Milling Grains | Bread Roots

Milling Bean Flour

Tracy O. — Sat, 02 May 2026 17:53:03 +0000

Home > Milling Grains

By Tracy O.

Wondering how to get more protein and fiber in your diet?

Well, bean flour could be just the ticket!

We all struggle to get enough protein and fiber in our diet. Beans can add a boost to our energy, help things ‘move along’ (if you know what I mean) and the extra vitamins, well, who couldn’t use more of those?

Dried beans, peas and lentils can be milled in your grain mill and the flour cooked in with many other foods like spaghetti sauce, gravy, muffins, cakes and breads.

Flour from beans - Who knew?

THE MIGHTY BEAN

A Power Punch of: Protein - Fiber - Tons of Nutrients

Just a 1/4 cup of beans can add:

Navy Beans: 12g protein – 14g fiber
Garbanzo Beans: 8g protein – 14g fiber
Brown Lentils: 12g protein – 17g fiber

To take advantage of those super benefits:

Simply mill dried beans in with your grain and added to most baked goods.

Mill them separately to make a great thickener for stews, soups and gravies. Once baked or cooked you won’t even know they’re there. A gluten-free alternative to flour.

Shhh – Don’t tell – They will never know

Pretty much any dried bean will do

Light Colored Beans

Light colored beans have a milder flavor, better for baked goods and light colored gravies and stews.

Dark Colored Beans

I reserve the darker beans for dark gravies and stews; they are deeper, hardier in flavor.

Light Colored Beans

Navy
Great Northern
Chickpeas / Garbanzo
Lima / Butter
Pinto

Dark Colored Beans

Kidney
Black
Red
Pink
Black Garbanzo

Peas

Blackeyed
Green
Split

Lentils

Red
Yellow
Green
Brown

Just to name a few

How To Use Bean Flour

2 Tablespoons Dried Beans
= equals =
Approx: 1/4 cup Bean Flour

Adding to Baked Goods:

I add beans into most of my baking: breads, biscuits, cookies, cakes, etc. No, you won’t taste them once baked in.

Add 1 Tablespoon dried beans per cup of grain. Just add them in with your grain and mill all together. Navy and Lima beans which seem to be the mildest in flavor are great starts for introducing bean flour.

Ratio: You can use as much as 25% bean flour to replace flour in your recipe.

Example: 2 cups wheat flour, you can use up to 1/2 cup bean flour to 1-1/2 cups wheat flour.

As a Thickener:

Mill 2 Tablespoons of dried beans on finer setting. Make your roux with the bean flour and fat or mix with a little cold water then whisked in for about 3 minutes to thicken stews and soups. Treat the bean flour as you would regular flour.

NOTE: Beans, including bean flour, are not meant to be eaten raw. Always cook them before consuming.

Check out my Milling Basics page for more info.

Most all my recipes I try to incorporate some bean flour for their added nutrition.

Chocolicious Chocolate Cake
Got beans in it

English Muffins
Got beans in ’em

Oatmeal Blueberry Muffins
Yep, there in there too!

Beans mill up into a nice fine flour, so use them in all your cooking

I buy my dried beans from Azure Standard. They carry all sorts of organic and non-GMO beans.

For more info on where to buy and how to store beans, check out my page:

Buying & Storing Whole Grains, Corn & Beans

So, why not POWER-UP your baked goods?!

What beans have you used to make bean flour?

Let us know in the comments.

The post Milling Bean Flour appeared first on Bread Roots.

Milling Basics: How To Mill Whole Grains

Tracy O. — Fri, 28 Mar 2025 18:47:30 +0000

Home > Milling Grains

By Tracy O.

Pour whole grains in and out comes fresh!

How to mill whole grains

Milling fresh wholesome full of nutrition flour is so simple!

Pour the grains in; out come beautiful fresh milled flour.

Milling grains only requires two things:

A Grain Mill
Whole Grains, Corn or Beans

In this article I will walk you through how to mill your whole grains, corn and dried beans. So, get out your grain mill and grains so you can follow along with me and see how simple it is.

Happy Milling

Freshly Milled Flour Nutrition

Whole grain flours have their highest nutrition at the time of milling. Once milled, the beautiful vitamins in the freshly milled flour will soon oxidize away after approximately 72 hours. Therefore, it is best to use the flour soon after milling to take advantage of its nutritional bounty.

Actually, that’s the whole point
Fresh – Fresh – Fresh

Also, keep in mind, freshly milled flour can not sit in your pantry for a long period of time. It will go rancid due to the oils and germ still being present.

What You Need

Milling Grains only requires two things:

1. A Grain Mill
2. Whole Grains, Corn or Beans

Use code: BREADROOTS at checkout

Affiliate links throughout this site

Grain Mill

I began milling back in 2008. After much research I chose the NutriMill Classic Grain Mill. I have been using and recommending it ever since.

These are the NutriMill brand grain mills:

Check them out and see which one best fits your needs. Most other grain mills work similarly.

Important: Read all the instructions to your specific grain mill before you begin.

Grain

Grain Prep:

Your grain must be dry and clear of any debris: chaff, stones, etc. Always do a look-see and remove.

The type of grain use will depend on what you are planning to bake. Some grains are more versatile than others,

For more detailed grain information, check out these posts:
Getting Started Milling Whole Grains, Corn & Beans
Buying and Storing Grains, Corn & Beans

Prepare New Grain Mill

Step 1: With a very lightly water dampened soft cloth, wipe the outer parts only of your mill.

Note: Remember, water and flour make paste. So, NO WATER should really every have to come in contact with the inside of your grain mill; that includes the hopper. If the inside needs to be wiped out, only use a very lightly water (no chemicals) dampened cloth and allow ALL parts to dry completely before use.

Step 2: For new grain mills, to make sure your mill is clean on the inside from the manufacturing process, simply mill 1-2 cups plain white rice; then discard it.

Cleaning your mill:

Technically, your grain mill should not need to be ‘cleaned’ because the only thing going in it is DRY grains, corn and beans.

To help get all the flour out of your bowl or container, I recommend getting a natural bristle, usually hog hair, brush. You can find them in the paint section.

Keep it with your mill.

Grain Mill Attributes

Each grain mill will have a:

Hopper – where the grain goes
Flour Container or Exit Spout – where the flour comes out

Hopper:

The hopper is where you will pour in the grain to be milled. It is typically located at the top of the mill.

Flour Container or Spout:

The flour during the milling process will either go into a container attached to the mill or out a spout into a separate bowl. For spout type mills, be sure to have a bowl placed under the spout to catch the milled flour before turning on the mill.

Having your grain pre-measured and ready to pour into the hopper is helpful.

Does your mill need to be running before pouring the grain into the hopper?

Some grain mills are required to be on or running before pouring the grain into the hopper and some do not.

The NutriMill Harvest Mill and Impact Mill must be on first; however, the Classic Mill does not.
Review your particular grain mill’s manual for these instructions; it is important.

Milling Fine/Coarse Setting:

Most grain mills must be turned on before the milling fine/coarseness can be set.

Fine: Quick breads, pasty, pasta
Med-Fine: Yeast breads, bean flour
Coarse: Corn meal
Cracked: Cereals

Per your mill’s instructions, turn on/or not your mill and pour your grain, corn or beans into the hopper. Set the fine/coarseness of the desired grind.

Click this link to check out the different grain mill options: Grain Mills

How Much Grain to Mill?

You will need to calculate how much flour you need. It’s simple.

