(upbeat electronic music)
- The Sickle Boys are back and it's time.
What do you have? (laughing)
- (laughing) I have a pair of pruners and a knife.
- This is the real tool, the baby sickle.
Jacque's got some sort of makeshift contraption.
But today, on the channel
we are gonna be harvesting the wheat
and turning this entire field
into some delicious baked goods.
All right, Jacque, last year we planted the winter wheat
over there, and we had maybe this much.
- [Jacque] Yeah. (laughing)
- So now we have a lot more.
It is all dry.
It's ready to go.
We could probably even thresh and winnow it if we wanted to.
But I've got my sickle,
I'm just gonna cut these into little bundles.
You have some pathetic contraptions.
- Might do a little combo here.
- Edward Scissorhands over here.
So I'm just gonna come in.
This part, obviously, was watered a little bit less.
- [Jacque] Yeah, sure looks like it.
- But we're just gonna grab little bundles here.
It is so satisfying to hold
a sheath of wheat you grew yourself.
There's a level of primality.
- Yeah.
- I mean, come on.
Like, how many friends do you have
that have held this, that's homegrown?
- Honestly, I haven't held one myself until last year.
- The next step of this process
is to basically put them in a burlap bag
and beat the hell out of them.
(Jacque laughing)
It's called threshing.
You're trying to separate the actual wheat berry
from the seed head.
And after that point, you're not even done.
You have another piece of the process to go through.
- I don't know if the knife's cutting
or if I'm just breaking it,
but it's working.
- As long as you feel like you're doing something,
I'm pretty content.
What are the changes we made to the wheat crop this year
compared to last year?
- This year we did it in rows.
It might be hard to tell.
I don't know, but I think there's four rows.
- We sort of furrowed it out.
- Yeah, we broke up the soil more this time.
And then, we made sure to irrigate.
- This was all top soil that was moved around
from the epic pond build,
which is really easy to compact down.
And I think, you know, some growth happened
and then it just compacted down
and it, kind of, couldn't really do much after that.
But still better.
- Yeah, I mean, this had zero compost or anything.
It was just pure fill dirt.
- Pure natural.
I'll just tell you this,
if you come up on my crop,
you're gonna get cropped.
You're gonna get chopped.
- I thought you're gonna say dropped.
- If you come up on my crop,
you're gonna get dropped.
What did I beat you in last year, wheat?
Definitely the wheat.
This year I got you on brassicas.
- Except for cauliflower, I'll take that one.
- Yeah, well I got some good ones,
but you had you had the cheddars, which were better.
- Yeah.
- You got me last year, I wanna say on tomatoes, probably?
- Yeah, and then on peppers I think we both kind of...
- We both failed a bit on peppers.
- We could do a little better this year.
Potatoes, I mean, come on.
I think we know.
- I think we know I got that one.
Look at this one.
These are some good heads.
- Yeah, that's a good one.
- I feel like it's good.
Bob is finally coming over to check it out.
- Make sure we're doing it right.
- She's like, you're taking away all of my hunting habitat.
- My habitat, yeah.
- Yeah.
Look at her.
- [Jacque] Is she getting in there?
- She's like don't thresh this part.
I'm sorry, but it's coming out.
- [Jacque] Nothing personal about it.
- Somewhere else, please.
Now she's playing.
Okay. (laughing)
She really doesn't want this to go.
She's like, please don't do it.
(Jacque laughing)
- Oh, you're gonna come in hard, huh?
- I'm coming in real good.
Ready?
- Yeah.
(clippers snapping)
Okay.
- I mean that's obviously,
- A little bit of teamwork.
- it's obviously dramatically faster.
We should have done this the whole time.
(both men laughing)
It was more fun though.
- Yeah.
(upbeat electronic music)
- [Kevin] So what we're gonna do now guys,
is we are gonna let it sit
before we go through the threshing process.
But I just want to clean up some of these edges
and actually split these into proper sheaths,
which are basically, I don't know,
about like a Mason jar diameter worth of a bundle.
One clean chop per.
There we go.
Not super clean, but it worked.
- Pretty sharp.
So there's a nice bundle.
That's a nice sheath right there.
(upbeat electronic music continues)
(wheatgrass crunching)
- This is what we got guys.
We're gonna let this dry,
just make sure everything's sort of out of it
for the next couple days.
And then we'll be back to beat our wheat.
(Jacque and Kevin laughing)
(slow melodic music)
All right, old daddy grains is here.
(Jacque laughing)
So this is the wheat that we harvested.
It's been maybe a week, I would say.
- Yeah.
- And dried out, looks quite good.
