[TheForge] OT - No FLOUR bread

[Bruce Freeman]

Some years ago I dated a gourmet cook, among whose claims to fame was bread baking.  (I've never been much of a bread baker, and I won't learn because I'd eat it as fast as I'd bake it...)  I got hold of some wheat, soaked it overnight or so in water, then, without sprouting it, ran the soft grains through a meat grinder once or twice.  My girlfriend added yeast, etc., and kneaded it into dough.  It produced a very nice whole wheat bread.

I've wondered ever since why folks grind wheat into flour.  I think part of the reason is preservation:  If you sift out the germ, the remaining white flour lasts well without readily spoiling.

Bruce
NJ