The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Made 7.5 lbs flour, HWSW, HRWW, rye. 07/28/2022.

idaveindy's picture

Made 7.5 lbs flour, HWSW, HRWW, rye. 07/28/2022.

July 28, 2022.

Wow, it's been just over 6 months since I milled any wheat, and just under 6 months since I milled rye:

So, tonight I got out the Shule (a Chinese made edition of what was likely a German model) 3-roller hand crank mill.  I use it to crack the grain. 

In the first photo, at - the Shule is the pink box on the left. And it's the mill featured in the 4th photo. That page is not mine; I'm just using it as reference.  It's a low quality replica of the Italian Marcato Marga.


I cracked
- 2.5 pounds of Prairie Gold hard white spring wheat. Probably purchased around 2018.
- 2 pounds of generic hard red winter wheat. Purchased in 2008. I vacuum packed it back then, and opened it up in 2020 or 2021.
- 3 pounds of organic rye, purchased in 2021.

I then ran it through a Vitamix blender - 8 ounces at a time for the wheat, and 7 ounces at a time for the rye. 30 seconds for each 8 or 7 ounce amount.  The rye is less dense, and doesn't seem to move around the blender well enough when using 8 ounces.

I used the regular Vitamix container, not the one for dry grains.


Update, July 29, 2022. 

I made a loaf with the freshly milled flour today, mostly the white wheat with some red wheat, and thought it was a tad too gritty. So I ran both the white wheat and the red wheat through the Vitamix again.