subject: Milling Your Own Grain For Home Baked Bread [print this page] I was chatting to my neighbour last spring when he informed me that he was growing hard, strong, bread wheat under contract for a major bakery firm. I was able to watch it grow over the ensuing months and was pleased to see it do so well and ripen well during the late summer.
I went out to watch it being harvested, and was again chatting to my friendly farmer, when he asked me, " Was I was aware of a mill suitable to produce bread flour for their farm site cafe using their own grain"?
I agreed to look into it for him and said I wouldn't mind having a go my self, go ahead help your self to some grain from the trailer in the field he said, so up I climbed and collected a sack of grain to try milling some myself.
When I got home ready toy to start the task, I measured out about 1.5lb of grain into a sieve, then I proceeded to clean the seed and remove as many of the small weed seeds as I could by shaking and tapping the sieve to allow the seed to work their way to the bottom of the sieve and fall out. There were also quite a few grains with husks still attached due to a small percentage of grains not being thrashed enough in the old faithful combine harvester to remove all the stubborn husks.
When I was satisfied that the grain was clean enough and free from weed seeds, I placed a few ounces into the coffee grinder, which was on the wall and proceeded to mill the flour in the grinder.
I must make it clear that this is a grinder has a hand operated rotating mill, which crushes the coffee beans and grinds them to the desired fineness by means of a adjustment screw to control the clearance between the rotating solid grinding shaft and the wall of the grinder.
