Sprouts of grain, cereals, seeds

Hello! I am at a loss, the wheat grain has hatched, I grind it and put it in the refrigerator for a week (I forgot about it!) Today I take it out and it fermented, it smells like pure mash ..... You can use it in baking or throw it away ... sorry!

[SPROUTES OF GRAIN, CEREALS, SEEDS]

SPROUTES OF GRAIN, CEREALS, SEEDS

PROPERTIES OF GERMINATED SEEDS

Sprouts are sprouted grains, seeds, nuts, etc. Sprouts are living food.
In addition, living food nourishes a person with subtle, governing energy, since it is during the germination period that the vital energy contained in the grains is most active.

Grain does not cure any particular disease, it cures the whole organism as a whole. It is constantly undergoing renewal processes, replacing worn-out cells. When sprouted grain is consumed, such restoration occurs due to a young, healthy, material that is not yet subject to mutations, which carries healthy information that is not distorted by chemical and heat treatment.

As soon as the process of swelling begins, preceding the germination of the grain, unprecedented forces awaken in the grain, the entire supply of nutrients is converted into an active, ready-to-eat form: proteins - into amino acids, starch - into sugar, fats - into fatty acids. Vitamins are synthesized, auxins, phytohormones develop, that is, all available forces; the entire biostimulatory complex of the task - the reproduction of one's own kind. At this very moment, it is necessary to remove its biological values ​​from the grain!

The dormant plant seeds are the starting material for the preparation of a large variety of food products and breads.

Compared to germinating seeds in such "dormant" seeds, the intensity of respiration and metabolism is reduced, the content of vitamins and microelements is relatively low, and reserve substances are in the form of complex molecules of proteins, fats and carbohydrates.

Flour and cereals are produced from these seeds, they are the basis of bakery and many confectionery products, various cereal flakes, flattened grains for muesli, popcorn and much more are prepared from them.

Sprouted seeds are a health product. With their regular consumption, under the influence of a wide variety of substances useful for a person, as well as the energy of a germinating seed, the body is healed, simultaneously getting rid of many ailments.

In seedlings wheat and rye proteins, carbohydrates, phosphorus, potassium, magnesium, manganese, calcium, zinc, iron, selenium, copper, vanadium, etc., vitamins B1, B2, B3, B5, B6, B9, E, F, biotin. They contribute to the normal functioning of the brain and heart, relieve the effects of stress, improve the condition of the skin and hair, and slow down the aging process. Especially useful for children and the elderly, pregnant women and nursing mothers, people of intensive mental and physical labor.

In seedlings buckwheat proteins, carbohydrates, a lot of magnesium, phosphorus, zinc, cobalt, manganese, as well as calcium, phosphorus, iron, copper, boron, iodine, nickel, vitamins B1, B2, B3, rutin (anti-sclerotic vitamin). They increase the level of hemoglobin, strengthen the walls of blood vessels, reduce the permeability and fragility of capillaries, and prevent hemorrhage into the retina. Indicated for ischemic heart disease and hypertension, diabetes mellitus, anemia and chronic stress, in the treatment of bronchitis and tonsillitis.

In seedlings pumpkin high quality proteins, fats, magnesium, phosphorus, iron, copper, cobalt, vitamins B1, C, E, carotene.They are especially rich in zinc (essential for normal brain function). They have a beneficial effect on the reproductive system, improve the functioning of the genitourinary tract, and provide excellent support for the prostate gland. Especially useful for men after 45 years for the prevention and treatment of prostatitis.

In seedlings sunflower high-quality proteins and fats, lecithin, large amounts of magnesium, calcium, iron, as well as iodine, manganese, copper, fluorine, cobalt, vitamins B1, B2, B3, B5, B6, B9, D, E, F, biotin, carotene. They normalize the acid-base balance of the body, strengthen the nervous system, help maintain good vision, improve the condition of the skin, and slow down the aging process. Especially useful for children and the elderly, pregnant women and nursing mothers, people of intensive mental and physical labor.

