It’s A Grind, But Some Purists Love Making The Flour They Use For Whole Grain Breads

The trend away from eating processed foods is getting even more basic as foodies, locavores, gourmets and others have discovered the benefits of not only making and baking their own whole grain bread, but milling the wheat to make the flour. California food writer Jennifer Graue describes how one couple grows wheat in a 12-by-30-foot “field” in the backyard, harvests the wheat berries – about 10 pounds annually – removes the chaff using a leaf blower, then mills the wheat into flour. They use an electric grain mill that simplifies the job. Graue notes that it is not really necessary to cultivate your own wheat to gain the benefits of homemade whole grain bread. Plenty of stores sell the ingredients necessary to get the job done.