The best grain mills are assets to your culinary pursuits as they provide fresh milled flours with essential nutrients such as fiber, Vitamin B and E for whole grain recipes. Unlike the manufacturing process that removes the natural vitamins, fiber and nutrition from the grain then adds artificial vitamins, milling at home provides natural, whole grain nourishment.
Grains are essentially bran, the outer covering of the kernel that is the fiber, the endosperm that holds carbohydrates, protein, iron, and B-complex vitamins, and the germ that contains polyunsaturated fats. The best grain mills break down the composition of the grain into its component parts without destroying the nutrients.
I try to add as much grain as possible in my cooking. Not only as a health benefit in the form of more fiber but I also like the texture and taste when adding grains to my recipes. Quite often I will throw in some cracked wheat or other cracked grains to give bread or other recipes a little crunch.
Types of Grain Mills
Cooking with grains is made simpler with the use of the best grain mills. Stone grinders, burr grinders and impact grinders are the options for grain mills and each has its advantages, disadvantages and particular specialties.
Another choice to be made for stone or burr grinder grain mills is hand-powered or motorized machines. For the serious grain miller, both are suggested as the hand-powered machine can act as a back up if power is interrupted. Motorized grain mills are also the obvious choice for anyone who needs large amounts of flour, such as commercial users.
Classic Whole Wheat Bread
High fiber foods are ever so tasty in the form of freshly baked bread. Using the freshly ground flour from the best grain mills, the aroma of the fresh bread will delight you almost as the wonderful fresh bread taste.
Mix all the ingredients in a large bowl until a round ball of dough is formed. Move the dough to a lightly greased surface and knead the dough about eight to ten minutes until it is smooth and supple. Place in a lightly greased bowl, cover and wait for the dough to rise, which will take about an hour. After the dough has risen and is puffy, place back on the lightly greased surface and shape into a log form. Allow the dough to rise again and then bake it at 350° Fahrenheit. Bake for 20 minutes, and then tent the bread with an aluminum foil cover and bake for another 20 minutes.
BARLEY RECIPE WITH RAISINS AND CURRANTS
Cook barley. Raisins and currants in salted water about 30 minutes or until tender.
Stir occasionally making sure it doesn’t get too dry and stick.
Add lemon peel and cook five minutes longer; add cream and season with sugar and lemon juice.
The best grain mills are the mills that fit the task. If it is very fine flour that is desired, stone mills and impact mills are the choice. If oily grains need to be ground, the burr grinders are the right tools for the job. Whatever the choice, home milled grains are a healthy alternative to the commercially prepared.