|In the section you’ll find 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.
Benefits of whole grains
Whole wheat flour is made from the entire wheat kernel. Whole wheat breads are high in fiber which is beneficial for many health concerns. A diet high in fiber helps to reduce the risk of heart disease, lower cholesterol, decrease the risk of certain cancers, and aids with digestive health to name a few.
What wheat grains work best in breads? 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.
|Click on the articles below to learn more about whole grains and baking whole wheat bread using freshly milled whole wheat flour: