I enjoyed this video. Flour was used in first-century Egypt (and earlier) and was made with wheat or barley. Women had to grind grain into flour by hand. We definitely have a pampered life compared to our ancestors.
Anja, thank you so much for this informative video! Being from south Eastern Europe, I too grew up on that hearty, dense loaf. I know what I plan to bake this weekend, thanks to you! Much love x
Love this bit of grain education! Ive gotten away from baking with ancient grains. Since fall is here, its time fir me to wake up my sourdough starter and get back to baking. I want to check my grain stores and see what i have and stock up on what i dont have. I always enjoy your videos.... very peaceful!
This was such an education ,I really want to bake with these grains but didn’t know where to start ,I’m going to get some as soon as I can and experiment, thank you so much I will let you know how it works and I just found out about azure markets too 😮😊
I have been baking with whole Einkorn and whole rye for a year now, due to modern gluten causing me inflammation. Made two starters 2 different ways, one from your recipe using buttermilk. The only thing I miss from Germany is real bread, so I have to make it. I mill my grain in a Vitamix dry container (frozen berries, so that they don't get hot during grinding). Adding yudane has helped give the dense loaves a softer texture. Zero modern wheat in my kitchen 😊 There is a learning curve, the dough is very sticky initially, but got it worked out now.
Thank you for this excellent video! I just recenty bought organic Einkorn berries, from an Amish farm in Ohio. I tried my first loaf of sourdough (100% einkorn 😁) and let's just say, the loaf was dense...yet delicious and edible. But, definately not like my normal wheat/bread flour sourdough. My husband and I both love the taste of einkorn. I will be playing around with it, and all of my bulk einkorn berries, for sure.
Thank you for explaining this better for us!! I have started using einkorn and rye flour That is already ground. I don’t have a flour grinder yet. That is on my wish list!! Thank you !! I am looking for whole grain berries that are quality but not so expensive near south Ga! Thank you.
This info is very helpful. I just made 100% spelt flour pancakes this morning. It's true that the water didn't absorb as much. I do grind my flour for higher nutrients.
This was an excellent video! We have just transitioned to ancient grains.We grind with a Mockmill also We love the flavors the ancient grains impart and will never go back to processed white flour.
im glad you said beta carotene specifically and not vitamin a. its a very common mistake, but a very important distinction. also, didnt know about that ancient wheat that was found in israel. im actually israeli so im a bit curious about that
hey, im new to baking and i just discovered your channel, ive been learning so much and i just wanted to say thank you! since ive been interested in bread ive been asking friends and family members for methods/tips. my uncle makes this no knead bread and i thought it was interesting how his method doesnt use a dutch oven as ive seen pretty much everyone else uses. instead he puts another skillet in the oven, underneath where he cooks his bread, with like 3 cups of water. he just uses a normal baking sheet with flour for the dough, and never takes it out (both bread or water) for the entire cook time. i was wondering if there was pros/cons to this method, anyways thanks for the videos!
I didn’t realize the flour I was buying was enriched 😳. I just ordered bread and a general purpose flour and some eikorn berries from a company that doesn’t add anything to their flour and it’s organic. Hopefully this makes a difference in my health. I do make everything with sourdough starter but I think the crappy flour was an issue
I love my mockmill 100! Stiil very much in learning stage of making good bread with ancient grains. Excited about the hourani berries! Do they act more like einkorn or spelt?
I am very interested in these ancient grains. Don’t know if I want to invest in a mock mill and I was wondering if I could use my food processor or blender instead at first on the different grains?
Nice! While you can use a blender or food processor, especially for smaller amounts, I don't recommend it if you're interested in milling more often or larger quantities since these appliances tend to heat up the flour. Have you looked at the Mockmill Kitchenaid attachment?
I got my feet wet, making bread with ancient grains by grinding some in my coffee grinder. I ground and sifted (and repeat 3 or 4 times). I added to all-purpose flour and made bread. No more heartburn. I now am the happy owner of a nutrimill harvest grinder. I am glad I have it.
