Last week I was given the opportunity to experiment with making whole wheat bread from wheat berries. Since then, our sweet friends (who asked me to make the bread) bought me Lori Viets Book “No More Bricks” I had no idea how much there was to learn about this one subject. It’s amazing! Here’s an interesting section that I read today. It makes sense:
“…In those days, I used white flour in my recipes most of the time, because I hadn’t yet learned about good-tasting fresh wheat flour. Each of us could eat a stack of pancakes, along with eggs and/or sausage. We would eat our fill, but a couple hours later, we’d all be hungry again. Since I have switched to using 100% whole grain flour, we can barely finish two pancakes by themselves, let alone just one if we eat something else with it. That’s because of the extra fiber in the bran and germ, which acts like a sponge placed in water. It swells up, giving you a full feeling. …In addition, the complex carbohydrates burn more slowly, keeping blood sugar regulated, and eliminating the urge to snack between meals. To sum up, we get more nutrition from less food, save money by eating less food, and save calories by eating less food.”
The onlyest glitch in Lori’s explanation is this: Grinding your own whole wheat flour is initially going to be quite a bit more expensive than buying white refined and enriched flours, thereby NOT saving you a whole lot of money when it comes to snacking versus not snacking. But it IS quite a bit healthier, tastes better, and will keep you full longer, making it a much better choice…especially in a survival situation.
- 1 C. of grain = 1 ½ c. flour
- 1 lb of grain = 1 loaf of bread