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Dinkel grain & Essenes bread - April 2000

Our last two newsletters have been focusing on grains. This autumn newletter will look at the ancient Dinkel grain and the also ancient Essenes bread.
We are still researching oils in depth and will present some information in our next newsletter.

DINKEL

Dinkel is one of the most ancient of cereal grains (sometimes known as SPELT). Many people who are allergic to wheat can eat Dinkel without adverse effects. This is not because Dinkel contains no gluten – on the contrary. But this gluten has basically different composition from that of wheat, with only two genomes (genetic material on the chromosome) instead of wheats' three.
Dinkel flour can be used in exactly the same way as wheat flour – just replace the flour in any recipe with Dinkel flour. Any bread can be made with Dinkel flour. Dinkel dough is stickier than wheat dough.

Dinkel products at Piko
Organic 'Demeter' Dinkel flour – 1kg $4.42 Arrives in store Wednesdays – freshly milled.
Organic Dinkel sourdough bread from 'The Breadman' $4.01 for 600g loaf.
Organic Dinkel spaghetti pasta – 500g for $5.86
Organic Dinkel penne pasta – made from wholegrain Dinkel semolina - $6.39 for 500g.
10% of all Dinkel products this April.

ESSENE BREAD

In the 1930s, Edmond Bordeaux Szekely published translations from manuscripts held by the Vatican which had somehow come from Palestine about 1700 years ago. The 'Essene Gospel of Peace' describes Jesus giving advice on many things, including how bread should be made. This bread is called Essene bread and it is made out of sprouts. It used to be rolled out thinly like a wafer and cooked on hot stones.
Most people, when sprouts are mentioned, think of alfalfa or mung, but many other beans, seeds and grains can be sprouted and eaten. Essene bread is made from wheat or rye grain.
In order to make a seed sprout, only one other ingredient is needed – water. This is all that is added to the grain in Essene bread. The sprouts are mashed, and formed into loaves and gently baked.
Bread made from just grain and water doesn't sound very appetising though, does it? But most people are pleasantly surprised at how flavourful Essene bread tastes. It has a coarse moist texture and the malty sweetness leads
many people to think that a sweetener has been added. The sweetness, however, is produced naturally during the sprouting process.
The breaking down of complex protein and carbohydrates into simpler compounds, required for growth of the sprout, makes the sweeter flavours.
This breaking down has other effects as well. Some of the proteins that are broken down are known as glutens, so many people who have problems digesting gluten can eat Essene bread. But gluten is also, as its name suggests, like glue, in normal bread – holding it together. Because this is lacking in Essene bread, it is very hard to make an Essene bread sandwich! This means that Essene bread is best eaten with a meal – rather than being something that holds it together. Essene is nice eaten in pieces, perhaps with a spread, avocado or nut butter.
Because the sprouting process only requires the addition of water, there are no other ingredients needed to produce the bread. No flour, yeast, raising agents, colour, flavours, salt, gluten, dairy products, sugar, oil or fats.
It is also as near to being a 'raw' bread as is possible.
A book published recently by Dr. Peter D'Adamo, entitled 'Eat Right Diet', groups people by their blood type and recommends foods which are beneficial, and details foods to avoid, for each group. D'Adamo claims that blood type is an indicator for genetic history that enables correct dietary guidelines to be given. Following these guidelines can help people to recover from many diseases (such as diabetes, ME, heart disease and so on) it is interesting to not that one bread is listed as 'highly beneficial' to all blood groups. This bread is Essene bread.
Thanks for this article to Colin Thomson Essene bread is delivered fortnightly on Thursdays. It can be found in the fridge and includes wheat loaf, rye loaf and wheat buns with raisins.

GATHERING YOUR NUTS IN APRIL
Organic pumpkin seeds are back in....
These popular and nutritious little green seeds are grown in Hawkes Bay and come from a huge yellow-orange pumpkin that is inedible even to animals! This, and the difficulty of extracting the seeds from the pumpkin explains the cost – see display of pumpkin in shop.
Walnuts too are being harvested and we are to have a regular supply again. Good for pesto.
Pinenuts are still available for pesto.
Combine seeds with nuts for protein e.g. in your muesli to start the day.

MILK
We are still perfecting supply and demand of the organic milk. It is delivereed on Thursdays. It helps us to know a week ahead if you are wanting a large order. If you just want one or two litres come in on Thursdays or Fridays to get it fresh. 1 litre is $2.73.

ORGANIC TODDLER FORMULA
This is not an infant formula but a support for your toddlers growth and development after breast feeding the first 12 months of life.
Ingredients are: organic brown rice syrup, organic non fat dry milk, organic high oleic sunflower oil, organic soy bean oil,organic coconut oil and vitamins – listed on container.
The cost is $24.07 for 400g. This is a U.S.A product.
The vegetable oils used are 'expeller pressed' not hexane gas treated like conventional vegetable oils found in other toddler formulas, and no plastic scoop is included because of possible contamination from petro-chemicals used in plastic and environmental considerations. Good on them!

References:
Thanks to Gita Henderson a grower of Dinkel and Colin Thomson – baker of Essene bread

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