White flour – wholemeal flour

What is the difference?

• White flour:
  When the bran, i.e. the outer layers, and the valuable germ are removed from the grain, we get white flour. Beautiful to look at, but almost worthless. Important vitamins and minerals are lost.
  The process is as follows: The grain is crushed and bleached and thus subjected to a lengthy chemical process. The end product is fine, white flour that contains hardly any vitamins, minerals and fiber. A completely denatured food.
• Wholemeal flour
  Contains the bran (outer layer) and the germ.
  It is rich in vital substances and fiber. The grain germ contains all the vitamins and valuable oils.

Cereals are one of the most valuable sources of vitamin B1. The cereal grain contains almost all the nutrients and anabolic substances that are important for our diet.

• Carbohydrates,
• Fats
• and proteins

provide the body with energy and nutrients.

• Vitamins
• and minerals

regulate the body’s functions.

Soak the grain:

Use lukewarm or cold water and leave to soak for 3 to 10 minutes. Take twice as much water as grain.

Do not throw away the enriched water but use it for cooking or watering flowers

Kiln drying grain:

Roast the grain in the oven at 60 – 70 degrees. This makes it more digestible and aromatic.
Kilning is particularly recommended for buckwheat, barley and oats because kilning prevents the formation of mucilage.

Simmering and swelling:

Leave the grain at low temperatures – 30 – 60 degrees.

Sources:

Leave the grain covered.

If you still want to know what the carbohydrates in bread are all about, then this article is for you.