I’ve been surround by friends who milled their own wheat for years but always resisted making my own breads because I just didn’t want to do it. I knew some of the facts about bread you buy at the store – even whole wheat bread. Facts like:
- The flour you buy at the grocery store is virtually empty of fiber and the germ is removed. The vitamins are bleached out and replaced with artifical vitamins.
- Commercial millers take the wheat berries, and break it into three parts: – the bran, which is the fiber and mineral portion- the germ, which is where most of the vitamins and unsaturated fats are-and the endosperm, which is where the grain keeps its protein.
- They only use the endosperm to make white flour and feed the nutritious part to animals. They do add back vitamins but not all that were lost.
- Even wheat flour you buy at the grocery store is processed and just enough bran is added back in to meet minimum standards. Also, wheat flour loses its nutrients very quickly, so the flour at the grocery store could be less nutritionally dense than you need it to be.
- Buying whole wheat bread is great, but the good quality breads are expensive and still don’t have as many nutrients as freshly milled grain.
- You can mill many types of grains, not just wheat. You can grind popcorn, spelt, oat groats, kamut, and quinoa. I used hard white wheat to make these rolls and bread loaves. I have soft white which I will use for muffins, granola bars and pizza crust.
Well, even though I’ve known all that for years and years I still resisted. I finally gave in after a friend brought me some blueberry muffins she made using her fresh ground wheat. They were delicious and substantial. I talked it over with John and we decided to give it a try. It helped that John just finished reading David Kessler’s book, “The End of Overeating!” John is even more aware now of processed foods and their impact on our bodies. Thank you Dr. Kessler.
Am I saying everyone should do this? NO!! But, I thought you might find the process interesting.
Here are the wheat berries in the grain mill getting ready to be ground into flour. Aren’t they pretty?
Here’s the freshly milled flour. It’s very finely ground and warm when it comes out of the grain mill. You have to use it within a few hours or it starts to lose its nutritional value. It can be frozen for a couple of days.
Here’s the first batch of dough I mixed up for rolls. The dough was much heavier than dough I’ve made before with wheat or white flour from the grocery store.
And here are the finished rolls and the bread loaves I made. They were delicious and filling! Even my teenage son was full and that’s a miracle.
I hope that I don’t get burned out making our own bread. Fortunately I have an ultra strong Bosch mixer that can handle the heavier dough and knead 20 cups of flour at a time! With this large a family that’s a necessity!
Have you ever heard of grinding your own wheat or made your own bread? Diane
Here’s the link for where I got my mill: http://www.pleasanthillgrain.com/