Grinding your own wheat?

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      I have ground my own wheat for about 30 years, and there is nothing

      like it!!! My first wheat grinder was a Magic Mill stone-grinder with

      a nice wooden case, I still have it and it is still my favorite. It’s

      a nice little piece of furniture that you can proudly display in your

      kitchen. I have since updated to a Magic Mill 3 which has steel

      grinding blades and a plastic case, but I still love my first one the

      best. You can still find them on eBay, I’d watch them for a while to

      see what a fair price is, they don’t make the original ones anymore,

      so they’re getting hard to find. Whatever you go with it’s hard to

      beat a stone grinder. You can adjust to fine or coarse grinds, that’s

      important. These are the only 2 that I’ve used, so I can’t comment on

      other brands.

      For bread you will need Hard Red Winter Wheat, for anything else like

      cakes or quick breads you will neat Soft Spring Wheat. You can also

      add Rye, Corn, or many other grains. You can’t compare the homemade

      version with any flour you buy ready made. It’s just so much better

      when you do it yourself!! It is more work, but such a rewarding

      experience! I also used to do all the kneading by hand, but let my

      Kitchen Aid (has to be a heavy duty mixer with a dough hook that will

      handle heavy doughs)do that for me now, depends on how “hands-on” you

      want to be. I also get the wheat at a Mennonite store (I’m in a rural

      area now), but many health and natural food stores carry it. I used to

      buy it in 50 lb. bags, but you can get in smaller amounts by the

      pound. It keeps a long time, but you’ll need to store in tight fitting

      containers to protect it from “critters.” If you have some left over

      that’s already ground, you’ll want to refrigerate or freeze it and use

      it soon, as the nutrients start deteriorating soon. You can still use

      it, it’s just most nutritious fresh.I also buy my yeast in bulk and

      refrigerate it. So much cheaper than the individual packages.

      This is my first recipe and still the best:

      Whole Wheat Bread

      6 cups Whole Wheat Flour (hard wheat)

      1 1/2 Tblsp. Dry Yeast

      2 1/2 cups water, 110 degrees (very warm)

      1/3 cup Oil

      1/3 cup Honey

      1 Tblsp. Sea Salt

      1/4 cup Gluten Flour (helps but optional)

      250mg. Vitamin C (crush a tablet, helps to keep crumbs tighter, but

      also optional)

      Dissolve yeast in water, letting it sit 10 minutes. Add oil and

      honey. Add 3 cups flour, beat in. Add next 2 cups with salt and beat

      or knead in, along with gluten flour and Vitamin C. Add enough flour

      so dough is not sticky (or let it sit until it absorbs the flour).

      Knead until smooth and elastic, 30-45 minutes, if necessary (or use

      the Kitchen Aid and let it do the work!). Cover and let rise until

      double. Punch down and shape into 2 loaves and place into 2 oiled (I

      use a mixture of 2/3 liquid Lecithin to 1/3 oil)4 1/2″ x 8 1/2″ pans

      and let rise again. Bake in pre-heated oven at 375 degrees for about

      25 to 35 minutes, until done (tap it, should sound “hollow”). Remove

      from pans and cool on racks.

      This makes a delicious, soft bread that keeps well. I slice it and

      then freeze to take out as needed. Makes awesome toast for breakfast!

      Nothing like it ;o)

      Hope that helps,

      Linda

      — In Budget101_@yahoogroups.com, “dash” wrote:

      >

      > Anyone grind their own wheat? Have any suggestions? What do you

      use to grind with? Is there any frugal way to grind wheat? dash

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