Life with Emmer (Farro, that is)...

The one problem I've found with the grain-grinder so far is the storage element. There just isn't a convenient place in the kitchen to keep it. Around 7:10 this morning I (briefly) considered rearranging the whole kitchen layout to accommodate the large appliance that I am coming to just LOVE. Then, thought baking bread seemed like a more enjoyable task for the moment. I'll just add rearrangement to my list of projects...

Today's bread is 1/2 emmer farro and 1/2 hard white wheat. You can really see the difference in the grain before it's ground. That's the emmer toward the top and the hard-white-wheat toward the bottom. The emmer made the bread extra complex and nutty while the hard-white-wheat kept it light with a good crumb. 


I am finding something totally enjoyable about the whole grinding process. The ultra-loud noise not withstanding, there is something almost magical about watching the grain become flour. Plus, I've been totally intrigued by the increased health benefits of grinding the whole grain, incorporating more heirloom grains into our diet, eating all grains before they really begin to oxidize, not to mention how much more economical it is. 

I had to do a quick reread of The Urban Farm Handbook  before I started today. I adapted the original bread recipe by adding vinegar to soak the grain. Soaking the grain in an acidic medium breaks down phytic acid. Why is phytic acid a problem you might ask? Phytic acid is a problem because it reduces our body's ability to absorb important minerals like calcium, zinc, and especially iron. So, by soaking the grain in an acid medium (buttermilk, yogurt, lemon juice, vinegar...) you increase the nutritional properties of the grain you're eating. 

It wasn't a perfect loaf. I think it requires a little adjustment on the cook time, which I'll have to play around with. But, as for nutritional value and taste, I'm pretty happy with how it turned out. Next up...whole grain crackers & whole grain tortillas!