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Some grains, such as Khorasan (Kamut) or even durum, are harder (as in, the berry is a tougher consistency) than others. When milling these berries, it may be beneficial to set the electric mill to a fine grind level, but not the finest, and mill the grain. Then, set the mill to the finest level, and pass the coarsely milled grain through the mill a second time. This two-pass milling will help reduce the heat generated by the mill (believed by some to decrease nutritional content) and should result in finer flour. I also find it helpful to be sure to store hard grain in the freezer since the cold temperature will help offset any heat generated by the mill.

> Recipes from professional bakers commonly recommend soaking flax. (However, this may be a result of their background - it is hardly cost effecient for a bakery to be grinding their own flax meal on a daily basis, it's much easier and less labor intensive to use a soaker.)

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> Nutrition mavens tend to recommend grinding over soaking but never give any valid, verifiable, scientific reference(s) for their preference. If I can't find independent research that supports their claims, why should I trust them?

Any time you grind a seed there are more nutrients available for absorption by the host.There is a higher surface area exposed. Simple mechanics-it is why we chew our food-to expose more surface area of nutrients for our digestive tract to absorb from.

Flax is high in omega3 oils. The problem with grinding oily seeds is that the oils start oxidizing the minute they hit the air. For maximal availablility of nutrients they suggest grinding immediately before use. I don't get that anal and just buy it preground and freeze it. As with any oily seed, you want to make sure it isn't rancid before adding it to anything-tastes awful!

Flax in any form (whole or ground) will absorb water and form a gel. It is actually used as an egg replacer in baking for people with egg allergies. I suspect the gel helps trap the bubbles formed by the leavener to raise the cake/muffin/dough. I imagine it would also assist in bread dough height. I use it routinely in my daily WW Breakfast Bread-1/4-1/2 c for every 4 c WW. I've never made it without the flax so I don't know how it affects the loaf.

Whole seeds still deliver all the nutrients-at least to horses-even if some "pass unchanged in appearance in the manure" (according to an equine nutrition article I found). Flax has long been fed to animals for its nutritional benefits-sheen on the coat,decreased joint inflammation. Hmmm. Maybe that's why my hair has been shinier lately! Some humans have mechanical trouble with small seeds of any kind in their digestive tract-they can get caught and cause inflammation.

I have seen reference by fear mongerers about "cyanide" compounds in flax as a reason for soaking/not soaking/grinding/not grinding. That is a non-issue to me. There are all kinds of compounds in all our food. No one has been poisoned by eating flax,cherry pits (used as a flavorant in the Mideast), apple seeds (not sure why you'd want to) or apricot/peach pits (again- eaten in parts of the world for their nutty taste).

I grind the seed and replace part of the flour with it. These seeds must be ground to get their nutrients... however chia seed (which is great for you) doesn't need to be ground to get to their nutrients.

When I bake mandelbrot (biscotti only with fat added--I use canola oil), I sometimes substitute one of the eggs with 1 TBSP of flax meal (either preground by Bob's Red Mill or ground by me in a coffee grinder) combined with 3 TBSP warm water (I guess you'd consider that soaked). This, according to BRM packaging, is a substitute for one egg. The soaked meal takes on a gel-like consistency. It does fine in the finished product.

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For those of you that grind your own flour is it posibile to make unbleached white flour at home? I am going to start grinding soon and would like to not have to buy any flour any more but I can't see cookies tasting that great with whole wheat.

I mill my own flour and buy locally grown organic wheat. I'm sure that has been done for centuries - European flour was mainly "soft" and is fine for home baking. I think the harder, higher protein grains are needed for commercial, "fast" types of bread - home baking is much more traditional. So I wouodn't worry too much....

I grind my own flours and use the whole flour for all kinds of baking, including cakes, sponges, biscuits and breads. I have never sifted anything out. I have sometimes thought of sifting to produce Unbleached Flour, but I guess it is easier to buy it. Once the flour is sifted, the enzymes are mostly removed anyway, so it has already lost most of its nutrional value. It just does not have the chemical residues from bleached commercial flours.

