Grinding Flour

I’ve used the grain mill attachment a few times now, adding some home ground flour in with store bought for bread baking. Last week, I made bread from flour ground completely at home. I used a combination of Hard White Wheat, Hard Red Wheat and Oats.


I didn’t really have a recipe plan but ended up with about 2 cups white wheat, 1 cup red and 1 cup oat. The oat groats take a very long time to grind, much longer than the wheat. I also think the flour is a different consistency, or else it’s more airy when freshly ground and I need to use more than the recipe calls for. The dough was very wet so I added some rolled oats as well.

The next morning, when I shaped it into a ball, I had to add more flour to make it workable.

wet bread dough

It baked up nicely and, whether it was the combo of flours, or the freshly ground piece, the flavor was awesome.

well baked bread

Hubby got me a book about bread for the holidays, and in it, the author talks about baking the bread longer than you’d think in order to bring out the flavor.

bread book

I did bake it longer, but I think I’ll try even some more time for the next loaf.

As an extra for this post, our dinner the other night was super colorful and super delicious. I love using our home grown produce throughout the winter. Included below are our sweet potatoes and butternut squash.

colorful dinner


6 thoughts on “Grinding Flour

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