Sesame rich in high quality proteins and fats. Contains more calcium than any other plant food, as well as magnesium, potassium, iron, phosphorus, B vitamins, carotene. Strengthens the skeleton, teeth and nails, helps prevent osteoporosis. It is indicated for loss of vision and fractures, especially useful for children during the period of tooth change and intensive growth, for women after 45 years.

In seedlings lentils high-quality proteins, a large amount of calcium, phosphorus, magnesium, zinc, iron, selenium, as well as copper, vitamins C, E, F, B1, B3, B6, B9. Promote hematopoiesis, accelerate the healing process. Especially useful for weakened and often ill children and adults, with anemia and blood loss, for the prevention of bronchitis and pneumonia, after suffering from sore throats and colds.

In seedlings soy high-quality proteins and fats, fiber, lecithin, large amounts of calcium, potassium, magnesium, iron, zinc, selenium, as well as phosphorus, manganese, fluorine, copper, cobalt, vitamins C, B1, B2, B3, carotene. Contains a complete set of amino acids required by humans. They normalize metabolism, eliminate excess cholesterol, help prevent cardiovascular diseases and normalize liver function, improve brain function, slow down the aging of the pancreas, relieve nervous irritability and fatigue, and improve sleep. Especially useful for children, the elderly, pregnant women and nursing mothers, people of intensive mental and physical labor.

Thus, germinated seeds of wheat and other plants, enriched in the process of germination with many useful substances, can significantly improve the quality of our food.

[ENRICHMENT OF BREAD WITH CEREAL GERMS.]

ENRICHMENT OF BREAD WITH CEREAL GERMS.

The high content of vitamins and protein in the germ of the grain, on the one hand, and the large amount of embryos obtained during the processing of corn, on the other, make us pay attention to the possibility of their food use as a very nutrient-rich product.
Experiments have shown that when 25% wheat germ flour is added to first grade wheat flour, the protein content in bread can be almost doubled, and the content of thiamine and riboflavin also increases significantly.
The nutritional value of wheat germ is extremely high. They contain 33-39% protein (calculated on dry weight), 21-30% sugars, 13-19% lipids, 4.6-6.7% minerals and a significant amount of vitamins B1, B2, B6, PP and group E - 6.2, respectively; 1.45; 2.5; 7.5 and 15.8 mg%.
A biological assessment of corn germ proteins compared to whole milk proteins, performed by Block and Bolling, showed that embryonic proteins were slightly superior in biological value to milk proteins.
The use of embryos for the fortification of varietal flour ran into the difficulty that the germ causes a strong spreading of the dough and deterioration of the crumb structure due to the presence of glutathione in the embryos.
However, Grave and Le-Klerk showed that pre-soaking the embryos in water for several hours then makes it possible to obtain excellent bread containing up to 10% wheat germ and at the same time very good in color, volume, porosity and crumb structure.
There are also known other ways to eliminate the negative effect of glutathione on the physical properties of the dough and the quality of bread: the use of oxidizing agents such as potassium bromate; warming up the germs, using steam for pretreatment of germs; frying for 3 minutes at a temperature of 285 degrees; drying fat-free embryos with an initial moisture content of 14.9% to a moisture content of 4% for 8 hours; adding phospholipids; autoclaving for 20 minutes at 120 degrees.

For home baking Wheat germ sprouts can be bought at the grocery store or health food or drug store.
They are sold in small bags and look like small yellowish flakes.

[APPLICATION OF SQUARE IN THE PRODUCTION OF GRAIN BREAD.]

APPLICATION OF SQUARE IN THE PRODUCTION OF GRAIN BREAD.

