Grain + Preparation
For many thousands of years grain has formed the basis for the staple diet of mankind. Up to the present time very little has changed in this central position in the human food-chain. Grain is cultivated on approximately 60 % of the world’s area of arable land. It is only in the so-called civilised countries that the consumption of grain products has sunk.
Grain-kernels contain nearly all nutrition and structural elements, which are essential to the human diet.
While carbohydrates, fat and protein supply the body with energy and structural materials, vitamins and mineral elements regulate body functions.
Grain is one of the most important suppliers of vitamin B1.
Vitamin B 1-robbers are: sugar and white flour.
White Flour: bran and germ are removed from the grain-kernels. This causes vital vitamins and mineral elements to be lost.
The grain is crushed and bleached and thereby exposed to a long chemical process. The final product is fine, white flour, containing hardly any vitamins,
Mineral and ballast elements – a denaturalised food .
Whole meal is grain which is milled in whole, including the bran and germ. Rich in vital- and ballast elements, Grain germs contain all vitamins.
Accustom your palate carefully to the spicy taste and the digestive organs slowly to their additional work!
Read more about milling, crushing and flaking here>>.
Valuable information on preparation of grain:
Washing or scalding:
Place in a sieve und place under running water. Always wash millet under hot water and always scald buckwheat.
Soaking:
3 - 10 hours, either cold or lukewarm
one third grain to two thirds water (always keep the water for use in cooking)
Kiln-drying:
Roast at 60 to 70 degrees C. Grain is then easier to digest and more aromatic. With buckwheat, barley and oats there is no slime formation.
Simmering:
Low heat, 30 - 60 degrees C
Steeping:
Cover and leave to stand.