>> > > Well, hello everyone and also
welcome to our baking with old grain collection
that we'' re going to be doing during the month of March. I'' m Denise'Smith. I ' m the College of Wyoming Extension Food, and also Nourishment teacher for Niobrara Region. Today we have a visitor with us who is Caitlin Youngquist. She is the UW-Extension Ag Instructor from Washakie Area up in Worland. She'' s mosting likely to begin us out on discussing the ancient grains job that the College of
Wyoming is associated with. Caitlin we'' ll
allow you start, and you can inform us everything about the task. >> > > Well, thanks, Denise.
It ' s truly fun to join you today, so thanks for the invitation.I ' m mosting likely to share just a little bit regarding the ancient grains actually quickly that we'' re. dealing with here, and likewise a little of fun Wyoming history that. you may not have recognized.
These are the grains. that we ' re dealing with.
We are functioning with einkorn,. emmer, and also spelled. Einkorn being the earliest domesticated grain. that we know of, complied with by emmer was.
the next domestication, as well as then meant, which is.
really comparable to modern-day wheat, and after that certainly, our.
modern-day wheat selections. You will certainly often listen to these referred to as the.
old grains, although there are.
various other grains that also get abided in with.
the ancient grains, millet in some cases, as well as.
quinoa, and different points. There is modern-day wheat varieties, and afterwards you'' ll likewise listen to. occasionally concerning heritage wheat, which are several of the.
earliest domesticated wheats. They'' re not actually an ancient.
grain yet they'' re even more of a heritage wheat range in.
their numerous uses for that, and also flavor benefits and nutritional benefits.
for that too. But we'' re mosting likely to concentrate today on einkorn, emmer, and led to. As I discussed, the einkorn was the first domesticated grain, concerning 4,000-10,000 BCE in the.
Tigris, Euphrates region.What ' s fascinating. is it ' s a diploid, which indicates it has. two chromosomes.
It ' s very tough.
to expand and bake with, but it has outstanding flavor.
and also nutritional accounts. A great deal of people state that.
they can'' t consume wheat, they can frequently eat. einkorn or emmer.
It was after that replaced by. barley and emmer later on.
Einkorn was outcrossed. with an additional lawn, and grabbed a 2nd.
set of chromosomes, which gives it more.
hereditary diversity, which means it can thrive in.
a bigger variety of problems. It'' s additionally a little bit. much easier to bake with.
The glutenin is a little. bit stronger than einkorn. Then spelled was the. following tamed grain relocating towards wheat, even more crop advancement and also cultivar selection.
throughout the years. It grabbed an additional collection of chromosomes to make it hexaploid, the same as modern-day wheat. Consequently, it'' s. the most common, most convenient to cook with,.
simplest to grow, has the largest hereditary.
irregularity that allows it to grow in a.
variety of conditions.That ' s a bit regarding.
the steps of advancement from einkorn to emmer,.
as well as to led to. It'' s really vital. to keep in mind that they'' re not gluten-free grains, but many individuals who state they are delicate to gluten.
or can not digest wheat, have the ability to absorb some.
of these older grains. It might have.
something to do with the fact that the gluten.
in it is not as solid, or there may be other.
variables too. They'' re reduced in phytic acid, which can limit our capacity.
to uptake mineral nutrients, as well as they have much less.
inflammatory cytokines is what a few of the.
research shows. For people who are.
delicate to gluten, that made may assist. Greater in protein usually, more of some of our.
trace elements, as well as more vitamin D. They'' re. really intriguing, we ' re finding out a lot about. them as we find out to expand them and also cook with. them across the state.
There are some. distinction in flavors, and obviously, nutrition.They might fit actually well. into our farm turnings here in Wyoming as well as provide Wyoming. farmers an additional crop to grow. This photo is from.
the National Magazine in 1911 and 1912. The new improved winter months emmer.
producing 90 bushels per acre grown by Teacher.
