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| This fall (2013) I will have access to locally grown oats from a restoration farmstead that will be holding a threshing demonstration for the membership. The oats will be grown and threshed on the same property. I would like to grind some of the oats into flour (hand grinder) right there in the farm house kitchen and do a baking demonstration in the wood fired cook stove. I've been told that the grain still has quite a bit of hull / chaff attached, that really should be removed before grinding. Now to my question, what is the easiest way to clean the grain so that is is ready for grinding? I can buy precleaned groats, but that defeats the purpose of grinding and baking with this ultra local product. Also, any one with good recipes for baking with Oat Flour would be greatly appreciated. I understand that it is gluten free, so bread baking probably will be problematic. Also, will a gluten free product support a sour dough culture? Thank you all in advance. Steve |
Follow-Up Postings:
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| Winnowing - removing the chaff from the grain. Small amounts can be done just by pouring back and forth between two buckets in a good breeze or use a fan. Chaff blows away. Large amounts can be done with 2 people and a sling made from a tarp and tossing the oats in the air in a good breeze. Chaff blows away and the oats fall back into the tarp. A big old fashioned flour sifter will get rid of many of them first. Rather than bread make oat scones using the finished flour and some of the cleaned oats not ground into flour. Lots of different recipes available for scones with different flavorings added - cinnamon, dried cranberries, raisins, maple syrup, etc. Hope this helps. Dave |
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| Dave, you are a wealth of information. I always learn something from your posts. Jill |
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| You could also do oat pancakes instead of a bread product. :) |
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