Spelt, Wheat and Food Storage

I thought I’d take a break from food storage for a minute and share my beautiful success story from yesterday. It was a day to make bread. We were almost out and life gets ugly if we don’t have bread available. So? I made bread. It was cold and dry inside my house and as I was making it, I had to keep adding flour - more and more flour! The texture was not right. And when it was all over, it just felt heavy. I wonder how much the inside environment plays on creating great bread.

Needless to say, I was a little worried about my bread turning out really heavy.

We decided to make Navajo Tacos or Scones with taco toppings on them with some of the bread. Those were wonderful. So, I had 5 loaves, lunch was scones/tacos and decided to make cinnamon rolls with the remaining dough. I rolled them too thin and then, one thing after another, I ended up cooking them perfectly so they were not doughy, but still soft. (20 minutes). We ate them for dessert and for breakfast and they were divine! One of my best batches yet. The bread didn’t turn out heavy. (Not sure how I salvaged that one… blessings from heaven?) It was a happy miracle to have wonderful bread turn out and be so yummy and versatile. (Scones, bread and cinnamon rolls - all from the same bread dough.)

In case you are wondering, I use the bread recipe made for BOSCH Universal - the very first one on this recipe page. Contact me if you need tips. It is my most favorite and forgiving recipe for bread.

Today, I want to tell you about a new thing I learned about and actually tried… Roasted Grain. I used spelt, of course. You make it just like you would make popcorn - on the stove. (It is probably not recommended to use the microwave for this experiment.)

You take about 2 Tablespoons cooking oil, salt, and about 1/4 cup of spelt. Heat oil, add salt and spelt and it “pops”.

Note: I used my Stir Crazy Popcorn popper rather than a covered pan on the stove.

Well, it was an interesting way of using spelt. I imagine you could use just about any grain in this adventure. It softened the grain up for eating, but I could not eat a lot of it at a time. Just a few kernals and I’d had my fill. Although, roasted spelt did taste good and if I was completely living off of spelt or any grain, I would probably eat it more often for variety. And hey, it is good for you to eat whole grain - roasted or however you want to prepare it, right?

Try it - it is quite interesting.