How to LIVE on WHEAT

How to Live on Wheat (Third Edition) - By John Hill This is a cookbook, preparedness resource and survival manual all wrapped into one concise and thorough reference. It covers the acquisition and storage of wheat and other grains and legumes, the preparation of all of the basic foods from the whole grain to the finished product in the simplest and most foolproof manner possible. It includes Essene Bread, Pan Bread, Fry Bread, Sprouting, Sourdough, Food Combination, Baking, Bread Making, Gluten Meat Substitute, Pasta, Improvised Bread Making, Dumplings, Cast Iron Cookery, Salads, Biscuits and Pancakes. This is an essential resource for anyone who cooks with grains, anyone who wishes to prepare for natural disasters or other unexpected events and anyone who just wants to save a lot of money on their food bills. Buy Now from Amazon.com

     There is a higher level of fear and uncertainty about our world today than there has been since the great depression. This is motivating many to think of preparedness and food storage. We also have more difficult economic times and more uncertainty about our economic future than any time since the great depression as well.

     Food storage is a significant household expense. In addition, many stored foods are not as nutritious as fresh foods. Both of these issues are addressed by using viable, sproutable grains and legumes as the core of your food storage plan. In this domain, wheat is king because of its long term storage qualities, its nutritional value as a fresh food (especially when sprouted) and its superior bread making qualities. While whole grains are relatively inexpensive to acquire and store, many people are not familiar with how to easily and efficiently turn them into food. In answering these questions for myself, I compiled the first edition of this book in 1994.

     In this third edition, I have added a substantial amount of new information and broadened my explanations and descriptions of many of the basic principles and processes of storage and cooking with wheat and other whole grains and legumes. Many of the improvements in the book came as a result of questions, feedback and criticism from readers of the earlier editions. For this, I am grateful.

• NEW!! - This revised and expanded (2011) edition:
• Provides more information on other grains and legumes.
• Provides information on the storage and use of corn.
• Addresses questions, suggestions and critique from readers.
• Provides More information on grain storage.
• Provides More information on Sourdough and Sprouting.
• Contains updated information in several areas including "Where to Get Stuff."

     This is a cookbook, preparedness resource and survival manual all wrapped into one concise and thorough reference. It covers the storage of wheat and other grains and legumes, the preparation of all of the basic foods from the whole grain to the finished product in the simplest and most foolproof manner possible. It includes Essene Bread, Pan Bread, Sprouting, Sourdough, Food Combination, Baking, Bread Making, Gluten Meat Substitute, Pasta, Improvised Bread Making, Dumplings, Cast Iron Cookery, Salads, Biscuits, Pancakes, Hominy, Corn Bread, and Tempeh. This is an essential resource for anyone who wishes to learn to cook with whole grains, anyone who wishes to prepare for natural disasters or other unexpected events and anyone who just wants to save a lot of money on their food bills and improve their nutrition with minimal expense.

Foreword

Why the World Lives on Grain

The Different Types of Grain & Legumes

Wheat, Rye, Triticale, Barley, Oats, Buckwheat, Rice, Corn, Millet, Amaranth, Quinoa, legumes, Black Bean, Black Eyed Pea, Kidney Beans, Lentils, Lima Beans, Peanuts, Pinto Beans, Soybeans, White Beans, Peas, Fava Beans, Sweet Lupine

Nutritional Considerations

Anti-Nutrients, Anti-Nutrients in Legumes, Phytates, Flavonoids, Food Allergies, Testing for Food Allergies, The Freshness Factor, Checking for Rancidity in Grains and Flour, The Effects of Grinding, Refining and Adulteration, Aflatoxins, Enhancing Wheat Based Nutrition, Adding Legumes to Increase Protein Utilization, Food Combination, Increasing Vitamin Content by Sprouting

Grain and Legume Storage

Do you want your Food Dead or Alive?, Shelf Life of Grains and Legumes, For Dead Food (Non-Sproutable Grains and Seeds), For Live Food (Sproutable Grains and Seeds), Germination Testing, Storage Containers, Oxygen Absorbers, Desiccants, Moisture Content in Wheat, Measuring Moisture Content in Grain, Selecting and Storing Wheat, Selecting and Storing Other Grains, Protecting Stored Wheat from Insects, Protein Content in Wheat

Making and Cooking with Sprouts

Sprouting Wheat, Sprouting Other Grains, Other Sprouting Seeds, Making Wheat Grass, Grinding Sprouted Wheat, Legume Sprouts, Sprouting Legumes, Essene Bread, Making Essene Bread, Sprouted Wheat Bread, Sprouted Wheat Sourdough Bread, Sprouted Wheat Biscuits, Wheat Sprout Pancakes, Stir Fried Sprouts, Hash Browned Potatoes & Sprouts, Mushrooms & Sprouts, Kale, Greens, & Sprouts, Sprout Burgers, Wheat Sprout Salads, Creamed Sprouts, Hot Cooked Sprout Cereal, Sprout Cereals, Sprout Fish Chowder, Important Point

Sourdough

Capturing a Sourdough Culture, Activating a Sourdough Culture, A Bakers Yeast Culture, Milk Based Sourdough Starter, Sourdough Batter, Sources of Sourdough Starter

Cooking Grains and Legumes

Cooking Wheat, Bulgur, How to Make Bulgur, Bulgur Salad, Tabouli Salad, Bulgur Minestrone Soup, Bulgur Bullion & Gravy, Popped and Parched Wheat, How to Cook Beans

Baking Bread

Grinding Whole Wheat into Flour, Notes on Bread Making, The Art of Bread Making, Making Malt, Sprouted Wheat Bread, Sprouted Wheat Sourdough Bread, Sprouted Wheat Biscuits, Wheat Sprout Pancakes, Sourdough Pancakes, Sourdough Biscuits, Simple Sourdough Bread, Basic Sourdough Bread, Flat Bread and Tortillas, Pita Bread, Making Whole Wheat Bread, Simple Whole Wheat Bread, Basic Whole Wheat Bread, Pizza Crust, Dried Bread, Making Fluffier Whole Wheat Bread, High Protein Bread, Whole Wheat Crackers, Improvised Primitive Bread Making, Pan Bread, Basic Principles of Pan Bread, Fry Bread, Blackfoot Frybread, Cherokee Frybread, Chickasaw Frybread, Creek Frybread

Making Noodles, Pasta and Dumplings

Making Pasta, Basic Noodles, Dumplings, Meat & Dumplings, Peas and Dumplings, Another Dumpling Recipe, Potato Dumplings

Making Gluten Meat Substitute

Extracting Gluten, Ground Beef Substitute, Wheat Beefsteaks, Gluten Free Crackers

Cooking With Corn

Lye Hominy, Baking Soda Hominy, Lime Hominy, Caution - Warning, Corn Bread, Making Cornbread, 10 Cornbread Recipes

Tempeh

How to Make Tempeh, Making Tempeh Starter, Fried Tempeh, Sources of Tempeh Starter

Cast Iron Cooking and Baking

Cleaning Cast Iron, Seasoning Cast Iron, Cooking in Cast Iron, Conversions For Baking and Cooking

Essential Tools and Supplies

How Much Wheat Grains and Legumes Should You Store?, Sources of Grain Mills, General Suppliers

Bibliography

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