I got a Komo mill from my friend 3 week ago. It's great! The smell of fresh flour is awesome :)
It works very well for bread making and I'm now wondering how it could be used to make regular morning cereal. In Germany a "FrischKornBrei" is quite popular but the grain (ground into coarse flour) is not cooked, only soaked with cold water, so I'm not sure if it is really well digestible.
So far I've made my porridge with oat flakes processed by a special technology (slow cooking, then drying. So instant but not really instant as most commercial brands). As we prefer creamier texture I soak these in the evening with a pinch of sprouted flour and heated in water buth for a couple of minutes in the morning (directly in the bowl to avoid cleaning the pot)
There are some points I consider important:
- very good digestibility (but only phytic acid as such is not an issue here)
- any photos how coarse / fine the ground grains should be?
- are raw freshly ground grains fine for human nutrition (as in the Frischkornbrei mentioned above)?
- what is the minimal cooking time?
- would water-bath be enough to cook it properly?
- any experience with using other freshly ground grains (spelt, rice, millet, barley, wheat...) or their mixture for porridge?
- do you think adding a pinch of sprouted flour for soaking would help the digestibility and bioavailability (e.i. a sort of amasake)?