Buffum in Worland Wyoming. Teacher Buffum was a.
teacher, a scientist, and also professor at.
the Wyoming University before it was.
University of Wyoming. Then actually was extremely interested.
in this winter emmer, and wanted creating it as a range.
that would certainly prosper in Wyoming, and also be a high.
nutritional item, as well as something that.
could be used here.This is an image of the.
Omaha Land Show in 1911, where he was displaying some of his improved.
winter products, the grain reproduction by B.C. Buffum. Arid farming;.
he was really promoting emmer as a crop that should.
be grown in Wyoming. This is an image of the Emmer Products Company.
manufacturing facility in Worland, Wyoming, as well as The Worland Grit; these posts are from about 1915 in The.
Worland Grit newspaper. The Emmer Factory.
is prepared to start, as well as after that there'' s an advertisement for. a few of the marketplace for emmer morning meal food offered by the Emmer Products.
Company out of Worland. Just a fascinating little of Wyoming background that.
I believed you men may discover intriguing.
as you'' re learning about cooking with some.
of these older grains.I ' ll
turn it back.
over to you, Denise, if there'' s anything you.
would certainly like me to share. >> > > Well, I believe that'' s a. truly excellent history, and just a little note, Caitlin will be joining us every week with a little.
a lot more about the job, and also what they'' re doing in
W. with these grains to attempt to get them out to utilize by the general.
public, and also by market. We'' ll also be cooking a different dish.
every week. We'' re mosting likely to start. today by revealing you.
Caitlin revealed you what it'. appear like when as it ' s grown. Currently, we ' re going to. show you after it ' s been gathered the distinction between what we have hard. white winter months wheat berries, and what that [SOUND] flour appears like, some spelled and some emmer.Erin is [NOISE] mosting likely to. bring the electronic camera up as well as Caitlin simply chime in whenever. Caitlin is the professional on growing [SOUND] as well as.
the farming part, we'' re the test kitchen below. We'' ve been doing a great deal of. testing of various things. 2 weeks ago, we baked.
bread as well as made pretzels, which are two of the.
dishes that we'' ll be doing throughout this collection.
with our 4-H sets. They'' ve turned out truly well, therefore we'' ll talk about. those during those weeks. Erin, if you desire to.
bring your camera up. Right here, this.
initially little dish is our hard white winter wheat, and it'' s light in color.The bits are a little.
much longer and a lot more slim. [SOUND] Then as we go, this is the whole wheat flour.
as well as it'' s really quite light, not much darker than.
white flour is. We do a great deal of cooking.
with just wheat flour. After that the following dish.
is our meant. It'' s a little darker in. shade, it ' s still extended, and perhaps even a.
little [NOISE] thinner than the winter season white wheat. Truly, you can'' t inform a lot. difference in the flour, and I wear'' t recognize if. you can truly see. It ' s a little bit darker than just whole wheat flour. but still pretty pale, and we discovered it bakes.
truly, actually well. Our last bowl below is the emmer. [NOISE] It'' s darker in color, as well as it'' s bits are plumper. I assume all the meant as well as the emmer were both expanded.
in Washakie County, is that right, Caitlin? >> > > Not in Washakie Area, but they were expanded in Wyoming. >> > > Wyoming, okay. There are farmers.
growing this currently. We'' re really hoping [SOUND] that we can find out some truly good recipes.
for people to use.Here ' s the emmer flour,. and as you can see, it ' s much darker, as well as I desire to state perhaps. a little coarser.
> > That was my experience> as well with milling my very own emmer flour. It did have a different appearance, as well as I was bothered with the texture when. I cooked with it, but it appeared to be.
fine once it was baked. It just did have a.
coarser structure though. > > Yeah.
> > We did grind them all. >> We have, I think. it ' s a marvel mill, and also we ground them all. on bread flour setup.
It was intriguing that they came out looking a little. bit different.
> > I ' ve been >> feeding.
my sourdough with led to and emmer.
