Whole Grains for milling your own flour
The Bread Experience is pleased to offer a selection of grains for milling your own flour to make nutritious and wholesome bread. A wide variety of grains, beans, seeds, and nuts can be ground into flour for breads, including wheat, rye, corn, rice, barley, oats, buckwheat, millet, kamut, quinoa, peas, mung beans, garbanzos, and lentils.
What wheat grains work best in breads? Raw wheat berries are the hulled whole kernels. You can use these to make home milled flours, or cook or sprout them to make breads. Grains can be white, russet, purple, or amber in color.
Hard red winter wheat is the classic wheat for yeast bread. You can also use hard red spring wheat in whole wheat yeast breads particularly no knead breads. For breads that don't require yeast -- i.e. waffles, pancakes, muffins and quick breads -- soft white wheat is the usual choice. You can also find spelt, kamut, and triticale as whole grains.
Choose from the selection below. If you don't see what you're looking for, please let us know.
Don't see your favorite bread? Let us know so we can add it to our selection.
Click on the articles below to learn more about whole grains and baking whole wheat bread using freshly milled whole wheat flour:
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Choose a recipe from our collection of whole grain bread recipes.
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Select from a variety of grains from our whole grains section.
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Browse the baking supplies section for the supplies and tools you need to make bread.
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Check out our selection of bread mixes.
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Review the selection of bread cookbooks.
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Refer to the tips in the how to make bread section.
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For more recipes and instructions on making bread, check out the bread baking blog.
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Whole Wheat Sourdough Bread - locate recipe and instructions in the bread-baking blog.