Pretty straight-forward, and very very sanitized! Whole wheat bread baking is an art. It is a slow and romantic experience. I love to bake bread and mine is about as wholesome as it gets. It's not just a powdery substance derived by grinding or mashing the wheat's whole grain.
I start out with the whole grain -- organically grown, hard winter wheat. I put it through my grinder. It's a trusty electric model. But I do have a hand grinder when I feel the urge to get really earthy. It's terribly hard work so I don't get urges that often.
Next come the wheat berries that I sprouted myself, the poppy seeds (no UA's for you today!), sesame seeds, and flax seed. Add some delicious local honey, water, yeast and a tad of salt and oil. That's it.
Now begins the dance. The bread dough and you become one. This is the time that is so precious. Getting into a rhythm with the kneading, you can let yourself go and begin a meditation of sorts. Pray, ponder, dream, actually feel the dough change under your hands. Awesome. But where is that "powdery substance derived by grinding....." It is gone forever. What I have created is a deliciously perfect dough ready for rising.
Once the rise is done, I pop the loaf into the oven. Yes, I make one loaf at a time because it just tastes better. Out it comes 40 minutes later. It's a labor of love and a work of art. Grab the butter and a knife and enjoy.
So when some scientist tells us that whole wheat flour is just a "powdery substance derived by grinding...yada yada" remember my bread. Baked One Loaf at a Time.
Remember to Pay it Forward,
Jill
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