Grain Mill

Many have asked where to get a good grain mill. The best one I've found is called the "Nutri-mill". You can buy it from the Breadbeckers who are based out of GA. It cracks me up that the manufacturers say it is "quiet" because it sounds more like a jet engine. My husband (who is a pilot) laughed the first time he heard the grinder on and asked, "So let me get this right, you basically just bought yourself a little jet engine to grind wheat?".

I do have a tip for you...if you decide to buy a wheat grinder I find it best to keep in in the garage. When you grind wheat there will be a little flour "dust" that goes into the air so this prevents you from getting your kitchen messy.

Here is the website you can purchase them from: www.breadbeckers.com

Everyday Whole Wheat Bread

Here is my favorite everyday recipe for whole wheat bread. The bread can be made start-to-finish in less than two hours and is very easy to put together. It makes two full loaves but you can easily cut the recipe in half. The bread is best right out of the oven with a nice slab of butter.

Everyday Whole Wheat Bread

Makes 2 loaves


1/3 cup organic butter (optional)
2 1/2 cups warm water (not above 120°F)
7 cups whole wheat flour, divided
1/3 cup honey
1 1/2 tablespoons yeast
1 Tablespoon sea salt

Melt the butter over low heat in a small saucepan. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.

Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then it roll up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving.