How to Mill Grains Into Flour

Milling your own grains into flour is a very rewarding experience. Not only do you get a better tasting flour, but you can also make a bread that has all of the nutrients still left in it. The idea of milling your own flour may seem unachievable for someone with a busy lifestyle, but by following these simple steps, you can mill grains into flour with ease.

Difficulty: Moderately Challenging

Instructions

1. Buy whole grains at a local grocery store, any health food store or co-op. Each kink of milled grain creates a different form of flour, so you have to decide what kind of grain is most suitable for your particular baking. If you are making bread, you must choose grains such as wheat, spelt or Kamut, which are all high in gluten.

2. Find a grain mill that suites your needs. Since you don't need a large mill, it's best to find one that stores easily and cleans up well. Make sure to purchase a mill that allows you to distinguish between fine and rough grinding.

3. Place the whole grains in the top shoot of the grain mill and position a bowl or container underneath the mill to catch the flour as it comes out. Set your mill to the desired consistency, and either crank the handle to mill your grains or turn on the mill's power, depending on the type of mill you purchase.

4. Store any unused milled flour in the freezer. Unrefrigerated flour lasts only about 6 hours before the enzymes begin to die. However, storing your flour in the freezer slows down this process and makes it last longer.

Tips & Warnings

• For making cookies, use a soft white or a soft red winter wheat flour.

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[faithl]

on 5/27/2009 Great post. It helps build the case for "grinding your own." I think more and more people will be looking for ways to eat more inexpensively and healthily. This would do it.