July 7th, 2009 by Kristi Stephens

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It’s been eventful at our house: not only did I get my new iron, but after months, nay, years of planning/saving… I purchased my grain mill!

My real life wise woman here sells grain mills and, of course, grain. She does informational presentations talking about the benefits of milling your own wheat, and since the first time I heard her talk about the nutritional and health benefits I was sold. That was two and a half years ago, so this purchase has been a long time coming. :)

I’ve been baking bread occasionally since I was in 9th grade or so – it’s somehow a lovely and theraputic process to me. My goal is to start making most of our baked goods myself using fresh milled flour – we’ll see how that goes. :) Today I thought I’d share the process as I tackled my next batch of bread.

First of all, here’s some unground wheat- want to teach your kids about eating healthy, fresh food with “real” ingredients? Nothing like grinding some wheat in your own kitchen!

Pour the grain into the mill and turn it on. These things are not quiet! You will feel as though you are standing on an airport runway with 747s whizzing by.

All done milling – whole wheat flour at its freshest! I use whatever I need and then freeze the rest [more information on the benefits are at the end of this post, but milled flour left at room temperature will lose 45% of its nutritional content within 24 hours, and 90% of its nutrients within 72 hours!]

Mixing up the dough – most of the serious millers/bakers at our church use Bosch mixers. Maybe someday I will be converted to that, but I really do like my kitchenaid!!

I so enjoy kneading. It’s easier to mix up the dough in my bread maker, but sometimes I miss the feeling of getting my hands in the dough!

1st rise – many recipes I’ve seen say to cover the dough with a towel. I prefer saran wrap sprayed with cooking spray so that the dough doesn’t stick to it as it rises.

Punch down – now this is just pure fun. :)

2nd rise – all tucked into the pans. Nighty-night.

Fluffy and ready to bake!

What could possibly make a fresh homebaked loaf of bread even better? Melted butter, anyone?

MMMMMMMMMMMMMMMMMMMMMM…. delicious.

By the way, in case you’re wondering about those health benefits I mentioned, “whole wheat flour” in the store is a far cry from fresh milled flour. In order to preserve the flour and give it a long shelf-life without going rancid, the “germ” of the wheat berry is removed. Even if you purchase whole wheat flour or whole wheat bread, at least 22 of the 26 vitamins and minerals (including iron, vitamin B, zinc, vitamin E, and other essential nutrients) are missing from your flour. What is probably there in their place are bleaches, chemical softeners, and mold retardents. Refined white flours are thought to be main contributors to the high rates of cancer, heart disease, diabetes, and other common diseases.

What have you been tackling today?