How to Process Raw Wheat to Flour

Bread made from homemade flour is delicious.

Processing your own wheat into flour may sound like a lot of work, but once you give it a try, you will be hooked on the superior taste homemade flour holds over store-bought alternatives. Spend time choosing a grinder, and expect to pay at least $250. A hand crank grinder will let you get back to basics, while an electric one will do the hard work for you.

Things You'll Need

• Wheat berries
• Other grains - optional
• Wheat grinder, either electric or hand crank
• Wide-mouth container -- optional
• Water -- optional
• Baking trays - optional

Instructions

1. Decide whether you want to germinate your wheat berries before grinding. Germinating will give your flour a higher concentration of vitamins, and according to Baking Experience, many people who are allergic to refined wheat products find no problem with germinated grains. If you choose not to germinate, move directly to step 4.

2. Fill a wide-mouth container one-third full of wheat berries. Fill with water and leave for about eight hours at room temperature to germinate. Check that at least half the berries are just sprouting, and if not, leave for three or four more hours.

3. Rinse the berries with fresh water, drain, and lay out on baking trays to dry overnight.

4. Grind the wheat berries using your grinder.

Tips & Warnings

• Ensure that your berries are completely dry and cool before grinding, as damp berries will block your grinder, and excess heat gives flour a rotten taste. If you buy an electric grinder, check that it doesn't warm up very quickly, as this will diminish your flour's taste. Don't grind more flour than you need, as unused fresh grains will quickly go rancid. Kernels will keep for a long time at room temperature. Add interest to your flour by grinding a mixture of wheat and other kernels. Millet, quinoa, rye and corn are delicious alternatives.

References

• Bread Experience: Home milling your own flour is nutritious and delicious!