There are several known methods for the production of grain bread. Some of them provide for preliminary hulling of grain before soaking and grinding. However, it is in the shells and the embryo removed during peeling that the largest amount of vitamins and mineral elements is contained. We must not forget about dietary fiber (fiber), which are contained in the shell and are vital for humans.
Sprouted grain, in comparison with unsprouted grain, contains significantly more vitamins (especially groups B and E), macro- and microelements in an easily digestible form. Due to the presence of active proteolytic enzymes in the germinated grain, the digestibility of proteins is improved. The starch in the sprouted grains is partially converted to malted sugar, which makes it easier to digest.
The most effective way to improve the quality of bread when using flour from sprouted wheat grain is to increase the acidity of the dough. This can be achieved by using ferments, the addition of which reduces the activity of proteinase in the dough, and also lowers the temperature of inactivation (x-amylase when baking bread.
Adding even an insignificant amount of thick sourdough leads to an improvement in the quality of grain bread made from whole unhulled wheat grains: the crumb becomes non-creasing, more elastic, the porosity is more developed and uniform, the bread acquires a peculiar pronounced taste and aroma. In addition, the use of starter cultures significantly reduces the preparation time for dough and bread.

[GRAIN MIXTURES - CHARACTERISTICS AND USEFUL PROPERTIES.]

GRAIN MIXTURES - CHARACTERISTICS AND USEFUL PROPERTIES.

Correctly selected and specially prepared ingredients of cereal mixtures are a source of deficient or vital components for a healthy human nutrition, including various trace elements and vitamins, carbohydrates, saturated and unsaturated fatty acids, fiber and high energy proteins.

An important feature of grain mixtures is their increased hydration capacity. Dough with such grain mixtures have significant water-absorbing capacity, which allows free water to be bound in the dough, which in turn leads to a decrease in baking and to a significant increase in product weight and to a strong decrease in moisture loss during storage of finished products - slowing down staling.

The biological and nutritional value of oat, rye and wheat bran does not require special explanations - their usefulness is described in the medical and popular literature.

Broken or whole-ground grains of oats, wheat and rye also contain a large vitamin group and useful amino acids, a lot of dietary fiber.

Coarse grains (porridge) and cereals, especially buckwheat and corn, are a very valuable addition to bread, giving baked goods a unique and attractive taste.

The extract of germinated grains, rye and barley malt (dark and light) have a great nutritional value, in addition, they give the bread the original taste of real bread, contain a large group of vitamins and useful microelements.

Dosed additives of crushed nuts or their flours, grocery additives or chopped dried fruits, the addition of onions, peppers and other spices impart the specific taste and properties of regional breads (Lithuanian bread, Mexican, Scandinavian, Italian chabatta), impart useful health properties to the products.

Oil seeds enrich bread with very useful unsaturated fatty acids and vitamins, especially vitamin F, which is deficient in the human body.

Soybean grain (broken or flattened), as well as soy flour or pomace extract give bread, in addition to its special taste, a whole complex of substances useful for the body.

Flaxseed, which is often used in cereal mixtures, contains especially valuable fats of the OMEGA-3 group and amino acids necessary for the growing body of a child, these substances have a very beneficial effect on metabolism and reduce blood cholesterol.

Specially prepared inflorescences of nettle, hawthorn, horsetail, elderberry and other medicinal herbs impart healing and healing properties to elite baked goods.

Linden inflorescences have long been used as a powerful healing and restorative agent, promotes the secretion of gastric juice, improves metabolism.

[Whole grains]

Whole grains

Undoubtedly, the good advice of many nutritionists to consume grains as our ancestors consumed them, rather than refined flour and polished rice, is misleading and often has negative consequences. Our ancestors consumed whole grains, but they never cooked them the way they do in modern cookbooks: quick-fit bread, granola (muesli), and other quick-cooking casseroles and dishes. Our ancestors and all uncivilized peoples soaked or fermented grains before preparing porridge, bread, pies and cereal dishes. One glance at the recipes of the peoples of the world is enough to confirm this point of view. In India, rice and lentils are fermented for at least 2 days before they are cooked into idli and dosas. In Africa, locals soak coarsely ground corn overnight before adding it to soups and broths, and they also ferment corn and millet for several days to make a porridge called orgi. A similar dish, but made from oats, was traditional among the natives of Wales. In some Eastern and Latin American countries, it is customary to ferment rice for a long time before cooking. Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days. Mexican corn tortillas, called pozol, are fermented in banana leaves sometimes for two weeks. Before the invention of fast yeast, Europeans made their bread with fermented sourdough. America's earliest settlers were famous for their bread, pancakes and sourdough pastries. And finally, throughout Europe, grains were pre-soaked overnight, and sometimes for several days, in water or sour milk, before making porridge or gruel from them. (Many older people probably remember that earlier on the packaging with oatmeal it was written about pre-soaking for the night).

