Fresh Milled Grains 101 Resources

There’s been a ton of questions on how to get started with fresh milled grains. Here we are, pulling together as many sources as we can. If you have any local based places you want to give a shoutout to, leave a comment.

Fun facts from Sue Becker’s Video. Prior to 1900 most bread was milled at home and baked, or by a local miller then brought home to bake. 90% of the flour produced by these mills was consumed in home leaving 10% for commercial bakeries. By 1945, however, home flour use dropped to 60% and in 1990 it was estimated at <10% and 90% used in commercial processed bread, cake, crackers, cookies, and baking mixes. Refined flour in the store has been bolted or extracted to take the brown bits out. This is more acidic and forces the body to pull calcium from the bones. Alloxan present can increase diabetes mellitus and destroy insulin producing beta-cells of pancreas. Oxidation starts as soon as you mill. 1st day you lose 45% of the vitamins and minerals, by day 3 the loss is 90%. It goes rancid if you don’t take out the bran and germ (oil-vitamin E) and only leave behind the endosperm which is carbohydrates. So they sifted out all the vitamins/minerals and 2/3 of the grain to keep shelf stable and not spoil.

BENEFITS:
Whole grain is made of 3 parts.
1. Bran – outer coating, rich in fiber, antioxidants, and B vitamins, minerals. It protects the seed.
2. Germ – innermost layer with many oils containing B vitamins, minerals, protein, fatty acids, vitamin E. It’s the life of the seed.
3. Endosperm – middle layer, starchy, contains mostly carbohydrates. Used to make refined flour.

Whole grain contains 40 of 44 essential nutrients needed daily. Vitamin A, C, D, amino acid lysine are the only things that grains are slightly lacking. An epidemic of disease was caused by refined flour. White flour slows digestion and sluggish metabolism. Weight gain, stress, headaches, constipation. Enriched flour is bleached and adds back minerals but doesn’t make up for loss of nutrients. It increases heart disease risk by increasing levels of triglycerides. Lectins in grains cause inflammation of gut lining because fiber is low and it cannot clean up excess carbs. High gluten content of white flour leads to leaky gut, inflammation, & allergies. Keeping the grain in tact and milling fresh daily helps heal things like – promotes regular bowel movements, cholesterol dropping, energy level boost, stronger immune system, and heals warts caused by vitamin e deficiency. Phytic acid has antioxidants and grabs/binds heavy metals and helps to chelate us out. Because grains contain vital minerals you need, it is super important. 70% of your diet should be grains and beans because of phytic acid. “anti-nutrients” in grains are in seeds and protect the seeds. Similar to the cyanide found in some seeds (apples, pears, etc) are actually anti-carcinogenic

TOOLS:
You will need a way to grind your wheat. You could simply use a mortar and pestle like many native cultures use which will yield a coarse meal. Another option without using electricity would be a hand crank grinder. If you want to opt for a powdered grinder you’ll have to choose a metal impact mill or a stone grind. Pleasant Hill Grain has a good rundown of mill comparisons. We own the Mockmill Lino 200.

A helpful, but not completely necessary tool is the electric mixer. I recently replaced my Kitchenaid with the Anksarum. These are both are power houses. You can also just use your hands and muscles to knead your bread, it’ll just take longer and more man power if you’re young and robust.

WHAT GRAINS DO I USE AND WHERE DO YOU GET THEM FROM?
Our Basics we keep on hand are:
Hard Red has the most protein content and is going to give a good gluten structure for breads
Hard White is a milder flavor, great for flatbreads, tortillas, noodles
Soft White is lighter for your pastries and baked goods like cake, cookies, etc.

GRAIN STORES:
We purchase our grains from Azure Standard.
Bread Beckers
Breadtopia
Palouse
Central Milling
Country Life Foods
Cottage Craft Works
As always, check locally if you have somewhere. Check Amish markets.

TIPS:
1. When you purchase grains for bulk storage especially, freeze them for 3 days to avoid potential pantry moth infestations. Yes this happens to the best of them. Then get a gamma lid for your 5 gallon buckets. Oxygen absorbers aren’t a bad idea and mylar bags for long term storage.
2. I have found that replacing wheat berry cups to flour cups in recipes works well. Others have success with 1 for 1. I find I needed a 1.5 cup of fresh milled flour for every 1 cup of store bought flour. I don’t know if it has to do with humidity & temperature in your home or if it’s just me! I will be posting more recipes soon!
3.

HUNGRY FOR MORE?
Sue Becker’s Home Ground Flour book with recipes
Check out Becoming a Millenite Youtube playlist. The Reynolds have a Facebook group here.
Teryn Robinson shares her homestead on IG.
Grains & Grit shares videos and printable recipes.
Ninnescahmade Megan Austin has a few blog posts and helpful on instagram.
Lisa at Farmhouse on Boone has more resources.
Fresh Milled Mama on IG is a great follow.
Facebook Groups: Whole Grain Sourdough Baker & Milling Whole Grain Goodness

CONNECT WITH OTHER BIBLE BELIEVING MILLENITES:
Me: Natalie Allen Rootedintruth
Courtney Workman
Jenn Spaans Offgridhygeehomestead
Becki Written.onour.hearts
Rashel Pilon
Deserea Wholesomehomemadehome
Steph Homesteadonpurpose
Annie P Photo
Chanelle Howigotpregnant
Heather O’Meara
Joy Homestead
If you fit this category, leave a comment below.

Here’s my doubled up Fresh Milled Bread Recipe that we make every week that you can save and download and also the fresh milled grain output chart.