Divide number of cups of flour needed in your recipe by 1.5 (one point five).
Example: 4 cups flour needed divided by 1.5
4 ÷ 1.5 = 2.66 cups grain needed (2-1/2 cups)

1 cup grain will produce approx. 1-1/2 cups flour, depending on the fineness or coarseness.
– Fine milling will produce more flour
-Coarse milling will produce less flour/meal

Keeping in mind, when working with freshly milled whole grain flour, you may need a little more or a little less flour in your recipe.

Any extra flour, simply keep in an air-tight container in the freezer until next time.

Milling Corn & Beans

Milling corn and beans uses the same process as milling the grains. The only difference is you may need to adjust the milling fine/coarseness control for the desired texture and for larger pieces to go into the hopper-feed to the milling plates.

Cornbread made from freshly milled corn is so delicious!

Power-up your baked goods by adding some beans in with your grain when you mill. You won’t taste them once baked.

Also, bean flour makes a great thickener for gravies and such.

Fresh cornmeal

Storing Freshly Milled Flour

Because of the oxidation process the vitamins in freshly milled flour will be soon lost, even if stored in the freezer.

It’s like putting a banana in the freezer. It’s still going to turn black. That’s oxidation.

So, if you do need to store freshly milled flour, place it in a freezer container or bag and squeeze out as much air as possible.

Even though it will lose some nutrition it is still hands-down better than the dead flour on the grocery shelf.

Easy Peasy!

That’s it! See, there’s really nothing to milling your own full of nutrition fresh whole grains, corn and beans.

Check out my other posts in the tab: Milling Grains

The post Milling Basics: How To Mill Whole Grains appeared first on Bread Roots.

Whole Grain Bread Making Tips

Tracy O. — Mon, 17 Mar 2025 21:35:10 +0000

Home > Milling Grains

By Tracy O.

Let's make some Soft & Yummy full of Nutrition Whole Wheat Bread

You know, sometimes it’s that one little thing, that one little tip or trick which can make all the difference in a project’s success. Well, making whole grain yeast breads is one such endeavor. In this article I’ll be sharing my whole grain bread making tips; actually, t’s more of a resource page, long and detailed. You can read all the way through or just jump to the topic of which you have questions.

Making whole grain loaf bread can be a bit of a challenge and have somewhat of a learning curve

Part Science & Part Art

It could be said it’s part science and part art. But have no fear, if you are neither scientist nor artist, following these bread making tips will help you on your way to making wonderfully soft whole grain loaf breads from freshly milled flour.

Yeast Breads

When making yeast loaf breads especially, there are some basic “rules” for success. After much trial and lots of error, these bread making tips have helped me in my whole grain bread baking ventures. Yes, yeast breads typically have a “rise” time or two, but the end result is sooo worth the wait!

Be Patient

Also, when working with freshly milled flours, there can be a little bit of a learning curve, so be patient. For you will not regret your efforts if you don’t give up.

Some yeast loaf bread basic rules for successful

Click a link below to jump to the desired section

INGREDIENTS

HOW TO'S

Ingredients

Whole Grain Flour

Whole grain yeast breads begin with the correct grains.

High Protein (Gluten) Content

Not all grains are created equal when it comes to protein. In order to obtain the rise and fluffiness desired, grains which contain a higher protein count will be required. These flour proteins when mixed with water form a grid or network of fibers known as gluten to give the bread elasticity and structure. Without the water no gluten would be formed.

Choose from this grain list for best yeast breads:

Hard Red Wheat
Hard White Wheat
Rye
Barley

Spelt
Khorasan/Kamut
Einkorn
Emmer
Farro

To get started milling your own whole grain flours, visit these posts:

Real Bread
Getting Started Milling
Buying and Storing Grains, Corn & Beans
Shop Grain Mills

If you do not mill your own grains yet

If you do not mill your own flour yet, simply use a mix of unbleached white flour and some whole wheat flour. Unbleached white flour 3 to 1 whole wheat flour.

Pick out your Grain Mill

Measure of Flour

Most white flour bread recipes will call for a designated measure of flour. However, with freshly milled whole grain flours you will find there is typically a range to the measure. This is due to the moisture content of the grain. So, instead of just 4 cups, you may need 4-5 cups of fresh flour. Sometimes you need a little more flour; other times a little less. If the recipe doesn’t say, then have a 1/2 cup or so more flour on hand, just in case.

More about that in the “Liquid” section

Leavening Agents

Yeast

With a host of leavening agents available for baking, yeast is the master of the high-rise.

Yeast provides the gasses to create the rise in the gluten fibers. If a lower protein grain is used, there will not be enough of the fiber network available to achieve the structure needed for a tall loaf.

In the yeast category there are several from which to choose:

Naturally occurring yeasts by fermentation (sourdough)
Baker’s yeasts: Dry active & Instant dry

Choose the one which is best for your baking end results. See my Ingredients page for more detailed information.

Liquids

When it comes to working with fresh milled flour, liquids are the boss.

Because moisture plays a huge role in the bread-making process; the amount of liquid used determines the amount of flour needed.

There must be sufficient water in the dough. When water mixes with the flour proteins, that’s what creates the network of gluten stretchiness.

Working with fresh milled flour – Since moisture is a key player, you really don’t know how much moisture is in the grain. Was it grown during a wet season or dry season?

The volume of moisture in the grain from the field will affect the liquid to dry ingredients ratio.

In other words, if the grain was grown during a dry season, (not much rain-fall), then the grain will not have much moisture within; so, when the liquids are added to the flour, the flour will absorb more of the liquids than it would if grown in a wet season.

**To help with this issue, after mixing and before kneading, allowing the dough to rest a bit, about 10-20 minutes before kneading. This will give the flour time to absorb the moisture for a softer bread, otherwise your bread can come out dry, heavy and crumbly.

Not enough moisture
in the bread will result in,
what I call, ‘brick bread’. Been there too many times.

When ready to add additional flour, add just enough flour until the dough cleans the sides of the mixer bowl completely.

Too much flour = dry, heavy and dense.

See specific steps in the How To’s section below.

Liquid Temperature

To activate the yeast quicker, warm your liquid a bit; 110-115 degree range (baby-bottle warm). Warm-hot tap water is usually sufficient. If the liquid is too hot it can kill your yeast; if too cold, then the rise-time will take longer. I recommend having an instant read thermometer on hand for easy testing.

Liquid Options

There is not really a rule for liquid choice; really more of the results:

Water – Most recipes call for water. Water will contribute to a chewier inside and crispier crust.
Milk – Milk can be a great substitute for some or all of the water. Just be sure to warm it. Milk adds mild sweetness and lends to a softer texture and browner crust. Can keep breads fresher a little longer.
Buttermilk – As with milk, some or all the water may be substituted. Again, remember to warm it as described above. Buttermilk or even yogurt adds a lovely tangy flavor and will create a more tender, softer texter.
Juices – Juices such as jalapeno or apple may be substituted for some of the water to add extra flavor to specialty breads.

Fats

Most any healthy fat will do; healthy being the key word here.

Cold Pressed Extra Virgin Olive Oil (my first choice)
Coconut Oil– Virgin or expeller-pressed
Melted Butter
Seed Oils – I do not recommend refined canola, corn, vegetable (soybean) or sunflower oil. These are not an option unless it is organic and cold-pressed.

See my Healthy Ingredients page for full details.

