sat, 09-jul-2011, 11:20
grinding wheat

grinding wheat

I’ve had a Country Living Grain Mill for a couple years now, but without a motor, which meant grinding grains by hand. It’s certainly doable, but over time, I found that the time and effort it took to grind enough grain for a weeks worth of bread was becoming too much. As a result, I wasn’t making as many whole grain recipes.

They sell a variety of motorization kits, from the complete package (which is what I bought), to the parts you’d need to motorize it yourself with a separate motor.

The motor and kit I got is fantastic. It takes about fifteen minutes to grind enou wheat for a couple sandwich loaves, the flour doesn’t get overheated, and it grinds it very fine; equal to what you’d buy in the store.

Here’s the recipe I started this morning (makes two sandwich loaves) which comes from Peter Reinhart’s Artisan Breads Every Day:


  • 250 g — Water (warmed to around 100°F)
  • 283 g — Milk
  • 1½ T — Yeast
  • 284 g — White flour
  • 550 g — Whole wheat flour
  • 2 t — Salt
  • 71 g — Honey
  • 1 — Egg
  • 56 g — oil


  • Add water, milk, yeast, flour and honey to mixing bowl
  • Mix egg and oil until blended, add to bowl
  • Add yeast
  • Mix with dough hook on medium speed for five minutes
  • Rest, covered, for ten minutes
  • Pull and fold dough twice, then rest ten minutes
  • Repeat folding and resting three more times
  • Refrigerate dough for one to four days in a covered, lightly oiled container


  • Take dough out, let sit at room temperature for three hours
  • Flatten dough into rectangle and roll into a loaf, put into greased loaf pan
  • Let sit for two to three hours until dough has risen above the rim of the pan by around an inch
  • Bake at 350°F for 40 minutes
tags: bread  grinder  grain  motor 
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