[SOUND] and also alternating, and I'' ve made some.
sourdough pancakes with emmer recently.
that we'' re great. I would certainly urge people if they were.
thinking about several of these grains to.
experiment a little bit. If you'' re in the Worland location or coming through.
the Worland area, I have a little.
as well as some that I can share just to provide you. a few pounds of flour, but we put on ' t have any type of with the Wyoming First-Grains Project offered yet for retail.But if you come through. the Worland area allow me know, as well as. I ' ll hook you up.
>'> If you ' re ever around lots, we do have some grain right here that Caitlin. has shown to us.
You can sure came appearance, and we can provide you some. or grind you up a little, and you could attempt. it in the house also.
I thought we ' d.
begin a little. I did grind some led to.
flour today. However just for those of.
you that have actually never seen just how it functions, we'' ll describe just.
a smidgen right now. Ours, as Erin says, is a marvel mill, and [NOISE], we'' ll talk later on. It is very loud [SOUND] so.
we can'' t talk as well as do'this, but we ' re simply [faint] so you can see it.
You always have to turn it on. before you place the bits in to make sure that it doesn ' t obtain. just blocked in there.
[SOUND] We'' ll turn it on. [SOUND] It goes actually promptly. [NOISE] We need to admit that kids. love to grind their very own flour. >> > > Grinding our own.
flour and using it, I'' ve gotten addicted to the freshness of that.
fresh ground flour versus store-bought that'' s dryer as well as simply has a different odor. >> > >'It ' s so much better
. I. love that fresh ground flour. >> > > Yeah. This amount of flour came from.
one mug of s-pelt. >> > > Not one measuring mug, one Pepsi mug. [LAUGHTER]> > > I can tell this.
originated from Moreland because it included.
the Pepsi cup in the bag of grain [inaudible]
What we'' re going
to. do is'today we ' re making
an oat meal. chocolate chip cake.
This is one of my. preferred dishes. I make it'a great deal in the house, as well as it ' s the best cake to take a trip with because it ' s. not mosting likely to have icing, so it carries actually quickly, and also people truly enjoy it
. It additionally has some. additional health benefits because it does have oatmeal, as well as currently it'' s mosting likely to have. the entire grain flour. You'' re getting a.
lot of extra fiber. It additionally has nuts, which will certainly provide you some healthy protein. It additionally has a really.
good dose of chocolate, which is my favorite part, and there'' s absolutely nothing far better in my publication than chocolate cakes. We start out our recipe.
by a mug of oat meal, and it can either be antique or stop.
cooking oatmeal.Then, you have
to place a cup as well as three-quarters boiling water on the oatmeal and allow it sit for 10 minutes. I'' ve done that. Our 10 minutes is just up. Now, we are going to include one mug of brownish sugar, one mug of white sugar. [NOISE] We placed the white sugar in [SOUND] and the.
brown sugar [SOUND] Once more, for those of you that don'' t remember around. determining brownish sugar, it is important that.
you take your cup, as well as you [NOISE] pack.
it in very strongly. You desire that brownish sugar to.
hold its form when you discard it out of the mug so that you know you'' ve. obtained the correct amount. [NOISE] I always us, for this dish, light brown sugar instead than.
the dark brownish sugar. The dark brownish sugar has a little stronger flavor due to the fact that it has more.
molasses in it. I such as the light brown.
sugar flavor better. I'' m making a mess today. [SOUND] The following point we ' re mosting likely to include after we obtain our brownish sugar in is a cube of either.
butter or margarine, and we'' re using. actual butter today.
You can see that. it held its shape. Currently, we ' re going
to. put the butter in.
You desire to mix this until. your butter is thawed. [SOUND] Your oats are still extremely hot from. that steaming water, so it doesn'' t take long. to thaw the butter. [SOUND] Now as I claimed, this moves actually very easy. due to the fact that it ' s a much heavier cake. I don ' t recognize if, in your part of the world, you do a great deal of funeral suppers. It feels like I ' m. constantly having to bring a cake in for a. funeral supper into community, and this set transportations.
actually well.