Sweeteners

For yeast breads you will need some sweetener for the yeast to “eat”. Depending on the bread you are making, only a smidgen of sweetener is actually needed. The following sweeteners are my go-to’s:

Raw Honey – Honey is a great sweetener. It has lots of nutrition. I recommend only using raw honey; and buying local is even better. Using local raw honey can help with some sinus allergies because the bees use the pollen from your area which can help strengthen one’s immune system.
Dehydrated Cane Juice – True brown sugar. Dehydrated cane juice, the first step of raw sugar; the cane juice with the molasses still in it. Because the molasses is still present it will have a robust sweet flavor. Sucanat is a brand name version which stands for sugar-cane-natural.
Raw Cane Sugar – Dehydrated cane juice with the molasses removed. One more step of processing, but still better that bleached white sugar.

See my Healthy Ingredients page for full details.

Salt

Salt is important and plays many roles in the yeast bread making process. Not really skippable. I know, I know, we have been told to stay away from salt, but it’s vital for our body and vital in bread baking as well.

Add flavor, as well as compliment other flavors in your bread.
It helps control the yeast action by slowing the rise-time, allowing the developing of flavors.
Strengthens the gluten network, thus creating a better texture.
Be aware, salt can kill your yeast; so, it’s better to add it separately from the yeast.

Please read about salt on my Ingredients Page, it’s a very important ingredient.

Pick your crystal. Different salts supply a different mineral collection level:
– Redmond’s Real Salt ( my favorite)
– Himalayan Pink Salt
– Celtic Sea Salt

Other Ingredients

Below are additional ingredients used to assist making yeast loaf breads; some needed, others, not-so-much. Definitely, check out my Ingredients Page for more details on all these additional ingredients, click HERE.

Gluten

Gluten, also known as Vital Wheat gluten is a totally optional ingredient. As discussed above, high protein grains, like Hard Red or Hard White wheats, naturally contain the fibers to form gluten. Sometimes adding a little extra gluten to your bread may aid in a better rise and a lighter and fluffier loaf.

A little goes a long way. One teaspoon of gluten per four cups of flour is sufficient.

Keep in mind, adding too much gluten will change the flour to fiber ratio, You see, commercial white flour is basically just gluten and starch (not to mention the sifting and bleaching). That’s a contributor to why so many people are having trouble digesting the white flour products; it’s not necessarily the gluten, but the ratio.

Note: Humidity can affect how well your loaf rises. Like a little super hero, gluten can come to the rising rescue. So, when the humidity is higher you may want to add a little extra gluten to get that dough to get-on-up-there.

Lecithin

Lecithin is also naturally found in wheat, aiding in the metabolizing of fat and cholesterol. I always recommend adding extra. Who doesn’t need more metabolizing, right?!

Lecithin is an emulsifier, which helps create a smoother, softer dough, resembling ‘store-bought’ breads. It can come from sunflowers or soybeans (however, I do NOT recommend the use of soy anything). I only use non-GMO sunflower lecithin.

Lecithin is optional, but I encourage it’s use.

1 Tablespoon per 4 cups flour

Flax Seed

Flax seed is so full of wonderful nutrition such as the all-so-valuable fatty acids and omega-3s. For the body to use flax seed properly, they need to ground into meal. The body doesn’t utilize the whole flax seed as efficiently.

Ground flax seed – Once the whole flax seeds are ground into meal the protected nutrients and oils become available for simulation by the body. These oils help create a soft texture to the bread and aid in the rising of the dough. As with the grains, grind whole flax seed fresh using a coffee grinder of blender; never, ever put flax seed in your grain mill.

Whole flax seed makes for a beautiful garnish inside and outside the bread, a sneak peak of the nutrition within.

Whole Eggs

Whole eggs are a power-house of nutrition, hosing saturated and unsaturated fats and lecithin!

Eggs add not only nutrition, but flavor and a warm color to your breads.

Eggs are a leavening agent, therefore will aid in the rising of the bread; providing strength as well.

Whole flax seed makes for a beautiful garnish inside and outside the bread, a sneak peak of the nutrition within.

How To's

Now that you are familiar with the ingredients used for whole grain yeast breads; let’s get to making some of that beautiful bread. In this section I will walk you through step-by-step from mixing the dough to baking process.

Mixing the Dough

Typically, whole grain recipes will many times give a flour-needed range (6-9 cups). This is because the moisture in the grain itself can vary; therefore, the amount of flour actually required can also vary.

Since we don’t know about the moisture content in our freshly milled flour, start with only half (3 of the 6 cups) of the flour to add to your liquids (as described in the Liquids section). Blend well, allow to rest a bit to absorb some of that moisture. This step goes for those hand kneading as well.

Repeated from the Liquid section

Working with fresh milled flour – Since moisture is a key player, you really don’t know how much moisture is in the grain. Was it grown during a wet season or dry season?

The volume of moisture in the grain from the field will affect the liquid to dry ingredients ratio.

Not enough moisture
in the bread will result in,
what I call, ‘brick bread’. Been there too many times.

When ready to add additional flour, add just enough flour until the dough cleans the sides of the mixer bowl completely. – 1-2 revolutions

Remember, too much flour = dry, heavy and dense.

Mixing Steps

Step 1: Start with your liquids (water, honey, etc.) in your bowl first. Wait on the oil.

Step 2: Add your small dry ingredients: salt, gluten, lecithin, etc.

Step 3: Add 1/2 the flour and instant yeast on top.

Note: If using dry active yeast, proof first in the warmed water and some sweetener until bubbly, then follow as above. Sourdough requires more details; so, I won’t be covering it in this article.

Step 4: Stir or mix everything together well, for about one minute. This mixture should be kind of medium consistency, like thick pancake batter.

Step 5: Cover. Allow to rest for about 10-20 minutes. This is called “sponging”.

Follow the next section: “Kneading”.

Kneading

OK, you have mixed the liquids with the small dry ingredients and half the flour; and have allowed that mixture to rest or sponge. (See “Mixing” section above.) This step is adding the additional flour to make a soft dough, then the timer starts for kneading.

Kneading the dough is a very important aspect of yeast bread baking. In order for yeast breads to get tall and fluffy the gluten strands in the flour need to straighten out or untangle, which contributes to the rising process. There must be sufficient water in the dough. Remember water mixed with the flour proteins is what creates the network of gluten stretchiness.

Mixer & Dough Hook Kneading

With your sponge in your mixer bowl and the dough hook in place, turn on the mixer on low speed and begin adding 1/2 to 1 cup of flour at a time. Allow the mixer to work in that flour a few revolutions.

***Keep adding flour, 1/2 cup at a time, UNTIL the dough pulls away from the sides of the mixer bowl and the sides are “clean”. When this happens, STOP adding flour and start your timer.*** Even if the dough looks too wet or it pools back down to the bottom of the bowl – DO NOT add more flour! Let the dough hook work in all the flour and get to work on the glutens.

The above part is VERY IMPORTANT!

Remember, it is better to error on the side of sticky than too dry. Meaning, it is much easier to add a little more flour than to add more liquid.

Knead the dough for 8 minutes or so.

A mixer with a dough hook sure makes bread making easier; I use the Bosch Universal Plus Mixer.
Click these links to check out the mixers:
Bosch Universal Plus Mixer
NutriMill Artiste Mixer

Hand Kneading

Kneading by hand: In a large mixing bowl start with your liquids and small dry ingredients. Stir in as much flour as possible with a sturdy spoon; I like to use a wooden spoon.

When the dough begins to get too stiff for the spoon, switch to using your hands. Yeah, get in there! At this point only add 1/4 to 1/2 cup of flour at a time. Working it in the dough. Do not add too much flour. The dough will be sticky, now switch to the counter top to knead the dough and work in any remaining needed flour. You may or may not need all the recipe flour. You are looking for a “silky” feel to the dough.

