Turning Roadside WEEDS Into BREAD

in today’s video we are taking a look tosee if we can make our own bread out ofride that we’ve gathered ourselves[Music][Applause]guys today we’re here with Joseph andJoseph from the channel good and basicand they are going to be helping us outwith a fun experiment we’re going to seeif we can make bread from roadside weedshere’s the basic idea we have Joseph andJoseph with us today and they’re goingto show us how to harvest fresh rhymeafter that we’re going to see if we canturn it into bread what am i holdingyou’re holding wild cereal ride this isactually a same kind of rye that peoplehave used for thousands of years to makebread and it’s not actually native hereto the western United States where we’refilming but it is it has escapedso from farms you know 150 years agosome rye got away and now you can seethat it has gotten away and become verysuccessful and it grows alongside thehighway basically everywhere it’sliterally all over the place and thecrazy thing about this wild weed is thatits food and so what we’re gonna do iswe’re gonna harvest some we’re going toharvest the grains off we’re gonna bashit a whole bunch of times to get thegrain to fall out of the straw and thenwe’re gonna make bread we’re going tointroduce you to both the scythe whichis like the higher tech version and alsothe sickle which is like going to oldschool higher tech right here look atthis look at this high tech everything’srelative man oh yeah this is straight upok so this is the seed head the strawyou can’t eat I don’t recommend youtrying unless you’re truly desperate ora cow but if you kind of break that downwith your fingers you can see that whata grains fall out so this little bitright here the part of the head that isnot green it’s called chaff we don’twant that so there’s a whole process forgetting rid of that but what we’re gonnado is with a lot of blunt-force tramawe’re going to remove those grains andyou can actually eat them like right nowso if you want to take a pinch of thoseand are they goodyeah may or may not have snacked on thisa time or two while on you know on awalk with my family that’s really funyeah yeah that is a billhookthis is my new favorite thing this issomething that people would use to trimbranches back with for walkers andshears we’re a thing okay but it worksreally well as a sickle so we’re gonnause it for both fantastic and you wereshowing us earlier we’re just getting areally quick demonstrationyeah we’re just letting him do his ownthing it’s not what Nate’s doing in thebackground it’s not just like hitting ityou were actually pulling yes it andthat that cutting motion is what’sactually just allowing it you did notreally have to do a lot of work into itawesome and you made this one I didwho’s been casting you guys do this yeahthere’s a giant blood circle on thatside we better stay like ten feet awayis that what it’s called the bloodcircle oh yeah like a blood circle likeif you’re cutting wood then what’scalled the blood circle is it’s an areaaround you where it’s it’s a safetymeasure so that you imagine if I’m thisclose I’m inside his blood circle and myhead’s coming off so for mine that’s myblood circle okay so the way this thingworks is you grab it and then you gounder where your hand is and you justpull and that is how the sickle works Ilove it traditionally this is done inthis horrid squatting position workingyour way like thisa passive feel and you can see whythat’s an upgrade I’m gonna go ahead andnot do that yeah we also don’t want thewhole straw for today’s video weprobably just want the seed heads aroundto the top parts of things and justgrabbing them and pulling and what I’mdoing that’s probably men in a bucket Ilove it alright get started[Music]ha haI think we’ve gathered all of the ridethat we’re gonna need for today so we’regonna head back to the studio and seewhat it takes to turn it into bread oKwe’ve got a bunch of this wheat but Ithink that our weed has quite a bit ofstuff we don’t want on it like the stockpart and you were showing us all of thesort of husk that comes off of the seatitself now we are going to need to getall the good parts of the seed out ofeverything else yes and the process forthat is called threshing incidentallythe word thrashed like if you’re gonnagive somebody a good thrashing meaning abeating that’s where that comes fromit’s just repeatedly whacking the strawuntil all the grains fall out is thatwhere you have a stick yes okay Josephhere has a more advanced sick it looks alot like a drill it rotates it’s arotary stick this is a great thing minerotates too