Instructions: Here is a "trick" I learned from my grandmother who "toasted" all whole grains before grinding them and also "toasted" already ground meal and flour prior to using them in bread/rolls, etc. Spread the grain (or flour) about 1/2 inch deep in a baking pan and place in a medium oven - using a broad spatula, stir the grain every 8 minutes or so, end to end and side to side. If flour, remove from oven just when you begin to see a slight beige color develop - usually 20 to 25 minutes. Grain will take a bit longer, perhaps 35 to 45 minutes.

Larger grains such as barley may take even longer. You can also toast the grains on top of the stove in a cast iron pan but it has to be absolutely dry, no grease residue at all and you need a really big pan and have to stir constantly. This toasting enhances the flavor of any grain or seed - amaranth, sesame, teff, triticale, corn, etc. particularly if the grain has perhaps been stored a bit too long and is slightly stale. You may also toast rolled or steel cut oats, wheat bulgar, and all kinds of nuts.

I make a chestnut bread using chestnuts that have been steamed, roasted, then dried and ground into flour. A lot of work, but a heavenly taste.

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