so having cleaned the wheat you have to
get dry enough for long-term storage one
way is to keep it in boxes in a very dry
place and stir it every two or three
days and you just read the bottom way to
the top an alternative way is to make
the drying box using an old fan heater
just the fan not the heating element
there's a slot at the bottom for the air
to flow out from the fan and use a mesh
floor just about see the tissue paper
lifting off the wheat zs going through
Oh
so let's make some bread first we knock
up some yeast spoonful of sugar in 150
mils of warm water
two level teaspoons dried yeast mix it
up cover it with a cloth so I use 600
grams of flour two level teaspoons of
salt
now the east or nice and frothy little
whisk
now another 125 mils of warm water
teaspoon of oil base boil could use
olive oil
how stops the red from going to dry
have you needed it for about 10 minutes
it's nice and stretchy
now we put into a ball let it ferment
for a couple of hours at about 70
Fahrenheit
so now we knock it back and shake it
ready to rise again
a bit of flour and the baking tray
now we're gonna cover it with a damp
cloth
trip to rise again but he's going up
you
I'll give it some steam that'll help it
rise in the oven
I just carry on with a cloth
you have it homegrown bones
that's how I grow my own wheat laying
bread
you