What we need to do now is take it off the sifter,
and we're gonna put basically the edges,
or the tips if you will,
into a burlap sack and then beat it.
Okay?
(wood hammering)
We could probably put more in, honestly.
- Yeah.
- So, I mean, I'll just show you a sense
of what ends up happening here,
is you get tons of these.
As you can see,
you might say, oh, it's blowing away Kevin,
you're losing it all.
Actually that's the point,
because what you're left with are the wheat seeds.
So basically we're just removing everything but that
and then we'll go through a winnowing process after that.
Little bit of (whistling).
(drums beating)
(man singing in foreign language)
(beep)
- [Jacque] Those wheat drums
- I'm playing the drums of war here.
(wood knocking)
(Jacque laughing)
(wood pounding)
I'm just in the mode.
Like when you get in, you're in.
And I'm locked and loaded, baby.
You might think this one's not done yet
but actually there's only one or two wheat seeds
that have not been removed from this.
The rest, they're actually empty.
- Honestly, that's pretty good.
- So Jacque, when you look at it,
you're kind of looking for the tops
to be a little broken off.
And then, like, the problem is you're still gonna miss some.
- Some of it.
- Another way we could have done this,
or we could try to do this going forward,
is we could do the process of literally clipping.
- Yeah. Like most of it, maybe?
- We could clip most off.
- I mean, this is pretty good.
- It's pretty good.
- I mean, in terms of how much effort we wanna put into it.
- We did our little learning round.
We didn't put that much in.
- Yeah.
- Why don't we adjust for the next time,
- Okay.
- and we'll let these ones go.
There's still, of course, some that we didn't get.
But you know, what are we gonna do,
get every single grain, guys?
Come on.
- Honestly, this is like 95%.
- I'd say 95.
- Which is pretty good.
- Pretty good.
(wood hammering)
- Why don't you give it all a pick up and?
- How about this? How about this?
He's so ungrateful!
(both men laughing)
I don't want it to rip open, that's my nightmare.
I was scared it was gonna like scatter.
Anyway, we're probably good.
- Okay, so now is the grand reveal.
Pop the bag upside down.
Oh, you hear that?
- I heard that.
- You heard that little clink?
- The clink of the berries.
- That's a clink of a winters harvest.
(Jacque and Kevin laughing)
Getting roasted?
- A little downwind, I'm getting winnowed over here.
- Uh-oh.
- Sounds like we got something.
Dude, I'm hearing some gold at the bottom of the river.
(machine humming)
It works.
(slow melodic music)
Now you might be saying nothing's happening,
you're literally wasting 100% of your effort.
But, take a look.
The concentration is getting higher, of the seeds.
There's actually a lot down here,
kind of.
(melodic music continues)
Look at that.
- [Jacque] That's some weight.
- It's hefty in the hand.
I mean, it's there.
(melodic music continues)
Oh yeah, just keep doing it.
(leaf blower buzzing)
(seeds rustling)
- [Jacque] That works really well.
- [Kevin] Yeah.
- [Jacque] It honestly feels really good.
- That currency right there.
- Let me get that.
- Yeah.
- [Jacque] It's sprinkles.
- Hey guys, it's five o'clock
Jacque needs his paupers wages.
(Jacque laughing)
Go on home now, boy.
- One pancake.
(Kevin laughing)
- Let's see if we can beat our puny record from last year
of basically harvesting a half pound of wheat,
to be honest with you.
Because to be fair we lost half to the mold
and we lost the other half to being clowns at growing it
and just not knowing what we were doing.
So, this has been tared out, or zeroed out.
What's your guess?
- I'm gonna say 575 grams.
- 575. I'm saying a pound and a half, whatever that is.
So, here we go.
- That's like 700.
(grains clinking in metal)
All right, so 200, through 400.
600.
980.
- Oh!
975?
- That's two full pounds.
- 2.29 ounces.
That is
- Four X?
- over four X.
If you need some guys to help you grow some grains
give us a call.
That's all I gotta say.
We're back at the Nutrimill station.
If you remember from our first bread video,
honestly one of the most fun experiences
I think I've had growing to kitchen.
And we're doing it again, right now.
(grains clinking)
Okay.
- [Jacque] All right.
(machine whirring to life)
It's grinding.
We might need start it off.
(machine humming)
- [Kevin] Let's see what we got here.
Just take a quick look.
- [Jacque] Oh, that's whole wheat.
- [Kevin] Yeah, there you go.
That's whole wheat right there.
You can see the germ, the browner stuff is the germ.
Yep. Yep.
Back in.
- Probably about 10 minutes.
