California Farm Made Spelt Flour Recipe by Hobby Horseman
 Hobby Horseman @HobbyHorseman California, United States Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making. I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow. I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread. Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making. I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow. I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread. California Farm Made Spelt Flour Share its first Cooksnap! Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making. I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow. I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread. Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making. I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow. I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread. Ingredients Minutes 2 people 1 cup wheat kernels makes two cups flour Use ONLY whole organic red winter wheat kernels, harvested in summer Equipment: electric coffee grinder ($10) or freestanding flour grinder ($40) or flour attachment for kitchenaid dough maker ($40-$80). Freezer to keep the wheat kernels fresh Cost: organic red winter wheat kernels are 50 cents a pound, makes four cups of flour, 13 cents per cup 1 cup wheat kernels makes two cups flour Use ONLY whole organic red winter wheat kernels, harvested in summer Equipment: electric coffee grinder ($10) or freestanding flour grinder ($40) or flour attachment for kitchenaid dough maker ($40-$80). Freezer to keep the wheat kernels fresh Cost: organic red winter wheat kernels are 50 cents a pound, makes four cups of flour, 13 cents per cup Cooking Instructions Minutes 1 Space saving attachment, but slow. Grinds a cup of wheat kernels superfine in fifteen minutes. I use Superfine flour to make pastas like bowtie pasta and fettucini. 2 This flour attachment also cracks wheat kernels, which are then soaked and mixed with dark rye flour to make farm rye bread. These breads digest slower than regular breads, giving seven hours of nourishment instead of four with white bread. 1 Space saving attachment, but slow. Grinds a cup of wheat kernels superfine in fifteen minutes. I use Superfine flour to make pastas like bowtie pasta and fettucini. 1 Space saving attachment, but slow. Grinds a cup of wheat kernels superfine in fifteen minutes. I use Superfine flour to make pastas like bowtie pasta and fettucini. 2 This flour attachment also cracks wheat kernels, which are then soaked and mixed with dark rye flour to make farm rye bread. These breads digest slower than regular breads, giving seven hours of nourishment instead of four with white bread. 2 This flour attachment also cracks wheat kernels, which are then soaked and mixed with dark rye flour to make farm rye bread. These breads digest slower than regular breads, giving seven hours of nourishment instead of four with white bread. Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 09, 2024 16:08 California, United States I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use. Comments Similar Recipes California Farm Spelt Flour MeatLoaf California Farm Spelt Flour MeatLoaf Frugal Farm Dish with one pound each spelt wheat flour, buckwheat flour, pork belly and pork liver. Buckwheat gives this meatloaf its delicious flavor, spelt flour its crunch, and these two take away the liver taste and feel, so you end up with four pounds of meatloaf that everybody loves. Freezes well. Serve with fried rice. #GlobalApron Hobby Horseman California Farm Steelcut Oats Bread California Farm Steelcut Oats Bread Dough from steel cut oats flour and yoghurt, with dough bubbles created by baking powder, baking soda, and sparkling water, make a fluffy nourishing bread, no yeast needed. Wheat has 12% protein, oats has 14%. Wheat is fluffier, it has gluten. Oats does not have gluten. #GlobalApron Hobby Horseman California Farm San Francisco Sourdough Bread California Farm San Francisco Sourdough Bread We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer. Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread. Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning. Hobby Horseman California Farm Hand Made Fusilli Wheat Pasta California Farm Hand Made Fusilli Wheat Pasta Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple. Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better. If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade. You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water. Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli. Tastes just like eating in Italy. #GlobalApron Hobby Horseman California Farm Hand Made Orzo Pasta California Farm Hand Made Orzo Pasta Of all handmade pastas, fresh orzo will amaze you the most with its rich flavor, compared to machine made orzo. The fresh pasta itself has the flavor of fresh breadcrust. Orzo pasta is a rice kernel shaped pasta and absorbes 2/3 more sauce and flavors than pastas, because the rice shaped kernels have more side surface than pastas that are strings. The dough we use to make orzo is very fine spelt hard winter wheat flour. Very fine wheat flour also absorbs more flavors. We use egg yolks only to make the dough, egg whites diminish flavor aborption. And fresh orzo is fun to make, and easy. Kept frozen because it contains raw egg. #GlobalApron Hobby Horseman California Farm Rustic Rye Bread California Farm Rustic Rye Bread This version is Rustic Rye Bread, a mixture of