Whole wheat bread

Tatiana

A selection of ancient grains In order to have a healthier and more natural diet, we were searching for organic wheat grains that we could grind at a mill, so that the flour would retain all its best properties. We were thinking to grow it ourselves, but from a quick calculation of the costs of […]

A selection of ancient grains

In order to have a healthier and more natural diet, we were searching for organic wheat grains that we could grind at a mill, so that the flour would retain all its best properties. We were thinking to grow it ourselves, but from a quick calculation of the costs of the agricultural vehicles to be involved, seen the limited amount of grain to be used by our small family, made us change your mind. At the same time, however, a good friend knew someone that cultivated on small scale a selection of ancient grains not using any pesticides.

Here began our adventure with super-integral bread, baked in a wood oven, which in fact is the best thing you can put on the table!

Grano antico

Ancient wheat

The good properties of Ancient grains

Ancient grains are not genetically modified to increase the yield. Classic white flour that we use in dayly life, is low in nutrients because the bran, that is rich in fiber, is eliminated and the germ, that is rich in vitamins and omega 3, is iliminated too. By comparison the ancient grains have lower yield, are less regular in appearance, but have a higher nutritional quality, less gluten and are more digestible. They are grown without the use of pesticides because they are more resistant. We think that using them really increases the quality of our food!

Il mio nome sul sacco di jutta

The name written on the canvas bag

The old mill of Currada

Canossa, Italy, province of Reggio Emilia

Once we procured the 120 kg of grains, we went to the mill with 3 large canvas bags. The mill of Currada is an old stone mill still in business and kept in operation by an old miller who has much experience and passion.

Il mulino di currada col mugniaio anziano

Senior miller at the mill of Currada

Josephine e Tatiana nel mulino di Currada

Josephine and Tatiana at the mill of Currada

Cleaning and grinding the grains

Our wheat grains were mixed with impurities derived from other herbs, seeds and small pebbles and was first cleaned. The Miller has a machine that does this cleanup before grinding it. He cleaned all the 3 bags of grains but we only grinded half. Later we will do a second grinding, so that we always have freshly grinded flour preserving better its nutritional properties. The cleaned grains can be stored longer.

La farina integrale

The whole wheat flour

Whole wheat bread in a wood-burning oven

The bread which we prepare becomes super-full grain and is baked in our wood-burning oven at the back of our house and we cook some delicious rustic little breads. It’s true what I read, that you have to get used to the super-integral bread, because of the high fiber content in the bran. Our intestines are working perfect now 🙂 almost too good! I understand now what modern man has lost in terms of quality of food: eating bread in the past noone had problems due to poor digestion.

L'impasto dei panini integrali

The dough shapes of the little integral breads

Il pane integrale sfornato

Wholewheat bread, ready!

The half-integral bread

To meet the tastes of our guests we bake also half-integral small breads that are mixed with classic flour so that you can appreciate the flavors and the presence of the fibers but not get a fiber-shock 😉

Il pane semi-integrale durante l'ultima fase della lievitazione

The half integral bread during the last phase of the rising

Il pane semi-integrale nel forno a legna

The half integral bread in the wood-burning oven

Il pane semi-integrale pronto

The half integral bread, ready!