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So why would you want a grain mill to produce whole grain flour at home?

Well, I can share a few of the reasons why I value my grain mill.

First, I like the health benefits offered by whole grain, 100% extraction flours.  By producing my own whole grain flour at home I can get everything that is in those seeds and put it in my baking.  I can’t easily buy 100% extraction flour, in part because once the endosperm is ground the oils in the seed start to go rancid.

Second,  I like the financial advantage of baking at home. I can bake a loaf of bread for a fraction of the price of a white loaf from the store – let alone the cost of a premium priced whole grain loaf.  That financial savings is a nice gain especially since it comes not from sacrifice but from a significant gain.

Third,  I like being able to purchase and store whole grains.  Not only can I purchase them in bulk for a fraction of the price of white flour from the store but I can also purchase them at low cost and avoid price fluctuations and provide a hedge against my own income disruption.

Now, let’s be honest.  It does take time to grind grain.  But, if I don’t feel like hand cranking out a loaf worth of flour I can always use my power drive, and quite often grind enough for a couple of days.  Combine the power drive for the grain mill with a bread machine and mechanization does most of the work.

I also find it’s a pain to have to head out to the grocery store to pick up a loaf of bread, and would take considerably more time than producing flour and baking at home.

In my home home ground wins hands down and it has for over a decade.