Eat Grains

Archive for the ‘grain mill’ Category

If you are looking for a hand powered manual mill for milling grains, and dry items into flour, but also want to mill moist, sprouted and oily seeds – there are very few on the market. The BEST manual grain mill I have EVER had the chance to get my hands on is: The Wondermill Junior Deluxe.

This mill has options that you won't find in an electric mill but is not at all hard to use. It is extremely sturdy and user friendly. With two milling head options, you can mill both a super fine pastry flour or almonds into nut butter. You can adjust the coarseness with the easy dial of a knob!

Take a look at this little short demo I made when I first got the mill and found out how very much I enjoyed it! Manual grain milling was never so easy…..

Meet my Wondermill Jr. Deluxe

Go watch the video!

The Millers own and operate Millers Grain House which offers Chemical Free and Organic Grains, Grain Mills, Bread Machines,Grain buckets, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

The sale will end August 31, 2010 or while supplies last!

The Wondermill (electric) Is down from $269.95 to $239.95 Save: 11% off and Shipping to the lower 48 US States is FREE

The Wonedermill Jr. Deluxe (manual) Is down from $219.95 to $199.95 Save: 9% off and Shipping to the lower 48 US States is FREE

Here's a vide to see my favorite hand mill in action….

As an authorized dealer we are at the mercy of the timing of the manufacturers (can't put items on sale until they do). I didn't want to hesitate to get you all the word as soon as I knew….

These will be on sale unil August 31, 2010 or while supplies last.
Often suply runs out before sales end…so you may not want to wait.
Call during business hours if you have questions: 828.536.4988
M-Th 9-5, Fri 9-4 Eastern Time

Now that you have tried the previous tips and attempted to reason with friends and family that it is more healthy, and you can make a cheaper/healthier loaf of bread and that the storage life is longer, you may be, like I was, trying to convince yourself that you can DO this (I can, right?).

Here are a few more little tips I have learned to show myself ‘why to bother’:

• It takes no more time than grabbing a bag of dead flour. Throw the grains in the Nutrimill, turn it on and by the time I’ve gathered the other ingredients for the recipe, the mill is done.

• Even the Nutrimill has saved us money! We eat pizza every Friday night. We used to order 3 Large pizzas from Papa Johns, Dominos or Little Caesars. At the tune of between $30-$40 any given Friday. Now I make pizza crusts ahead of time and use fresh ingredients (and I might add less fats/grease) and make 3 16 inch pizzas for $10.00 total! In less than three months, we had paid for the mill on pizza nights alone!

• Last but not least, you don’t have to start our as a purist. If you HAVE to add, change or substitute a pinch here and there to get your family to eat the freshly milled grains that are so packed with nutrients, then just do that until you have experimented enough to use only the grains you mill. Using even 3/4 of a cup of freshly milled wheat vs. the usual ‘dead bagged flour’ gives your family more fiber, E and other phyto nutrients than they can get from fast foods or frozen waffles.

Relax. EnJOY it!

Now not only are you convinced because of these little tips, but your friends and family will see the confidence in you and not worry that you will soon begin brushing your teeth with sugar or go back to believing the world is flat, just because you mill grains at home. Milling grains at home is not old fashioned, it just makes good sense.

Best Blessings!
Donna

http://www.millersgrainhouse.com/store

Go Green with the WonderMill Jr. Deluxe

The Mill I use.

One tip to answering those questions of ‘You do what?’ and ‘Why bother?’ is to know the two biggest benefits of milling at home. First are the health benefits and second are the storage/cost effect benefits. In this tip we will focus on the health reasons.

When grains are processed into flour for shelf storage, most of the grain ‘parts’ are removed to slow the spoilage time. When those things are removed, the flour is stripped of the Wheat Bran, Middlings, Wheat Germ and Wheat Germ oil. As we read that list – we see at least three things that are now sold in health food stores across the world. The Bran and Middlings provide the fiber (and more), the Germ and oil provide the vitamin E (and more), two things missing in the typical diet of the twentieth century.

The additives to ‘dead bagged flour’ can be just as bad or worse than what is missing. To make that white appearance, at first the manufacturers were actually using chlorine bleach! Now a new chemical has been approved., but chemicals are chemicals and not found IN the grain. Since the grain is stripped of so many nutrients in the processing – synthetic vitamins have been added. Personally, since I wouldn’t eat polyester, I also don’t want synthetic vitamins.

This is simply the tip of the health iceberg when it comes to the reason to mill grains at home. The list related to your families health goes on and on. Check out some of our other articles and studies for the healthy reasons to bother with milling at home. At least this is a tip to help you answer those questions when friends and family think you’ve slipped back into the dark ages.

Want more? Watch this vidoe:

Best Blessings!
Donna Miller, Owner of MILLERS GRAIN HOUSE

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The Wonder Mill

Here is a breakdown of wheat types and which recipe to use them:

~ HARD wheat is best for breads and items that require high rising.
~ SOFT wheat is best for pastries and flat breads such as pancakes, tortillas and biscuits.
~ Both types can be mixed equally to make a light texture for all purpose flour.

Color effects the flavor of the flour not the consistancy:

~ REDS will have a more 'nutty' (to me it's almost a bitter) flavor.
~ WHITES are usually just lighter tan or almost golden and have a smoother taste.
~ Both can be mixed equally to make a deliciously light bread without a bitter result.

Muffins, pancakes, cookies and biscuits can all be made from blending types and colors.
Loaf breads have the best result by using a HARD (either color) type only. It contains the most gluten for the rise of yeast bread.

Happy Milling!!
Best Blessings,
Donna Miller, Owner of MILLERS GRAIN HOUSE