Flour, 4 Grain, Zentrofan - (very fine, organic) 25 kg
4 grain flour = wheat 65%, rye 17%, oat 6% and barley 12%
Zentrofan is the type of mill that's used to make the grains into flour. This flour will have been freshly ground close to the time you purchase it.This mill produces a very fine flour and nutrients are retained better than in a conventional mill.
Most people use 7grain flour to add extra and different grains into their diet instead of using only wheat for bread making or general baking. Our systems can get very used to only consuming wheat as our main grain so it's a good idea to add variety to our diet.
As with all grains that have been broken open store your flour in the fridge or freezer to preserve the nutrients.
Whole Wheat Bread or Buns
1 1/2 - 2 Tb. yeast
1 tsp. honey
1 cup warm water
Let stand 5 minutes, till foamy. Add:
1/2 cup honey
1/2 cup oil
2 cups liquid (milk, water, or combination)
3 cups flour (We use a combination of whole wheat and unbleached flour... spelt, 4-Grain, or other flours may also be used. Just experiment!)
Mix thoroughly (approx. 600 strokes). Let stand 20 minutes.
2 tsp. salt (we use Sea Salt)
3 cups flour
Mix thoroughly. Add enough flour to make kneadable (approx. 2 cups).
Knead until good consistency. Place in oiled bowl and let rise until double in size. Punch down. Divide dough in half and place in two large oiled bread pans -- or shape into buns and place on greased cookie sheet. Bake at 325 degrees for 50-60 minutes for loaves and 20 minutes for buns.