by Webmaster
Grinding Your Own Wheat
May 22, 2010 in Wheat Berries by Webmaster
Milling wheat has evolved over thousands of years. Originally the grains were cracked or coarsely crushed and made into heavy flat breads and cooked cereals.
The Truth about White Flour
Today the wheat berries are often finely ground and the germ and bran layer are removed. Food processors want to remove the high-fiber bran layer (outer layer) and the inner, fatty acid containing germ portion.
The reason that food processors want the bran and germ removed is that it lengthens the shelf life considerably. Another reason is that the bran and germ may be sold separately for additional profit. In the past millers fought laws to leave it in because they had a profitable business selling the bran and germ as animal feed!
The resulting white flour can make very light, fluffy breads and other modern wheat products. Unfortunately, the removal of those two portions of the grain (wheat berry) removes much of the vitamins, minerals fiber and phytonutrients.
Dave Harrison said on January 29, 2012
I have been using Doc Grandma’s wheat berries for a year or so and am very happy with the flavor and mostly everything. Maybe my bread could be a little lighter, but the “perfect” loaf is an elusive journey.
Question: I’ve read recently that after milling flour it should age for several weeks. I have been grinding and baking immediately, figured fresher was better. What’s the story, please?
Joyce Bunderson said on January 31, 2012
Dear Dave,
I’ve never heard anything about aging ground wheat. I really can’t imagine any benefit to aging wheat. Once the wheat berry is broken, the germ and it’s oil are exposed to oxygen. That begins the process of oxidation, which eventually causes rancid wheat flour.
Years ago I made my own wheat bread each week. I did not grind the wheat each time. What I did was grind the wheat and then keep it in a large tightly-covered plastic container in my refrigerator to protect it. Now, I keep my wheat flour in the freezer.
A few hints for lightening up your loaf a bit are: 1) Use some caloric sweetener like honey or sugar for your yeast to get started with. 2) Add an egg to the water – mix well. 3) Use powdered milk mixed with the flour. 4) Mix the batter phase for a long time. 5) Be sure to knead until you get a nice elastic smooth loaf. 6) Mix the salt into the flour before exposing it to the yeast. 7) If all that fails to lighten up your loaf, try adding about 1/4 teaspoon dough conditioner to the flour.
Dave, keep your chin up. I’ll tell you a little secret. When I first began making whole wheat bread in 1968, I had never made any bread; I was trying to be some kind of earth mother, at the time. My first loaves could have been used for brick door stops. We’re talking dense. 🙂 I don’t give up easily and eventually my 100% whole wheat bread won a prize.
O.K. I tell you one more secret. I have so declined that I use my bread maker when I want home made bread now. It’s really quite good.
Sending my best – Good Health Can Be Yummy!
Joyce