Anyone who has been around Hickory Hill Home for very long has probably picked up on the fact that I am kinda crazy when it comes to bread. Not only do I make a lot of it, I also grind the grain to for the flour to make the bread.

Whether you have a grain mill, are looking into getting one, or just are curious about the process, read on to learn how to mill your own flour for the freshest loaf of bread you will ever taste.

Getting Started

First let’s talk about grain. Most know there are different types of grain - wheat, barley, rye, etc. (P.S. - corn is also a grain, not a vegetable). It is worth mentioning that there are gluten-free and lower gluten containing grains for those with allergies and sensitivities. I am not as familiar with these options, so I will not be going into the specifics of that category, but I will say the process of grinding the grain is the same for those grains as well.

Hard white wheat is what I always keep on hand.

So, there are different types of grain, but did you know there are different types of wheat? Hard, soft, red, and white, to name a few. And knowing the difference is important for successful breadmaking. We could go super deep into this topic, but I won’t bore you with the nitty gritty. Instead, we’ll stick to the high points.

Hard and soft wheat refers to the protein content of the wheat kernel. Keep in mind that gluten is a protein and is what gives the dough its elasticity as you knead it. A hard wheat variety has a higher amount of protein, while a soft wheat has less. Higher protein = stronger dough, so a hard wheat is good for making bread and rolls. All purpose flour is made from hard wheat. Soft wheat varieties are better used for pastries and baked goods that do not require the strength and structure of wheat protein. Cake flour is an example of a soft wheat product.

Next is red and white. Yes, this refers to the color of the wheat berry itself. Although there are some slight nutritional differences between these two categories, that is not the main focal point. Flavor is the most noticeable difference here. Red wheat is going to give you that slightly nutty, richer flavor you would expect from a whole wheat bread, whereas white wheat is milder in taste. Both red and white come in hard and soft varieties, so it comes down to a matter of personal preference.

Finally, you need to know where to purchase your grain of choice. In some parts of the country, you may be able to find wheat locally grown and available for purchase. That is not the case for me, so I have it shipped.

My favorite source is Azure Standard. Located in Oregon, this company delivers across the country via “community drops.” Once a month you have the opportunity to order from Azure. They will fill the order, pack up the truck, and stop in your local area on the route and deliver your order along with everyone else’s in the community at a designated drop spot. It is a unique system for sure, but one that has worked very well as long as I have been a part of it. Azure provides organic options and bulk pricing, which is convenient since I buy my wheat fifty pounds at a time. Over the years I have purchased soft, hard, red, and white wheat berries from them, along with spelt, rye, popcorn, millet, quinoa, and oats, with full satisfaction each time. Country Life Foods is another company I have heard of for getting wheat, although I have never used them personally. They provide shipping of bulk grain directly to your home.

One last thing about the grain is storage. Small amounts of grain can be kept in the fridge or freezer. However, if you plan to have several pounds of grain on hand (which may sound like a lot but trust me - you’ll go through it) you will need to purchase food-grade buckets with gamma seal lids. This may sound extreme, but to keep the grain free from pests and away from oxygen, this set up is key to keeping your grain from going bad and allowing you to store it for long periods of time. Azure Standard and Country Life Foods also have these available, along with multiple other companies.

The Mill

You have options when it comes to the type of grain mill. There are hand crank varieties available, which are the cheapest option. These will obviously be the slowest and most labor-intensive option. A grain mill attachment (there are options that attach to a mixer or another kitchen appliance) is a step up and may be a good fit for someone who wants to grind their own grain for just a couple uses throughout the week. And then there is the all-out grain mill machine, which is what I use almost daily (yes, I really am crazy).

Basically, how often you plan to use your grain mill and how much you are willing to spend will be the main two determining factors in the type of grain mill you decide to purchase. Looking to grind grain for your weekly sandwich bread? An attachment might be the right choice for you? Wanting to make all your bread products at home? A grain mill would be the way to go.

The two main grain mill brands that I’m familiar with are Nutrimill and Mock Mill. I personally have always used a Nutrimill in my seven years of milling grain. My first one was bought secondhand (the lady we bought it from was the future me - she had two grain mills!). My mill was going strong after several years of use but died when it became the victim of an electrical issue in our home. When I had to replace it, I bought the exact same one because it is that good.

As a side note, you don’t have to buy a grain mill to have freshly milled grain. If you have a friend or family member with a mill, ask to use it every once in a while. Whatever flour you take back home I suggest you put it the fridge or freezer for long-term storage. Since home-milled flour contains all of the grain, the fats and oils in it can go rancid at room temperature…that’s a good thing though, because that means your flour is much more than a sterile, lifeless ingredient.