- Yeah, it's gonna take a little bit, a bit of time.
Can you smell it?
- I can smell it.
- Can you smell it? - Yeah.
- Okay, the moment of truth, baby.
- [Jacque] Let me see that bran.
- [Kevin] Oh my God.
- [Jacque] That's a lot of flour.
- [Kevin] That's a lot of flour.
Taste it.
- [Jacque] I mean, that's whole wheat.
- [Kevin] You gotta taste it.
Little drop
- Tastes like wheat.
- Honestly it taste good.
- Actually it does.
- It tastes good.
- So this was winter wheat, right?
- This is winter wheat.
This is winter wheat.
A little arduous process,
but we are at the point
where we can now take it in and bake some bread.
(upbeat music)
It's a new day.
We have some sourdough starter from Chris on our team.
What do we have here?
- I think it's a, what did you call it?
I'll let you say it.
- It's a Yuki G, a Yukon gold potato.
What are we gonna make?
Well, Jacque, why don't you grab one of these leeks
and I'll do the same.
- Don't mind if I do.
- I'll do the same.
- I think this one looks...
- There you go.
So, why are we doing this?
Why do we have the sourdough starter?
Some Yuki G potatoes and some leeks?
We're actually gonna get a couple heads of garlic.
Why?
Because we're making potato leek pocaccia.
(Jacque laughing)
Pocaccia, with a P.
Pocaccia, potato focaccia, okay?
- You might be wondering why we're roasting garlic.
It's 'cause this is gonna be the most flavorful focaccia,
oh sorry pocaccia, that we've ever had.
- Watch your mouth.
(both men laughing)
- So we're gonna weigh out some starter,
and some water, and salt
and mix that all together until it's like a slurry.
And then we're gonna throw that fresh milled flour in.
And then after it's combined fully,
we'll let it sit for like 30 minutes
and then start folding it.
(upbeat music)
- What I'm gonna do is just come around
and just do a little folding,
as per the garden hermit's instructions here.
It's very stretchy still.
- [Jacque] That's good.
- [Kevin] Or it's very pliable, excuse me.
And we're gonna hit it
with couple tablespoons of our olive oil.
Actually, we're gonna drain the jar.
Yep.
- [Jacque] And then we'll add more later, too.
- Totally.
Okay, there's that.
Now we just gotta cover it up with a damp towel.
All right, we'll see you soon.
Ooh, look at that.
Look at that.
(upbeat music)
We're back, it's been maybe four hours.
- Something like that.
- So let's take a look inside
and see what we've got going on.
I would say it is definitely moving.
- [Jacque] Yeah.
- [Kevin] As in rising.
You can see
there's definitely some more air bubbles in here.
- [Jacque] It's got some spring back.
- Yeah. Yeah, exactly.
So, Jacque has done a little research.
And for our pocaccia, what we're gonna do
is we're buttering this tin, this pan.
- It's because it's glass.
If you were using metal, you could go straight in with oil.
But with glass, since it's cold at the beginning
the bread might stick, but the butter will stay.
- So I'm trying to do up the corners too?
- Yeah, with the walls.
- Okay, so now we need to take the dough
out of its current holding place.
- Oh nice.
It is actually separating pretty well.
- That's good, right?
- Yeah.
I think we probably could have put a little extra flour.
- We probably could have.
- Whoop. (laughing)
- All right, that's good enough, right?
- Yeah.
- Okay, so what am I doing now?
- I would plop it in to get a little oily.
- A little bit of that plop.
- And then...
- Smells like sourdough though, for sure.
- Yeah, that's great.
- So now we're doing just some classic folds.
- Some folds, make it kind of a rough square or rectangle.
- Okay, so we're gonna go a little bit of that.
- Oops.
- That wasn't bad, right?
- [Jacque] No, it was a good oops.
- [Kevin] A little fold.
I mean, hold on.
Just experience this.
(Jacque laughing)
- Let me actually get a little feel there.
Yeah, it feels nice.
- Yeah. Yeah.
- [Jacque] And we're gonna just let it rise
and spread at the same time,
until it roughly forms the shape of the pan.
(upbeat music)
- We're back.
It's 5:00 PM now, we started this at 9:00 AM.
- It's a full day.
- With a single Yuki G.
So I've got my Kevlar cutting gloves on.
We're gonna go half moons on the mandolin.
- Yes, the idea being that if it's not thin
they're not gonna cook in the same time as the bread.
- Yeah, and the mandolin
is absolutely perfect for consistency there.
So just coming on down the mountain
- [Jacque] (laughing) There she goes.
