Whole grains are an excellent dietary vehicle for delivering health-promoting nutrients that you body needs.  These substances are found mainly in the bran and germ of the grain kernel.  Thus, milling and baking with whole grains, like wheat, rye and oats, ensures that you get all the vital nutrients that are essential for wellness.

By milling whole grains and baking your own whole grain food, you’re using all three parts of the grain: the bran, the germ and the endosperm. On the other hand, refined flour only utilizes the carbohydrate-rich endosperm.  The bran contains fiber and trace minerals such as calcium and magnesium.  The germ imparts essential fatty acids, antioxidants and vitamins B and E. Whole grains are capable of reducing cholesterol levels and Type II diabetes. Your risks of cardio-vascular diseases and colon cancer are also significantly reduced.

Tips for Milling Your Whole Wheat Grains

Here are a few critical tips to gain the most from milling your whole wheat grains:

• Use wheat berries. Hulled whole wheat kernels are referred to as wheat berries. Purchase them from grain stores by the pound, depending on how much flour you intend to mill.

• Flour measurements. A pound of wheat berries will give you approximately 4½ cups of flour. Whereas a cup of the same will produce about 1¾ cups of flour. Excess wheat berries can be stored indefinitely at room temperature.

• Current flour use. Mill only as much of the wheat berries as necessary to make flour for immediate use. The oil content in the milled whole grain flour will turn rancid within 72 hours and does not keep well in the fridge.

• Soak whole wheat grain flour overnight. Soaking the flour overnight will neutralize phytic acid, an anti-nutrient, in the grain. Phytic acid, found in the bran, will bond with minerals like magnesium, calcium and iron, preventing their absorption in the digestive system. It then passes through the gastro-intestinal tract and is expelled from the body as waste.

The numerous practical implications of milling and baking with whole grains emphasize benefits to your health and wellness. You can reduce the risks associated with major diseases by harnessing the nourishing goodness of whole grains. Follow the tips for milling perfect whole wheat grains and keep healthy!

Ingredients:
3 Cups of sliced fruits (berries, apples, pit fruits are best)
**Option – 2 Cans Fruit Pie Filling of choice**
2 TBS Corn Starch **omit if using canned
2 TBS Organic Evaporated Cane Crystals **omit if canned
2 Cups Organic Whole Rolled Oats
1 Cup Freshly Milled Organic Whole Wheat Flour
1/2 Cup Organic Evaporated Cane Crystals
1/4 Cup Sucanant (may sub. Brown Sugar)
4 TBS softened butter
2 tsp vanilla

9 X 13 baking dish

Coat baking dish with either butter or non-stick spray.

In a large bowl cut up fruit to equal 3 cups (may mix and try fruit
combinations). Add Corn Starch and 2TBS Cane Crystals, toss to
coat. Pour out into baking dish. **If using canned pie filling,
simply empty cans into the baking dish.

In a clean large bowl, mix Oats, remaining Cane Crystals, Sucanant
and Whole Wheat flour until combined, Cut in butter then add
vanilla until combined.

Pour on top of fruit mixture (but do not pat down) to cover.
Bake at 350 degrees until top is crispy and fruit is bubbly.
Top with ice cream or whipped topping.

What a great way to ge whole grains into your family’s diet.
They’ll LOVE them.
EnJOY!

Best Blessings!
Donna at Millers Grain House

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This could be either a really long post or a short and simple one. I’m not sure how it will turn out. What I mean is I could make it long, but the outcome is quite simple so it could be brief. Anyway, here goes nothing…. ?????? ????? ????

Several years ago I was diagnosed with gluten sensitivities and told to omit all gluten and wheat from my diet. Anyone who has had this diagnosis knows a couple of things: 1) the symptoms that brought the diagnosis and 2) the difficulty in giving up foods that contain gluten.

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The symptoms range from bloating, intestinal issues, and shortness of breath after eating, headaches, dizziness and foggy thought process. Sometimes the symptoms included are other bowel movement problems (ranging from both extremes) and skin rashes.

The choices? Well…there aren’t many…and what there are cost a bundle.

