M(i)lling over some things:

There it sits. Over 300 lbs of wheat. It all started when I read about the health benefits of milling your own flour for baking bread and other goodies. I knew I needed to find some wheat and a home flour mill to grind it! I found a local farmer who sold me over 300 lbs of wheat. If you're thinking, hmmm, that sounds like a lot of wheat, you are beginning to gain insight into my personality! And, being the adventurous type who dives in with both feet, it would not have been right to come home with a pound less! I did get a chance to try baking with it when I borrowed an old flour mill from my in-laws. It was amazing and inspiring. My neighbours began asking to buy flour from me and I have people waiting to buy bread. Alas, that mill was a temporary loan and I am desperately trying to find a good flour mill (preferably stone) for a great price. I have lost 2 heartbreaking auctions on e-bay for mills since.

For more info on fresh ground flour and the problems with commercial flours and breads read this PUBLICATION by McGill University (Montreal, Canada) or Google it!

Here's an excerpt from the McGill Publication:


"Many factors affect the nutritional quality of bread. Consumers need to be aware of these to make wise choices as they decide upon purchasing breads, so as not to deceive themselves. It is advisable to avoid refined, bleached flour, even if it is enriched, and to chose whole wheat flour. However, store-bought whole wheat flour is likely to be void of the germ and a part of the bran, in which the nutrients are most concentrated. Also, it is usually treated with the same chemical improvers as white flour, and may have been irradiated. Only organic, stone-ground, whole wheat flour can be complete and untreated by chemicals. To obtain maximal nutrition from bread, a traditional sourdough bread is best, since the mineral-binding phytates have undergone more breakdown and have freed minerals, so that they may be absorbed. The mineral and vitamin content may also be enhanced with other ingredients that also add variety. For better utilization of the protein in bread, it should be consumed in combination with complementary proteins, which are better sources of the limiting amino acid - Iysine - in wheat. Examples are milk products, nuts, legumes, meat or fish. The protein quality of bread itself may be enhanced by adding soya flour since it is made from a legume."

The following comment on the soya flour addition was made by my close and knowledgeable friend: "The only problem with that article is that new research shows soy to be a low grade food with estrogen in it - bad especially for men and causes imbalances in women. It can also affect fertility. So I would prefer to add a different flour or add flax seed/meal or sunflowers to my bread to enhance the protein." For more info, visit the Soy Online Service or Google it!

However, this publication is, for the most part, extremely informative and important in understanding "bread" health!

ps. if you can help me in my search for a flour mill, let me know!!