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Posts Tagged ‘whole grain’

Khorasan Kushari (Bob’s Red Mill Kamut recipe)

In Recipes on 12 May 2019 at 1:30 pm

So in my enthusiasm for new, by which I mean ancient, grains I got a bag of Bob’s Red Mill kamut which for some reason* is always written with a registered trademark symbol, as in Kamut® and after months of wondering what to make with it and thinking I would have to mill it and find a bread recipe I looked at the recipe on the packet. DUH! It was delicious.

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Whole grain spelt waffles (eggless)

In Recipes on 20 April 2019 at 5:27 pm

Is it possible to make waffles out of freshly ground spelt flour? 100% spelt, not even sifted or mixed with a lighter flour, just straight up spelt?

If you have ever wondered this, then you have come to the right place. I just plunged right in and made waffles with spelt flour I milled at home. The recipe is quite simple and you can use it for waffles or pancakes!

Spelt waffle topped with pear, banana and walnut

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OMG Einkorn!

In Recipes on 5 February 2019 at 2:09 am

I think 2018 will have to be remembered as the year of Einkorn. Recently when trying to convey to my sister how ravenously exhilarated, how irrationally exuberant, how transcendentally euphoric I had become in the sannidhi of einkorn, Khiyali said, “I think it has replaced Taoism as her new religion.”

She said this because just a few months ago I was transported, I was understood, I was spoken to, by a verse from the Tao the Ching.

All the world talks about my Tao
with such familiarity — 
What folly!
Tao is not something found at the marketplace
or passed on from father to son
It is not something gained by knowing
or lost by forgetting
If Tao were like this
It would have been lost and forgotten long ago

Let us simply say, I exhaled.

A sigh of such satisfaction, of longed-for understanding, such sense of being found, being at once remembered without ever having been forgotten, a reassurance of trust in the world, a touch of the ancients, the likes of which I had not felt before or since … until I found einkorn.

Is there anything like einkorn? No there is not.

To think I stumbled upon it almost by accident. For introducing me to einkorn I must thank my friend Lisa Kinney, who has been purveying the goods of the Amish to me … when I asked her if she could bring me some wheat berries, she also brought einkorn. Not knowing what to do with einkorn I used up all the wheat berries first. Having resolved not to buy flour, back in my early days of milling when such resolutions were required to prevent me from taking the benighted way of seeking things that are to be found in the marketplace, I one day found myself out of wheat berries.

Freshly milled einkorn!

And so the einkorn pulled up to the front of the pantry and made its way into the mill. Now, for a recipe. I found one that said “if the thought of baking is daunting …” I thought, no, the thought of baking bread is not daunting, give me a recipe for the undaunted. Nonetheless, since this was the only recipe for plain wholegrain einkorn bread I could find, I followed it and found that there is little that can say “Tu Zinda Hai” with the wisdom and confidence of fresh baked einkorn.

Moreover, I can also attest that, for those daunted by baking, the process is simpler than baking with modern wheat, as there is little or no kneading involved. 

Step 1 – Mix water, honey and yeast. Let sit for 5-8 minutes as the yeast proofs.

Note: If you know your yeast is active you can go directly to step 2 without waiting for visual proof. If you do opt to confirm, or have littles who want to see the yeasties plunge down into the sweet water and foam up to the top, here is what it will look like after a few minutes:

Yeast after a few minutes in sweet warm water will look like this.
If nothing like this happens, your yeast is probably inactive and you need to get new yeast.

Step 2: Add flour and salt. Mix with a fork until all the flour is wet. No need to knead einkorn. In fact, after mixing, the dough gets half an hour to rest and rise. Don’t wait for it to double in bulk, just let it start rising and move to step 3.

All five ingredients for einkorn bread are mixed. The dough is too wet to roll or shape.
But it will rise.

Step 3: Stir down and transfer dough to oiled baking pan.  Keep in a warm place and allow to rise again for 30 minutes.   Don’t expect it to double in bulk. If you let it rise until it doubles in bulk, it might collapse while baking. Note that I am speaking from experience. If this happens though, all is not lost. The bread will still taste good, get eaten, and you can try again in a couple of days.

Step 4: Preheat oven to 375 °F and then put the pan in the oven to bake for 35 – 40 minutes.


It usually rises a bit more than what you see in the above pictures (will try to remember to take pictures again and put them in here for comparison) but even so the texture will be more dense than bread made with modern wheat.  

I found these proportions on the Jovial website and I have been using them ever since.  So simple – one pound einkorn flour , one ounce honey, half a teaspoon salt, half a tablespoon of yeast, and 350 grams of water.  Here it is in grams (mostly): 

456 grams whole grain einkorn flour
350 grams water
28 grams honey
1/2 tsp salt
1 1/2 tsp yeast

Basically – stir everything together, let rest for 30 minutes. By this time it should start rising but not double in bulk.  Stir down and transfer to an oiled baking pan.  Let rise 30 minutes.  Again, don’t wait for it to double.  Bake at 375 for 35-40 minutes.

Don’t forget to preheat the oven so that it is ready at 375 by the time the 30 minutes are up.   Otherwise the dough will keep rising while you wait for the oven.  Timing is important in yeast-based baking, and especially so with einkorn where the rising time is short to begin with. 

Thanks to Jovial Foods for the recipe. 



10-grain idlis

In Recipes on 19 March 2016 at 9:34 am

We’ve made idlis and dosas with little millet, kodo millet, proso millet, pearl millet, foxtail millet, finger millet and even made them with teff, which it turns out, is also a kind of millet. Oh, and of course we have made them with paddy rice.  (Our millet-farming friends insist on calling what generally goes by the name of rice, “paddy rice” to distinguish it from some of the millets which in the local language are actually called varieties of rice, e.g. సామ బీయ్యము or वरी चावल (little millet rice),  కొర్ర బీయ్యము (foxtail millet rice), सामक चावल (barnyard millet rice).  In this case the term “rice” is used not as a name for the grain but for the whole form of the grain, as opposed to cracked grain (ravva), flattened grain (poha) or flour (atta).

