Why Freshly Mill Einkorn Berries To Flour?

Flour Power… This Is No Run Of The Mill Flour!

Seven worthwhile benefits of freshly grinding your own einkorn berries to flour are as follows… ultimate freshness, fabulous flavor, wonderful aroma, tantalizing texture, faster rise, maximum nutrition and optimum hygiene. Go for DIY and freshly milled flour, and here’s why.

Throughout history… Communities eagerly centered around the precious, stone flour mill. When the mill was finished grinding berries to flour, the people would excitedly gather together. They would enthusiastically pick up their fresh flour, and they would passionately begin baking with it straightaway.

Grinding your own grain takes patience, experimentation and, of course, a superior grain mill. For sooo many people, milling one’s own grain is extremely fulfilling, a fun adventure and profoundly meditative. They wholeheartedly relish in the fascinating transformation of each seed from the field all the way to that spectacular, sourdough loaf of bread. Plus, they thoroughly enjoy partaking of the captivating aroma from their respectful diligence.

Click HERE to check out Dianne’s #1 choice for grain mills!

There is an exquisite, nutty and sweet taste from baked goods that have been made with freshly ground, einkorn berries. Sourdough lovingly prepared with fresh milled flour has a deeply rich flavor, and it takes on added levels of complexity… it’s a tremendous taste that’s definitely difficult to describe.

There are three components of a whole wheat berry… its endosperm, bran and germ. The endosperm (energy) is 83% of the whole grain. The endosperm has the main source for carbohydrates, protein and iron. The bran (roughage) makes up approximately 14% of the whole grain, and it’s the outer skin of the kernel or berry. The bran encases large amounts of B vitamins, a bit of protein, trace minerals, phytochemicals and insoluble fiber. The germ (nutrients) is about 2.5% of the kernel’s weight, and it houses the most fat. It contains more B vitamins, and its protein content is also greater than bran’s.

Unfortunately, as whole-grain flour sits… the flavor degrades substantially. This happens because the fiber in the bran and the oil in the germ are susceptible to oxidation thus… rancidity. Here’s a quote from Stephen Jones (Director of the Bread Lab), “There are real flavors that are lost within a short time. We’ve done informal blind tastings, and the difference between flour that was freshly milled and flour that had stored for a while was clear to everyone.” Professional Baker, Peter Reinhart states… “Many of the best people attending the various conferences I frequent are home bakers interested in milling their own flour.”

When you mill your own einkorn berries, you also have control over the texture of the flour… fine, coarse, or anywhere in between. Not only this… There’s a particular mouth feel you get from the final baked product, and this is due to how fine or coarse the einkorn berries were ground. And, believe this or not… einkorn berries that have been freshly milled versus using pre-packaged flour will produce a faster rise for your dough. Here’s some further and quite strong motivation for milling your own flour. You possess the absolute confidence that you’re receiving all of the vital nutrients from the einkorn berries.

Click HERE to check out Dianne’s #1 choice for grain mills!

In addition to all of the previously stated… Hygiene is, as well, a hugely important consideration. Have you ever heard someone say, “I’m not touching that. I don’t know where it’s been?” For example, after Dianne (owner/author of this website) receives her einkorn berries… she freezes them for at least five days and five nights. For those who have read the eBook that Dianne wrote, they are fully aware of the excellent reason she has for doing this thing. After freezing the berries for the five days and five nights, she carefully cleanses them. Lastly, Dianne takes the necessary time to low-temperature dry (no higher than 112 degrees Fahrenheit) the berries in a dehydrator machine.

Click HERE (or, click on the graphic that’s below) for a modestly-priced, first-rate dehydrator that has both a timer (for precise drying times) and a digital thermostat (adjust temperature anywhere from 90 all the way up to 165 degrees Fahrenheit).

The einkorn berries/kernels are now ready for milling.

Click HERE to check out Dianne’s #1 choice for grain mills!

Now that you have freshly milled flour, it’s time to reward yourself with porridge!

Recipe… Cream Of Einkorn Wheat (Porridge) For One

Delicious, Divine Dining With Dianne
Recipe Authored By Dianne Wawrzyniak-Marshall
My Hebrew name… Makalath Lachaamah Ahmath
“to nourish with bread and truth”

Except for the flour and water…
Adjust all of the other ingredients to taste.
Be sure to use ingredients that are organic.

Are you wondering where to get the ingredients to prep this recipe?
Wonder no more… Click HERE to find out!

Have handy a kitchen scale, 2-quart pot, 2 cup liquid measure, quarter teaspoon, one tablespoon measure (two of these), quarter cup measure, wooden mixing spoon with a long handle, silicone spatula and bowl.

In a 2-quart pot, put:

Einkorn “whole wheat” flour, 3 ounces

Click HERE (or, click on the graphic that’s below) for a great yet inexpensive kitchen scale that you’ll love!

Water (preferably filtered and purified), 2 cups
Click HERE to find out how Dianne (owner/author of this website) filters and purifies the water she drinks.

Salt (unrefined), 1/4 teaspoon

With pot uncovered, over a high heat and while stirring continuously with the wooden mixing spoon…
Bring flour, water and salt to a boil.
Immediately take down the heat to medium, and stir continuously until porridge becomes thick.
With the silicone spatula, transfer all of the porridge to the bowl.
Once “some” steam has released from the porridge…
Mingle in the butter, honey and milk.

Butter (made from unprocessed, raw cream), 1 tablespoon

Honey (unprocessed, raw), 1 tablespoon

Milk (unprocessed, raw, full-fat), 1/4 cup
Why is it important to seek out the milk that comes from ruminants which are A2A2 instead of the milk that comes from ruminants which are only A2? A2A2 means the cow producing this milk came from parents that BOTH had the A2 gene, and there was NO A1 gene mutation in either parent.

To learn more about raw milk, be sure to click on the links (listed below) to check out a few really good and very informative books!

Devil in the Milk: Illness, Health and the Politics of A1 and A2 Milk

The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature’s Perfect Food: Raw Milk from Pasture-Fed Cows

Don’t Drink A1 Milk !!: The Type A1/A2 milk issue and the BCM-7 peptide … the devil in the milk

To embellish the porridge…
Add in some slivered almonds, dried figs, seeded raisins, date fruit and/or spices.

Eat & Enjoy!

iLoveToLiveWell participates in Amazon’s Associates Program, and some of these links travel you over to the completely trusted, extremely popular and absolutely secure site of Amazon.com. Click HERE to read our affiliate disclosure. For The Most High’s glory, the modest amount of money Dianne receives goes toward funding all of the work she does here at iLoveToLiveWell.com.