I don’t normally like to do a lot of product reviews. Primarily because there are many bloggers out their that make a living off of what they do and can’t live off of free products/samples alone and while I am not one of them, I try an support that idea. However, when a company contacts you about a product you’ve been lusting after and whining about for months, it’s hard to pass up.
I’ve been wanting to buy a mill for what seems like ages. I’ve heard such great things about fresh milled flour but I never made it a point to specifically set aside money for one. I clearly didn’t know what I was missing. The folks over at WonderMill sent me their main product: the WonderMill Grain Mill
You get to mill your own flour (which is awesome)
Wheat Berries can be bought in bulk bins, then milled when you need flour (which is cheaper than buying a 5lb bag of flour)
Wheat Berries last for a long time
It grinds it fine, so you don’t miss all purpose flour
The taste of freshly milled flours is great
You can mill gluten-free flours will ease (like rice, garbanzo bean, oat, etc…)
Contains the flour in a air tight container so that flour doesn’t go all over your kitchen
The Electric grain mill goes a lot faster than hand crank ones
You get to keep the nutrients that are taken out of flour to give it shelf life
Initial price is a bit expensive
The machine is really loud (which is to be expected when your grinding through wheat berries)
The difference between pastry/bread/course isn’t all that noticeable but the flour comes out finer more than course (which is what I like.)
The construction of some of the parts feels a bit cheap (like the knob turning from pastry/bread/course) but this may because the motor is where it’s at (which, if any indication by the loud sound, is a beast.)
However, I still think the Pros outweigh the cons and for a mid-level priced grain mill, the Wonder Mill is nice. I love that I’ve cut out one more processed step and it really takes no time at all to mill up a few cups of flour. Now I just need to find someone who grows wheat! I’m hoping to have more post about specifics of different types of wheat berries.
I was mainly excited to mill flour for one reason: Swedish Rye Bread. While my family is part Swedish, this recipe actually came from a family friend. It was always a treat when my grandma would make this bread (and I’m pretty sure this is one reason I love carbs so much.)
However, the brand of rye flour she loved discontinued their product in the U.S. Since then, she really hasn’t been able to make a good loaf of Swedish rye bread. My goal was to try and mill flour fine enough to reproduce her version (which I think I did a pretty darn good job.) The original recipe calls for Rye and All Purpose flour but I milled some fine wheat flour to replace the All Purpose flour.
The result was a delicious rye bread that I think my grandma would be proud of! In fact, I’m making her a loaf this weekend so I hope she approves!
- 1½ warm water
- 2½ teaspoons dry active yeast
- ¼ cup brown sugar
- ¼ cup of oil (or melted butter)
- ½ cup sorghum
- 1 Tablespoon salt
- 2 cups rye flour
- 2-3 cups unbleached all purpose or wheat
- In the bowl of a stand mixer combine the water, yeast, and sweetener- give a quick stir and let sit until yeast becomes active (5ish minutes.)
- Stir in oil, sorghum, salt, and rye flour. Start bread with the dough hook.
- Add ½ cup of all purpose flour and continue to slowly add flour (1-2 tablespoons at a time) until dough pulls away from the side of the bowl. Let run for 8-10 minutes. This will give you time to adjust flour and let the dough knead. Remember- you can always add flour but you can’t always take it away. The dough should be soft and slightly sticky. Cover with a damp towel and set aside to rise for 1- 1½ hours.
- Once the first rise is over, knead a couple of times into the form of a log. Place in an oiled bread pan, cover again and set aside for about 1 hour. With 30 minutes left, pre-heat your oven to 350˚.
- Once the loaf has risen the second time, place in oven. (if you have a bottle of water, mist the bottom of your oven a couple of times to get some steam going.) Shut the oven door and let bake for 20 minutes. Cover with a brown paper bag and continue to bake for another 30-40 minutes. Bread should have a golden crust and sound hollow when you tap on the bottom. Remove bread from pan and let cool before slicing.