The Beginner’s Guide to Choosing the Right Grain for Freshly Milled Bread

Freshly Milled Bread is a Game-Changer!

The aroma, the flavor, the nutrition—it’s all unparalleled. But if you’re just starting out, the world of grains can feel overwhelming. Don’t worry! This guide will help you choose the perfect grain to begin your journey.

Why Freshly Milled Bread?

Sue Becker of Bread Beckers, Inc. is a pioneer in the freshly milled bread movement, emphasizes the importance of using whole grains for their unmatched nutritional value and flavor. Milling your own flour ensures you’re getting the freshest, most nutrient-dense ingredients possible. Plus, it’s incredibly satisfying to bake bread from scratch!

Step 1: Start Simple with Wheat

When you’re new to milling and baking, wheat is your best friend. It’s versatile, forgiving, and widely available. But not all wheat is the same. Here’s what you need to know:

Hard Wheat vs. Soft Wheat

• Hard Wheat: Best for yeast breads like sandwich loaves, dinner rolls, and artisan bread. It has a higher protein content (gluten), which gives bread its structure and chew.

  • Hard Red Wheat: Rich, nutty flavor. Great for hearty, rustic loaves. Sue Becker started out with just this grain for the first 3 years of her fresh milling journey and you can, too!

  • Hard White Wheat: Milder, sweeter flavor. Perfect for those who prefer a lighter taste. My top recommendation for a beginning grain!

• Soft Wheat: Lower in protein, ideal for non-yeast recipes like pancakes, muffins, and cookies. Not recommended for yeast bread.

Pro Tip: If you’re making your first loaf of bread, go with hard white wheat. It’s easy to work with and has a flavor that appeals to most palates.

Step 2: Experiment with Ancient Grains

Once you’ve mastered wheat, branch out to ancient grains. These grains add unique flavors and textures to your bread while offering a nutritional boost.

• Spelt: A cousin of wheat with a slightly nutty, sweet flavor. It’s easier to digest and works well in bread recipes.

• Einkorn: The oldest form of wheat, with a buttery, rich flavor. It has less gluten, so it requires a gentler touch.

• Kamut: Known for its large golden kernels and buttery taste. It’s great for rustic loaves and flatbreads.

Pro Tip: Start by blending ancient grains with hard wheat to get a feel for their unique properties. One popular, nutritious, and delicious option that offers all 9 essential amino acids to serve you a complete protein is equal parts Hard Wheat (White or Red), Kamut, and Spelt.

Step 3: Consider Gluten-Free Options

If you’re baking for someone with gluten sensitivities, there are plenty of gluten-free grains to explore:

• Brown Rice: Mild flavor, great for blending with other gluten-free flours.

• Sorghum: Adds a slightly sweet, earthy flavor.

• Millet: Light and mild, perfect for soft-textured bread.

• Buckwheat: Strong, nutty flavor. Best used in small amounts

• Quinoa Provides all essential amino acids and therefore is a complete protein that bakes exceptionally well.

Pro Tip: Gluten-free baking requires a mix of grains and binders (like xanthan gum) to mimic the structure of gluten.

Step 4: Invest in a Quality Grain Mill

Sue Becker often highlights the importance of a good grain mill. A high-quality mill ensures consistent results and makes the process enjoyable. Popular options include:

• Steel Burr “Impact” or “Micronizing” Mills: Fast and efficient, perfect for those on a budget and very frequent bakers. These mills have metal burrs and make a very fine flour quickly and tend to cost less than most stone grinding mills. Popular brands and models include:

  • WonderMill - a reliable budget choice, Sue Becker's first mill and still is in use today!

  • Nutrimill Classic & Impact

• Stone Mills: Great for small batches and those who enjoy versatility in grinding both fine flour and more coarsely for whole grain treats like Cream of Wheat hot cereal, Corn Grits and Polenta, and Cracked oats for baking and hot cereals. Popular stone mills include:

  • Mockmill 100 & 200 (I have a Mockmill 100 and love it)

  • all KOMO mills

  • Nutrimill Harvest

Step 5: Use a Bread Machine for Success

For beginners, a bread machine can be a lifesaver. It takes the guesswork out of the process and ensures consistent results. Say goodbye to "user error" and hello to tasty, fluffy bread! Here’s why it’s a great tool for freshly milled bread:

• Ease of Use: Simply add your freshly milled flour, water, yeast, and other ingredients, and let the machine do the work.

• Consistent Results: Bread machines are designed to handle the unique properties of whole-grain flour, ensuring your bread rises properly.

• Time-Saving: No need to knead or babysit your dough. The machine handles everything from mixing to baking.

Pro Tip: There is no comparison, the bread machine to buy is from Zojirushi. The Virtuoso Plus and Home Bakery Supreme models are my top recommendation because these magical machines:

• bake a traditionally-shaped horizontal loaf of bread that is perfect for sandwich bread.

• have a strong double-paddle system capable of handling whole wheat doughs with ease.

• offer programmable "Homemade" cycles to get the best results with freshly milled flour.

• the Virtuoso Plus exclusively has a heating element in the lid to evenly brown even the top of your loaf

Step 6: Where to Buy It All

You can purchase all these essential items from a variety of trusted sources.

• Let’s start with Amazon, which offers a wide selection of Zojirushi bread machines, a great selection of grains, and baking supplies.

• For a specialized experience and the convenience of one-stop shopping, I highly recommend Pleasant Hill Grain, known for their excellent range of grain mills, Zojirushi machines, bread baking ingredients, and grains by the 40 pound bucket.

• Don’t overlook your local grocery store or food co-op, which often carry fresh, high-quality ingredients for bread making like Hayden Mill wheat berries, Bob's Red Mill products, or bulk grains at a good discount.

• For grains available on Amazon, brands like Palouse, Jovial, Grand Teton Ancient Grains, and Wheatland offer quality organic options while specialty retailers like Breadtopia are also excellent one-stop shops providing premium options that elevate your homemade bread to the next level.

Pro Tip: Some retailers sell by the 40 pound bucket, which may seem like a lot but can go very fast and will not spoil if protected from pests and insects. Replacing the bucket's lid with an easy-to-reseal "gamma lid" will ensure protection for your grains as well as convenient access.

Final Thoughts

Starting your freshly milled bread journey is exciting and rewarding. By choosing the right grain and following these tips, you’ll be well on your way to baking delicious, wholesome bread that nourishes both body and soul. As Sue Becker says, “When you know better, you do better.” So grab some hard white wheat, fire up your grain mill, and let the baking begin!

What do you think? Let me know if you’d like to tweak anything further!

So much love and miracles,

Michelle

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