Have you ever tasted bread made from wheat milled at home? Have you ever seen someone empty wheat out of a bucket, mill it into flour, and then make bread from it all in one morning or afternoon? If you have ever experienced it you will know what this article is all about. However, for those of you who have never experienced fresh whole grain baked goods, here are three reasons you should consider milling your own flour at home. It is healthy, delicious, and practical.
1. Nutritional Value
To start, the wheat grain (or wheat berry) is made up of fiber, bran, wheat germ, wheat germ oil, and the endosperm. All the nutrition of the wheat berry is contained within the protective coat of the bran. In the commercial process of producing white flour, the bran must be broken open, releasing all the nutrition, and the fiber, wheat germ, and wheat germ oil must be removed. All that is left is the endosperm, which they grind into the white flour. The wheat germ and the wheat germ oil are the most nutritionally dense part of the wheat berry. Ninety percent of the nutrition in the wheat berry is contained in the wheat germ. However, the wheat germ oil has almost no shelf life and will become rancid very quickly when exposed to air. For that reason, it must be removed from the wheat so that the flour can sit on the shelf for extended amounts of time. Removing the wheat germ/oil makes the flour void of all the nutrition that was originally in the wheat berry.
For all the above reasons, it makes perfect sense to consider milling your own flour at home for optimal nutrition. As long as the wheat berry stays intact and is stored in a cool, dry location the nutrition remains unaltered. Milling the wheat at home allows for all the nutrition held within the wheat germ, the bran, and the fiber to be in all your baked goods. When the wheat berry is broken open all the nutrition begins to oxidize and dissipate over time. About 90% of the nutrition is gone within 72 hours of milling. Therefore, milling the wheat immediately before baking locks all that nutrition into the baked goods. Home milled flour will go rancid rather quickly due to the wheat germ oil so any leftover flour should be kept in the freezer. The high nutritional value is still lost but you still benefit from the bran and the fiber.
In the past, bread has been considered an enemy in our diets. Perhaps that is because the bread we were eating was really devoid of any nutrition. While tasty and filling regular bread was merely a filler in a meal and offered no nutrition. Bread and other baked goods made from freshly milled flour, however, offers tons of nutrition. It is satisfying and can become a staple item in every meal.
The flavor of baked goods made from freshly milled flour can not be matched. Once you consume whole grain foods made at home you will not want to eat food made with commercial flour. It will taste old, bland, and even dead. Who knows how long it has been sitting on the shelf at the grocery store or somewhere else. It is harsh, plain, and cardboard tasting. Anything made with home milled flour tastes more fresh and alive. Ultimately, everyone must taste bread made from freshly milled flour to fully experience it and understand it. Go try some soon.
3. Emergency Preparedness
The key to Emergency Preparedness is the ability to be self-sufficient when an emergency occurs. It means to be ready for that emergency at all times. A key aspect of preparedness is to be able to provide your family with food. It may be an extremely basic diet and perhaps a bit bland but your family is nourished and that is what matters in the long run. Bread is one of the items to sell out in a grocery store in the event of a weather event be it an in coming hurricane or winter storm. The ability to bake your own bread will save you the anxiety of rushing to the store along with the rest of your town. As long as you maintain power and you have all the necessary ingredients you can bake bread at a moments notice.
Being able to bake bread is definitely a step in the right direction for being prepared to face an emergency. However, keeping a large supply of flour on hand for such an emergency can be a logistical disaster. Storing wheat, on the other hand, is far easier. You can store 45 pounds of wheat in one six gallon bucket and it will last for thirty years or more. Stacked six gallon buckets don’t take up much space and can store a wide variety of grains. When in need just scoop out some wheat, mill it into flour, and make bread. Buy your wheat in bulk and store enough of it to feed your family for the amount of time you feel comfortable keeping on hand. You will gain confidence in knowing that you don’t have to depend on your local grocery store to have enough bread in stock.
How to Grind Flour for Self Reliance, HubPages
The Advantages of Home Milling and Baking, Nutrition Lifestyles
Do Not Eat the Bread of Idleness, The Bread Beckers
Benefits from Fresh Milled Wheat, Faithful Provisions