The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Brot Backer's picture

Recommended grain mills and removing bran only.

September 22, 2010 - 9:04am -- Brot Backer

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!

Stephanie Brim's picture

Observations on whole grain breads

January 28, 2010 - 3:37pm -- Stephanie Brim

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.

ronb's picture

Wholemeal seed & grain flour

January 18, 2010 - 10:34am -- ronb

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?

violet's picture

Hints on finding the right mill

November 3, 2009 - 1:34pm -- violet

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)

Joe Fisher's picture

First loaf from Reinhart's Whole Grain Breads

January 1, 2009 - 4:32pm -- Joe Fisher

Received this book as a Christmas gift from a relative who really enjoys my bread :)  Yesterday I started the first recipe in the book: 100% whole wheat sandwich bread.  My last three attempts at the 100% whole wheat bread in The Bread Baker's Apprentice were failures, so I was hopeful he had tweaked the recipe and technique.


Baked it today and had it with dinner.  My wife claims it's the best sandwich bread I've ever made!


edh's picture

Question about milling

May 4, 2008 - 8:14am -- edh

I've been grinding much of my own flour lately, but I have a question for the more experienced millers here.

Do you pick over the grain before you mill it? I've been carefully picking it over first to remove grains that still have the hull on them, small seeds of some unidentified type, stones, and the occasional piece of field corn. 14# of spelt produced a couple of tablespoons (at most) of this mixed detritus, so I'm wondering if I'd have even noticed if I'd just left it be.

subfuscpersona's picture

major wheat growing regions in the US - reference maps

October 29, 2007 - 12:17pm -- subfuscpersona

Maps of the US showing the major wheat growing regions. For those of us who must mail order, at least it can explain those shipping costs.

Every map has a link immediately below if you need to see it in a larger size.

As I am geographically challenged, I start with a basic US map that shows the states with their names.


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