To work on the counter top, you may sprinkle a 1/4 to 1/2 cup or so of flour on your work surface; transfer the dough to your work surface and working in that flour as needed to form a soft, silky dough. (See work surface note below). It will take a little longer by hand, about 10-25 minutes; but, hey, on the plus side your arms will get stronger. Score! Be sure to knead the dough long enough.

Hand Kneading Process

With your dough on a lightly floured or oiled surface.
See note below.
Form a ball by stretching the dough from one side over to the center of the ball.
Then press in with the heel of your hand.
Rotate the ball a 1/4 turn.
Repeating that action over and over until the dough becomes soft and stretchy.

Note: Working on the Counter

After sufficient flour has been added, you should switch to oil on the counter to keep the dough from becoming too dry.

Pour a little olive oil on the counter to finish the kneading process. This will help with any stickiness as well.

Other Things to Keep in Mind

Test the Stretchiness

To test if the dough is sufficiently kneaded, with oil on your hands, cut off a golf ball size piece of dough, knead it with your fingers a few times, then gently stretch the dough to make a thin flat piece. You should be able to hold the piece up to a light and see the light through it. If the dough easily breaks then more kneading may be required or the dough is too dry. If the dough is too dry it’s possible to work in a little more liquid, but keep in mind the gluten may become, again, exhausted.

Shaggy or Sticky Dough:

Your dough may also come out a little “shaggy”. That’s OK. Sometimes it’s just like that. But don’t be quick to add more flour. Use oil on your hands and worksurface and knead the dough a little longer by hand to smooth it out.

The way to test if it need more flour is to hold the dough ball in your hand; if it oozes over the sides, work in a little more flour by hand.

It’s better error on the sticky side than too dry. You just don’t want it stiff or dry; it will be heavy and not rise well. Again, it may need more liquid.

Not Kneading Enough

Not kneading enough: Your dough should have a smooth silky feel to it and stretch easily. If it tears easily when pulled, it could be too dry, but it may simply need to be kneaded longer.

If the timer has gone off and you touch the dough with your finger and dough sticks to it, knead another minute.

If the dough has not kneaded enough, the “stretch” ability won’t be there for the dough to rise well.

Kneading Too Long

Kneading too long: Dough can be kneaded too much, exhausting the gluten. It’s not typically the case; focus more on not kneading enough. Keep to your recipe’s directions and you should be fine. It’s more about the feel of the dough more than anything.

Over kneaded dough typically will barely rise or fall in the center during baking.

Using Dry Active Yeast

Dry active yeast typically requires two rises. After you have kneaded your dough, this would be the time for your first rise. If dough is in a mixer, no need to mess up another bowl, simply smear a little oil around the inside sides of the bowl, cover with plastic wrap or light damp kitchen towel. (In the Bosch, simply leave both covers on the bowl.) Allow dough to rise according to recipe directions.

Pans

A quick note about bread pans: Yeast breads need pans with tall sides to support their weight. There are many sizes and styles from which to choose. Some require oil or greasing and some do not. Choose what best fits your needs.

Silicone Coated Steel
Heavy Gauge Steel
Stainless Steel
Cast Iron
Enamel Coated Cast Iron

Stoneware
Glass
Ceramic
Non-Stick Ceramic
Silcone

Bread Loaf Pans Sizes;

Pan 8-1/2″ x 4-1/2″ = 1 lb. dough
Pan 9″ x 5″ = 1 lb. 5 oz dough
Sandwich size loaf
Pan 10″ x 5″ = 1 lb. 8 oz dough
Family sandwich loaf

Note: For stuffed breads use 2 oz. less dough per pan. Be sure to grease your pan ahead of time; I use butter or coconut oil.

See the above “Weighing the Dough” section for more dough and pan information.

Stoneware is great for bread as well. If you season them well, they will serve you for many years.

My favorite bread pans:

9″ x 5 ” USA Silicone Covered Aluminized Steel Pans

Perfect sandwich bread size

These pan require no greasing.
Bread just slides right out.

Love that!

Weighing the Dough

Your dough has been kneaded into a silky ball of softness. It’s time to divide the dough if making more than one loaf. Use a sharp knife or dough cutter/scraper.

When making loaf bread, it is best to weigh each portion for your specific pan size. Different size bread pans require different amounts of dough.

Why weigh your dough?
Too much dough, the dough can rise outside the pan
Too little dough, the loaf can be squatty.
Not to mention, if you are baking multiple loaves at one time they all should weigh the same to cook evenly.

I use a digital kitchen scale for best results.

To calibrate your scale, place the pan on the scale plate; press the start button. this should bring the weight to zero. Place a portion(s) of dough in the pan until it reads the necessary amount.

Dough Weight Per Pan

Guide – How much dough per pan size:

Pan 8-1/2″ x 4-1/2″ = 1 lb. dough
Pan 9″ x 5″ = 1 lb. 5 oz dough
Sandwich size loaf
Pan 10″ x 5″ = 1 lb. 8 oz dough
Family sandwich loaf

Note: For stuffed breads use 2 oz. less dough per pan. Be sure to grease your pan ahead of time; I use butter or coconut oil.

Dough Cutter-Scraper & Digital Kitchen Scale

Dough Cutter/Scraper

Digital Kitchen Scale

Shaping the Dough

Forming the Dough:

Once the dough is sufficiently developed, it’s time to form the dough and place in your pan. Using a rolling pin or your hands press the dough into a simple rectangle about an inch or so thick and as wide as your bread pan. No need to be precise, just even across the rectangle.

Press out dough into a basic rectangle
Roll up the dough – Starting rolling up your dough, tight, like a sleeping bag; pulling back gently with each curl of the dough. This creates surface-tension which will help your dough rise better.
Pinch the seam,
Tuck under the ends
Place your beautiful dough in the bread pan seam side down.
Cover with plastic wrap or a moistened light-weight kitchen towel to rise.

I prefer plastic wrap because it traps the heat and moisture better than a towel.

Rising

Yeast dough typically needs to rise at least once or twice depending what type of yeast is being used. The gases require time to develop and expand before baking. There will be additional rising action when the risen pan of dough is placed in the hot oven.

Be sure to grease your pan if needed.

Rapid rise yeast – one rise in the bread pan
Dry active yeast – two rise: once in a bowl, shaped and rise in the bread pan

Simply roll, shape and place in pan.

Cover with plastic wrap or a damp light-weight kitchen towel and allow loaf to rise. Rise until doubled or about an inch or so over the edge of the pan.

Caution: Rising too tall or too long, can cause collapsing of the center during baking.

Where to Rise

A warm draft-free location is the ticket. The pan needs to elevated for good air circulation around the whole pan for more even rising.

Cook Top or Counter Top

Cook Top or Counter Top– Place covered pans on a cooling rack or such. It is not recommended to rise dough filled pans directly on granite, etc. type surfaces; they are naturally cool; this will result in a slower rise and many times only the top of the dough will rise leaving the bottom denser.

In the Oven

Rising in the Oven – Without turning on the oven, place the covered pan in your oven with just the oven light on or a pan of boiling water in the bottom; close the door. The draft-free, warm, moist environment allows the dough to rise – “stretch” better.

Note: I do not recommend turning the oven on, then off and rising that way. This tends to be too hot, the dough rises too rapidly and can deflate your dough.