It makes no sense to make assumptions about what intuitive feeling made our ancestors soak and ferment grains before consuming them. More importantly, this ancient technique is in good agreement with what modern grain science has discovered recently. All grains contain phytic acid (an organic acid that binds phosphorus) in the outer shell of the grain.Unneutralized phytic acid can combine in the intestine with calcium, magnesium, copper, iron, and especially zinc, and thus hinder their absorption. This is why a diet that includes the consumption of unfermented whole grains can lead to severe mineral deficiencies and bone loss. The fashionable and incorrect practice of consuming large amounts of unprocessed bran often initially improves digestion and relieves constipation, but can subsequently lead to irritable bowel syndrome and, over a longer period of time, other undesirable consequences. Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid. Just 7 hours of soaking in a warm, slightly acidic environment neutralizes most of the phytic acid in the beans. Simply soaking ground cereals and cereals overnight greatly improves their nutritional value.

Soaking in warm water also neutralizes enzyme inhibitors that are present in all seeds and promotes additional production of a number of enzymes. The action of these enzymes, in turn, increases the amount of vitamins, especially B vitamins.

Scientists have discovered that the proteins in grains, especially gluten, are very difficult to digest. A diet high in unfermented whole grains that are high in gluten, such as wheat, places a heavy strain on the digestive tract. When the digestive process is disturbed due to age or heavy workload, painful conditions develop in the form of allergies, celiac disease, mental disorders, chronic gastrointestinal diseases and the growth of candida albicanis. Recent research has linked gluten intolerance to multiple sclerosis. During the steeping and fermentation process, gluten and other difficult-to-digest proteins are broken down into simpler components and are better absorbed.

Animals that feed mainly on grains and other plants have as many as 4 stomachs (4 sections of the stomach). Their intestines are longer, as well as the total digestion time. Man has only one stomach and, in comparison with herbivores, the intestines are much shorter. This feature of human anatomy allows animal products to enter the intestines before decomposition begins in them, but makes a person less adapted to consuming grains - unless, of course, he does not allow bacteria from the microcosm in a plate to do part of the work of digestion for him. since it is these lactobacilli that work on digestion in the first and second stomach of herbivores.

Grains can be divided into two categories. Those containing gluten, such as oats, rye, barley and especially wheat, should never be consumed without first soaking or fermenting; buckwheat, rice and millet are gluten-free and are generally much better digested. Whole rice and whole millet contain the fewest phytates compared to other grains and therefore do not need to be soaked too much. However, they should be boiled for at least 2 hours in a highly nutritious gelatin broth. This will break down the phytates they contain and replenish those minerals that still remain bound, and the gelatin in the broth will greatly aid digestion. We do not recommend pressure cookers for cooking cereals as they cook them too quickly.
There are several types of cereals that are new to the Western ear. One of them is spelled (spelled), an ancient variety of wheat, which was valued by the medieval sage Saint Hildgard for the fact that she greatly helped the sick and people with weak constitutions. Spelled contains gluten and is very suitable for making sourdough bread. Some studies show that spelled gluten breaks down easily during fermentation, making it easier to digest than modern wheat varieties.In most bread and baking recipes, spelled can replace modern wheat. (Recall that in Pushkin's fairy tale Balda demanded from the priest: “Give me boiled spelled.” Approx. Transl.).

Another ancient non-hybrid wheat variety is Kamut, the first mention of which dates back to the early Egyptian era. Some people who are allergic to modern wheat varieties feel better if they use spelled or kamut instead.

