A prep day with fresh-milled grains makes my life easier and more enjoyable. It also helps me stay on track with eating healthier. Last September I began watching Annette Reeder, the Biblical Nutritionist interview Sue Becker from Bread Becker’s. They were discussing the benefits of using fresh-milled grain in bread making.
I soon found myself watching more videos about the process and benefits. Sue’s video on The Bread of Life, a biblical and science-based class on the wheat kernel convinced me I needed to try the process. I soon ordered a refurbished grain mill from Nutrimill and my first pails of hard red and hard white wheat.
Needless to say, it has been an adventure and learning curve for me! But one I’ve enjoyed immensely.
Here’s what I Learned About Using Fresh-milled Grains:
- Fresh-milled whole grain soaks up water slowly, be patient and don’t add too much too soon.
- I have more luck with hard white and hard red for all baking, rather than soft White wheat. Soft white just did not work for my cookies or muffins, I’m not sure why.
- My hair is thicker and healthier.
- My husband’s cholesterol is now perfect, and his fingers no longer break out in the winter.
- I did not get bronchitis last fall or this spring from seasonal allergies, like I usually do. In fact, after two months, I did not even get a sinus headache.
- I am a meat eater, so I don’t have to worry about the phytic acid in grains depleting my ability to absorb minerals, and neither do you! The release phytates combine to cadmium and lead in the body and remove them. Plus, they play a role in lowering blood sugar. Another advantage to preparing all your goodies with fresh-milled grains.
- Gluten free grains are also available and can be incorporated into recipes with some extra work, I try to share as many as I can because, several of my friends and family are gluten sensitive.
There is more, but I really want to talk about preparation day. I start with cooking a cup of quinoa then milling the grain and getting all my supplies ready.
Since my favorite thing in the kitchen to make is tortilla shells, I had to get that recipe right. I also use the Zojirushi recipe as a guide to make my weekly loaves of regular sandwich bread and adjust it for my breakfast bread. It’s very versatile and I can add what I like and remove what I don’t like.
I’ve noticed the sunflower lecithin does make a nice fluffy loaf, but it caused my friend, who has lupus, a lot of muscle discomfort. So, I no longer use it in my basic recipes, although I use eggs (which contains lecithin) but eggs don’t bother her…go figure.
Benefits of Fresh-Milled Grain
There are so many benefits to fresh-milled grain! I made a list on a pdf if you’re interested in checking out. The best way to maximize those benefits is to make a multi-grain loaf for yourself and your family. For instance, hard red wheat is highest in selenium (136 mcg per cup). Oats are highest in pantothenic acid (B5) and calcium. Soft white is highest in iron, while hard white is just a smidge higher than oats in zinc. Quinoa (the seed) is the powerhouse because it’s highest in protein, B6, folate, Vitamin E, choline, betaine, magnesium, and potassium.
God’s design and plan for our provision is always uplifting and exciting to me, and you’ll see my joy in the attached video of my bread making day below. I love how Deuteronomy 8:6-10 set up the promise of bounty for the nation of Israel as they are getting ready to enter the promised land. It will go well for them if they obey God’s commandments, just like it goes well for us physically, mentally, and spiritually when we obey.
So, you shall keep the commandments of the Lord your God by walking in his ways and by fearing him. For the Lord your God is bringing you into a good land, a land of brooks of water, of fountains and springs, flowing out in the valleys and hills, a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive trees and honey, a land in which you will eat bread without scarcity, in which you will lack nothing, a land whose stones are iron, and out of whose hills you can dig copper. And you shall eat and be full, and you shall bless the Lord your God for the good land as given you.
Deuteronomy 8:6-10 ESV – So you shall keep the commandments of – Bible Gateway
I read about Israel’s promises and can’t help but think about our own country’s foundation and Christian principles. We are beyond blessed to be given such good land here in the USA too! A land in which we have eaten without scarcity! It is so exciting to me to see God’s plan for all of His children continually unfolding. He is worthy of praise!
Here are my two favorite fresh-milled grain recipes to snack on as I prepare for my week of worship to our worthy Creator. I pray you find them enjoyable as well! Contact me if you want a workshop in person, at your church, social club, or on zoom! It’s one of my favorite things to do!
Quinoa & Walnut Bread
Ingredients
- 4 Cups Hard Red Wheat Fresh Milled
- 1 Tbsp. Yeast
- 1 Tsp Sugar
- 1.5 Tsp. Salt
- 1 Cup Quinoa
- 1 Cup Walnuts Finely Chopped
- 1/3 Cup Extra Virgin Olive Oil
- 1 1/2 Cups Water Lukewarm
- 1 Egg
Instructions
- Mix 2 cups of fresh-milled flour in a bowl with salt, yeast, and sugar. Add the water, egg, and olive oil and mix well.
- Slowly add the 3rd cup of flour, then nuts and quinoa. Begin folding the dough in the bowl with a spatula. Add the 4th cup of flour and continue to fold the flour into the dough until it is all incorporated.
- Cover and set in a warm place to rise until double in size (about an hour).
- Once it has raised, punch it down and knead on a lightly floured surface about 3-4 minutes. Divide into two loaves and place them in greased loaf pans to let rise again until double.
- Bake at 350 degrees for 28-30 minutes or until toothpick comes out clean. Let cool and slice as desired. I store my in the fridge once it is cooled.
Nutrition
Quinoa & Chia Tortillas
Ingredients
- 2 Cups Hard Red Wheat Fresh-milled
- 1 Tsp Salt
- 1/3 Cup Extra Virgin Olive Oil
- 1 Tsp Onion Powder
- 1/2 Cup Quinoa Precooked
- 3 Tbsp. Chia Seeds
- 1 Cup Hot Water
Instructions
- Preheat skillet on low with no oil.
- In a large bowl combine 1 1/2 cups of the flour with salt and onion powder. Add the chia seeds and quinoa.
- Then add the water and oil. Combine well and slowly add more flour 1/4 cup at at time until dough is no longer sticky, but soft and pliable. (Usually a total of 2 -2 1/4 cups of flour is used, plus more for dusting. Set aside and let the flour soak up all the liquid for about five minutes.
- Once dough has rested, divide the dough into balls and make each one a flat disc shape. Roll out on a lightly floured surface until thin, then place in the ungreased skillet for about a minute on each side. Don't leave them too long, you'll have crackers. They should be soft and pliable.
- Continue with each ball that is made, mine made 10 medium sized tortillas, you can make them as small or as large as you like. When they are cooled, I store them in the fridge.
Nutrition
