Grinders
There are many different kinds of "grinders" for home use or commercial companies.
"Electric" or power driven and "Hand Powered".
Grinders should have the functionality to grind fine to course flours and to grind grains like corn.
For home use a hand driven grinder should provide the capability to grind (or flake) grains to make cereals or baking flour. Non-electric grinders grind at a MUCH slower rate than an electric grinder which grinds about a pound of grain a minute.
Grinders produce noise as well as flour or cereals, the noise level is similar to a vacuum cleaner.
Storage
Storage of grains can exceed 30 years if the grain is stored in an oxygen free environment. This is typically in a sealed container filled with grain and having oxygen absorbers added to remove the oxygen. Grains stored in an oxygen free environment cannot be planted to produce grain.
If long term storage of a living grain which can be planted is wanted the grain must be stored in an environment with available oxygen.
Live grains may be stored in sealed containers but must be opened and the atmosphere replenished with oxygen every 3 to 4 years (pouring back and forth into another container does this) .
Many grains are subject to infestation of "bugs" and "vermin". Grains such as Oats, Barley etc. typically have eggs of "bugs" on the surface of the grains. These can be killed by freezing the grain for a period of 30 to 60 days ("small" bags placed in a freezer and then stored in a sealed container). Vermin contamination (rats and mice mostly) can be avoided by keeping grains stored in sealed containers.
Vacuum storage is an alternative (raisins keep for about a year if stored in a "vacuum").
Recipes
Jolynn Bean
Ezekiel Bread
Grind:
¼ cup pinto beans
1 cup rye berries
1 cup barley berries
1/3 cup millet
¼ cup lentils
¼ cup soy beans or quinoa (your choice but not both)
5 cups wheat berries
5 cups hot water
¼ cup butter
3 TBSP instant yeast
½ cup Honey
½ cup Vital Wheat Gluten
2 tsp. salt
Knead for 12 minutes (if the dough is too sticky after kneading please add white flour. It is very important that no more whole grain flour is added after the mixing process, just white flour, the whole grain flour needs the 12 minutes of mixing to absorb the moisture). Put immediately into 5 small loaf pans. Let Rise until double in size. Bake at 350° oven for 30-35 minutes.
60 minute 100% Whole wheat Rolls
Grind Wheat—10 minutes
Combine Ingredients—10 minutes:
3 ½ cups hot water
½ cup oil or butter
¾ cup sugar or honey
6 scant TBSP. yeast (I use instant)
1 TBSP. salt
3 eggs
10-12 cups whole wheat flour
Knead for 10 minutes. Preheat oven to 375°
Immediately form into rolls. I make about 48.
Let rise 10 minutes. Bake 375° for 15 minutes.
Additional recipes can be viewed at: www.colebin.com/michael/recipes
Other Preparedness information: www.colebin.com/michael/prepared.html
More information at: Hidden Valley Ward Preparedness Fair
Cooking notes: Kitchen Kneads (Notes from their cooking class).