For 3 months, I purchased odd replacements for breads and went without gluten while absolutely killing our grocery budget. The truth is, the foods didn’t taste of feel (texture) good and they cost a LOT more than traditional foods that contained gluten. I was growing discouraged…and felt doomed to a life of restriction. ?????? ????? ????

Then I decided that to broaden my choices, I’d make things at home. After finding that most of the ‘fours’ I needed were either not available or were also too high in price, I decided to try milling at home to have access to the rice and bean flours needed. Some recipes were….okay….others….downright gross……but…..I gained one really amazing bit of relief!

I decided to mill my own wheat flour. I figured after several months of doing without, it was worth a try again. Much to my surprise, with my home milled, organic flour and only 4 more simple organic ingredients, I could eat bread with NO symptoms. NONE.

This leads me to my belief that it is not the gluten that is my problem. The problem is the PROCESSING of the wheat. The stripping of the flour or adding of synthesized ‘enrichments’ or the additives to the pre-baked bread or all three were what aggravate my insides.

To this day, years later, I can eat my OWN minimal ingredient home-milled bread with no problems, but have instant issues if I eat bread bought at the store or from a restaurant. This is just one of the reasons I keep home-milling.

My diagnosis of gluten sensitivity was key in leading me to eat healthier wheat!

Best Blessings!
Donna Miller

Donna Miller is an author, teacher and entrepreneur. Her favorite roles are that of wife and mother to three home-school graduates. The Millers own and operate Millers Grain House which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more.

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Oats are very seldom sold with the hull left on for eating. You will have to look for “oat groats”, which is the least-processed form which can be used in the same ways you would use wheat kernels.

Steel cut oats are whole oats which have merely been roughly cut. Old-fashioned have been flattened and quick-cooking oats have been steamed a bit, cut and flattened to speed cooking time. Instant oatmeal has been rolled very thin and is already partially cooked. For nutrition (and some people would say for full texture), the steel cut oats win out.

Because of their somewhat higher fat content, oats should be stored away from any heat or damp in an airtight container. The suggested storage time for oats is about three months.

In addition to porridge, oats can be used for stuffing, added to baked goods, or cooked whole and added to grain salads. Try using them in place of bread crumbs for meatloaf. Top a cobbler with a mixture of whole wheat flour, butter, sugar and whole oats. It’s also easy to make your own Granola! Visit this website for more information on whole grain cooking: http://www.millersgrainhouse.com/store

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Best Blessings!
Donna Miller

Deut 28:5 –

Question: ” hi could you tell me how to make your bread in to a sub bread – I mean how do you make the long subway bread?”

Answer: A regular loaf recipe will make 4-6 sub rolls. You can decide what size you want – 4 rolls would make bigger rolls each than 6.

Divide the loaf after the first rise into 4 or 6 equal portions (weighing helps that) then roll each out on a greased surface like you would make a short snake with playdoh or a cigar shape.

Then set all 4 or 6 into a glass pyrex baking dish (like a casserole size, not a 9 x9 – but bigger rectangular one) with a little room to rise.

Before they rise, right after shaping, you can brush with olive oil and garnish with a bit of sesame seeds and Parmesan and Italian herbs for that ‘subway’ type taste. (o:

Let them rise at least 30 minutes just like the bread, or until doubled (sometimes it is a little longer for subs because you broke up the yeast).

When risen, bake as you would the bread – center rack, 350, for about 17-18 minutes.

Have fun!!

Hot dog buns are done the exact same way, just 8 of them (smaller) same recipe. Hamburger buns the same just shape like 8 hockey pucks (o:

Blessings dear Sister!!!
Donna ]]> http://www.eatgrains.com/wheat-information/question-and-answer-sub-bread-hot-dog-burger-buns-too/feed/ 0 http://www.eatgrains.com/wheat-information/make-ahead-whole-grain-muffins/ http://www.eatgrains.com/wheat-information/make-ahead-whole-grain-muffins/#comments Mon, 26 Jan 2009 18:17:16 +0000 dnurkle http://www.eatgrains.com/?p=173 If your mornings are as rushed as ours are, there is a way to make a great warm, wholesome, whole grain breakfast without the long prep time. You can even use your own recipe!

