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.