Mill your own flour using the WonderMill Grain Mill –Giveaway from Bread Experience

I enjoy milling my own grains into flour. There’s something really satisfying about being the miller and the baker.

When you mill your own flour, what you get is nutritious whole wheat flour where nothing has been removed. The flour retains the complete endosperm, meaning the bran and germ have not been sifted out as with white flour.

I incorporate home-milled flour into breads as much as possible. I especially enjoy milling whole wheat flour from hard red or white wheat berries and other whole grains, such as Einkorn, Spelt, Khorasan, and rye, to name a few.

My grain mill of choice for the past several years has been the WonderMill Electric Grain Mill. I like it so much that I became an authorized dealer a couple of years ago and this year, I’m delighted to be giving one away. The link to enter the giveaway is located at the bottom of this post.

 

Why I like the WonderMill Electric Grain Mill

I like this grain mill because it’s so easy to use and it’s really fast. It can handle a small batch of flour or several pounds. It’s a great tool for homebakers. The price is very affordable. I bought my mill several years ago. I’ve been following the manufacturers instructions for using and maintaining it, and I haven’t had any problems. It still works wonderfully well.

The WonderMill Grain Mill can grind over 100 pounds of flour in an hour. You don't have to worry about overloading the WonderMill because of it's large 1 3/4 hp motor. Not only does it grind wheat, rice and other small grains, but will also grind legumes and garbanzo beans. You can create super fine flour or coarse flour at temperatures that preserve nutrients, ensuring that you will always have the perfect flour for your food.

Grinding wheat in my grain mill

Here is my grain mill. As you can see from the photo below, it has a prominent place on my kitchen counter. In this photo, I’m grinding hard red winter berries into whole wheat flour. The grain mill has three settings: pastry, bread and coarse.  I like to use the pastry setting for crackers and pastries and the coarse setting for rye flour, but for this whole wheat flour, I used the bread setting.

 

A few months ago, Golden Wheat Farms sent me a sample of the wheat they grow on their farm in Kansas. I’ve been waiting for the right opportunity to grind it into flour and use in bread. I decided now was the time. I’ll be posting about that bread soon. For this post, I wanted to show the grains before and after milling.

The good thing about wheat berries is that they can be stored for a long time. Once you grind them into flour, you need to use the flour fairly soon because it doesn’t have any preservatives in it and will go rancid, but the whole wheat berries will keep for years if stored correctly. 

Would you like to grind your own grains into flour for bread baking?

Here’s your chance!

The Bread Experience is giving away an Electric Grain Mill!

The Bread Experience, in partnership with Mother Earth News, is pleased to announce that we are giving away a WonderMill Electric Grain Mill along with assorted baking tools used to make beautiful artisan breads. The total package is worth $500.00.

To participate in the sweepstakes, go to the Mother Earth News site and enter to win. http://www.motherearthnews.com/bread.aspx#axzz2kNAp5aI0

Good luck and Happy Milling!

Cathy

Easy Whole Wheat Banana Bread

Today, you’ll find me on the Grain Mill Wagon talking about Whole Wheat Banana Bread.  I love making Banana Bread because it’s quick and easy to prepare and it’s a great way to use up overripe bananas.  Quick breads make a great snack and this loaf is no exception.

I’ve always enjoyed the banana bread I grew up eating, white flour and all, and I still enjoy that version from time-to-time.  However, these days, I look for ways to make a healthier loaf.

This quick bread incorporates freshly-milled whole wheat flour, olive oil and less sugar.  I sifted out some of the bran and germ to lighten the texture of the loaf, but still keep most of the nutrients from the grains. The result is a delicious and moist whole wheat banana bread with lot’s of flavor.

Please join me on the Grain Mill Wagon to learn how to make Easy Whole Wheat Banana Bread.

 

Happy Baking!

Cathy

Let’s chat about Whole Wheat Crackers

Hello and welcome! Are you’re wondering where in the world the Bread Experience has been? I’ve been to London to visit the Queen… well, not exactly, but I have been to London, and I did see Buckingham Palace, as well as other parts of England, Scotland, Wales and Ireland. I’m back in the States, but today I’ve jumped on the band, I mean Grain Mill Wagon to talk about baking with freshly-milled grains.

I’m continuing my discussion on baking homemade crackers. It’s seems that the cracker bug that hit me several weeks ago didn’t go away while I was in the UK. I’ve been busy making crackers ever since I got back.

I particularly like these Whole Wheat Crackers with Cardamom and Sesame Seeds. They have just a hint of cardamom to give the crackers a slightly peppery, spicy flavor.

 

I’d love for you to join me so head on over to the Grain Mill Wagon to learn how to make these Whole Wheat Crackers.

Be sure to come back in the next couple of days to learn about my travels in the UK. I’ll be sharing some lovely photos of the countryside and my adventures with my son. I’ll even throw some bread in the mix here and there.

Happy Baking!

Cathy