- [Kevin] I mean, that's pretty good, right?
- [Jacque] I think that's pretty good.
- We've got our Yukon gold half moons.
What do you think of the thickness?
- I think that will cook.
- It's probably fine, right?
- I think that's fine,
especially since they're fresh potatoes.
- How long are we baking the bread for?
- 30 minutes.
- Oh, that'll definitely cook.
By the way, thank you for this salt guys.
This salt is amazing.
I'll hit it with a little bit of that.
Probably enough. A little Salt Bae.
This stuff here, it says Trader Joe's Black Pepper Corns,
but it's actually not.
It's that tellicherry black pepper.
- Oh, nice.
- So we're going full gourmet here.
And then we gotta hit it with...
- Oh, the secret.
In any recipe this is a custom.
- This is custom.
And honestly, let's think about this real quick.
What isn't homegrown in here?
Absolutely nothing.
- Actually, yeah. 100%, even the wheat.
- Absolutely nothing besides salt.
This is the most homegrown recipe I think we've ever made.
That's more of a proper prepared thing, right?
- Olive oil. Yeah, 100%.
- The only thing that isn't is the olive oil
and the just literal seasonings.
Okay, now are you ready for this?
'Cause this is satisfying.
- Let's come in on that.
- [Kevin] Little bit of that.
(Jacque laughing)
- [Jacque] I actually don't like the way that looks.
- [Kevin] I actually don't like what I just saw.
I'll tell you, this feels good to do.
Do you wanna do one?
- I don't think I, Ooh.
It's kind of satisfying. A little Play-Doh vibe.
- [Kevin] It honestly looks absolutely disgusting.
- Yeah, the color is not good.
- It reminds me of those like videos
where people will pop pimples and stuff.
So officially, this might be the first recipe
we've ever made,
because this is a hybrid of different recipes.
- That's true.
- Pocaccia.
(Spanish guitar music)
I'm all oiled up.
I'm gonna taste the concoction too.
Oh!
That is bliss.
- All right.
Let's see it in 30 minutes.
- Okay, it's been five more minutes.
I think we're done.
Ooh, look at that.
Let's give it that (sniffing).
Smells amazing.
Let's give it the poke test.
Ow, that's actually really hot.
It's poking off a little bit more,
like it's coming back a little more.
It's rebounding a little bit more.
I feel like it's got the browning edges.
Jacque just ran back to his house real quick,
so maybe we'll let it cool.
We'll wait for him to come try it.
The moment of truth.
Come on over and enjoy, Jacque.
- I didn't go far.
(Kevin laughing)
- By the way, this is what Jacque actually threshed
from the last little bit.
He actually got enough to probably make,
oh, I don't know.
- I think I got a breakfast tomorrow.
- (laughing) He got his pay for the next day.
You want to do the honors?
You want to do a cut?
- If I'm cutting, I'm cutting myself a big piece.
So maybe you should.
- Okay, I'm gonna come in, come here.
Okay.
- That's a reasonable slice.
- It's gonna get cut in half.
- So that side's mine, or?
- Okay, the first thing we need to do
is take a look at that crumb.
- [Jacque] Oh, actually it's really solid.
- [Kevin] Actually, pretty good.
- [Jacque] 'Cause focaccia don't always go whole grain.
- This is better than we did last time, for sure.
- Totally.
- Last time we had the interior be a little bit
- We don't talk about it.
- a little, you know, a little moist.
Okay.
(Jacque inhaling loudly)
Fully homegrown.
- Oh, it smells really good.
I could smell the thyme and the leeks.
Well, boop.
- Bon Appetit.
(both men laughing)
- It's really good.
- You know, it's good when I just went in,
before my mouth even closed around the bite,
eyes wide open.
Dude.
- Really good.
- Actually, so good.
This is the official first recipe
of the Epic Homestead right here.
Pocaccia bread.
- And the potato is actually really good on there.
- Yeah, Yukon gold.
- Wow.
- It's baked through
but the garlic on top gives it that pasty, sort of chewy.
- Really good chew.
- Wow. Do you think we have a talent for baking?
Because we go in blind and we come out golden.
- Let's just say, I know we have a talent for baking,
because I've never had focaccia like this.
Pocaccia.
- Excuse me, don't ever call it by it's not true name.
Guys, we'll actually make this a recipe, I suppose.
And we will put this up on the Epic Gardening Blog
for you guys.
I highly recommend this.
This is absolutely delicious.
Thank you for joining us on this wheat growing journey
into a delicious pocaccia loaf.
Until next's time, good luck in the garden
and keep on growing.
(Kevin laughing)