Refrigerator

Refrigerator – Yes, it can be done. For double rise recipes you can rise your bread in the refrigerator for a slow rise. Place plastic covered bowl in refrigerator; rising for several hours or even over night. When ready, allow dough to come to room temp, then punch down dough, shape, place in bread pan, cover again and allow to rise at room temperature before baking.

Double Rising

Double Rise – Some recipes call for two rise times, one in the bowl and one in the pan.

First Rise: Simply turn out dough onto an oiled surface, knead a few times, form into a ball, place in a bowl large enough for dough to double in size, cover with plastic wrap or damp towel and allow to rise until double – at least 30 minutes or more per the recipe.

Second Rise: Remove cover, punch down dough with your fist, turn out dough again on an oiled surface and shape as desired.

Note: If using the Bosch Universal Plus Mixer or other mixer, no need to remove from bowl; simply place both covers on bowl or cover as above and allow dough to rise till double. When time is up, pulse a few times using the manual switch setting. Turn out dough and shape as desired.

Baking

Yeast breads like a hot oven; so, preheat your oven at least 15-20 minutes before you dough finishes rising. Most loaf breads bake at 350 degrees for approximately 30-40 minutes. If you are using darker pans cut the temp back to 325 degrees.

Loaf yeast breads are finished baking when the internal temp reaches 190 degrees. Use your instant read thermometer sticking the probe in the center of the loaf.

Remove from oven and place on a cooling rack.

Cool for 5 minutes in the pan.

Remove loaf from pan and continue cooling on rack. Loaf should sound hollow when tapped on the bottom.

Note: If you leave the loaf in the pan too long after baking it will become soggy; so, get that bread out of there.

For a softer crust drape a damp towel over the top of the loaf.

Where's the butter? It's time for a slice of that yummy wholesome goodness!

OK, let's get to it then; making some REAL bread using REAL ingredients. You've got this!

Give yourself some grace!

Working with freshly milled grains can be challenging. Remember, it is part science and part art.

Keep trying, don’t give up;

you will get there. I promise.

The post Whole Grain Bread Making Tips appeared first on Bread Roots.

Real Bread

Tracy O. — Fri, 21 Feb 2025 21:51:20 +0000

The Staff

of Life

Home > Milling Grains

By Tracy O.

Real Bread - Not just any old bread

There is so much talk out there about how wheat/grains are bad for you; to some degree that is true, but it’s why that is true that’s important. If we are referring to bread that is on our grocery shelves, then the answer is emphatically, YES! That bread is devoid of any real nutrients, has been created with distorted ingredients, additives and preservatives. Now tell me, how is that supposed to be good for anyone? Yet, that is what we have been eating and feeding our families for decades. According to the “experts” wheat, as well as other grains, have become the enemy. Why is that? If wheat/grains are not to be part of our daily diet, then:

Why does practically every society have bread/grains as a dietary mainstay?
Why were grains discovered in the ancient tombs of Egypt? Why not meats, fruits, & vegetables?
Don’t you find it interesting that in the Bible God provided manna, a bread, for the Israelites to eat for 40 years? Yes, forty years! What was in the bread that was obviously needed by the body everyday?
Also in the Bible, why did God tell Joseph to store up grain for the coming famine and not meat, fruits and vegetables? By the way, the stored grain ended up feeding the people and animals for a seven year-long famine.
If we are not to eat bread daily, then why does God instruct us in the Lord’s Prayer: “…Give us this day our daily bread…”? What exactly is in real bread that our bodies have to have every day

So, what is REAL BREAD anyway?

In order to explain it correctly we have to start with the source – the whole grain. Grains and beans are perfectly designed to store all their life-giving nutrients within. They are the only foods that are the seed of a plant as well as the fruit. Grains and beans are the only foods that can be stored for many, many years in their natural state.

In the tombs of Egypt grains were found, planted and sprouted. How awesome is that; we’re talking 5000 years! By the way, grain was and still is one of Egypt’s most important crops .

Since wheat, specifically, has been the focus of most of the controversies of late, let’s begin there. Because wheat is a mega nutrient dense food it is known around the world as the Staff of Life.

What does that mean, staff of life?

Cambridge online dictionary defines staff of life as bread being one of the most important foods we eat .

Merriam-Webster dictionary states staff of life is a staple (the sustaining or principal element) of diet, especially: bread.

Hmm, sounds pretty important to me. In addition, wheat has all the building blocks for a complete protein minus one, Lysine, which is found in meat, dairy and beans. In other words, paring wheat/bread with a meat, dairy or beans in a meal you will have a complete protein. How about a turkey sandwich? Yum!

Real whole wheat flour provides a plethora of benefits that are absolutely essential to one’s health. Just to name a few:

Wheat is one of the richest sources of vitamin E
Full of insoluble and soluble fiber which helps lower insulin and stabilize blood sugar while helping with digestive issues and constipation
Every nutrient needed to metabolize fat and cholesterol
Helps prevent Gallstones
Lowers risk of Metabolic Syndrome & Type 2 Diabetes
Cardiovascular Benefits
Powerful Anti-cancer fighting agent
Skin issues
And sooo much more

Actually, the list of benefits is long.

But, in order to take advantage of all those mega nutrients, it must be freshly ground and used within a short period of time.

Access all those valuable nutrients by milling your grain into flour when ready to use

Did you know
once the grain is milled
(ground into flour)
the bulk of its
nutrients oxidize away
and are GONE after about 72 hours?

That means that the
bread products from the store
are DEAD.

That’s right. Dead!

Including products labeled “whole wheat”

At the commercial mills the wheat flour is sifted or separated

From the very important: Bran – Middlings – Germ – Germ oil

What is left is the long lasting, starchy, nutrient-less white flour.

Dead Bread

How is that good for anyone?

The Enemy - Sifted White Flour

A multitude of our present-day diseases and other health problems have been traced back to this sifted bleached white flour which became available to the masses around the 1920’s. The sifted white flour, nutrient barren, make up the majority of all the commercially produced breads and many, many other products in our grocery store shelves today. Again, the additives and chemicals along with unprecedented amounts of wheat gluten being added to our foods is staggering.

No wonder we have wheat and gluten issues! It’s not because of the wheat or gluten themselves, but what has been done to them.

(Click here for more information about the The History of White Flour)

OK, so what do I do?

You take control of the ingredients

You care about your family. You want to serve tasty, nutritionally dense meals. Milling your own wheat/grains and baking your own real breads, real rolls, real cookies, etc. is a great place to begin. Basically, mill fresh for anything requiring flour or cornmeal.

It’s so easy,
I will show you how!

After extensive research a few things stand out to me:

Our bodies are fearfully and wonderfully made and created to be fueled by real food.
To eat food that is as close to its natural state as possible, the way God made it.
Have my daily bread, REAL BREAD. Bread made from freshly milled wheat/grains where all the nutrients are present.

Don't Wait, Start Today!

Start with one thing: make something fresh today instead of choosing from a package or box. You will love it!

Read the following pages and learn how to get started making your own wholesome, life-giving, full of nutrients baked goods at home. You will see and feel a difference!

Learn more, visit these other pages:

* History of White Flour
* Milling – Getting Started
* Buying-Storying Grains & Beans
* Healthy Ingredients

Other sources for review:
Nutritional Characteristics of organic, freshly stone-ground breads
The History and Processes of Milling

Start Milling

Your Own Grains, Corn & Beans TODAY

TAKE ME THERE

START TODAY

The post Real Bread appeared first on Bread Roots.

Buying and Storing Whole Grains Corn & Beans

Tracy O. — Thu, 24 Oct 2024 20:43:50 +0000

Home > Milling Grains

By Tracy O.