rye flour and spelt wheat flour. Our local flour mill now sells whole red winter wheat, which we grind to spelt flour, which means everything in the whole wheat kernel is still present in the flour. Mixed with dark rye flour, homemade rye sourdough starter and homemade beer or cider instead of milk or water. The bread is steam baked till the liquid has evaporated, by putting a lid on top of the breadform. The recipe is adapted from cookpad baker Brotqueen Christina. Thank you, Christina. Hobby Horseman California Farm Emergency Bread California Farm Emergency Bread My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents. Hobby Horseman California Farm Dark Rye Bread California Farm Dark Rye Bread Old world family recipe from grandmother, so I follow the measurements in grams. She always used a slice of old rye bread to make leavening for the new bread, a perpetual process. She made the dough elastic by kneading with her bare feet, singing. This recipe makes fresh dark rye leavening, once you have a jar in your fridge, you can make dark rye bread forever. There is a secret in rye bread. It takes seven hours to digest, white bread takes four hours. You can do physical work all day on rye bread for breakfast. Hobby Horseman California Farm Made Spam California Farm Made Spam This is a very old family farm recipe to make a delicious meatmix called Spam that is used instead of meat. The special spice is medieval. It is called “nailgrit and rattlespice”. I replicated it in here from fresh ingredients. When a piece the size of a breadslice is fried in a pan, it develops a crispy crust with a soft meaty filling. Enough is made for the whole year when a hog is slaughtered in winter, packed in breadloaf pans till cooled, and cut to bread slice size. Individual slices wrapped and frozen, stays fresh till next winter. I ran out already this August, so I made 24 more pounds from an eight pound pork picnic shoulder. This recipe scales down well, so you can start with one pound of well marbled pork till your spam is perfect for you. Hobby Horseman California Farm Spelt Flour MeatLoaf California Farm Spelt Flour MeatLoaf Frugal Farm Dish with one pound each spelt wheat flour, buckwheat flour, pork belly and pork liver. Buckwheat gives this meatloaf its delicious flavor, spelt flour its crunch, and these two take away the liver taste and feel, so you end up with four pounds of meatloaf that everybody loves. Freezes well. Serve with fried rice. #GlobalApron Hobby Horseman California Farm Spelt Flour MeatLoaf California Farm Spelt Flour MeatLoaf Frugal Farm Dish with one pound each spelt wheat flour, buckwheat flour, pork belly and pork liver. Buckwheat gives this meatloaf its delicious flavor, spelt flour its crunch, and these two take away the liver taste and feel, so you end up with four pounds of meatloaf that everybody loves. Freezes well. Serve with fried rice. #GlobalApron Hobby Horseman California Farm Steelcut Oats Bread California Farm Steelcut Oats Bread Dough from steel cut oats flour and yoghurt, with dough bubbles created by baking powder, baking soda, and sparkling water, make a fluffy nourishing bread, no yeast needed. Wheat has 12% protein, oats has 14%. Wheat is fluffier, it has gluten. Oats does not have gluten. #GlobalApron Hobby Horseman California Farm Steelcut Oats Bread California Farm Steelcut Oats Bread Dough from steel cut oats flour and yoghurt, with dough bubbles created by baking powder, baking soda, and sparkling water, make a fluffy nourishing bread, no yeast needed. Wheat has 12% protein, oats has 14%. Wheat is fluffier, it has gluten. Oats does not have gluten. #GlobalApron Hobby Horseman California Farm San Francisco Sourdough Bread California Farm San Francisco Sourdough Bread We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer. Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread. Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning. Hobby Horseman California Farm San Francisco Sourdough Bread California Farm San Francisco Sourdough Bread We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer. Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread. Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning. Hobby Horseman California Farm Hand Made Fusilli Wheat Pasta California Farm Hand Made Fusilli Wheat Pasta Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple. Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better. If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade. You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water. Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli. Tastes just like eating in Italy. #GlobalApron Hobby Horseman California Farm Hand Made Fusilli Wheat Pasta California Farm Hand Made Fusilli Wheat Pasta Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple. Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better. If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade. You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water. Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli. Tastes just like eating in Italy. #GlobalApron Hobby Horseman California Farm Hand Made Orzo Pasta California Farm Hand Made Orzo Pasta Of all handmade pastas, fresh orzo will amaze you the most with its rich flavor, compared to machine made orzo. The fresh pasta itself has the flavor of fresh breadcrust. Orzo pasta is a rice kernel shaped pasta and absorbes 2/3 more sauce and flavors than pastas, because the rice shaped kernels have more side surface than pastas that are strings. The dough we use to make orzo is very fine spelt hard winter wheat flour. Very fine wheat flour also absorbs more flavors. We use egg yolks only to make the dough, egg whites diminish flavor aborption. And fresh orzo is fun to make, and easy. Kept frozen because it contains raw egg. #GlobalApron Hobby Horseman California Farm Hand Made Orzo Pasta California Farm Hand Made Orzo Pasta Of all handmade pastas, fresh orzo will amaze you the most with its rich flavor, compared to machine made orzo. The fresh pasta itself has the flavor of fresh breadcrust. Orzo pasta is a rice kernel shaped pasta and absorbes 2/3 more sauce and flavors than pastas, because the rice shaped kernels have more side surface than pastas that are strings. The dough we use to make orzo is very fine spelt hard winter wheat flour. Very fine wheat flour also absorbs more flavors. We use egg yolks only to make the dough, egg whites diminish flavor aborption. And fresh orzo is fun to make, and easy. Kept frozen because it contains raw egg. #GlobalApron Hobby Horseman California Farm Rustic Rye Bread California Farm Rustic Rye Bread This version is Rustic Rye Bread, a mixture of rye flour and spelt wheat flour. Our local flour mill now sells whole red winter wheat, which we grind to spelt flour, which means everything in the whole wheat kernel is still present in the flour. Mixed with dark rye flour, homemade rye sourdough starter and homemade beer or cider instead of milk or water. The bread is steam baked till the liquid has evaporated, by putting a lid on top of the breadform. The recipe is adapted from cookpad baker Brotqueen Christina. Thank you, Christina. Hobby Horseman California Farm Rustic Rye Bread California Farm Rustic Rye Bread This version is Rustic Rye Bread, a mixture of rye flour and spelt wheat flour. Our local flour mill now sells whole red winter wheat, which we grind to spelt flour, which means everything in the whole wheat kernel is still present in the flour. Mixed with dark rye flour, homemade rye sourdough starter and homemade beer or cider instead of milk or water. The bread is steam baked till the liquid has evaporated, by putting a lid on top of the breadform. The recipe is adapted from cookpad baker Brotqueen Christina. Thank you, Christina. Hobby Horseman California Farm Emergency Bread California Farm Emergency Bread My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents. Hobby Horseman California Farm Emergency Bread California Farm Emergency Bread My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents. Hobby Horseman California Farm Dark Rye Bread California Farm Dark Rye Bread Old world family recipe from grandmother, so I follow the measurements in grams. She always used a slice of old rye bread to make leavening for the new bread, a perpetual process. She made the dough elastic by kneading with her bare feet, singing. This recipe makes fresh dark rye leavening, once you have a jar in your fridge, you can make dark rye bread forever. There is a secret in rye bread. It takes seven hours to digest, white bread takes four hours. You can do physical work all day on rye bread for breakfast. Hobby Horseman California Farm Dark Rye Bread California Farm Dark Rye Bread Old world family recipe from grandmother, so I follow the measurements in grams. She always used a slice of old rye bread to make leavening for the new bread, a perpetual process. She made the dough elastic by kneading with her bare feet, singing. This recipe makes fresh dark rye leavening, once you have a jar in your fridge, you can make dark rye bread forever. There is a secret in rye bread. It takes seven hours to digest, white bread takes four hours. You can do physical work all day on rye bread for breakfast. Hobby Horseman California Farm Made Spam California Farm Made Spam This is a very old family farm recipe to make a delicious meatmix called Spam that is used instead of meat. The special spice is medieval. It is called “nailgrit and rattlespice”. I replicated it in here from fresh ingredients. When a piece the size of a breadslice is fried in a pan, it develops a crispy crust with a soft meaty filling. Enough is made for the whole year when a hog is slaughtered in winter, packed in breadloaf pans till cooled, and cut to bread slice size. Individual slices wrapped and frozen, stays fresh till next winter. I ran out already this August, so I made 24 more pounds from an eight pound pork picnic shoulder. This recipe scales down well, so you can start with one pound of well marbled pork till your spam is perfect for you. Hobby Horseman California Farm Made Spam California Farm Made Spam This is a very old family farm recipe to make a delicious meatmix called Spam that is used instead of meat. The special spice is medieval. It is called “nailgrit and rattlespice”. I replicated it in here from fresh ingredients. When a piece the size of a breadslice is fried in a pan, it develops a crispy crust with a soft meaty filling. Enough is made for the whole year when a hog is slaughtered in winter, packed in breadloaf pans till cooled, and cut to bread slice size. Individual slices wrapped and frozen, stays fresh till next winter. I ran out already this August, so I made 24 more pounds from an eight pound pork picnic shoulder. This recipe scales down well, so you can start with one pound of well marbled pork till your spam is perfect for you. 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