Making freshly milled whole wheat goodies does not have to be limited to loaf bread! This took me a while to figure out – but once I did, there was no limit to the home made whole wheat alternatives I would try. I used to purchase things like pita pockets, bagels and English Muffins because I assumed they would be too difficult to make. After all, these were not the typical loaf bread recipe I had just recently tackled. To put it short…I was intimidated!

I would like to encourage anyone who has moved to freshly milled whole wheat loaf bread to branch out to other areas of whole wheat baked goods. We teach local classes and soon to be on line (sign up for the newsletter to find out when) to help encourage you to try your hand at some of the more ‘advanced’ types of baked goods using freshly milled whole wheat.

The health benefits and budget benefits far out weigh any trepidation you may have! For a little taste of how simple it is to make these Whole Wheat English Muffins – be sure to listen to this episode of “Encouragement in the Kitchen”.

Some options for flavors are as simple as dried apples and cinnamon, or as complex as blueberries and cream (dried milk) with almond slivers. No matter what flavor combinations you like, you are no longer limited to what comes in the assorted box that also comes with junk mixed into each pouch!

Oats are one of the most versatile and well known grains. We don’t have to be limited to someone elses’s taste or imagination!

Most pasta recipes are nothing more than water and flour. Some recipes call for eggs but the Lello Pasta Maker (pictured above) takes all the guess and measure work out of the equation. Simply follow the simple directions that come with the instruction manual, put in the disc of the shape you want to make: Linguini, Vermicelli, Ziti, Elbow Macaroni and more (several discs come with the machine others ordered separately) and you have fresh whole wheat pasta that is ready in no time. Also fresh pasta boils faster! You can even preserve your home-made whole wheat pasta by drying it and sealing it in a plastic zipper baggie.

The type of wheat grain you want to get for milling is Duram Wheat and a Hard White Wheat. The combination of the two will make the best textured whole wheat pasta you can make without having to use white flour.

Some tips for eating healthy are rather simplistic. Avoid too much fat and sugar. Eat fresh vegetables and fruits, and make sure to eat six to eleven servings per day of whole grains. You have to understand the importance of whole grains in your diet, and how vitamins and minerals are necessary to a good, healthy life. Breads from the grocer are not always a healthy source of whole grains. Eating healthy whole grains are good insurance to help you live a stronger healthier life.

Important info on Grains: Bread cereal, pasta and rice all fall into this area. Be sure to bypass white flour products and choose whole wheat and grains instead. Brown rice, whole wheat pasta or whole grain cereal are among the healthier choices. One serving of grains is equal to a slice of bread or part of a bagel.

Are you:

• Just starting out?
• Riddled with questions?
• Confused by techniques?
• Need help troubleshooting?

One option is to come to a class.  On line or in the actual kitchen – we offer classes to help you get hands on, real time assistance with your whole grain questions and more.

Another options (while you’re waiting for the next local or online class notice) is to read through our Baking & Grains FAQs.  Here you will find questions that have been sent in by others and they may have been asking advice for  the same whole grain topic!

Hope you enJOY learning more about and using good wholesome whole grains. We’re here to help!

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!

One food group that often gets a ‘bad wrap’ (pun intended) is grains. Because grains are a carbohydrate they are one of the newest things on the chopping block to get dismissed from the ‘low carb’ diet craze. Sadly, by omitting this vital micro-nutrient, your body can be missing much needed sustenance.

On our  radio show (see the new tab above) we will be discussing how to balance healthy whole grains and even special treats into your diet (from a budgetary view point) and be able to enjoy all the goodness that is missing – while still reaching your healthy weight goals.

Grinder? Mill? Berry? Kernel?

Options abound when talking about what a whole grain is actually called. Some people call them berries, other folks call them kernels and still some of the whole grain foods are actually seeds. Not unlike the tiny jewel being called different names, what people call the apparatus that turns it in to whole grain flour also differs greatly yet means the same thing.

Terms used to describe a mill are often confusing. An electric grain mill is also called an electric grain grinder. An electric grain mill or electric grain grinder uses a steel burr rather than stone grind. A manual mill or a hand grinder is the same thing. It is one that requires no electricity but manual power to grind grain.

If you are interested in the freshest whole wheat flour (and other whole grain flours) you can get then you are likely looking in to home milling. No matter which one you call it, mill or grinder, investing in a home mill is the surest and more economical means to adding whole grain foods to your family’s diet.

For more information in comparison and grain mill reviews and finding grain mills for sale go to: http://www.comparegrainmills.com

You can also give us a call at Millers Grain House at 828.536.4988 and someone will be happy to answer your questions.

Millet can be ground and used as flour as well as cooked whole in a variety of methods such as: steaming, broth, juice and roasted. It is often soaked and added to veggy burgers to make a tasty and filling vegan dish.  It can be used much like cous cous (which is not a grain at all but a miniscule pasta) with the bonus of fiber that is not offered in processed grains.