California Farm Emergency Bread
Hobby Horseman @HobbyHorseman
My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents.
California Farm Emergency Bread
My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents.
Cooking Instructions
- 1
Start making the bread dough with leftover old starter. Make starter for next cycle, 1/2 cup spelt wheat flour, 1 cup water, takes overnight to be ready for next bake cycle.
- 2
Use already made sour dough starter to make fresh dough. Grind 1 cup of wheat kernels fine to two cups of spelt flour. Put 1 1/2 cups in bowl with 3 cups water, mix well, add sour dough starter, mix again, let rise under damp tea towel, sprinkle seasalt on top once it has risen.
- 3
When doubled, rub with dry flour, roll into ball, put in breadform, let rise in warm oven, 170F degrees till doubled. Increase oven temperature to 450F degrees, bake 10 minutes, reduce oven to 350F degrees, bake 30 minutes, remove from oven, rest.
- 4
Slice in thick slices, 8 to 12 per loaf, not too thin, grandmother called thin slices “ butter thieves”. Enjoy fresh or toasted.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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