Flour Grinding Machines

A Cool Grind Is Critical with the Country Living Grain Mill

There are a host of issues when it comes to the machines that we look to each and every day to help us with our tasks. Ever since we first started to process our foods, the impact of processing has been recorded and documented. Once we took a step beyond the hunter/gatherer and began to change how our foods were composed, we began to have a large impact on the overall nutrient makeup and composition of our foods. Even the simple act of grinding grains and beans that we otherwise wouldn’t be able to digest is a dramatic change over the natural state.
Clearly some processing is needed for many of the foods we eat, providing a tremendous benefit to our diets. Other processes, however, have stripped many of the most important nutrients from our foods. We already have a general sense that the more “processed” our foods are, the less health and natural they are for us. The use of factories and extensive trucking systems to bring us our food has brought the quality of the content in our foods down to record lows. We know these things about our processed foods, but what is happening in our very kitchens? How have the things you eat been impacted by the use of a microwave? What happens to the nutrients in your deep freezer?
It’s entirely possible that you’ve begun considering ways to regain your families nutrient values by doing much of the processing in your home on your own, using techniques like home grain grinding and bread baking. An act as simple as changing your bread away from mass produced store bought over to a more wholesome home bread can increase the nutrient content significantly. Heat can have a very negative impact on the most important nutrients that are contained inside of the wheat grain. And so the question remains – are you getting all the nutrients you think that you are by using an electric grain mill?
We know that most of the nutrients that are lost by the conventional mass production means are still retained through bread baking with flour processed by an electric mill, but could there be a way to trap even more of those precious nutrients? The solution is a cool grind – grinding the flour and keeping it at temperatures under 130°F. How can this be done? We must look outside of the standard electric offerings and slow down the grinding process while still keeping it effective for the everyday home baker. The Country Living Grain Mill is one of the best solutions available on the market today – oversized stainless steel burrs mean that your flour can be processed quickly by hand while keeping the heat caused by friction around 120°F for the highest amount of nutrient retention possible.

About the Author

Brenda has been living the homesteading life for many years. She has been a long time user of the Country Living Grain Mill

Flour Grinding Machines Questions

use hazelnuts (filberts) even better than almonds
you can but a grinding machine at a department store appliance section for about $10.

Making bread using stone-ground whole wheat flour..?

I recently bought a large amount of stone ground wheat flour from a local farm. I tried 2 recipes (I have tried both many times before using regular whole wheat flour with no problems) last night (buttermilk honey wheat bread, rosemary wheat bread) and neither loaf would rise properly. They both came out very dense. I’m wondering if I need to extend the rising time, or if that would even make a difference? The flour itself seems to be pretty coarsely ground, and the grains vary in size quite a bit. Also, I use a bread machine set to the dough cycle to mix/knead the ingredients and let it do it’s 1st rise in there. Then I take it out, put it in a loaf pan and let rise again before baking. Any suggestions would help greatly, since I now have 15 lbs of this flour!!

2 tbsp. active dry yeast
1/4 cup warm water (110°F/43°C)
1/4 cup plus 2 tbsp. honey
1 1/2 tsp. sea salt
3 tbsp. vegetable oil
1 3/4 cups warm water (110°F/43°C)
6 cups Stoneground whole wheat flour

Dissolve yeast in 1/4 cup warm water. Allow to proof 3-5 minutes.

Combine next 4 ingredients and add to yeast mixture.

Stir in flour, mix well. Knead 10 minutes. Cover and let rise 1 hour and 45 minutes. Punch down. Let rise 40-60 minutes until doubled in size. Punch down and let rise a third time until doubled.

Shape into 2 loaves and let rise until double or place loaves in two 9 x 5-inch loaf pans and let rise until doubled.

Then bake as usual

Flour Grinding Machines Videos

Grinding Wheat to Make Flour

It has never been easier to shop for Flour Grinding Machines, So run don”t walk and pick up Flour Grinding Machines at bargain prices!

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