The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


FLGal's picture

Nutrimill newbie from Florida

February 20, 2009 - 9:42am -- FLGal

Hello everyone.    I live in the Tampa Bay area and have been baking simple breads off and on for the last 20 years, sometimes with my Zojurushi and sometimes by hand - but I would not call myself an expert by any means.  I bake bread because I cannot stand the stuff that passes for bread at the grocery store and I cannot afford to buy everything at the bakery.  I love whole grain breads and I especially love sourdoughs!

mbecktel's picture

My history with bread seems to hold steady. The focaccia did not turn out as planned. I milled the flour, mixed it and let it rise. It was a beautiful rise. \The instructions then said to punch down and pat out onto an oiled baking sheet. Did this, and dimpled the top, sprinked on parmesean cheese and a bit of sea salt. Nice looking out of the oven, but TOUGH!

Bob gamely ate some with olive oil and herbs with me. The cement in the gut feeling came back. Not for him. He loves bread in any way shape and form.

Okay, I apparently have trouble with massive amounts of insoluable fiber. As said earlier, I have found whole grain bread to be dry and bitter, so oatmeal was the fiber of choice. No probls with that, but this whole grain stuff...whew

the reason I chose the Nutrigrain mill was that it had a fine setting. Well, fine is still pretty gritty. And tho I did drink lots of water that day, that is not the answer to the problem. I guess I need to work up to it, so for now, I will bake with unbleached white flour, and add some e fresh ground wheat, eventually working up to substantial amounts.

To be honest, I really want to master the yeast thing first. I can give a rip about the jjello thing (gosh my 'puter won't even let me type the word!) but I am so frustrated about the bread baking thing. At least I am in the right place, eh?

Oh, and the dogs love the focaccia.

mbecktel's picture

Okay, the say confession is good for the soul. I confess there are two foods that for some reason confound me. One is Jello. For love or money I can't make Jello. It's either unset, runny, hard as a rock, separating, or won't come out of the mold. Mom soon learned not to ask me ever to make it.

The other is yeast bread. Boy am I embarassed to write that on a forum like this. I have truly tried, at my mother's elbow, to learn. She made the best Slovak egg bread and nut rolls at the drop of the hat. And when I was working with her, I could too, but on my own, watch out! Hard as a rock, layered, collapsed, or ovepuffed and empty in the middle, you name it and I've produced it.

Of course I am letting myself in for a big project, trying to learn the right way to do it, with the additional variable of freshly milled flour. Me, who thinks most whole wheat bread I have ever tasted is bitter and dry. Well, ya gotta jump into the middle, I say. I got my new Nutrimill

 My new Nutrimill

                                  My Nutrimill

It was an adventure researching and buying it. However, there doesn't seem to be a lot out there on baking with it. One site says to allow extra time after mixing to let the bran absorb the liquid, but my main source doesn't. Also many recipes seem to be for a "Zo" breadmaking machine, whici is out of the budget right now. I did inherit a bread machine which my mother never used that can do 100% whole wheat bread, so I tried that.

I used the recipe in the machine book for 100% whole wheat and put it through its paces. this is my first loaf:

My first loaf

                                                       My first loaf

It came out pretty well. Nice even crumb, was fairly moist and didn't taste bitter. On the other hand, it was pretty dense, and much browner than i anticipated. My husband thought it was okay, and he is the bread muncher of the family. The half piece I had sat on my gut like a piece of cement. Am I not drinking enough water? Do I have to give in to conventional wisdom and use half unbleached white flour to lighten it up? We'll have to experiment.

Right now I mixed up a batch of focaccia dough in the machine and am letting it rise. This was an interesting recipe as it had a lot of flavorings in the dough. Will provide a picture of it if it turns out well in the next post.

Today, got an interesing post in the Mercola newsletter ( He pulls in all kinds of health (mainly anti-mainstream) articles then comments on them. I am not ready to buy everything he says, but there are some things you can find that are worth exploring. The one article I found striking was on Genetically Modified Food. It seems that when fed GM food, test animals are developing reproductive and digestive problems. It is a long URL so follow this tiny one: He also provides a link to the Institute of Responsible Technology. That is an interesting site to look around: (

Well, gotta go play with my focaccia. Will let you all know how things turn out!


Rosalie's picture

Cracked Grain in the Nutrimill?? Nutrimill problem?

July 19, 2007 - 2:25pm -- Rosalie

I'd heard it mentioned that one could make cracked grain in the Nutrimill.  So this morning, while I was grinding wheat for flour, I decided to try it out.

There are two knobs.  The smaller upper knob is speed control for the motor.  High speed is all the way to the left, and low speed to the right.  They say to use high for most flour, and low for "very coarse flour".  The larger lower dial is on/off and controls how quickly the grains can flow down into the mill, with the coarsest setting to the far right..

subfuscpersona's picture

Question re Nutrimill One-Speed Model

June 14, 2007 - 6:37am -- subfuscpersona

to those of you who own and use the Nutrimill grain mill I have a QUESTION...

How often do you use the low speed (for coarse milling) when milling flour for bread? Or do you mainly use the high speed and just vary the fineness of the grind?

Nutrimill has a one-speed model out that only mills on high. Cost is $200 flat (no additional shipping costs!). I mainly want to mill finer flours (equivalent in feel to a commercial equivalents) for bread baking. I have a Kitchen Aid grain mill attachment, which I can always use if I want to mill a coarse flour or crack grain.

Rosalie's picture

New Nutrimill - In Search of Pointers

May 20, 2007 - 10:18am -- Rosalie

My new Nutrimill arrived last week and I haven't had a chance to try it.  My next order of business will be to go to the natural food store and order a quantity of wheat and give it a whirl.  I guess I'll start small - 25 pounds, plus a few pounds of variety grains.  I'm seeking pointers, and that's how I found this site (and this is my first post - I'll introduce myself elsewhere).  I read Cliff Johnston's extensive posting on his experimentation with aging the flour.  I'll definitely try out his No-Knead Rye Bread.

Cliff Johnston's picture

Home-MIlled Flour vs. Store-Bought Flour Rye Bread

March 4, 2007 - 7:33pm -- Cliff Johnston

My Nutrimill arrived this week as did my organic white wheat and rye grains.  In addition our son decided to pay us an extended visit.  The timing is perfect.   I have an unbiased taste taster on site.  I'll try to get some photos posted over the next several days to show just what my process looks like and the results.


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