freshly milled whole wheat flour

Hi all,

As I write this, I'm tasting my first piece of bread made from freshly milled whole wheat flour ( with almond butter ).  My question is why does the flour and the bread smell like cinammon?  Is it that it acquired the smell at the store, or is that the normal smell of wheat?  Also, in my rush to mill it, I completely forgot that it should probably be washed first.  Is that so?  Anyway ( having finished my breakfast ) the breads' texture  is a-lot better than in bread made with store-bought flour.  Also, you don't see the pieces of wheat germ in the flour.  The industrial milling process probably separates the germ first. After baking, I noticed that in cooling it didn't give off that much water vapor.  All considered, I think it's better to mill your own, just wondering if anyone else has done it and what information they could share about it.

Roy

3 comments

Hi Roy,

I mill my own flour too and really like the flavor of the bread that it makes.  I have never washed my grain before milling the wheat.  Is it possible that you used cinnamon in your grinder before you made your flour?  I don't get a cinnamon smell with my bread but maybe that is a trait of your flour.

You could have knocked me over with a feather when you said were eating your bread with Almond Butter.  I just made some Almond Butter and have been enjoying it on my bread.  

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot

 

LeadDog, I practically fell on my face when you said you make your own almond butter.  I've been wanting to do that since where I live I can't come by raw almond butter.  What sort of mill do you use for that?  Is it what you mill the flour with?  There's a manual grinding machine that people where I live use to grind fresh corn to make corn pancakes, I'll have to ask around and see if wheat and cacao beans can be grounded in it too.  Cacao beans are kind of big, like almonds.  It's good to make your own chocolate if you can get ahold of raw cane sugar ( plentyful here in Costa Rica ), just don't forget the lecithin, which allows the cacao fat to dissolve in water.  Having lecithin in your system will also help you digest other fats you eat, like from almond butter.  It supposedly also helps the brain, so if you're not that used to thinking prepare for something like a head-ache.


Here is a post I made somewhere else on how to make Almond Butter.

[quote] I made Almond Butter by the 10s of thousands of pounds when I was in the Almond business.  Hopefully that gave me some insight to how a person can make Almond Butter at home.  I used a large machine machine that works very much like a blender so I figure a blender would work just fine only make less at a time.  I looked at some of the information online about how to make Almond butter and was surprised at the errors in information that I saw.  Anyway here is what I did to make three pounds of Almond Butter.

1st I roasted 3 pounds of Almonds in the microwave 4.5 minutes.  Next time I think I'll roast them 5 minutes.  The almonds seemed to be a little bit under roasted.  After roasting the Almonds let them cool to room temperature.  To tell how well the roasting is break one of the nuts open.  The nut should be a light brown right to the center of the nut.  If the nut is under roasted the middle will still be white.  The skins on some of the nuts will split length ways and the two halves will separate in the middle.

Next fill your blender half way up with the nuts and turn it on.  My blender just made a paste out of the nuts and it stuck to the side of the blender.  The blades didn't have any thing to chop because of this.  I poured this meal/paste out into a bowl and let it cool over night.  The next morning I put the meal/paste back in the blender and I had Almond Butter in nothing flat.  The Almond Butter I made will pour right out of the blender.  I think that maybe I could have made Almond Butter the first round if the Almonds had been roasted a little bit more.

Variations:  You can make raw  Almond Butter just keep chopping it up in a blender and then dumping it into a bowl to let it cool before you put it in the blender again.  Sooner or latter the raw Almonds will turn to butter it just takes longer.  You can make Almond Butter with Blanched Almonds, Almond Pieces, and different varieties of Almonds.  When you have made your Almond Butter try it with some honey.  There are some people who like it with Mustard also.  To make a chunky butter just add some nuts at the end of the blender cycle and chop them up a little bit.

Here are a few things I saw on the internet that you don't have to do.  You don't have to add any oil.  It will make it faster and easier but isn't necessary.  You don't have to use blanched Almonds to make creamy Almond Butter.  The skins don't end up as fine grit if it is made right.  I have never store my Almond Butter in a fridge or had it go rancid.

Last of all you can make Nut Butters from all different kinds of nuts so start trying all the different kinds of nuts that you like.  Pistachios make a green butter.  [/quote]

I also made organic raw Almond Butter.  It takes longer to make than roasted Almond Butter just so you know.

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot