I made these for a dear DEAR friend who was allowing three of us to invade her home for four straight days!! She and her husband were so gracious to allow us there!

They are easy and fun to make…..

Just a variation of my practically "Fool Proof Whole Wheat Bread" Recipe… here

Just add 1/2 tsp cinnamon, 2 more TBS organic sugar to the dough – be sure the oil is not a strong olive oil…I like coconut or canola. Then make as usual in bread machine.

Before shaping…melt 3/4 stick of butter then remove from heat. Add 1/4 C pecans, 1/4 C brown sugar (or sucanat) and 1/4 C organic sugar and 2 TBS fresh milled flour. Mix.

Roll dough out in a rectangle. Spread goo on all but about the last two inches of the horizontal (longest) side…this is your end.

Roll in upon itself until you come to the 'dry' two inches. Pinch and seal. Slice and place in a greased pan. Rise 30 mins. Bake on 350 for 15-18 minutes.

Then just enJOY!

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

Play with your food!

Sure there are some hard and fast ones like: Yeast breads need yeast. Too much salt is pretty gross. But for many 'rules' there are acceptations.

Take things like altitude and humidity into consideration. A loaf of bread baked at 3500 feet above sea level will not be the same as one baked AT sea level. Tweak a recipe.

Most recipes are written for sea level and adjusted for differing altitudes. Don't let that keep you in a box though, break out of the rules of recipes and tweak. Just keep good notes (that's my downfall, I often play but forget what I did when it worked!).

Have fun. Learn by playing with your food.
Just be prepared to be VERY creative if it doesn't work out and not waste it by tossing it in the trash.

Best Blessings and enJOY learning more!
Donna

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

The moisture gets trapped more easily in the wheat or grain that has just been ‘cracked’ by milling. It’s more susceptible to absorbing moisture than dead flour that has sat on a shelf for months. So you may need to slightly adjust the water amount in your recipe or add more gluten to the mix to get the bread to rise. I personally avoid bread on rainy days and focus on tortillas and other flat or quick breads.

EnJOY the journey!
Best Blessings!
Donna

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.