Buying and Storing Whole Grains, Corn & Beans

If you don’t have your grain mill yet?

Click here to check them out and order yours today.

This article will cover everything you need know about

buying and storing your whole grains and beans.

Click the topic in the Table of Contents or read straight through.

In case you didn’t know, whole grains are sometimes referred to as: berries, kernels or seeds. There is a plethora of grains from which to choose: wheat and rye, ancient grains such as spelt and emmer; gluten-free: brown rice and millet; some grains that are really seeds: buckwheat and quinoa, just to name a few.

Then, of course, there are corn and beans. Not saying beans are a grain, but they can certainly be ground into flour in your home grain mill. Bean flour may be added to your baked goods and makes a deliciously nutritious gravy thickener.

Dried whole grains, corn and beans will last for quite sometime, years in fact, if properly prepared and stored correctly.

This article will give you the info you need for confidently buying and storing whole grains, corn and beans.

Buying Grains, Corn & Beans

Since pesticides and wacky commercial fertilizers are never good for the body; I try to buy organic when possible. Also, there are some suppliers which may not be officially organic, but practice good farming without all that bad stuff.

WHOLE GRAINS

When purchasing whole grains, do your research.
Make sure the grain you are getting is “clean”, meaning, free of stones and other debris. Stones and such can damage your grain mill.

If you are getting started, my recommendation is to begin with hard white wheat and hard red wheat. They are very versatile. For detailed grains information and such visit my page: Getting Started Milling Whole Grains.

CORN

Corn, unfortunately, most of the commercially grown corn in the US is now GM (genetically modified). Too scary if you ask me! So, we ONLY use organic corn.

BEANS

Beans – It’s a mixture on the bean front, so, again, try to go for organic when available.

Where to Buy Grains, Corn & Beans

There are several purchasing options available depending on your location:

FOOD CO-OPS – The most cost effective place to purchase whole grains, corn & beans is to buy in bulk, usually through a food co-op. A food co-op is a group who order on a specific day, typically, once a month. The order is then shipped by semi-truck to a drop location on a designated day where people gather to pickup their orders.

Buying this way avails one to discounted pricing and shipping/freight is much more affordable.

LOCAL HEALTH FOOD or WHOLE FOOD STORES – Many local health food stores stock whole grains/beans and other baking supplies. If yours does not, then ask if they can order for you.

GRAIN DISTRIBUTOR – Typically the best pricing. Living near a grain distributor is a blessing, great prices, no shipping and so convenient.

ONLINE/MAIL ORDER – There is a fair number of sites/stores which offer whole grains & beans such as Amazon. Depending on the site/store the shipping cost can be as much as the bag of grain itself. So do some price comparing.

Azure Standard Co-Op is a food co-op. I buy from Azure Standard; a drop near the Gulf coast. They offer not just bulk, 25-50 lbs; but you can get a 5 lb bag of grain if that’s all you need.

Azure Standard is kind of like a whole foods/organic store and a farm/pet/garden rolled into one. Simply set up an account, place items in your cart, enter the drop location number which applies to your area, then checkout. Easy peasy! Azure ships all over the country.

I’ve been a member with Azure since 2014 and have never had problems with Azure Standard grains.

How Long to Store

Dried whole grain, corn and beans may be stored long-term by taking the following safeguards:

WHOLE GRAINS & CORN – may be stored for long periods, approximately 10-30+ years. Yes, years. The key is keeping them sealed, cool and dry.

Bran, the outer shell of grains & corn is hard, acting as a protective shield. As long as that strong outer coating is kept intact, cool and dry, and secured from critters, then, grains & corn can last quite a long time with their nutritional bounty unharmed.

Note: There are many sites that state that grains should only be stored for short periods of time; not true. I have stored grain for many years with zero integrity loss. Could it be they are just trying to sell more product? Just saying.

DRIED BEANS – Unlike grains/corn, beans are not ‘immortal’. Remember, beans were fresh when harvested; we dry them to extend their shelf-life. Yes, they also have an outer shell of protection; however, beans contain more moisture which decreases after about 1-2 years. This moisture loss makes them tougher thus requiring longer soaking and cooking time than fresher dried beans. The older beans usually become chewier and depending on the age of the bean, some never seem to soften even after extended cooking. Of course each type of bean has its own time limit, so be mindful of their packaging date.

Note: Dried beans may also be stored sort-of long-term similar to grains and corn with special precautions, but because the bean’s outer shell is softer some nutritional loss can take place.

How to Store Grains, Corn & Beans

Before you purchase your grain, corn and beans you must consider how and where you will be storing them to maintain their quality and freshness. Short-Term vs Long-Term storage will also be part of the storage container equation.

Storage Containers

All stored grains and beans require a cool moisture-free environment to avoid bugs and spoilage.

Storage Capacity

2-Gallon: 5 lbs
3.5-Gallon: 10 lbs (appx)
5-Gallon: 25 lbs
6-Gallon: 50 lbs (appx)

Food Grade Plastic Buckets or Pails

FOOD GRADE PLASTIC BUCKETS – Buckets or pails are great for short-term and the best options for long-term storage use.

Bulk grains/beans can come in food-grade buckets/pails, heavy plastic or double paper bags. If they come in a bag they cannot stay that way for long because bugs/critters and moisture can get to them.

For everyday grain usage, a food-grade bucket/pail with a Gamma/Leaktite screw type lid. For daily convenience smaller quantities may be stored in a well sealed container on the counter, working from your bulk container pail.

Store your bulk grains/beans in #2 HDPE High-Density Polyethylene – food grade plastic buckets with a lid that has a rubber gasket to seal out any pests or moisture.

Glass Jar Containers

GLASS JAR TYPE CONTAINERS – Glass jars make a great options for storing grains and beans. They’re pretty too. The down side might be size and price. So, I reserve my glass containers for my short-term use. Also, it’s best if the lid has a good seal to keep out moisture. Here on the Gulf, high humidity is a definite problem.

Storage Location

LOCATION – The best storage location is a pantry or an interior closet; you are looking for cool and dry.

Buckets may be stored in the garage, however, get them up off the concrete floor by setting them on 2×4 boards to keep air circulating and prevent moisture from collecting on the buckets in humid environments/seasons.

It is NOT RECOMMENDED to store buckets in the laundry room; too warm and humid. Bugs love that!

Bug & Moisture Control

BUG & MOISTURE CONTROL – Unfortunately, weevil eggs and such are typically already in grains from the fields; they hatch when the conditions are right: oxygen, warm & humid.

For long-term storage it is recommended to use oxygen absorbers and Mylar bags.

OXYGEN ABSORBERS – Oxygen absorbers do just that, removes the oxygen. By using the oxygen packs before sealing your buckets for long-term storage can help deter them from hatching.

To use: Shake/shimmy down the grain in the bucket, place oxygen pack(s) on top of the grain, then seal with standard long-term lid having a rubber gasket.

Note: Only use the absorbers when storing for a long time and using a regular lid with a rubber gasket. Gamma or Leaktite lids can be used for long storage, but kinda pricy to sit in a closet unused. Go for the standard lid. (see section on lids below). Once a bucket with oxygen absorbers has been opened the absorbers will no longer be effective.

For a 5-6 gallon pail you will need approximately 2000cc strength of oxygen absorbers.

Match the absorber cc’s to the size container.
Small container – smaller cc’s needed.
Large container, – more cc’s needed.
Several 300cc packs may be used in place of one 2000cc pack in a large bucket.

