Whole Wheat Grain Flour Pilot Bread

[Durgan]

http://www.durgan.org/URL/?AFOZF 10 August 2012 Whole Wheat Grain Flour Pilot Bread
Attempting to purchase whole wheat flour, and reading the ingredient labels, it was ascertained that there was much confusion, certainly in my mind.A study was done from information on the internet and it was ascertained that regulations regarding whole wheat flour are chaotic. Conclusion, my view, that almost anything can be sold with the label whole wheat flour. First there is the pure physical problem with storing whole wheat flour. Pure whole wheat flour meaning “whole grain flour” cannot be kept for any length of time without removing the the germ.Commercially about 70% of the germ is removed removed to prevent rancidity , and as such cannot be labeled “whole grain”.

There are nutritional benefits by utilizing whole grain flour.Whole grain is a good source of calcium, iron, fiber, and other minerals.Much of this is removed in the commercial milling process. Considering this,it was decided to grind flour from wheat kernels or wheat-berry.A Wonder Mill Electric Grain Mill was obtained and put to work http://www.durgan.org/URL/?WKOHA Producing flour as required removes the rancid issue, since the flour does not have to be stored, and all the nutritional benefits are available.

Today Pilot bread was made using sunflower seeds as the base mixed with whole grain home milled flour. Pictures depict the process.

[GeorgeSalt]

Durgan, would adding (toasted) wheatgerm to regular whole wheat flour have a similar nutritional benefit?

[Durgan]

Durgan, would adding (toasted) wheatgerm to regular whole wheat flour have a similar nutritional benefit?

I don't know the ins and out of the whole wheat flour issue. But I do know that white flour is lousy nutritional wise. The millers add various products to flour to try and bring it back to whole wheat flour with various degrees of hoodwinking the public. Shelf life is their criteria. Often commercial whole wheat bread is dark coloured due to the addition of black strap molasses. I was raised on whole wheat bread often milled from our own wheat. Storage was always a problem, so we only got a few hundred pounds milled at one time. The grains will keep for long periods if dry. The modern home flour mills are a marvel.