[SOUND] We'' ve
got. our butter melted.
To'this blend,. we ' re going to add our two eggs as well as defeat those in. [SOUND] Last little items of butter put on ' t. intend to thaw today. Over the next month, we'' re mosting likely to be doing. some other great recipes. Like I stated, we'' ll be doing. a no-knead yeast bread, some soft pretzels, scones.What ' s our fifth one? > > Buns. That sounds good. > > I ' m certain we ' ll number.
out how to incorporate some chocolate into.
those also. [LAUGHTER]> >'> I ' ll have to think a minute. >> what our 5th dish is. > > Did you >> say pretzels? > > I did state pretzels. [NOISE] We ' re mosting likely to place one
[SOUND] egg. in at the time. See to it that it looks great. [SOUND] Constantly break your egg over a separate dish so
in. instance it isn ' t a good egg, you don ' t desire to. discard it straight into your cake batter or whatever you'' re cooking so> that it [NOISE] won ' t mess up. whatever you ' re baking. > > Denise, is this dish commonly made with.
a white flour? > > Yes. Usually, it'calls for a cup and also three-quarters.
of white flour. >> Today, we ' re> utilizing.
a cup of s-pelt as well as three-quarters mug. of the white flour.
> > Okay. > > Normally, for these'.
kind of dishes, I don ' t like to utilize complete entire grain flour. due to the fact that frequently, they wear ' t'increase as. wonderful as if you have a little white flour.
in there to do the climbing since. it ' s a little larger, yet it ' s functioned well.
simply half and also half. [NOISE] We ' re mosting likely to begin. out with unsifted flour. We ' re mosting likely to look our. two flours with each other as well as our various other dry active ingredients.
When we ' re determining our flour, we do wish to determine. it just truly so it goes right into your mug lightly. Don ' t pack it in there or you ' re going to get means
as well much. [NOISE] After that, just make use of.
the back of a blade, that degree component,. and level this off.This is our s-pelt flour. Then, we ' re going to utilize three-quarters of a. cup of white flour. [NOISE] When we did our bread the other. day as well as our pretzels, we did it fifty percent as well as half.
Half emmer or fifty percent s-pelt or fifty percent entire wheat. as well as half white. [SOUND] Once again, it assists with. the rising of your product. [SOUND] Alright, white flour. Now, we ' re mosting likely to have a. teaspoon of baking powder. This again will assist with. the cake to climb well. [NOISE] A tbsp of cacao powder. It is necessary that you filter all this with each other so it does distribute the tastes as well as the leavening.
throughout your batter. After that, a fifty percent a teaspoon of salt. [NOISE] Never ever gauge over your bowl or your sifter due to the fact that I would certainly'' ve simply gotten means greater than a fifty percent a teaspoon. [SOUND]> >'> I ' m understanding. all type of great methods by enjoying, Denise. >> > > Oh, [GIGGLING] >> > > To be a better baker. >> > > [NOISE] A couple of things I bake, I cook quite well, yet I can constantly improve.The other point that. you wear ' t usually make use of a sifter'and also you ' re mosting likely to try that out'. for the 1st time, never ever before
wash your sifter. Simply clean it out with maybe not also barely a damp fabric since when you obtain this damp, it rusts or it blocks this. little display in the base, as well as you ' ll never ever look again. I constantly put it over the. wastebasket'or something, extra pound out what ' s left as well as.
after that just wipe it off. Currently, we have our good'mix of our flours and also various other. completely dry components, and we ' re going to spoon that in really lightly since you ' ve just placed all that air. into it by sifting.You put on ' t intend to.
plunk it in there in one titan load and.
take all your air out. Having the air integrated. in by the sifter will certainly additionally assist the.
cake to rise nicely. [SOUND] This is a dish. that I ' ve probably baked for over 40 years. and it has never ever fallen short.
