Crafting Healthier Bread with Fresh Milled Flour in a Cuisinart Convection Bread Maker

Friends, family and clients all know that I love to research. When I get a hold of something I like to dig in and really check it out.

Recently My Interest has fallen on Fresh Milled Whole Grain Flour

It started a few months ago when I watched a presentation by Sue Becker of Bread Beckers. She’s on YouTube and the presentation is called Only Real Bread – Staff of Life. She goes into great detail and shares lots of information and stories about people and the health benefits they’ve found by switching over to fresh milled flour. Plus, she’s entertaining at times too. I do recommend watching that because she gives so much information and explains it clearly. I found it very interesting.

It got me curious enough to buy myself a grinding mill for grinding the flour. Then I bought wheat berries, kernels, whichever you want to call them. There are different types you can try and different recipes.

You Definitely Get More Flavour with Fresh Milled Flour

I’ve been slowly converting my main recipes, but I’ve been baking a long time and have recognized – it’s not a quick and easy flip over to just switch out all-purpose flour for the fresh milled whole grain flour. You have to adjust things a bit. That’s why I so far prefer partially fresh milled, hence the 2/3 fresh milled flour recipe I’m going to share with you. I use all-purpose organic flour along with fresh milled whole grain flour that I grind myself. In some recipes half and half, in others 2/3 and occasionally all fresh milled flour. Just a few of those so far.

This recipe is 2/3 fresh milled whole grain flour in a bread recipe. It works pretty well for me right now. Of course, you can always change things up and try things your own way. Part of the fun is switching in and out with different grains and seeing what flavours you prefer. So far I like hard white for bread more than the hard red, but hard red gives you a little more of that wheaty flavour. I often mix the two in bread and then I’ll throw in Kamut or sometimes Spelt. I love Einkorn, it’s a softer wheat. I use that in other baked goods, but you can throw some Einkorn in for sure. It has an amazing flavour. It’s the “Original Wheat” as they say.

One Benefit You Get from Fresh Milled Flour is Higher Nutrition

As Sue Becker points out, the vitamins and minerals are oxidized very quickly after it’s milled, within just a few days. It makes sense that our ancestors used to mill the flour and use it much faster. Then when we changed over to taking out the bran to make fluffy white flour, there were illnesses that started as a result of the missing vitamins and minerals. Then they had to add in some items to make it “enriched”.

The benefits for many people are varied. Sue Becker feels there’s a lot of extra vitamin E and a number of people reporting that they had warts disappear. Funnily enough, I had some small ones getting bigger and irritating on my hand. Five of them, and they’re all gone. I like that! Plus using fresh milled whole grain flour does keep you regular, and it fills you up more, so you don’t get hungry as quickly.

It’s fun to do from start to finish and have that finished bread come out, the wonderful fragrance and taste and know it’s a healthier version. I’ve adapted to using a bread maker. I bought a Cuisinart Convection Bread Machine. I really like it. I’ve tried many different types and models of brands. This is the one I ended up liking the most. I’m an old potter and I used to ride horses as a kid. Pulling on those reins, equitation classes and all of that has taken a toll on my wrists, my fingers and my hands. So I love using the bread maker! It’s nice. You just put the ingredients in the pan, you put it in there and like magic, it comes out, this beautiful little loaf, smelling delicious. It gives my hands a break and that works for me.

2/3 Fresh Milled Flour Bread Machine recipe

• 250 ml of room temperature filtered water
• 1 tbsp dry milk powder
• 1.5 tbsp of avocado oil
• 1 tbsp honey
• 1.25 tsp of salt
• 3 cups of flour (2 cups fresh milled whole grain flour and 1 cup organic all purpose)
• 1.25 tsp of instant yeast
• 1.25 tsp of sunflower lecithin

One other item – I find on my machine I have to use Menu one. I tried using Menu two, which is the whole wheat setting, and my breads kept collapsing. I couldn’t figure out what was going on. Now using Menu one works just fine. Another note is – of all the bread makers I’ve tried, they all seem to overbake it. At least in my mind. I can take it out much earlier. The bread doesn’t dry out as much. I check with the thermometer and if it’s done, I take it out earlier.

If you want to see other recipes, I will probably be putting up more along the way for different foods as I’m experimenting, or different baked goods, if it’s a good recipe.

I encourage you to try new things and explore. I attached photos and a bit of video when I was making the bread. I hope you enjoy that and some fresh milled flour sometime soon.

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The information provided on this blog is for educational and entertainment purposes only. Always consult with a professional for medical advice.