First simply substitute the flour in your recipe for 100% freshly milled flour. It’s whole grain and provides all the nutrients intended in the grain.

Now, get your recipe, a zip lock bag, a measuring cup or bowl with a lid.

In the zip lock bag, put all your dry ingredients and shake.

In the bowl/covered measuring cup, put all your wet/moist ingredients and mix.

Pop both into the refrigerator and in the morning, combine just until moist.

Place in greased muffin tins in a 400 degree oven for 20 minutes!

Tah-Dah! Fast food that’s good for you!

You can mill pastry flour from soft wheat (vs. the hard wheat that make good loaf bread) but it will not be silky smooth like bagged flour because the hulls (aka: bran., fiber) are not separated. You could sift it to get some of them out, but then again that is tedious and may not be necessary. For a texture of a pastry good that we are ‘used to’ it may be that you would have to use 1/4-1/2 of the flour as bagged organic pastry flour (still missing vital oils and oxidized but does lack chemicals and bleach) and the remaining part as freshly milled (to at least add more nutrients and fiber). Otherwise, the pastry flour straight from the soft wheat as milled is a whole wheat and will be a bit more dense than say a croissant type texture.

The way I look at it, even if 1/2 the recipe is freshly milled soft wheat, then you are getting more nutrients and bran than the usual pastry flour with it’s bleach and oxidized nutrients. Also if you go organic vs. regular bagged pastry flour, you are avoiding the chemicals and added synthasized viatmins that your body doesn’t recognize anyway.

Happy Milling!
Donna Miller

http://www.millersgrainhouse.com/store

The FDA has said to make at least half of your grain choices ‘whole grains’. This is certainly good advice to follow, but why stop there? Why not make MOST of your grain choices whole grains? Many people don’t know where to start. Let me give you some ideas:

1. Eat brown rice (not par boiled) instead of white rice
2. Eat only whole wheat bread (or at best home mill your flour from the whole fresh grain!!)
3. Whole rolled oats (also known as ‘old fashioned’) are a whole grain. Choose them over instant.
4. Ditch the pancake and muffin mixes and use at LEAST half whole wheat for the flour
(again home milling means you can use ALL whole grain flour) – see a video I did on ‘Make a-head Muffins” here.

These are just a few suggestions to get started. Once your diet starts to include more whole grains, you will find more ways everywhere to add them to your menu! Don’t forget the POPCORN!

Best Blessings!
Donna Miller

http://www.millersgrainhouse.com/store

There are a few tips to using organic brown rice in place of the (conveniently stripped of all nutrition) minute or instant rice.

Tip #1: Soak, Rinse and Drain
If you are cooking brown rice the traditional way (simmered in a covered pot) then soak it for about half an hour in water that covers the top. Drain it in a strainer and rinse just before you put it in the boiling water. This will soften the nutritious hull and make it cook more like stripped rice.

Tip #2: Don’t over or under cook
Over cooked brown rice gets mushy. Under cooked brown rice is tough or chewy. The little bit of time you pay attention to this is well worth the pay off of tasty healthy rice.

Tip #3: Use your oven
For almost perfect brown rice (tastes, feels and acts just like the white rice) use the oven to cook it. In the month of December, I will be sending my ‘Oven Brown Rice” Recipe out in our December Newsletter. If you want to learn this fool-proof trick (that saves a pot for cooking and takes the same time as the chicken, roast or turkey in the oven) then subscribe to our newsletter in the drop down box that is/was here when you first visited!

You may never fix rice the same ole way again!

Best Blessings!
Donna Miller
Owner, Millers Grain House

Be sure to visit our store site at: http://www.millersgrainhouse.com/store.
Also, if you sign up for the newsletter on this page, you will get updates on sales and inventory along with the complimentary monthly recipe and occasional video tutorial!

Best Blessings!
Donna Miller
http://www.youtube.com/user/thewheatguy