Grinding Your Own Wheat

Wheat has been grown across the globe for centuries, and at any given time throughout the course of a calendar year, wheat is either being grown, harvested, or planted. After wheat has been harvested, we are left with whole wheat kernels or berries, which are then refined or milled to make flour. 

The milling or grinding of wheat is the age-old practice of breaking down the grain, which consists of three parts; the endosperm, the bran, and the germ. Each offers it’s own nutritional value, however the germ and bran components are the richest in vitamin and mineral content.

The bran layer is where nearly all of the fibre resides. It is also an abundant source of magnesium, iron, zinc, phosphorous and vitamins E and B complex.

The germ contains some protein and fat, as well as all of these same vitamins and minerals in very high concentrations. In fact, this is where we derive wheat germ oil, which is thought to be one of the richest dietary sources of vitamin E available.

Early settlers would grind wheat by hand using grinding stones. These were replaced by the invention of the quern, which has been called the first complete grinding machine even though they were basically two separate pieces of stone, and were also operated by hand. There were two varieties of the quern; the saddle quern, and the rotary quern, neither of which made grinding wheat an easy task, however they served their purpose for the time. With everything we hear about using renewable energy sources these days, you’d think it was a new concept. Not so. Querns were eventually replaced in the 10th century by water-powered mills, and then wind mills in the 1100’s. These too, were ultimately abandoned when steam mills came in to play. In the end, the steam-powered mill eventually gave way to the first roller mill. A variation of which is currently used today.

Grinding wheat by any method will produce flour, however throughout history the refining process has changed, and not necessarily for the best. With regards to industry and enterprise, things couldn’t be better. Food is always in high demand, and with wheat being a staple in two thirds of the worlds diet, business is good. But, where do we stand on nutrition? The modern refining process strips the grain of its bran and germ layers, removing the vast majority of its nutritional value in the process. These are removed to prevent spoilage. The germ is high in oil content which can cause it to go rancid fairly quickly. Removing this layer gives flour a longer shelf life. The refined flour found in grocery stores has also been bleached with chemicals to give it that bright white color it’s famous for. In fact a quick read of the ingredients on a bag of flour will likely reveal among other things, ascorbic acid, and benzoyl peroxide. Benzoyl peroxide? Wait...isn’t that used to treat acne? Perhaps the more important question is why is it showing up in something we eat?

Several countries in Europe have already banned many of the chemicals and preservatives found in our flour and breads. Germany has completely banned the use bleaching agents altogether. Considering the loss of vitamin and mineral content, and the addition of unnecessary chemicals, one could make a strong case for grinding your own wheat flour.

There are several grinders on the market for those who are so inclined, and from what I’m told, once you’ve tasted a loaf of bread made from freshly ground flour, you’ll never go back to store bought loaves again. Grinders range anywhere in price from $60.00 for a hand grinder, up to $500.00 or more for an electric one. The manually operated hand grinders take a little longer, but are effective nonetheless, while an electric grinder will produce enough flour for a half dozen loaves of bread in less than 15 minutes.

*** One cup of wheat berries will yield close to one and a half cups of flour. ***

Aside from taste, the main advantage to home grinding is that you can be sure that you are getting the most nutritional value possible from your whole wheat. In addition to gaining all of the valuable nutrients lost with traditional processing, by eating foods made with whole wheat flour that contains the germ and the bran as well as the endosperm, you are aiding your body’s defence against cardiovascular disease, diabetes and certain cancers.

The American Cancer Society has indicated that an astonishing 45% of all cancers are caused by lack of dietary fibre. Fibre helps to keep waste moving through the digestive system quickly and efficiently. This purges toxins from the body instead of allowing them to sit for longer periods only to run the risk of being reabsorbed back through the intestinal wall. Wheat fibre can help to neutralize stomach acid, which may prove beneficial to ulcer sufferers. Whole wheat foods also tend to fill you up faster, and keep you feeling full for longer periods of time, as they are slower to digest. A diet rich in whole grains including whole wheat is thought to be a factor in maintaining a healthy body weight.

It is recommended that you only grind as much flour as needed instead of grinding and storing it. Wheat berries will last with all of their nutrients in tact for years. In fact wheat grains found in 5,000 year old Egyptian tombs were sprouted, and found to have maintained all of their nutritional components. Freshly ground wheat flour does not share this longevity, and will oxidize to nearly no nutritional value in very little time. Remember that the reason wheat is refined the way that it is in the first place, is to prevent it from going rancid too soon so it is inadvisable to store it for any longer than two weeks. If you must keep it for longer, place it in the freezer, and try to use it quickly.   While health conscious consumers who grind their own wheat claim that this is the secret behind the best tasting breads and pastries, science has steadily been proving that whole grains including whole wheat are a key ingredient to maintaining a healthy state of well being. Alongside the undeniable proof that nutrient rich whole wheat flour helps to keep the body functioning at peak performance levels, grinding your own wheat berries will almost certainly please your taste buds as well.  

While health conscious consumers who grind their own wheat claim that this is the secret behind the best tasting breads and pastries, science has steadily been proving that whole grains including whole wheat are a key ingredient to maintaining a healthy state of well being. Alongside the undeniable proof that nutrient rich whole wheat flour helps to keep the body functioning at peak performance levels, grinding your own wheat berries will almost certainly please your taste buds as well.