2011年2月25日金曜日

whole wheat flour

Normally when i read a recipe that calls for "wholewheat flour" I mentally translate that into Aussie speak "wholemeal flour".

But since we grew our own wheat and decided to mill it ourselves as the local place would only mill it to refined white flour and not wholemeal/ wholewheat the word wholewheat has taken on a whole new meaning.

You see milling wheat is harder than you'd think.

Because wheat is harder than you'd think.

We tried the mill attachment on the blender. It made a fearsome noise but did little else.

Then we were given a fancy pants electric mill.

It made a fearsome noise and seemed to round down the edges of the wheat a little. But essentially no change to its structural integrity.

My dream is the two stone 'wheels' with the hole in the top for pouring your grain in and the ground grain leaks out the sides. Only the local hardware store no longer carries them...

While we were at the hardware store we did stumble on another possibility though.

A coffee grinder.

The price was right- 600 yen- so we bought one and tried it out:


Pretty good. Not perfect, coffee beans are bigger than wheat berries so it doesn't adjust down fine enough to make a really smooth flour but it does bust up the wheat sufficient to be able to cook with which is the main thing.

Still, when I use wholemeal/ wholewheat flour these days it is pretty hardcore, literally whole wheat flour:





2 件のコメント:

achan さんのコメント...

a nice bit of fiber there!!

Do you think that if you put the grounds from the coffe grinder into either of the other grinders you could get something finer? Just a thought

Vicky さんのコメント...

WHOLE wheat, eh?! If you make pancakes with this, is it very crunchy??! How about bread.

And yes, my first thought was the same as achan's - LOTS of fibre there.