Milling Wheat Berries

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Milling wheat berries seems like a huge task. People often think of the old millers that needed to use an ox, windmill or water mill to crush wheat into flour. The good news is that, over the past 50 years, home-use grain mills have really changed for the better. Instead of needing such large mills, people can purchase a mill that sits on the counter. It is quite easy and fast milling wheat berries with an electric grain mill.

A wheat berry is a kernel of wheat. It is the most intact form in which we use to make flour. It contains 4 layers, which are full of vitamins and minerals. The hull is removed but the bran, germ and endosperm are milled to make freshly milled flour. Whole wheat kernels can be stored forever with the correct environmental factors.

I mill my own wheat because it is way healthier than store bought flour. Freshly milled flour contains 40 of the 44 nutrients the human body needs to survive. It contains things like vitamin E for cellular health, vitamin Bs for energy, fiber, natural folate and iron, plus so much more.

I was told flour was bad and that it is an empty food only used to fill you with carbs. I have been told that carbs are bad and make you fat. All flour was the same, I once believed. But I still loved bread and flour goods.

My whole life, I have been on a rollercoaster ride full of bad information. Flour is not bad. Wheat is not bad. Flour is not an empty food that makes you fat.

The reason "flour" or "wheat" is "bad" is because flour and wheat get put into a category based on what the general public buys at the store. The "flour" at the store is not flour. It is an extremely over processed form of wheat that contains less than 1/3 of the actual wheat flour milled. Store flour can be compared to a piece of paper that was once a tree, where the paper is the store flour and the tree is real freshly milled flour. We would never call the paper a living tree. Yet, the store flour is being called "flour".

Inventers over 100 years ago tried to make flour shelf stable and available to everyone but in that process, destroyed any benefits it once had. So yes, store flour is bad. It causes many diseases, inflammation and does in fact make you fat. To learn more about the history about flour, visit the deception of flour page.

I mill my wheat every time I need flour for a recipe. From bread to pasta to muffins and so much more. I mill it fresh every time for one of the most nutrient rich food source in my meals.

I do not keep very much flour on hand. If I have too much milled or need to chill the flour, I store it in the freezer. Freezing the flour helps slow down the oxidation process but cannot be left frozen for ever.

I use the Mockmill grain mill. It comes in many different models. This one uses two stones to grind the wheat into flour. Some mills will blend the wheat up.

To mill wheat with the Mockmill, turn on the mill and allow it to run for 30 seconds to make sure it is all cleared.

Twist the hopper, top of the mill, or lever on the side to adjust the fineness. I use the finest setting almost all the time.

Place a bowl below the spout where flour will come out.

Pour the wheat berries into the hopper. They will start to be crushed and milled into flour. Mine makes 100 grams of flour in one minute but other models can take only a few seconds.

Once flour is milled, I leave the mill running for a few more seconds to make sure the hopper is completely cleared.

Wipe off the mill and try to keep it cleared from build-up.

I leave mine on the counter all the time.

I buy my wheat from Breadtopia. It is a Midwest milling company that also sells whole wheat kernels. Look for a company that is as close as possible to you that have good reviews and low shipping costs.

I wouldn't recommend buying freshly milled flour if it takes more than 1 day to get to you unless it is in a refrigerated container.

I have many different types of wheat berries. Hard red and white, soft white, durum, einkorn and oat grouts are my favorite daily use ones. I also have rye that is amazing in chocolate goodies. Also, have fun and try spelt, buckwheat, corn and other flavors of the red and white wheat.

Many places have a description of how the berry will do with baked goods and flavor profiles. I use hard wheat for yeasted breads and soft wheat for baking soda/powder goodies.

Wondering what I use at the homestead? I have created a storefront to show some of the items I buy from Amazon and use. I earn a small commission if you buy from my storefront. CLICK THIS LINK.