it just doesn’t do anythingwhen you rotate it it’s not a veryadvanced process that’s it Peterswhacking a whole place burning it upreally way that they used to do it isI’m going to make a big mound of the hayof the straw and then whack on top of itwith a big flail which is incidentallywhere nunchucks come from are youserious yeah I’m dead serious oh my godand in order to keep your grain fromspilling out of your barn as you’rethrashing this all winter long you havea threshold okay and the threshold ofthe house is where the you know it comeskind of up a little bit near the dooryeah and that’s to keep things fromspilling out can’t you soon good to knowthree hours later this is not quick I’mnot seeing tons I mean there’s somethere’s some grains in there but it’snot like it’s just full of loose grainyet so this is not a five-minute processit took several hours and ended up beingsuper non-productive so we’re gonnaupgrade to the next version but just ademonstrationthat’s about itthe oldest ceases to see a lot more ofthe grades have been knocked free that’sworking so so so much better not all ofit has come out so if I split open thishead you can see there’s still anothergrain in there and then there’s anothergrain in there so just a little morethreshing to go but at the amount oftime that that took comparatively isamazing okay so the next stage of thisprocess is called winnowing so in thisbucket I have two things I have thechaff which is the husks and the strawand then I also have two grain kernelsnow the cool thing is that the grainkernels are heavier than the empty husksso if you pour them across a movingstream of air you can use a fan or youcould just use the wind then what willhappen is the moving air will blow offthe chaff because it’s lighter and thegrain seeds will fall down into this pot[Music]and then like you said the Chaffee evenjust collects on the talk so I justgrabbed a handful from the top it’s allchaff yeah that grain is barely goinghalf the way back in the shaft getsblown right off the tricky part ofcourse is that the grain isn’t thatheavy either and so it can get blownaway and so you just need a monitor andmake sure that you’re getting the rightamount of airflow the right height andalso that you’re pouring it in the rightplaceokay and at that point I would say youjust pick out the rest of the chap byhand there’s just about 15 more piecesand then there’s your great very coolget the rest threshed fair amount ofgreen right there yeah we’ve got rye yepthat is amazing I don’t just eat thiswith a spoonwell yeah but you don’t necessarily wantI don’tliterally just grain growing by the sideof the road and we harvest it yeah andthere are some literally thousands ofacres of this stuff so what are we gonnado with this what’s your planso the plan is to grind this down intoflour and then make it into somethingdelicious maybe some bread maybe apancake or two and then eat it and seeif we like it and see if we die beermental eating is there an old-fashionedold-timey method of grinding this upwe’ve got yes we have a mortar andpestle but that’s pretty old-school usea rock with another rock to smash it’sprobably what happened at first thenthey upgraded and they figured you knowif you have a rock in kind of a channelyou can rub it back and forth okaythat’s when a collective grains which isnice then you don’t have the greatspreading out all over the place andthen somebody got the bright idea ofhaving one that rotates and that’s whenyou get a corn stone and we’re gonna usekind of a modern version of that just alittle hand grinder all right let’s tryit I think it’s pretty easy tounderstandshow us anyway this is a hand cranksteel on steel grinder and I picked itup at a thrift store for 15 bucks niceand it has served me well for many yearsI know you just keep going it’s got alittle adjusting thingy here I’m gonnatry this way once okay I like yourmethod better grace right okay Racingokay move real leisurely here come oncome on come on come on keep goingthey were good so that’s about the rightconsistency perfect I think we won thatis an incredibly fine it made of myflowerlooks like flour looks like flour smearit smells like flour I would say it’snot quite as fine as commerciallyavailable flour and maybe we can get itthere if we just kept going from run foranother minute or so it’s not like sandokay so next things next we need todecide what we’re gonna make out of thisokay you were suggesting you saidsomething about bread yeah and I alsoheard pancakes yes I think it’d be funto try both of those at this point canwe mix our flour do you want to anotherone