I use the Komo Fidibus 21 also, and it does a fantastic job of grinding flour. The other advantage to it is that it takes up very little space on the counter and looks great. I leave it out all the time and use quite often for grinding wheat and rye flour when I make bread. I'm very impressed with the quality of construction and ease of use (incredibly easy to grind flour to any degree of fineness) and though it's my first mill, and therefore can't compare it directly based upon experience with the others, I would definitely suggest taking a look at it when you are deciding what mill to buy.

If you want true stone-ground, nothing beats a Retsel in my opinion. With the addition of the metal wheels, you can grind pretty much anything (blue corn cornbread is fantastic!). The flour never even gets warm to the touch.

I did not get a fine enough grind with the Kitchen Aid Grain Mill attachment. It was too coarse to make good bread. I have since purchased a Fidibus 21 KoMo grain mill and it does a terrific job, grinding the wheat berries finely. I'm using hard red winter wheat berries organically and locally (Dixon, CA) grown. The resulting bread has great flavor without any special handling (unless you consider making a sponge as a first step, special handling).

I have a DeLonghi mixer, which I understand is the same as the Kenwood machine. Are you able to grind fine cake/pastry flour as well as bread flour? Since I can get the milling attachment for considerably less than a mill, it might make sense for me. I don't know that I would want a lot of the really coarse flour - I can always produce small amounts of it in my blender.

Martin,

Thanks for the info. A friend has a stone mill, so I'm going to ask her to grind some flour for me and to allow me to check out how the unit operates. Right now I'm leaning towards a Nutrimill unit. It's definitely not a stone mill, but according to the sellers it operates to a low enough temperature so as not to destroy the nutrients in the flour.

Sylvia

I use a grain mill which attaches to my kenwood chef. It does an excellent job - and the flour comes out only slightly warm so I'm sure it doesn't lose any enzymes, vitamins etc.

Martin, I didn't realize the enzymes died after 6 hours! I've been milling enough to last for about 3 to 4 days - flavour is still excellent. All I was concerned about was that the natural oils begin to go rancid after about a week, so all commercially milled flour will be past it's absolute peak by the time it is possible to buy it. And the flavour of the the freshly milled flour is superb.

Kitchen Witch, I use a Nutrimill. I grind red and white wheat berries and rye berries. I think the temperature gets to aroud 110 degrees. I've been using mine for about 2 years and unless I mess up the recipe, the flours work great. I got mine at Pleasant Hill Grain (0n line) for about 250.00. It really doesn't make mush of a mess and you can grind very fine flour, as well as course or in between.

I have a Vitamix and a wheatgrass juicer (auger type), a grain mill, as well as a hand mixer. I would like to grind sprouted grain to use in bread directly (i.e., instead of dehydrating and grinding into flour). I know I can't use the grain mill because its for dry grain. I was wondering what I could use to grind the grain? Will Vitamix work or do I need a meat grinder?

My journey to the perfect loaf of sandwich bread has been a long one. My husband prefers yeasted sandwich bread over sourdough bread. So, for me, it has been very important to make the best sandwich loaf I could.

Hard White Wheat berries are what I like to think of as the universal berry. They grind into a light and airy flour and make bread that is just that. They do not lend a lot of flavor, but, the texture and airiness is great.

Kamut is an ancient wheat that grinds into a buttery light flour with a nutty flavor. It has a different gluten structure than modern wheat and will make an airy loaf without the rise of modern wheat.

New at bread making , Just recently bought a KOMO grain mill so I could grind my own flour. I noticed most of the bread recipes call for so much whole grain bread or all purpose flour. I got the berries to grind and thought they where all whole grain. How do I get the all purpose or bread flour with my mill that all the recipes call far, or am I suppose to buy the store bought bread flour from King Arthur or some other place. That was what I was trying to get away from, Very confused, Can anyone shed some light on this subject? ff782bc1db