Grass Fed Butter Not Available this weekend

The grass fed butter from Mountain Valley Farm will not be available this weekend. It will be available again next week. It will be listed every other week not weekly.

New Item: Fresh Milled Organic Spelt Flour

My Daily Bread has added Fresh Milled Organic Spelt Flour to the market website for your home baking needs.

What is Spelt? Spelt is an ancient grain widely recognized for its many health benefits. It was originally grown in Iran around 5000 to 6000 B.C. Spelt has been grown in Europe for over 300 years, and now in North America for just over 100 years. It’s been used most commonly as a feed grain for animals, but, it’s gained popularity as a dietary grain due to its nutty flavor and nutrition content.

Spelt is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper.

Some people claim they can eat spelt even though they’re sensitive to wheat. Spelt does contain gluten but it is different than wheat gluten. The gluten in spelt is water soluble and is degraded by heat. It is also easily broken down by mixing action.

Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pastries.

Below is a recipe for Soaked Spelt Pancakes that I use from the Nourishing Cook www.thenourishingcook.com

Soaked Spelt Pancakes Recipe (adapted from the Nourishing Cook)

Ingredients:
•2 cups freshly milled spelt flour
•2 cups yogurt, buttermilk or kefir
•2 eggs (preferably pastured)
•1/2 teaspoon unrefined sea salt
•1 teaspoon baking soda (aluminum free)
•2 T melted butter (preferably pastured)

Optional: add 1 cup blueberries

Preparation:

Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. After soaking time, stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet. The pancakes cook longer than regular pancakes, and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.

Double the recipe and freeze a batch!

If you’re asking why I soak the flour here’s the answer: to eliminate phytic acid.

Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, clocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures. Nourishing Traditions, Sally Fallon, Pg 25