Resources

If you would like to immerse yourself, be inspired to revive your own seeds and grains, then you will find tips, recipes and other resources here.

Products

Today we cooperate with Warbro Kvarn and Saltå Kvarn to manufacture hydrothermally processed grain products. Follow us on Facebook or visit this website and we’ll let you know when and where our products become available for sale. In the meantime, why not try to revive your own grains.

DIY

You yourself can prepare your seeds, grains, legumes and nuts in a similar manner as your ancestors did. All whole grain flours, crushed grains and whole kernels of grains needs to be soaked, resulting in better accessibility of the minerals.

  • Whole grains: 8-14 hours
  • Crushed grains: 4-8 hours
  • Flour: 1-3 hours

Use water at a temperature of 40-50° Celsius (104-122° Fahrenheit) and add a little acid such as lemon juice or vinegar to the water.

When baking whole grain bread, you obtain the best result if you use sourdough and ferment for at least 4 hours at room temperature or 12 hours in a refrigerator.

Recepies

Flour, crushed grains and whole kernels from revived whole grains can be used in everything! Bread, porridge, pancakes, waffles, cakes, stews, soups, smoothies, thickenings, whole grains similar to rice or eat it as a risotto.

Porridge on whole grain flours (1 portion)

  • 2,5 dl (8.5 fl oz) of water
  • ¾ dl (2.5 fl oz) of flour from rye, landraces of wheat, emmer wheat, einkorn wheat, barley or oats
  • a pinch of salt.

Soak normal flour at least one hour. Boil water, flour and salt while stirring with a whisk until the porridge thickens. Serve with milk or sour milk, berries or jam, liquid honey, nuts or seeds.

Pancakes / Crêpes

  • 2 dl (6.8 fl oz) of flour from emmer wheat, einkorn wheat, spelt wheat or landrace of wheat
  • 5 dl (16.9 fl oz) of milk
  • 3 eggs
  • ½ teaspoon of salt
  • 2 tablespoons of melted butter or canola oil

Mix the ingredients to a smooth batter and let stand for an hour. Fry thin pancakes in a frying pan and serve with salad, berries or jam. Or make crêpes with filling.

Food waffles on whole grain flour (4-5 waffles)

  • 2 dl (6.8 fl oz) of flour from rye, spelt wheat, landrace of wheat, emmer wheat, einkorn wheat, barley or oats
  • 2,8-3 dl (9.5-10.1 fl oz) of milk
  • ½ teaspoon of salt
  • 2 tablespoons of melted butter or canola oil
  • 2 eggs

Mix the ingredients and let stand for about 30 minutes. If you’d like you can add other ingredients like cheese or green leaves (frozen or fresh) like spinach or kale. Brush the waffle iron and bake for 2-3 minutes. Serve with lacto-fermented vegetables, salad, roasted sunflower seeds or cottage cheese.

Desert waffles

  • 2 dl (6.8 fl oz) of flour from oats or some other whole grain flour
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla sugar
  • A pinch of cinnamon or ginger
  • 1 tablespoon of raw cane sugar
  • 2,5 dl (8.5 fl oz) of coconut milk
  • 0,5 dl (1.7 fl oz) of water

Mix the ingredients and let stand for about 30 minutes. If you’d like, add some crushed or ground almonds or nuts. Brush the waffle iron with coconut fat and bake for 2-3 minutes. Serve with berries, whipped cream, cottage cheese or quark.

Cakes

  • 200 g (7.9 oz) of room temperature butter
  • 2-2,5 dl (6.8-8.5 fl oz) of raw cane sugar and/or honey
  • 1 dl (3.4 fl oz) of raisin, cranberries or dried blueberries
  • 5 dl (16.9 fl oz) of whole grain flour, e.g. spelt wheat
  • 1 dl (3.4 fl oz) of coarse mixed sunflower seeds
  • 1 tablespoon of ginger
  • 2 tablespoons of cocoa powder
  • ½ tablespoon of bicarbonate

Stir butter and sugar/honey, add the other ingredients and mix together. A kitchen aid is recommended. Divide the dough into two pieces and shape them into rolls. Wrap them up in oven papers and let them rest in a refrigerator a few hours. Set the oven to 175° C (347° F). Cut out round cookies from the rolls and place on oven paper. Bake in the middle of the oven for 7 minutes.

Books

Bakverksta’n (The baking shop)

Manfred Enoksson (Eldrimmer, 2011)

Fremtidens brød af forntidens korn (Bread of the future with grains of the past)

Jörn Ussing Larsen (Olivia, 2009)

Den franske bagaren (The french baker)

Surdeg, mat, kärlek (Sourdough, food, love)

Sébastian Boudet (Bonnier Fakta 2012)

Bread Matters

Why and How to Make Your Own

Andrew Whitley (Fourth Estate, London, 2009)

Surdeg (Sourdough)

Brödbakning med rågad passion över gränserna (Bread baking with plenty of passion across the bordes)

Stories, facts & recipes. Ingela Marklinder (2015)

Bread Revolution

World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Peter Reinhart (2014)

Vårt älskade bröd (Our beloved bread)

För den goda smaken, hälsan och miljön (For the good taste, health and environment)

Stories and interviews with plant breeder, farmers, millers, bakers and cooks. (2017). Can be ordered via e-mail from ordbildarna@telia.com

Ta tillvara äpplen (Take advantage of apples)

Annelies Schönecks (2006, 3rd edition)

Can be downloaded as PDF here with free use. The book can also be ordered via mail: info@hiddeningrains.se

Säd i daglig kost (Grain in daily diet)

Annelies Schönecks (2001)

Can be downloaded as PDF here with free use. The book can also be ordered via mail: info@hiddeningrains.se

De bittra örterna (The bitter herbs)

Annelies Schönecks (2013)

Can be downloaded as PDF here with free use.

Dagligt bröd (Daily bread)

Annelies Schönecks (2008, 5th edition)

Can laddas be downloaded as PDF here with free use. The book can also be ordered via mail: info@hiddeningrains.se

Mjölksyrejäsning av grönsaker (Lactic fermentation with vegetables)

Annelies Schönecks (2016)

Can be downloaded as PDF here with free use.

Spannmål (Grains)

Svenska lantsorter (Swedish landraces)

Matti Wiking Leino (Nordiska Museets Förlag 2017)

 

Brödrevolutionen (The bread revolution)

Varför forntidens bröd är framtidens bröd (Why the bread of the antiquity is the bread of the future)

Erica Landin-Löfring (Pagina 2018)

Happy Food 2.0

Om hur måltiden och lyckan hör ihop (How the meal and happiness belong together)

Henrik Ennart and Niklas Ekstedt (Bookmark Förlag 2018)

 

Fullkorn (Whole grain)

Bröd, kakor, skorpor, kex, bullar, pajer, gröt och müsli – allt med fullkorn (Bread, cookies, rusks, crackers, buns, pies, porridge and müsli – all with whole grain)

Christine Heger (Kakao Förlag 2018)