Hi Anja! Thanks for the great info! When you refer to modern wheat, are you purchasing wheat berries and home milling them or are you purchasing flour from the shelf at the store? Thank you!!!
Hi Anja, is einkorn the same as kamut? In Australia we can get kamut flour & grains, but einkorn is hard to find. I wonder if einkorn is just another name for kamut?
Wonderful information. My question is can I add abut 1/2 c vital wheat gluten powder to a recipe to help with the gluten formation for a artisan loaf when I use these ancient grains? When I make my more whole grain seed breads with WW flour I add sometimes a bit of gluten flour to enable it to hold the shape. So was thinking it may work for using ancient grains too.
Have you noticed how long store bought bread last now? It used to last a week to 10 days before it started getting stale and molding. Now...6 weeks on the cheap store brand I buy. If I'm wrong I apologize, but whatever is going in it to make it last that long just doesn't seem like it would be healthy.
This is all so confusing. I have recently started baking my own bread due to wanting to control what we eat (sugar, preservatives). I’m looking into getting a mill and ordering my own wheat berries. The ancient grains sound appealingly healthy, but I’m afraid my husband (and maybe I) won’t like them. It is really a huge investment that might be a gamble that won’t work out. I was also wondering if trying the more modern, but organic wheat would still be a healthier option. Can I find berries that would make a softer bread? That’s what my husband likes.
You can always start with whole grain flour to see what your family likes and then upgrade to a grain mill. You can even find whole spelt flour etc. Good luck 👍 ~ Anja
I have recently learned to combine the ingredients for whole wheat bread dough and then let it rest for 20 to 30 minutes before kneading; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. It also results in a softer bread. Give that a try and your husband may become a convert😊.
Thank you for this video - very helpful and extremely timely :o)
Nice! I am so glad you enjoyed this video 😊 ~ Anja
I enjoyed this video. Flour was used in first-century Egypt (and earlier) and was made with wheat or barley. Women had to grind grain into flour by hand. We definitely have a pampered life compared to our ancestors.
Yes, history of wheat and grains is so interesting. Thanks for sharing and happy to hear you enjoyed this video 😊 ~ Anja
Anja, thank you so much for this informative video! Being from south Eastern Europe, I too grew up on that hearty, dense loaf. I know what I plan to bake this weekend, thanks to you! Much love x
Not sure if those hearty dense breads are an acquired taste but I never grow tired of it. Glad you enjoyed this video ☺ ~ Anja
Love this bit of grain education! Ive gotten away from baking with ancient grains. Since fall is here, its time fir me to wake up my sourdough starter and get back to baking. I want to check my grain stores and see what i have and stock up on what i dont have.
I always enjoy your videos.... very peaceful!
I am so glad this video comes at the right time. Happy fall baking 🍁🍞 ~ Anja
Write it down! That is my takeaway from my journey with fresh milled flour. It’s the only way you have it when you finally get a product you love.
Great tip!
This was such an education ,I really want to bake with these grains but didn’t know where to start ,I’m going to get some as soon as I can and experiment, thank you so much I will let you know how it works and I just found out about azure markets too 😮😊
That makes me so happy to hear! Thank you for your sweet comment ~ Anja
I have been baking with whole Einkorn and whole rye for a year now, due to modern gluten causing me inflammation. Made two starters 2 different ways, one from your recipe using buttermilk. The only thing I miss from Germany is real bread, so I have to make it. I mill my grain in a Vitamix dry container (frozen berries, so that they don't get hot during grinding). Adding yudane has helped give the dense loaves a softer texture. Zero modern wheat in my kitchen 😊 There is a learning curve, the dough is very sticky initially, but got it worked out now.
That sounds great! I am glad you found a recipe and method that doesn't trigger inflammation for you ~ Anja
Thank you for this excellent video! I just recenty bought organic Einkorn berries, from an Amish farm in Ohio. I tried my first loaf of sourdough (100% einkorn 😁) and let's just say, the loaf was dense...yet delicious and edible. But, definately not like my normal wheat/bread flour sourdough. My husband and I both love the taste of einkorn. I will be playing around with it, and all of my bulk einkorn berries, for sure.
