Grains

Sorghum

The third largest grain in the entire world, the US only use it as fodder. The only thing the US use sorghum for when speaking of human consumption, sorghum molasses, which is used to sweeten baked goods.

Spelt

A cereal grain native to southern Europe, where it has been used for thousands of years. It has a nutty flavor, and can be used in lieu of wheat flour in recipes if a person is gluten intolerant. This grain can also be found in Natural Food Stores.

Teff

A cereal grain native to Ethiopia, but is currently being harvested in Idaho. This grain has a nutty flavor, is high in protein, carbohydrates, calcium and iron. It can be found in Natural Food Stores.

Triticale

Triticale is a hybrid of wheat and rye. It has more protein and less gluten than wheat. It comes in berries, flakes and flour. You can find this in Natural Food Stores. Trticale is usually used to make casseroles, hot cereals and pilafs. Due to the low gluten content, breads made from this grain make loaves to be very heavy, therefore using ½ wheat flour helps add some air.

Wheat

Wheat has been cultivated for over 6000 years. It is the world's largest cereal crop with more than 30,000 varieties.

Wild Rice

Wild rice is not really rice at all. It's a long grain marsh grass cultivated thoughout the United States by originated near the Great Lakes region. Wild rice is also known as Indian rice.

How To Store

All grains should be stored in an air-tight container at room temperature.

Spices

Basil, cardamom, cayenne, chervil, chili powder, chives, cinnamon, cumin, curry powder, fennel, ginger, marjoram, paprika, parsley, saffron, sage, savory, tarragon, turmeric.

Nutritional Values

High in carbohydrates and fiber, low in protein.

Folklore / Alternative Healing

Pearl barley used to be combined with water and lemon and fed to invalids to help restore their strength.

Recipes
Barley Bread
24 Servings
4 1/2-teaspoons dry yeast
2-cups warm water
2-tablespoons honey
2-cups barley flour
2-cups whole-wheat flour
2-cups white unbleached flour
2-tablespoons olive oil
2-teaspoons salt

Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and leave till yeast becomes foamy. Combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover and set aside to rise for 1 hour, till the dough has doubled.

Punch dough down and carefully

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