I DRANK THE WHEAT-FLAVORED KOOL-AID
My sister has been milling her own flour for more than a year, so she’s really to blame for my newest hobby. I started following a podcast that she recommended and within two days, I was awaiting the delivery of my flour grinder and whole wheat berries.
Some of you know, I have a home bakery that prepares custom cakes, cookies, and petit fours, so I definitely enjoy the baking process. Except for the occasional cinnamon roll, I don’t often make yeast bread, even though I love to!
Aside from my love for baking, I have been growing more concerned about the number of allergies, aversions, or sensitivities to food - specifically wheat and dairy - in our society. Perhaps there is something better to offer my family than the average “American Diet” of pre-packaged, overly processed foods that seems to leave us obese, complaining of digestive issues, and fighting blood sugar and cholesterol levels. There is a ton of research out there that suggests that the way our wheat is milled, sifted, and bleached strips away the vital, life-sustaining nutrients. They try to “enrich” the flour artificially afterwards but….the damage is done.
But I digress.
Knowing that I can add BREAD made from freshly milled whole wheat to any of my meals and that by doing so provides 40 out of 44 essential nutrients for human flourishing fills me with so much pride! To be honest, I love bread but have avoided adding it alongside meals because of the “empty calories” it provides. Not only is bread from freshly milled flour an option to round out our meals, but it could very well be a nutritional staple moving forward in our home.
Now on to the actual milling process. It was very LOUD and rather unsettling, but I was nearly giddy with the results - the flour is so SOFT AND WARM I dove right in like I was a preschooler busting into the sensory toys.
I couldn’t use this flour as it was used to “prime the pump” - it was fun to play with!!
After receiving the mill and my berries last week, I have made:
Whole Wheat Chocolate Chip Muffins. They filled me up, truly. I ate one for breakfast and stayed satisfied until lunch. Which, if you know me at all, you’ll find me often taking legit breaks for “snack time” - ask any of my coworkers!
Chocolate Chip Muffins from Soft White Wheat Berries
Whole Wheat Sandwich Bread. Served alongside dinner, then enjoyed for a snack the next day. Delicious and the texture was AMAZING!? Not gonna lie. I was in Aldi the other day and gave the ENTIRE WALL OF BREAD the stink-eye as I walked passed without my weekly purchase of two loaves of white.
Sandwich bread from Hard Red Wheat Berries
Cinnamon Rolls. It’s been MONTHS since I made cinnamon rolls and let me tell you, these were delicious. Definitely a little “nuttier” than a bleached white flour, but delicious. And nutritious. One kept me satisfied until lunch time.
Cinnamon Rolls made from Soft White Wheat Berries.
Hotdog Buns. Okay. The buns tasted fine and came together pretty quick, but they were just…wrong for hot dogs. I will admit, this was a bridge too far for my family and I don’t anticipate trying this again anytime soon. It at least LOOKS good, right?!
Hotdog Bun from Hard Red Berries = A bridge too far.
So, I know what you are thinking: What does this have to do with WRITING? Nothing. But in my defense my blog is named “Mood Over Matter” so I get to write about whatever I want :) And don’t worry - I can safely promise you that I am working on a fantasy that follows the story of a young heroine baker. Now where will I find inspiration…..
Will I ever use bleached flour again? Yup. I know myself too well to fully commit. And I would like to try my hand at making a milled cake or two, but that is not gonna happen until at least the new year.
What about you? Have you ever tried milling your own flour or enjoyed fresh bread from freshly milled grains? Let me know in the comments!