Okay, here's a bit of a poll - what do you do with your organic whole grains?
- Soak them whole, then put them into dough
- Cook them first
- Toast, then soak or cook
- Toast, then crush or crack
- Toast, crack and soak or cook
- Toast and grind into flour
I also have scored a source of various malts (current one is a crystal malt, sort of a medium toast). As this is barley with hulls intact, do I worry about including the hulls in the bread? They're quite crisp and crunchy. Soak first? Crush or crack? What do you think?
are you looking for? :)
Make a mini bread or roll first and see how whole acts incased in dough. I might also try crushing in a coffee grinder and see if hard lumps show up in the finished bread. Then go from there.
hours and then dehydrate them for 4 hours at 105 F and then grind them into flour but have done most of the other 6 too - they are all good.
on the type of bread you are doing, and the kind of grain you are using. For example:
German/European type of rye breads: cracked rye or meal, cooked (mash) or soaked (hot or cold soaker).
Tartine-tye porridge breads: cracked or whole grains, soaked (depending on type of grain) and cooked.
Whole rye grains: soak for 24 hours, then cooked for 30 minutes (or sprout), otherwise they will not soften enough.
Wheat and ancient wheat grains: cook (or sprout), pre-soaking saves cooking time, but is not a necessity.
If you want to toast your grains before using, it's your personal preference, traditional breads don't require it.
Karin