3 Parts to Every Seed

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The three amigos of whole grains.

Why get rid of the good stuff?

[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”16822″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]The typical “refined wheat flour” that you’ll find on the market today has been stripped and then enriched to make up for what was removed. This might work for industrial agriculture, but it’s not our style. By “refined,” they mean that the bran and the germ have been removed and often essential vitamins have been added back to the flour to “enrich” it. Why would one remove these essential pieces? Well, the bran makes the flour heavy and difficult to use. The germ, with its fatty acids and oils, goes rancid quickly, so if you remove it, the end product flour is more shelf stable. Convenient when products are going to be shipped long distances and stored for a long time. Once we understood this cycle, we pledged to sell only whole grain products. Working with Stutzman Farms in Fredericksburg, we now have a large variety of whole grain flours. Monroe Stutzman’s mill doesn’t even have the ability to remove the germ: every grain he mills into flour has germ, endosperm, and bran still intact.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]

High standards for real flour.

[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”16886″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]With an eye towards the past and an eye on the future, Monroe respects tradition and healthy crops. He works with only certified organic growers in the surrounding counties and focuses on older varieties of wheat, such as Turkey Red Winter Wheat and Spelt. These grow tall and have naturally small kernels, unlike most modern wheat which has been genetically modified. Today, the wheat you’ll typically find out in the field has been bred to be shorter to stand up to strong winds without bending over, and to grow larger kernels for bigger yields per acre. Most wheat is traded on a commodity level, so these are very practical concerns for most commercial growers, but not Monroe. Another thing that sets Monroe apart is how he handles the storage of the crop after harvest. To summarize, he avoids toxic storage and “improvement” methods. Commercial grain operations use toxic fumigants for bugs and rodicides for mice and rats that like to dine on their crop. Monroe stores his crops tightly in clean bins and processes often, so the pests don’t get a chance to snack. He also does not practice a technique called “bromating” the flour. Bromated flour has been treated with potassium bromate, a chemical that allows for rapid oxidation of the flour to allow stronger gluten development and create loftier breads with thick crusts. Most commercial bread flour sold in grocery stores is bromated. Eyebrows should raise, however, because potassium bromate is an illegal additive in most of the world because it is linked to cancer in lab mice. It is, however, considered A-OK in the US.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]

Don’t go breaking my grain.

Hard Red – our whole wheat flour. Golden White – higher gluten flour, better for breads and all purpose baking. Golden White Pastry Flour (AKA Soft Red) – lower gluten, better for cookies and pastries. A whole grain flour where the larger pieces of bran have been sifted out and only the finer ground pieces are bagged. Spelt – less gluten, nuttier flavor. Exceptional for making a roux for a sauce or soup. Cornmeal – great to blend with all-purpose flour for baking, adding a crunch to pizza crusts, sift for creamy polenta or use in cornbread. We also have rolled oats, occasionally barley groats, whole spelt berries, granolas and more available for sale.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]

Why do we do this? Because biscuits.

Parker’s Whole Wheat Dinner Rolls

[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Ingredients 2 tbsp warm water 1 tbsp yeast 1 cup hot milk 1 tsp sugar 2 tbsp melted butter ¾ tsp salt 1 egg 2 cups whole wheat flour 1 cup spelt flour [/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”3/4″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]Directions Sprinkle the yeast over the warm water in a small bowl. Place the milk in a mixing bowl with the butter, sugar, and salt. Stir to combine. Add the softened yeast to the milk mixture. Beat in the egg and add the flour. If you’re using a stand mixer, use the dough hook to knead the dough. Keep the mixer on lowest speed. If you’re making the dough by hand, mix half the flour into the liquids and the egg. Continue adding flour and mixing until the dough can be turned out on to the work surface. Begin kneading and continue adding flour until the dough is smooth and can be handled without sticking to your hands. Place the dough in a greased or buttered bowl, cover and let the dough rise till doubled in volume. Butter a 12 cup muffin pan. Pull pieces from the dough and create balls about the size of a quarter. Place three of these in each muffin mold. Cover the filled muffin pan with a cloth and let the dough rise again. The rolls will double in size. Bake in a 425 degree oven for about 20 minutes. Remove from the oven and turn the rolls out of the muffin pan. Set them upright and brush with butter. Serve warm.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]

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Posted in From the Farm and tagged baking, flour