Get a book or two and watch videos re; einkorn, it takes skill.
Nice! There definitely is a learning curve with einkorn but it‘s so worth it! Keep it up 👍🍞 ~ Anja
Very helpful. I’ve never been sure about the ancient grains but want to experiment. 😊
Great! Hope you feel inspired to do so 😊 ~ Anja
Thank you for a very informative video! I hope to see some recipe videos with you using the Ancient grains💓
Thank you for this. I’ve been thinking of changing to einkorn flour in my starter. This has convinced me to do it!
Yay! I am sure you'll love it 😊 ~ Anja
I still use rye in the starter but use einkorn in the levain.
Thank you for explaining this better for us!! I have started using einkorn and rye flour That is already ground. I don’t have a flour grinder yet. That is on my wish list!! Thank you !! I am looking for whole grain berries that are quality but not so expensive near south Ga! Thank you.
Yay! Glad you hear you found this helpful! Hope you can find some good grains in your area 👍 ~ Anja
Bread Beckers is in Georgia. They are a good supplier of grains and tools/equipment
This info is very helpful. I just made 100% spelt flour pancakes this morning. It's true that the water didn't absorb as much. I do grind my flour for higher nutrients.
Great observation and thanks for sharing! Glad you enjoyed this video 😊 ~ Anja
This was an excellent video! We have just transitioned to ancient grains.We grind with a Mockmill also We love the flavors the ancient grains impart and will never go back to processed white flour.
Yay! That's great to hear and thank you so much for sharing 😊 ~ Anja
im glad you said beta carotene specifically and not vitamin a. its a very common mistake, but a very important distinction. also, didnt know about that ancient wheat that was found in israel. im actually israeli so im a bit curious about that
Yes, they found those wheat kernels in the Masada fortress from the time of the Roman siege. Click on the link in the video description 😊 ~ Anja
Very informative; thanks for sharing! I love your recipes! Blessings 🤗🇨🇦🌻
Thanks so much! 😊
Very informative!! Thank you for answering all my questions.✨💙✨
I am so glad to hear you found this informative and thank you for your sweet comment 💛 ~ Anja
Thank you for sharing. The Biblical wheat is so cool!
Isn’t it?
Thank you Anja. I definitely need hourani wheat. 🧡
Yes, it's amazing!
@@OurGabledHome I’m like you, love a good story - and with this one - I’m all in 🥰
Thank you very much. Really interesting and elevating.
I am so glad you enjoyed it! 😊
hey, im new to baking and i just discovered your channel, ive been learning so much and i just wanted to say thank you! since ive been interested in bread ive been asking friends and family members for methods/tips. my uncle makes this no knead bread and i thought it was interesting how his method doesnt use a dutch oven as ive seen pretty much everyone else uses. instead he puts another skillet in the oven, underneath where he cooks his bread, with like 3 cups of water. he just uses a normal baking sheet with flour for the dough, and never takes it out (both bread or water) for the entire cook time. i was wondering if there was pros/cons to this method, anyways thanks for the videos!
That sounds great! Ultimately the best method is the one that works best for YOU but I don't see any disadvantage in either one ~ Anja
I didn’t realize the flour I was buying was enriched 😳. I just ordered bread and a general purpose flour and some eikorn berries from a company that doesn’t add anything to their flour and it’s organic. Hopefully this makes a difference in my health. I do make everything with sourdough starter but I think the crappy flour was an issue
Good for you! One can always upgrade 😊
GREAT, very informative video! Thank you from AZ. Can't wait to have a "better" success story to share :o)
Nice! So glad to hear 💛
Here in Canada (we live near Whitehorse Yukon) it's really difficult to find good quality organic wheat berries! 😢
Oh, no! Keep searching, though, because I think they're becoming more popular all over the world 😌 ~ Anja
I love my mockmill 100! Stiil very much in learning stage of making good bread with ancient grains. Excited about the hourani berries! Do they act more like einkorn or spelt?