Overall, your decision of a grain mill will come down to how often you plan to grind grain (once a week or several times a week) and how much you are willing to spend. Or, like I mentioned ealier, you may have the option of borrowing or sharing. Take a look at your budget and your expectation of your baking future to help guide your decision.

Using Your Mill

I will be using a Nutrimill to walk you through the process of milling grain. Other mills will be slightly different, but the concept is the same. Also, there are a few extra steps you must take when you are using your mill for the very first time. Refer to your manual for these instructions, as I will be focusing on the day-to-day aspect of milling, rather than the start-up process. Alright, enough with all the formalities. Let’s mill some flour!

First, you will need to add grain to the mill. Take the lid off the very top of the mill and your grain to this area (called the hopper). Keep in mind that the output of flour will be larger in amount than the grain you put in the hopper. The increase in flour depends on the type of grain you use; but as an example, if I want 3 cups of flour, I will add around 2 cups of wheat to the mill.

Place the lid back on the hopper. Now pull out the bowl at the bottom of the mill where the flour will be collected. Ensure the filter is in place on the top of the bowl lid. Turn the lid clockwise to open it. On the other side of this filter is a small cup that will catch the finest pieces of flour when you mill. Make sure this is clicked into place. Fully close the lid by rotating it counterclockwise until it locks. Flour is messy enough as is it is - you definitely don’t want it blasting full speed through your kitchen! Slide the bowl back into place at the bottom of the mill, making sure the hole where the flour will come out is aligned with the hole of the bowl. My mill also has a “yes/no” mark on the bottom of the mill to indicate whether or not the bowl is fully inserted. It is important to ensure it is pushed all the way in so that you can see the “yes.”

Next make sure the knob indicating the motor speed is turned all the way to the left. The manual for my mill instructs for it to be set to the highest power setting for starting each milling session (other mills may have different instructions). After you have started to run the mill, you may lower the motor speed setting if you choose, which affects the texture of your flour. A high speed will result in finer flour, whereas a lower speed will give you a courser flour.

And finally, make sure the mill is plugged in and then turn the feed rate knob to engage the motor…which may or may not sound like an airplane taking off. There are options out there for quieter mills, but mine is not one of those - haha! Adjust the feed rate knob based on how fine of a flour you are looking for. I prefer a slow feed rate, but if you want a courser flour you can increase the rate. It’s up to you!

Depending on how much you are grinding, it may take several minutes. Then, once the mill has switched to a higher pitched sound (indicating there is no more grain in the grinder), allow it to run a couple more seconds, then turn the feed rate knob to the off position. I like to let it fully come to a stop before pulling my flour bowl out.

Now What?

Whole wheat flour straight from the mill.

Congratulations! You have the freshest flour possible, providing you excellent nutrition and flavor! You can now move forward and bake bread, or any recipe calling for flour. Simply open the lid and get to baking! And don’t forget to also remove the container of flour that was directly under the filter and use it along with the rest of your flour. There are a few things to note when it comes to baking with whole wheat flour.

If you are using whole wheat flour in a recipe that calls for kneading, do not knead immediately. Mix the dough ingredients together and allow to rest for thirty minutes or so. Whole wheat flour also contains the bran part of the wheat kernel. The bran is fibrous and can interfere with the gluten in the flour. By allowing it to sit before kneading, the bran softens and allows for better gluten development, which equals softer bread.
You can substitute up to half of the all-purpose flour in a recipe with whole wheat without having to make any other adjustments. This is a great way for beginners to learn how to use their mill without getting overwhelmed with the learning curve of 100 % whole grain baking.
Whole grain dough needs to be slightly higher in moisture than a white flour loaf. Don’t panic if it seems too wet when you first mix it together!
Any flour you have left over after milling should be used within a few days or stored in the fridge or freezer for long term storage.

Until Next Time

There are a few things to note when it comes to maintaining your grain mill.

First off, don’t wash the flour bowl. The rubber seal on the lid of the bowl is much easier to handle when it is has a light dusting of flour coating it.
Wash the filter occasionally with warm soapy water. And by occasionally, I do mine a couple times a year…And make sure to let it dry completely so that you don’t gum it up the next time you go to grind flour - that would not be good.

Happy Baking!

Nothing beats the taste of fresh bread. Even better is the taste of bread baked with freshly ground flour. And thanks to our modern times, you can grind your own grain right at home! Happy baking!

How to Mill Your Own Flour at Home