Why Do I Mill My Own Wheat Berries Into Flour??

Because of the dramatically increased nutrition at an economical cost that’s why! Today's technology (www.lequip.com) makes it easy to return to the benefits of an old-fashioned diet without the time-consuming methods of years past.


Not only do you enjoy all nutrients naturally found it wheat, but the vitamin E in the wheat germ that is preserved for consumption when using freshly milled flour has dramatic health benefits. Vitamin E is a powerful, fat-soluble antioxidant. That means that it keeps fats in the body from binding with oxygen. Every cell contains fats that are subject to oxidation, but are protected by a diet rich in vitamin E. If cells are healthy, tissues are healthy. If tissues are healthy, organs are healthy, and so on. Deficiency in vitamin E causes all kinds of systemic breakdowns including, but not limited to, muscular weakness, reproductive problems, scarring, weakened veins contributing to clot formation and heart attack, weakened immune system, impaired vision, and the list goes on. Only in freshly milled baked goods and foods can your body benefit from this abundance of vitamin E. Wheat germ must by law be removed from commercial flours because it becomes rancid so quickly.

Store-bought whole wheat does not contain any of the original germ and only part of the original bran. The texture and flavor of freshly milled flour is far superior to its commercial counterpart which has likely spent weeks or months sitting on a shelf.

Another advantage of freshly milled flour is the three varieties of wheat available to serve your different baking needs.

1. Hard red wheat is high in gluten, the stretchy protein which gives yeast bread its ability to rise. It's good for making bread, pizza dough, muffins, pancakes, cream of wheat, and much more.
2. Hard white hard variety of wheat known as Prairie Gold is for you. It is lighter in flavor and color than hard red wheat but can be used interchangeably in recipes including yeast breads as it also has a high gluten content. It is a good transition grain for those trying whole wheat for the first time.
3. Soft white is a low gluten variety which serves nicely for cakes, cookies, waffles, and other things for which you would use pastry flour. You will be surprised that whole wheat can be so light and fluffy. No whole wheat flour you have ever bought off the shelf can compare to the delicious results of freshly milled flour.

I've been baking breads, cookies, and pizza dough all with fresh milled wheat berries. We've even used the stuff in sausage gravy!!

Let's learn and bake on together!!