whole Family (an early edition), a thoughtful and useful gift from one of your former students. What's your take on the benefits, if any, of soaking grains before cooking with them? Or of using a cultured dairy product/miso to ferment them?
October 16, 2009, 11:09 am
Yes heather, soaking grains eliminates the phytic acid and makes many of the nutrients more bioavailable. By soaking them with cultured dairy or miso you (obviously) add probiotics, increasing digestibility even further.
October 16, 2009, 1:14 pm
When using wheat berries as a cooked breakfast cereal - as in Five Grain Morning Cereal - do you use hard winter wheat?
October 16, 2009, 3:04 pm
Hard winter wheat berries are fine for cereal Rebecca. I have found that soaking the whole grains overnight (as Heather talks about above) in yogurt and water, blending them in the morning and then cooking is another excellent way to make cereal. Soak 1 cup of mixed grains in 1/4 cup yogurt and 1 cup water. Blend until smooth then simmer for 10-15 minutes.
October 17, 2009, 8:40 am
Thanks Cynthia for this suggestion. I'll give it a try. Would you refrigerate the mixture for its overnight soak?
October 19, 2009, 5:46 pm
I really enjoyed this article. Thanks for listing each whole grain separately. I have written an article on the many benefits of whole grains along with some recipes you might enjoy: http://www.shar-on-nutrition.com/?p=362 Feel free to leave a comment! :)
October 20, 2009, 9:28 am
I don't know who you wrote this for but you helped a btroher out.
August 7, 2011, 9:23 am