MYLAR BAGS – Mylar bags are made from 3-15 mil polyester film. They are flexible, resealable and protect against light, moisture and bugs.

Mylar bag used to line the inside of food grade bucket/pail helps add an extra layer of protection.

You simply slide the Mylar bag down into your plastic food grade bucket/pail, add oxygen pack(s), then seal her up. You still need the lid with a rubber gasket for a complete seal.

When purchasing, make sure to get 5-6 gallon size bags. They make lots of different sizes.

FREEZER – Another option is to place your new grains in the freezer for at least 72 hrs. This method will kill any bugs/eggs in the grain/beans. Remove the bag, thaw completely, then store in food grade bucket with rubber gasket lid.

Caution: After removing from the freezer, you must let the packaging come to complete room temperature with NO MOISTURE before pouring into your bucket. You do not want to trap any moisture in there.

Lids for Buckets/Pails

The Lid can matter.

SHORT-TERM or REGULAR USAGE LIDS – Use a Gamma or Leaktite screw lid for easy daily access of your bucketed grains and beans. These types of lids consist of a ring and screw-type lid, each with a rubber gasket.

Simply snap the ring onto your bucket (you may need a rubber mallet to seat the ring completely), then screw on the lid to seal. When you’ve emptied your bucket, open the next sealed bucket and pour it into the bucket with the Gamma lidded bucket. You can discard any oxygen packs because they are now spent and no longer useful.

Gamma Lids are available in many sizes and different colors. You can color-code your buckets; I do. i.e. White lid – Hard white wheat, Red lid – Hard Red wheat, Yellow – Soft White wheat, etc. I’m OCD like that.
Leaktite Lids may only come in white and black.

LONG-TERM LIDS – Long-term lids are the typical bucket lids; like on a big bucket of paint. It has a deep seating groove. You may need a rubber mallet to seal the lid on properly. This type lid is not very convenient for daily use.

When using the oxygen absorbers, often the lid will sink inward or dip down. This is normal and a good sign the absorbers are doing their job.

A lid-lifter is very helpful to remove these sealed lids.

LABEL YOUR BUCKETS - Be sure to label your bucket with:

-Grain/bean type
-Date of purchase
-Purchased from info

So you can rotate your stock. I use masking tape and a Sharpie.

Where to Buy Storage Supplies

Food-grade buckets/pails and lids are available in different sizes like: 2-gallon up to 7-gallon. Buckets/pails, regular lids and Gamma lids can definitely be found on-line, in addition health food and hardware stores carry them in-stock. Call the store first for availability and don’t forget to price compare.

Most of the following information may be redundant from above, but I felt it important to designate a section for quick ease of reference.

Storage Capacity

What size do you need? Consider these measures when purchasing.

2-Gallon: 5 lbs
3.5-Gallon: 10 lbs (appx)
5-Gallon: 25 lbs
6-Gallon: 50 lbs (appx)

Food-Grade Buckets/Pails

Food-grade buckets/pails will have a number stamped on the bottom inside a triangle. Pails marked ‘2’ are made of high-density polyethylene, HDPE, are the best choice for grain and bean storage.

FOOD CO-OP – Often they are carried by food co-ops such as:
Azure Standard: 2-Gallon – 3.5 Gallon – 5-Gallon
HARDWARE STORES – Hardware stores carry them in the paint section, sometimes at a better price-point. Make sure you get FOOD-Grade; so, check it’s label carefully.
Lowe’s: 2-Gallon – 5-Gallon
Home Depot: 5-Gallon
ONLINE – Of course they may be purchased online. Because buckets/pails are bulky, shipping cost can be a big factor.
Amazon: 2-Gallon to 5-Gallon

OTHER SIZES – These storage buckets do come in a variety of sizes depending on your needs: 2-gallon, 3.5-gallon and even 7-gallon.

Glass Containers

Again, glass containers can be a great option for everyday use. Glass can be quite heavy in addition to its contents. Keep that in mind when choosing. Glass of course comes in all sizes and shapes; just make sure the lid is air tight.

AMAZON – 2-Gallon

Bucket Lids

Consider how you will be storing: everyday use or long-term

Gamma Lids and Leaktite Lids – Ring and screw-on
Azure Standard – Note: the colors they offer are random; you can not choose.
Amazon – Lots of color choices
Lowes
Home Depot

Standard – Press-on
Azure Standard
Amazon
Lowes

Bug & Moisture Control

Oxygen Absorbers
Azure Standard: 300cc – 2000cc
Amazon: 2000cc

Mylar Bags
Amazon

In Conclusion

I have been milling grains, corn and beans for many years and I just love it! It has changed my life. Trying new grains and beans is so fun; it’s like being in a candy shop, so many choices.

I hope you are stepping out in this wonderful adventure of milling your own fresh flour and meals. I know you will find it just as rewarding as I do!

Check out my other pages on Milling Grains to help you get started and guide you through your many questions.

Let me know in the comments if you have any questions about buying and storing grains, corn and beans. I’m hear to help.

The post Buying and Storing Whole Grains Corn & Beans appeared first on Bread Roots.

Getting Started Milling Whole Grains, Corn & Beans

Tracy O. — Thu, 24 Oct 2024 20:06:11 +0000

Home > Milling Grains

By Tracy O.

It's Simple to Make the Switch

There are only a few things needed to get started milling your own whole grains, corn and beans:

Grain Mill
Whole Grains, Corn or Beans
And just few extras

The sections below will take you step by step for everything you need to mill fresh whole grain flours and meals.

Happy Milling

Affiliate links throughout this site

Step 1: You need a Grain Mill

Getting started milling whole grains, corn and beans starts with having a

Home Grain Mill

A home grain mill sits on your counter and grinds whole grains, corn and beans into beautiful fresh nutritious flour in the comfort of your own kitchen whenever you need it.

Simply pour the grain, corn or beans into the hopper, choose how fine or coarse you desire, and

Voila – Fresh Flour!

Doesn't get any easier or nutritious than that!

So, What grain mill do I choose?

After much research and experience, I chose

NutriMill Grain Mills

Their family of mills are work-horse durable and super easy to use

Click the links below to choose the mill that’s best for you:
NutriMill Classic – Simple One-Unit Design
NutriMill Harvest – Beautiful & Convenient

Step 2: You need Grain

Whole Grains

Whole grains are just that, the whole grain, nothing added, nothing taken away. They are the seed of the wheat or other grain plant.

Whole grains, especially wheat, can go by many different names: whole grain wheat, wheat berries, wheat kernels, wheat seeds.

There are also many different grains: hard wheats, soft wheats, antient grains, seeds, and corn just to name a few. The individual grains will be discussed in other posts including gluten free grains.

There are many grains from which to choose:

Heard wheat
Soft wheat
Rye
Duram
Barley
Oat groats
Buckwheat
Corn
Rice

Ancient grains:
Spelt
Emmer
Einkorn
Quinoa
Farro
Amaranth
Millet
Milo, Sorghum
Teff

I recommend starting with:

Hard White Wheat and
Hard Red Wheat

Hard White Wheat has a mild flavor, similar to store-bought white bread. I like to use HW when making flavored breads: garlic bread, cinnamon rolls, etc.

Hard Red Wheat has a nutty, heartier flavor, more of a ‘wheat’ bread taste.

For most of my bread baking, loaf bread, dinner rolls, English muffins, I use half & half of HW and HR wheats.

Experiment with both to find what you and your family prefer.

Then venture out to the other grains.

But for now, we will focus mainly on wheat. Let’s work on the basics to get you started milling whole grains.