Teff is a North African grain that is necessarily fermented before being baked into bread.

Quinoa comes to us from the South American Andes and was first described in Western literature by Dr. Weston Price. He noted that women in the Andes prized quinoa for its ability to influence breast milk production. Botanically, quinoa is not a grain, but the seeds of a plant of the Hibiscus family, which has a high nutritional value. All types of quinoa should be soaked - the Andean Indians recognized that this neutralized antinutrients.

Amaranth is another South American grain that can be used in many of the recipes later in the book.

Buckwheat, another forgotten cereal, is prized for its high levels of amygdalin (laetrile, vitamin B17, nitrilosides) that prevent cancer. Like quinoa, buckwheat is botanically not a grain. It is the seed of a plant related to rhubarb.

Our readers will notice that all of our breakfast recipes are cereals that have been pre-soaked overnight. If you buy ground grains or flakes, then you should buy them only if they are in a package, and do not take them in bulk, as then they will quickly go rancid. It is much better to buy organic or biodynamic (biodynamically grown) whole grains and grind or flatten them into flakes at home using a special mill. (see Sources). You can also add a small amount of ground flaxseed to start the day with omega-3 fatty acids. (Flaxseed contains some phytic acid and does not need to be presoaked if consumed very little.) Such cereals go very well with cream or butter, the fat-soluble activators of which are a necessary catalyst for the absorption of minerals. Usually, people with milk allergies can tolerate a small amount of cream in porridge or can eat porridge with butter - a magic combination. We do not recommend soy milk, which is high in anti-nutrients.

We also do not recommend granola (muesli), a popular "healthy" dish made from dry-heated grains and therefore very difficult to digest. Granola, like all industrially modified breakfast cereals, shouldn't take up shelf space in your kitchen. Breakfast cereals are made using an extrusion process where small flakes and various shapes are formed using strong heat and pressure. The extrusion process destroys many valuable substances in the grain, makes unstable oils rancid, and some proteins become toxic. To raise a healthy generation of children, we need to go back to our ancestors' breakfast - pre-soaked porridge and gruel.

A word about corn: Traditional recipes talk about soaking corn and cornmeal in lime water to release nicotinamide (vitamin B3, PP), which otherwise remains bound in the grain. Soaking also improves the amino acid composition in the bud. If you often use corn in your cooking, the simple practice of soaking corn in lime water will avoid pellagra, a disease caused by vitamin B3 (PP) deficiency, which is manifested by sore skin, fatigue and mental distress. To make lime water, place 1 ounce (28 grams) of sour lime (see Sources) in a 2 liter jar. Fill the jar with filtered water, mix well, close tightly and leave overnight. Overnight a precipitate will fall out, and the remaining clear liquid is lime water.Keep the jar in a cool place (not necessarily in the refrigerator) and use to soak the corn by pouring some water out of the jar. You can also use industrially prepared masa flour, which is made from corn pre-soaked in lime water before grinding. However, like all whole grains, corn contains oils and goes rancid quickly, which gives it a bitter taste, so it's best to grind it into flour yourself.

I read everything, caught that if you grind wheat yourself for use instead of whole grain flour, you need to soak it (wheat) in advance. Did I understand correctly?
And then how? Directly soggy / sprouted - grind and add so when baking bread? Or dry it somehow?

Wrong! Let's separate the flies from the cutlets!

Flour is ground from dry grain at the finest mode, and for this purpose flour grinders are used, add. attachments for combines and other devices for fine grinding. The flour will be very small grains, but this is flour!

In the same way, you can grind other seeds and cereals, but they are added to flour in limited quantities, since they do not have gluten and bread made from seed and cereal flour will not turn out high and full.

Soaked grain is also added to bread dough in limited quantities; this is bread made from dispensed grain.

The forum has topics and recipes on how to bake bread from dispensed grain.

I also recommend that you read the topics about the different types of flour to understand their properties before baking all-grain bread in the section Bread is the head.

Good luck!