Step #1: Plant grain of the hard red winter or hard red spring varietal. Ideally, non-GMO grain. Work the soil and broadcast the seed by hand or with a crank-type seeder. Make sure to balance the spread pattern based on weight and size of the grain. Shoot for a spread width not to exceed 15 feet, and sow between rows of soybean crops on at least 1/2 acre.
Step #2: Once wheat ripens, after approximately two months, based on moisture conditions, harvest the wheat. A traditional scythe can be ideal for cutting the wheat.
Step #3: Take wheat to the mill. Have the miller grind it into flour, not larger than 2.3 nanometers, and place in a burlap sack. (Note: Plastic does not breathe, and will encourage wheat rot and other fungi maladies).
Step #4: Wash up well, and combine filtered water, flour, organic egg, and baker's yeast. Allow two cycles of 45 minutes for bread rising, based on altitude (those above 5,000 feet sea level should adjust accordingly). Knead dough back down between cycles. Then, shape into loaf. Pre-heat oven to 375 degrees, and bake for 45 minutes.
Step #5: Once bread is finished, cut off a slice and stick in toaster until the toaster dings.
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