Joined: Apr 04, 2007 Posts: 79 Location: England- UK
Posted: Sun Nov 18, 2007 5:52 am Post subject: Roasting grain?
Heard somewhere, that the best way to extract energy from wheat grain, instead of turning it into flour then bread, is to simply roast it for a bit. And then just eat it.
Joined: Apr 28, 2005 Posts: 3649 Location: West shore Lake Eire, MI, USA
Posted: Sun Nov 18, 2007 7:26 am Post subject: Re: Roasting grain?
Chris25 wrote:
Heard somewhere, that the best way to extract energy from wheat grain, instead of turning it into flour then bread, is to simply roast it for a bit. And then just eat it.
Would this be effective?
Depends on what you mean by effective. You get the most food energy, vitamins and enzymes by eating it raw. Raw foods however run the risk of carrying germs, spores and so on that could be very bad for you. Roastig the grain is suppossed to kill all the harmful biotics attached to it, however if you roast it too long you have destroyed the vitamins and enzymes.
Like everything else in life its a compromise. _________________ Oxygen: - An intensely habit-forming accumulative toxic substance. As little
as one breath is known to produce a life-long addiction to the gas, which addiction invariably ends in death.--Isaac Asimov
Joined: Jan 17, 2007 Posts: 43 Location: Central PA
Posted: Sun Nov 18, 2007 10:01 am Post subject: Re: Roasting grain?
You are quite right about just roasting and eating the grain, although if it were me, I'd lightly toast it, then boil it into a nice porridge, this is much, much, less energy intensive, and more nutritous than bread making.
Bread is lovely because the taste and texture are so darn appealing, and you can more easily sell, keep and transport bread than porridge. But, bread is a big pain to make.
There was a saying long ago , something to the effect of" bread weeps when a lazy person eats it.."
Posted: Sun Nov 18, 2007 10:40 am Post subject: Re: Roasting grain?
Intact grain has a covering, the bran, that protects the nutrition inside--the starch and the germ. An intact wheat grain seed can remain alive for thousands of years (found in tombs) and is thus as nutritious as the day it was born. If you break the bran (to grind it into flour) then seed quickly oxidizes destroying the germ which contains the valuable oil (wheat germ oil). That oil is most energy-intense component of the seed.
So the best thing would be to store the germs whole and grind or crack them right before dinner. While I agree with Tanada that overcooking is not good, it makes complex carbohydrates available for digestion. And that is energy to go
I bought a 50 lb. bag of wheat in 2000 for Y2K and assume I will use it post peak. The seeds will last forever if kept dry in the dark and so the sack stays hidden away in a dry corner of my house.
We will be eating a lot of gruel and mush postpeak--just as our ancestors did. _________________ ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap
Posted: Sun Nov 18, 2007 11:37 am Post subject: Re: Roasting grain?
Soaking Grains overnight gefore eating them activates the enzymes and breaks down phytates which bind to mineral like iron and magnesium preventing the body from using them. but they have to be soaked raw. I grind my grain fresh right before soaking and bake bread from it after 12-24 hours soking. _________________ Remember every mighty oak tree started with some nut who stood their ground.
Joined: May 13, 2007 Posts: 612 Location: Athabasca, Alberta
Posted: Mon Nov 19, 2007 1:59 am Post subject: Re: Roasting grain?
Highlanders carried a leather or wooden hoggin filled with dry ground oats. During the day the hoggin would be filled with water and then be carried near his body. The movement and body heat together with bacteria in the hoggin would set up fermentation which would result, some hours later, in a thick and slightly aerated liquid. _________________ Appuis ait fabrum esse suae quemque fortunae.
Alias Redneck
Posted: Wed Nov 21, 2007 2:28 pm Post subject: Re: Roasting grain?
Chris25 wrote:
Heard somewhere, that the best way to extract energy from wheat grain, instead of turning it into flour then bread, is to simply roast it for a bit. And then just eat it.
Would this be effective?
I know some grains taste better after being roasted, but don't know that roasting it would help that much for getting calories out. But the idea is very similar to smoking grains... This is done for adding flavor in beer making, but it would also kill insects which could possibly be useful for solving grain storage problems and ensure the energy from the grains is used by you instead of insects.
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ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap 
