Eat Grains

Posts Tagged ‘flour’

If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more explanation for why you are thinking of or currently milling at home. After all, inquiring minds want to know.

The second tip to answering the questions of why you bother to mill at home is the benefits of cost and storage. Sure, we can buy ‘whole wheat bread’ at the store. Sure, ‘dead bagged flour’ lasts for a good while. Are these reasons to dismiss home milling all together? Hardly! In fact, look closer and you can see why milling at home is better.

Health benefits aside, which is the MOST important one in my opinion, storage and cost come up on the convenience end of considering milling at home. The ‘whole wheat’ loaf of bread we can buy in the store is not only made of old, processed whole wheat, but by the government regulations only has to be at least 51% – or mostly whole wheat – to be labeled as such. I digress, this is also a health reason. The cost of said loaf is approximately $2.29. A home milled, fresh WHOLE GRAIN flour, loaf of bread costs me about $.75 to make and that is using all organic (a bit pricier) grains and sugar. Also, I know what is exactly in that loaf!

Storage is the other thought. Admittedly, my fresh baked loaf does NOT last as long , not due to shelf-life but that we eat it so fast (no one in the house can resist cutting into a warm loaf when they smell it), but the grains last for years! ‘Dead bagged flour’ can’t say that. Either weevils, mites or simply staleness can render a dead bag of flour useless in mere months. The Creator made a perfect protection for that grain, the husk. There have been grains found in pyramids that were over 4000 years old that when planted, they grew just as they were intended. How’s that for storage. Just keep the grains in a sturdy container and from getting wet and you can store them for years. I don’t think you will be needing them in 4000 years though.

Best Blessings!
Donna Miller
http://www.millersgrainhouse.com/store

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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Level off at the top to measure correctly!

Measure correctly to avoid excess flour after grinding.

One of the BIGGEST reasons for grinding grains is the immediate release of all those nutrients. If you end up with a cup or more of flour just sitting there, oxidizing, dying and loosing nutrients…it not only wastes precious fresh flour – it defeats the purpose. A good rule of thumb to follow is: Grains usually produce half again as much as you put in the mill. For example: 2 cups of grain will produce approximately 3 cups of flour. Write the amount of grain next to your recipe once you have perfected it. Waste not want not!

1. Rainy weather will have some effect on your bread rising.

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.

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!