How to Grind Grain

Whole grains, which are high in vitamin E, B vitamins and iron, are a great source of complex carbohydrates. Whole grains are at their nutritional and flavorful peaks when freshly ground and immediately baked. Exposure to air saps the ground grain of its food value by the hour. At most, grind a 3 to 4 week supply of grain. Store unground grain indefinitely; simply keep in airtight containers in a cool, dry place.

Difficulty:

Moderate

Instructions

1. 

   Buy grain, clean or uncleaned, from feed or grain stores. You also can find grain at local farms and whole food grocers. Purchase only grain that is non-GMO and has not been chemically treated.

2. 

   Winnow uncleaned grain. Make a frame that is easily held, using 1-inch by 2-inch lumber. Cover the wood with screen. Pour grain on the screen, removing chaff and dust by shaking the frame. Winnow outdoors on a breezy day and most of the chaff will just blow away. If you winnow inside, do it by a fan, although this can be messy. Remove foreign substances such as grit.

3. 

   Mill, grind or process barley, millet, oats, rice, rye, soybeans and wheat successfully at home, using a manual or electric mill, coffee grinder, blender or food processor. Grind roughly or finely, depending on how you intend to use it. Finely ground grain becomes very fine flour, which can be produced with about four grindings.

4. 

   Grind cracked wheat, with its nutty flavor for breads and waffles.

5. 

   Combine grains for interestingly different breakfast cereals. To prepare, put cleaned, unground wheat in an iron skillet. Iron skillets heat and maintain temperatures evenly. Spread grain in an even, thin layer, stirring constantly. The grain will double in size and brown. Kernels pop, but will not burst. Grind the toasted wheat product and cook like any packaged hot cereal.

Resources

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