That's great to hear! I think the Hourani berries are more like einkorn 😌 ~ Anja
I am very interested in these ancient grains. Don’t know if I want to invest in a mock mill and I was wondering if I could use my food processor or blender instead at first on the different grains?
Nice! While you can use a blender or food processor, especially for smaller amounts, I don't recommend it if you're interested in milling more often or larger quantities since these appliances tend to heat up the flour. Have you looked at the Mockmill Kitchenaid attachment?
I got my feet wet, making bread with ancient grains by grinding some in my coffee grinder. I ground and sifted (and repeat 3 or 4 times). I added to all-purpose flour and made bread. No more heartburn. I now am the happy owner of a nutrimill harvest grinder. I am glad I have it.
@@OurGabledHome I didn’t know that existed for the kitchenaid. Thank you. I’ll definitely check that!!
Hi Anja! Thanks for the great info! When you refer to modern wheat, are you purchasing wheat berries and home milling them or are you purchasing flour from the shelf at the store? Thank you!!!
When I say „modern wheat“, I am mostly referring to conventionally grown and processed flour (and products).
Hi Anja, is einkorn the same as kamut? In Australia we can get kamut flour & grains, but einkorn is hard to find. I wonder if einkorn is just another name for kamut?
They are different, einkorn is older and a much smaller kernel ~ Anja
@@OurGabledHome Thank you for your reply & clarification. 😍
@@OurGabledHome Thank you for replying! 😍
So the hard red and hard white, soft white is not necessarily healthy? They are hybrid?? 😮
As often, it's a bit nuanced but you might like this article: www.thehealthyhomeeconomist.com/is-heirloom-wheat-hybridized/ ~ Anja
Wonderful information. My question is can I add abut 1/2 c vital wheat gluten powder to a recipe to help with the gluten formation for a artisan loaf when I use these ancient grains? When I make my more whole grain seed breads with WW flour I add sometimes a bit of gluten flour to enable it to hold the shape. So was thinking it may work for using ancient grains too.
I don’t think there is any reason you couldn’t. A lot of people use ancient grains to get away from so much gluten.
Sure, you can absolutely add that and see how you like it 😊 ~ Anja
What can I use if I don’t have a Dutch oven
You can use an oven-safe pot with lid or any other loaf pan and then add an oven-safe bowl with boiling water to create steam ~ Anja
Have you noticed how long store bought bread last now? It used to last a week to 10 days before it started getting stale and molding. Now...6 weeks on the cheap store brand I buy. If I'm wrong I apologize, but whatever is going in it to make it last that long just doesn't seem like it would be healthy.
Yes! My husband bought a loaf of white bread to trap minnows and he forgot it was in his car, after 2 months it still looked perfect! 🤢
You are absolutely right about that!
Yep, preservatives ...
I never really thought about it but you’re right! No wonder it makes me sick 😭
❤❤❤❤
💛
This is all so confusing. I have recently started baking my own bread due to wanting to control what we eat (sugar, preservatives). I’m looking into getting a mill and ordering my own wheat berries. The ancient grains sound appealingly healthy, but I’m afraid my husband (and maybe I) won’t like them. It is really a huge investment that might be a gamble that won’t work out. I was also wondering if trying the more modern, but organic wheat would still be a healthier option. Can I find berries that would make a softer bread? That’s what my husband likes.
You can always start with whole grain flour to see what your family likes and then upgrade to a grain mill. You can even find whole spelt flour etc. Good luck 👍 ~ Anja
I have recently learned to combine the ingredients for whole wheat bread dough and then let it rest for 20 to 30 minutes before kneading; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. It also results in a softer bread. Give that a try and your husband may become a convert😊.
Who has access to ancient grains? Not something I’ve ever seen available even at Whole Foods.
You can get them online ~ Anja
Hourani out of stock!!! Achhhhh
Oh, no!! Hopefully they can restock. Have you tried reaching out to them?
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