Where to buy whole grains

Food Co-ops are the most budget friendly source.

Health Food Stores: Depending on where you life, some health food stores have in stock the wheat berries.

Grain Distributor: Lucky you if you are able to access one. Pricing is pretty good, no shipping cost involved.

Online: Of course online, but many times the sipping can be pricy.

One such food co-op: AzureStandard.com. Azure Standard offers drops all over the country. Simply give them a call or check their map for a drop location near you.

Amazon is of course another option. I recommend, however, to only order organic whole grains if possible.

Please read through my page:
Buying & Storing Grains, Corn & Beans
for complete details.

Step 3: Other Get-Started Items

Grain Storage

Food Grade Bucket/Pail: You will need something air and moisture tight to store your grain.

Gamma Lid: Gamma Lids are a special type of ring and screw-type lid with rubber seals which fit on the buckets/pails. This type of lid allows you access to your grain easily.

Again, please read through:
Buying & Storing Grains, Corn & Beans

To Make Yeast Breads You Will Need

Yeast: Instant Yeast or Dry Active Yeast

Instant Yeast: My preference is instant yeast because you don’t have to proof it first. (You know, mix it with warm water and a little sugar and wait for it to bubble.) Instant yeast you just throw it in and get to mixing. I like simple!

Dry Active Yeast: Dry active yeast requires proofing first to see if it is still active and usually needs tow rises. However, dry active yeast infuses more yeasty flavor due to the longer rising times.

Other Ingredients & Items

Salt – Redmond Real Salt, Pink Himalayan Salt, or Celtic Sea Salt: Salt is needed for proper rising of the dough. You want to choose a totally unprocessed salt which still contains all its trace minerals and nutritional components.

Sweetener: Not much is required, but a sugar-type sweetener is needed to activate the yeast. Raw Honey, Raw Sugar (dehydrated cane juice) or Sucanat (sugar cane natural) are the best choices.

Oil: Preferred clean oils – Extra Virgin Olive Oil or Coconut Oil (virgin or expeller-pressed).

Gluten: Wheat naturally contains gluten, but sometimes you need a little help. Gluten is the stretchy stuff that helps the yeast bread to rise. It is totally optional, but in a humid environment it can come in handy. We are only talking only a little, a teaspoon per four cups of flour, not tones like they put in commercial products. No wonder we have a ‘gluten’ problem in this country!

Bread Pan: Free-formed loaves are great. But, to make sandwich loaves you will need a bread loaf pan. My favorite pans are the 9″x5″ USA silicone covered loaf pans. Stone, glass, cast iron or stainless steel are great too.

More detailed information may be found on these pages:
Buying & Storing Grains, Corn & Beans
Healthy Ingredients

Please read through my page:
Buying & Storing Grains, Corn & Beans
for complete details.

Get Organized

I’ve found that being organized sure does make the baking process so much faster. Many years ago I put together a “Baking Basket”. My basket contains all the main ingredients and small tools I use every time I bake.

My baking basket: Salt – Lecithin – Gluten – Flax Seed – Sugar – Olive Oil Squeeze Bottle – Multi-Measure Spoon – Instant Thermometer

Yeast – kept in the refrigerator in a mason jar
Kitchen Scale – near where I roll my dough

Step 4: A Mixer with a Dough Hook

Once you have your grain mill, grain and other additional items, you are set to go milling and making fresh flour baked goods.

You can certainly get by with a bowl and a spoon. But, having mixer with a bread hook sure does make the bread-making life easier!

My FAVORITE MIXERS

Bosch Universal Plus Mixer
or
NutriMill Artiste Mixer

The Bosch Universal Plus Mixer
A powerful piece of machinery.
Great for the home baker and professional a like.

NutriMill Artiste Mixer
Also powerful. Has a little smaller footprint.
Pleasing price-point for any kitchen.

Both mixers are made for working with whole grain flours; not all mixers are able to handle that kind of work.

Dough hooks replicate hand kneading for perfect dough development.

Each mixer has a large mixer bowl for big batches. Lots of attachments available.

Check them both out and choose the one which meets your needs the best.

I LOVE these machines!

Well, they are GREAT mixers!!! I’ve had others and these run circles around them all. Seriously!

Bosch Universal Plus Mixer
NutriMill Artiste Mixer
One batch of dough
you can make:

All from the same recipe
AT THE SAME TIME!

You know what that means?
It means you are only baking once!
Don’t you love that?!

Can you say TIME SAVER!

Step 5: Get Started List

Now that you have taken a deep breath, use the attached check list to get started.

Step 6: Deep Breath & Get Started

OK, take a deep breath and get started.

It really is easy.
YOU CAN DO IT!

Milling whole grains is not only nutritious, but it’s FUN!
So, get the whole family involved.

Make the life changing decision today to make all your baked goods at home by milling whole grains, corn and beans. You will be so glad you made the switch.

Let's Do This Thing

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Additional helpful information:
Buying & Storing Grains & Beans
Bread Making Tips
Healthy Ingredients

Check out: My easy & delicious recipes

The post Getting Started Milling Whole Grains, Corn & Beans appeared first on Bread Roots.

Milling Grains | Bread Roots

Milling Bean Flour

Flour from beans - Who knew?

THE MIGHTY BEAN

A Power Punch of: Protein - Fiber - Tons of Nutrients

Shhh – Don’t tell – They will never know

Pretty much any dried bean will do

Light Colored Beans

Dark Colored Beans

Light Colored Beans

Dark Colored Beans

Peas

Lentils

How To Use Bean Flour

Adding to Baked Goods:

As a Thickener:

Beans mill up into a nice fine flour, so use them in all your cooking

Buying & Storing Whole Grains, Corn & Beans

So, why not POWER-UP your baked goods?!

Milling Basics: How To Mill Whole Grains

Pour whole grains in and out comes fresh!

How to mill whole grains

Milling fresh wholesome full of nutrition flour is so simple!

Pour the grains in; out come beautiful fresh milled flour.

Freshly Milled Flour Nutrition

Actually, that’s the whole pointFresh – Fresh – Fresh

What You Need

Grain Mill

Important: Read all the instructions to your specific grain mill before you begin.

Grain

Grain Prep:

Prepare New Grain Mill

Cleaning your mill:

Grain Mill Attributes

Hopper:

Flour Container or Spout:

Does your mill need to be running before pouring the grain into the hopper?

Milling Fine/Coarse Setting:

How Much Grain to Mill?

Milling Corn & Beans

Storing Freshly Milled Flour

Easy Peasy!

Whole Grain Bread Making Tips

Let's make some Soft & Yummy full of Nutrition Whole Wheat Bread

Making whole grain loaf bread can be a bit of a challenge and have somewhat of a learning curve

Part Science & Part Art

Yeast Breads

Be Patient

Some yeast loaf bread basic rules for successful

INGREDIENTS

HOW TO'S

Ingredients

Whole Grain Flour

High Protein (Gluten) Content

Choose from this grain list for best yeast breads:

To get started milling your own whole grain flours, visit these posts:

If you do not mill your own grains yet

Pick out your Grain Mill

Measure of Flour

Leavening Agents

Yeast

Liquids

Liquids

Too much flour = dry, heavy and dense.

Liquid Temperature

Liquid Options

Fats

Fats

Sweeteners

Sweeteners

Salt

Salt

Other Ingredients

Gluten

Lecithin

Flax Seed

Whole Eggs

How To's

Mixing the Dough

Mixing Steps

Actually, that’s the whole point
Fresh – Fresh – Fresh

It’s so easy,
I will show you how!