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Recipes and Tips
Wolfgang Mock's breakfast cereal
Serving for one person:
1 ripe banana
3
⁄
4
cup very coarsely ground husked oats
milk
1 tbsp sesame seeds (unhulled)
1 small apple
3 – 4 walnuts
Using a fork, mash the ripe banana in a soup
bowl. Set the bowl beneath the mill and grind
in the oats. Sprinkle the sesame seeds on top,
add milk and stir. Dice the apple and add to the
mixture along with coarsely chopped walnuts.
Depending on the season, different fruits can be
used. Pears are especially delicious, but only if
they are truly ripe.
Professional cooking advice
Should spices be ground for baking bread?
For spicy bread, whole spices such as cumin can
be directly milled with the grain. Thus, the spice
develops the best taste and its full aroma.
Storing spices whole has two main advantages:
They can be stored longer and they do not lose
their aroma.
Should pancake batter with whole grain flour al-
ways be allowed to sit?
Yes, because in doing so its consistency becomes
smoother and fewer eggs are needed. It is impor-
tant, however, to add the eggs after the batter has
been allowed to sit. If they are stirred in before,
the fat contained in the eggs surrounds the flour's
starch like an impermeable coat and inhibits the
homogenization process. The batter's consistency
becomes perfect when the flour is stirred into the
liquid, and eggs are added after 10 to 15 minutes
of sitting. The dough can then be poured onto the
skillet.
Thickening sauces and soups with rice meal:
Sauces and soups can be thickened, without
clumping, using finely ground brown rice. Impor-
tantly, rice will not add its own taste to your soup
or sauce.
Tips by Bernd Trum, whole foods cook and head of the cooking
school and cooking consultancy 'Küchenmanagement Trum'
Tip:
Because the dough does not need to sit, the
actual preparation time is very short. Therefore,
this is a recipe suitable for children or grown-
ups who have little time to spare. The result is a
fragrant whole grain bread which tastes fantastic
spread with butter.
Taken from: Bio-Backen mit Kindern, Gudrun Ambros,
bio-verlag Schaafheim
ISBN 3-934412-10-6
Professional kitchen tip:
How do buckwheat, quinoa and amaranth remain
grainy?
The pseudo-cereals buckwheat, quinoa and ama-
ranth belong to a group of grain that need little
cooking time and are done after 5 to 15 minutes.
Their disadvantage: The grains quickly become
mushy and fall apart. This is why the grains
should be briefly dry heated in a pan without fat
before cooking. Boil 2 – 2
1
⁄
2
parts salt water or
vegetable broth (salt inhibits the absorbtion of
water). Stir in 1 part dry heated grain. Cover with
a lid, turn the stove off and do not stir again.
Whole wheat bread 'easy as pie'!
Preparation for one loaf of bread:
0.25 oz dry yeast
1
⁄
2
teaspoon honey
500 ml lukewarm water
12.4 oz spelt
5.3 oz rye
2 teaspoons sea salt
2 tablespoons apple cider vinegar
2.6 oz of mixed seeds (sunflower seeds,
sesame seeds, flax seeds, poppy seeds,
pumpkin seeds)
1
⁄
4
tsp each ground coriander, cumin and fennel
Dissolve dry yeast and honey in half of the luke
warm water and let soak for 10 minutes. Finely
grind spelt and rye in your mill, and mix with salt,
vinegar, seeds and spices in a bowl. Add yeast-
mixture as well as the remaining water and stir to
a pasty dough. The dough should not be allowed
to sit. Fill it immediately into a greased cake tin
lined with sesame seeds. Place the bread into a
cold oven and bake at 395 °F (355 °F convection)
for about 75 minutes. Remove the loaf from the
tin using a knife and let it cool on a wire rack.
Preparation time: About 20 minutes plus 75 min-
utes baking time.
