This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

• 300 g Cold water
• 100 g 5-grain
• 100 g Stale rye bread
• 100 g Sourdough (click for my recipe)
• 5 g Fresh active yeast
• 10 g Sea salt
• 200 g Whole rye flour
• 200 g Graham flour

I have begun to experiment with grains other than wheat.  I use a Bosch machine, and knead whole wheat bread for 10 minutes with excellent results.

Does anyone know about kneading time for a bread 50% kamut and 50% spelt? 

Does anybody know of a website that connects bakers with locally-sorced grain farmers?

I've been an artisinal baker for a few years now and I feel that it's time to step my game!

I am so excited!! I received my Nutrimill grain mill today!! 

I ran 2 cups of wheat through the mill as per the instructions....I have a couple of questions.

1. After milling, do you break down the machine and wash all of it?? If not, which pieces do you wash?  Do you take the rubber gaskets off and wash?

2. I noticed an electrical smell when I was milling and moved the upper dial (motor) toward the right for coarser flour.  Is this normal?  I wanted to see how coarse I could get the flour, but stopped when I smelled the electrical smell.  Should I be worried?  Should I be worried about moving the dials around??

3. What setting do you set for flour? (for making bread).

4. Do you leave the hopper extension ring on?? I wanted to put it back in the bowl and I wasn't able to get it back in and put the lid one (without damaging the black rubber gasket).

5. Do you sift your flour when making cake flour or other??

Oh, I just love my mill!!  I got it from www.organicwheatproducts.com AND I  received some lovely grain from her...the grain was so squeeky clean, I was delighted!! The other grain I had ordered from a mill and it was not nearly as clean...

That is all my questions for now...thank you so much :)

Steph

Hi all,

I'm thinking about getting into home milling... like doing things myself, from scratch, so this is about as close as I can get with bread short of growing my own wheat.  My main question is, what are the perscribed health benefits of fresh milled flour?  I've read on several threads/sites that flour loses x% of its vitamins in the first x hours after being milled, oils go rancid, etc... While this intuitively seems like it could be true, are there any credible sources that support this?  Most of what I read is from companies selling grain mills, so I'm hoping for a more objective source, like a university agriculture department study or something of the sort.

Thanks,

Jeff

I'm looking get a grain mill and was wondering who had them, what kind and what they think about it. I know I could have just done a search for that but I have another question: is there a semi-easy/efficient way to remove the bran only? I'd most likely mix milled flour with aged bread flour and if I could add bran back in on a whim I'd be able to make a 'frenchier' bread with a higher percentage of milled flour. So what mills produce flour that can have the bran removed?

3,2,1, GO!

Hi

I am a new member here, have been lurking around for three or so years. The information here has been very useful to my baking. I just had one question, i recently bought a nutrimill and I live in Montreal, but i can't seem to find a place in Montreal that sells grains (whole wheat, red or white, or any other variety) in 5kg, 10kg, 20 kg packgagings that can be latter milled into flour at home. I went to Le Vrac du Marche, they only had small packaging of 500 grams or 1kg (i'll drop by again and ask if they can acquire bigger packaging), i still have to visit club organic but the online reviews were not very promising. Does anyone of know of where they buy their grains from if they live in montreal? Thank you for your help.

I just wanted to add a couple of observations about the 100% whole wheat sandwich breads I've been making lately.

First off, the epoxy method really does work. I've done it now by hand and by mixer and it really isn't that hard. I really like it. It seems to give the whole bread a better texture, and I'm getting whole grain breads that are soft enough for even my toddler to like it for PB&J sandwiches. And that's something.

Another thing is that I've noticed is that the whole wheat seems to stay softer longer than the white bread of the same type I make. I think that the epoxy method has something to do with that. If anyone else could comment on that, I'd really love to hear some ideas.

I find it all incredibly interesting.

I have been using Allinsons Wholemeal seedd & grain flour trying to make a 2lb loaf in a Murphy's Bread Maker. I have been following the recipe for a brown loaf using the afore mentioned flour which suggests 4 cups. When I have added all the ingredients, the dough seems far too wet and sticks to the bottom of the bread pan.

As a new chap on the block so to speak, would anyone be kind enough to send me a recipe which will work if I continue to use Allinsons Wholemel Seed & Grain flour plus my Murphy's bread machine?

Look forward to hearing from you,

Kind regards,

RonB

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!

I'm looking for a mill that can accomplish the following;

can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.

does not heat the flour (over 120 farenheit)

can sift the milled flour to make white cake flours (meaning that it's capable of not crushing the outer layer into the flour making it too difficult to sift out to get a white flour)

can mill for a large family (meaning does not heat up or mess up with heavy use)

does not need to be cleaned

does not throw flour dust everywhere

has electrical and hand mill capability

lasts for 30 years+

does not need to be babysat (won't catch on fire or break with a distracted operator)

does not have quarks with getting odd sized or shaped grains stuck and cracks, or constantly needing to be taken apart to fix

low maintenance

less than $1000

can be purchased in or shipped to the U.S. without incredible waits, fees, or bribes, and with the knowledge that defective or damaged products will be fully replaced in a timely manner without uneccesary inconvenience

Any thoughts?