That ' s a truly good'thing. because occasionally
you see a great recipe and also you attempt it and it really.
doesn'' t turn out that well. > > We'' ve all had the.
pinterest falls short, [GIGGLING] that turn right into nothing fairly like the.
dish resembles. >> > > The various other point is while.
you'' re stirring this, you wish to stir it. Once again, pretty lightly and.
not simply whip all the air revoke it. The elegance of this cake.
with the entire wheat flour, it'' s already obtained.
brown-honey color.With the whole wheat, you ' re not mosting likely to. see the shade change.
If you ' re doing a white cake, you wouldn ' t wish to utilize the whole wheat flour. since it will alter the appearance. of your cake. Once every one of that is folded in,
we ' re going to make use of a package of 12 ounces'of semi-sweet. delicious chocolate chips. We ' re going to put around. half of those roughly into our butter, again. stirring gently.Then we ' re mosting likely to utilize a nine by 13 inch frying pan.
lightly', ideally. Given that I simply broke.
the top component of it, spray our bottom a little.
so it doesn ' t stick.
Now we ' re going to place. that in there delicately. In some cases I can be unpleasant. [NOISE] Then to complete off our cake, we'' re mosting likely to cover it off with the remainder of the.
delicious chocolate chips, which will certainly then replace.
for our icing, and after that three-quarters of a mug of chopped and also we'' re. using walnuts today. You might also make use of cut corn, if you would rather.
have the corns. Occasionally the price determines.
what you'' re mosting likely to make use of. I priced the corns.
today and also walnuts as well as made a decision walnuts were what we were going to use.You try to spray these. on evenly over the cake. It will bake at 350 for. 40 minutes and after that Erin will post an image of our finished baked. cake when it gets done.
You can stab in the back to Facebook as well as check out. the ended up item.
> > Caitlin, this. >> is the failure to you focusing from your office, is you wear'' t reach delight in.
afternoon snack with us. >> > > I understand.
I was just. believing what the heck, I must have done one below. Diana, I ask yourself if somebody had an interest in gluten-free.
product with the oat in there you might place in something like a gluten-free baking mix.
for the flour probably. If a person was.
curious about that, would that function do you think? >> > > I do not have.
enough experience with the gluten-free stuff like that to understand how well.
that would certainly operate in here.I ' d state it'' d worth a try because [NOISE] even if it didn'' t increase, it probably would. taste truly well. I'' m simply not actually good.
at that gluten-free. >> > > I just observed there'' s. growing rate of interest'. I ' ve simply listened to growing passion in gluten-free consuming.
as well as I was just interested. But it appears like it would certainly mix itself well to attempt anyhow. >> > > I assume it would and.
I am glad to find out. Although I'' ve read.
that some of this, it'' s always excellent to.
listen to somebody else talk that these.
are a bit reduced in gluten as well as seem.
to help individuals with gluten intolerance if you'' re. cooking with some of these. There'' s our completed cake, what it appears like unbaked. >> > >'It ' s gorgeous. >> > > Bake it for 40 minutes. Once more, you'' ll. possibly intend to use a toothpick to inspect.
the doneness since it is pretty dense and also you wish to make certain that you'' re. done completely through.Make certain your
toothpick comes out clean when you.
insert it in the facility. As Erin stated, “” In probably.
a hr as well as a fifty percent, we'' re going to eat a few of.
this for afternoon snack.”” Yet we'' ll make sure to.
take an image prior to we cut into it. We'' d like to thank. everyone for joining us. This will certainly be posted on a nutrition as well as food.
security Facebook web page. It will certainly additionally be.
published on YouTube. If you do intend to go.
back and see it again as well as the recipe.
will certainly be posted too. >> > > Well thank you, Denise. For inviting me and also I anticipate Grain Series this month and learning.
a few even more fun dishes. >> > > Well, great and also we'' d.
like to thank you for joining us on the agriculture side.
of this whole project.Thanks and also we will see
. everyone next Tuesday at 1:30. Till then.
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