I made idlis using all 11 of these ingredients - 10 grains plus 1 legume.

I decided to make idlis using all 11 of these ingredients – 10 grains plus 1 legume.

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Teff Idli and Dosa!

In Recipes on 13 February 2016 at 3:11 am

Sometimes our millet dosas remind us of injera, a traditional Ethiopian dish we ate a few years ago when visiting friends in Boston.  Khiyali and her friends enjoyed chanting, “eat the plate!  eat the plate!”   The injera was the edible plate on which the various toppings were served.  After tearing off pieces of injera and scooping up the steamed and stir-fried vegetables, the rest of the plate, which had absorbed some of the flavors from the toppings, was fun to eat up all by itself.

Out of curiosity I bought a bag of teff at David’s Natural Market when I was in Maryland but did not get around to finding out how to make anything with it.  By the time I left for India the bag was still unopened so I brought it along with me.  When I searched for recipes for injera it seemed I needed teff flour and not whole teff.  Of course this grain is so tiny it is almost like flour but anyway that gave me the free pass to try using it like all the other grains in my collection – to make dosas!  How different could they be?

Teff and Urad

Teff and Urad, ready to get soaked.

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Ragi Idli and Dosa, Take 3

In Recipes on 30 January 2016 at 9:44 am

Tri-Millet Idli - made of Ragi, Sama and Proso millet along with Urad (Black Gram).

Tri-Millet Idli – made of Ragi, Sama and Proso millet along with Urad (Black Gram).

In Ragi Idli and Dosa, Take 1, I tried using whole ragi (finger millet) to make the batter used for idli and dosa.  Since I’d never done nor seen any one do it before, I used part ragi and part rice along with the urad (black gram).   Pleased with the results, I tried using only ragi and urad in my next attempt, Ragi Idli and Dosa Take 2.  To my pleasant surprise, this batter also rose well and produced tasty idlis, albeit heavier than even my usual idlis which, being always whole grain, tend to be denser than white idlis, just as whole wheat bread is less airy than white bread.

Now that I have made idlis and dosas using  just about every kind of millet I have been able to get my hands on – little millet (sama), kodo millet (arikalu), proso (varigalu), pearl millet (bajra) and finger (ragi), I thought, why not mix them up? Read the rest of this entry »

Whole Ragi Idli and Dosa, Take 2

In Recipes on 14 January 2016 at 5:20 pm

¡Si se puede!  I exclaimed when I saw the dough the morning after grinding it.  It had risen.  At last I could report to the naysayers, who thought that whole ragi and whole urad couldn’t be trusted to make a good idli, oh yes they can!

ragi idli with sambar

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Ragi Idli and Dosa, Take 1

In Recipes on 8 January 2016 at 12:03 pm

Mix 1 part sprouted ragi flour and 2 parts water, bring to a boil while stirring continuously. Video

Ragi: Not only for porridge. (Video)

Soon after I arrived in India, I visited Balaji in Chennai and met the folks of the Tamil Nadu Science Forum which took Balaji by storm (or was it the other way around?)  There I heard Ambarigi, Shanthi and other workers talk about the value of sattamavu, or ragi, sprouted and ground and easy to make into porridge. They focussed on encouraging parents to prepare it for young children and asked us and other well-wishers to help promote it by sponsoring a year’s worth of sattemavu for a family in need.  This Ravi and I did and later started a program to distribute ragi in Srikakulam as well.  It was not until six months after our daughter was born that we bought the stuff to make and eat ourselves.

As it turned out ragi porridge was an instant hit and we have been making it ever since.  I didn’t venture further in the millet department until a couple of years ago when I started using every variety of millet I could find.  Ragi, or finger millet was a regular part of our diet in the form of porridge.  What to do with the other kinds?  I tried them out in idli and dosa batter and they were great.  Soon I was making idlis and dosas out of Proso MilletKodo MilletLittle Millet and Pearl Millet (bajra).  I also made pulihara out of Foxtail Millet.

But what about Finger Millet?   Read the rest of this entry »

Black Gram Matters

In Recipes, When on 1 September 2015 at 2:04 am

Since when are idlis white?

Not more than a few generations.    And if you look at all things that have become white over the past century, one by one they are regaining their color.   White bread, white pasta, white flour, white sugar, white rice are now recognized as more or less empty calories and are being replaced by their whole counterparts, on the brown to black side of the color spectrum.  It is time for idlis to do the same.

Soaked Urad - bursting out of its skin!

Black Gram (Urad): Soaked and ready to burst out of its skin!  Urad or Black Gram attracts wild yeast from the air.  As it ferments, the yeast makes the batter rise.

What are idlis made of?  Black gram and rice.   Or black gram and millets. Read the rest of this entry »

Amaranth Dosa and Waffle

In Recipes on 2 August 2015 at 10:53 pm

See the bubbles that have formed as the dough ferments.

See the bubbles that have formed as the dough ferments.

Look at that bubbly batter!  I was thrilled when I opened the oven this morning to check whether my dough had risen and indeed it did!  Marvellously.  It was my first time soaking, grinding and fermenting amaranth and to be on the safe side I used equal parts of amaranth, rice and urad dal to make batter for idli and dosa.

Use equal parts of rice, urad dal and amaranth.

Use equal parts of rice, urad dal and amaranth.

The recipe is quite simple. Read the rest of this entry »

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