staminate your hand ground flourwith our machine gram flour tell youwhat I’ve got a batch of bread ready togo from a previously done batch of thisstuff I figure we’ll use this forpancakes all right they don’t take eighthours to rice fair enough let’s so showus that and then let’s talk about therising method that you’re using and howthat came into being here’s our loaf ofdoughthere’s the dough this has been risingsince last night and it honestly hasn’trisen all that much it looks fairly itlike it kind of looks cooked at thispoint it’s it’s formed a skin as itdried out a little bit but you can seeit is still dough well we’re gonna throwthis in the oven to cook it for about 25minutes the the method that I used forthis it’s called a sourdough start andthe way that you can get one of thosethere’s two ways right you find someoneelse who has one we’ll give you a littlesample of theirs and then it’s like achia pet you feed it every day with alittle bit of wheat and a little bit ofwater if it has no chlorine in it andthen you scoop out a little bit and thatkeeps all the yeast colonies and lactobacteria that are in the sourdoughstarter wife let me show you the onethat I’ve got so this is my sourdoughstart it’s basically flour and water goothe thing that makes a special thoughare the millions of microorganismsliving inside here which are the thingsmaking these bubbles right hereas they consume some of the sugar fromthe grain they produce bubbles whichmakes the bread rise and also helps toferment it which chemically changes thebread so the way that you make this isyou either get some from for me orsomeone else who gives you a littlescoop and that infects your flour andwater goo or you just get some flour mixsome water and then start treating it asif it was alive and it will actually getcolonized from little yeasts and lactobacteria that are in the air and alsothat we’re initially on the bodies ofthe grain itself if you look at the grayand super super closely you can see thatit is aand over a couple of weeks you’ll findthat it will start to rise just likebread is supposed to I do love the factthat in that description for food youused the word infect yes yes it’s astrikeso on his channel good and basic theyhave a video about the sourdough processyou can go watch that if you want tolearn more information at this point weare going to put this piece of dough inthe ovenso we’re gonna take the flour that wehave made and we’re going to attempt tomake pancakes out of it we have pancakesas a stack of pancakes how’s ourpancakes yes they were cooked in pan andthey’re kind of cake shaped got a coupleof hours ago they were in a field yesyeah yeah we’ve got a few of them it’smaybe a little floppy for a pancake butthat could just be our recipe of what weput in not necessarily a wheat we didn’treally add any baking soda or anything Iwant to just do a quick test of yeahthere’s butter on this but nothing elseoh no what the consistencies like theinside I think is maybe not quite cookednot entirely but it tastes really goodit’s close it’s very close exacttemperature may be a thing we’d have toexperiment with but that is a pancakeplace a pancake so I think if we hadrich heart a better recipe and andthat’s just because we just threw eggsmilk and a little bit of salt inhaphazardly you just said I don’t knowthat looks good and so we did not getlike perfect I hop style pancakes orsomething like that like calories 28 wedidn’t use any baking soda baking powderor anything like that but this is theytake the air pancakes goodso we sliced it up with the intent ofcooking out that middle and it seems tobe better but not perfect would I eatthis on purposeyes if dine diealso if dying but I was thinking like incertain conditions in with certain otherfoods you were talking like with a sourtype soup yeah yeah by far the biggestissue is the same as with the pancakesit’s just the recipe needs tweaking butif there’s nothing wrong with the sourceflouryeah so one of the things that’s amazingto me about bread is that you considerall the labor and effort that it used totake using older methods and working byhand to harvest and between all of us itwas what four hours five or six hours ofcombined man-hours in order to make ourlittle loaf in a world stack of pancakesand then you look at this purchased fromthe store for a dollar fifty and itbecomes apparent that we live in thefuture there’s a lid you need a lid lidguys it’s not all you know we’ve alwaysgot more for you to seed click that boxup at the top to go check out our mostrecent video and we will see you in thenext one talk to you then