I was prepared for the pandemic, with a cupboard of grains, tested recipes and my flour mill. Faced with empty grocery shelves-void of all purpose and whole wheat flour, I made Spelt Bread.
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| 100% Spelt Bread |
and Garbanzo Bean Bread.
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| Sorghum, Buckwheat Garbanzo Bean Bread |
Making fewer trips to the grocery store, I used multi grains to make waffles
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| Multigrain Waffles with Oat Groats, Barley, Millet & Rye |
and Ezekiel Flour Cookies.
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| Oatmeal Coconut Ezekiel Cookies (made with 4 beans and 4 grains) |
I did visit a small Caribbean grocery store (only the owner and I were inside) to buy an unusual millet and made these muffins.
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| Millet Muffins Filled with Cream |
I used my sourdough starter discard often and made this cornbread.
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| Sourdough Whole Grain Cornbread |
Today I tested a recipe using one of the grains I’d never ground-farro. The pasta recipe is from Doriana-a “Pasta Granny” from central Italy. The pasta is three-fourths whole grain, yet easy to knead, roll and cut, producing a smooth glorious colored product.
Farro Pasta
(10 Servings)
300 grams farro flour
100 grams all purpose flour
4 eggs
Place eggs in bowl of electric mixer with dough hook in place. Beat eggs until mixed but not frothy. Add all purpose flour and beat at low speed for 2 minutes, scraping bowl down. Slowly add farro flour, kneading with each addition, scraping bowl down. Knead for 8-10 minutes. Dough will leave side of bowl.
Place dough in bowl (lightly greased) with lid. Allow dough to rest 30 minutes.
Roll and cut.
I allowed my cut dough to dry by placing in a 150 degree oven for 30-45 minutes, the freezing by cut and meal.
This recipe enters my tested recipes to use again and again.
source https://betterweightloss.info/a-cupboard-of-grains-a-flour-mill/
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