organic whole wheat flour :: bob's red mill natural foods

organic whole wheat flour :: bob's red mill natural foods

Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.

This product was grown and produced using a uniform set of methods established by the United States Department of Agricultures National Organic Program and third-party certified organic by Quality Assurance International.

country living grain mill hand crank wheat grinder flour mill

country living grain mill hand crank wheat grinder flour mill

The Country Living Grain Mill is a premium quality, high capacity hand operated mill that can easily be adapted to powered operation because its flywheel doubles as a V-belt pulley. The frame of the Country Living Grain Mill is strong cast metal alloy with a super durable powder coat finish. It's a very nice mill to use and a handsome piece of equipment with clean, functional lines and beautiful raised wheat heads on the side panels.

The grinding burrs for the Country Living Mill are a massive five inches in diameter, and they're precision engineered of high carbon steelnot the lower grade iron used in inferior mills. The large burrs help keep flour cool to preserve nutrient quality. The precision fit of the burr faces also means turning effort is unusually easy for a hand cranked mill, and especially so with the optional Power Bar handle extension. The Country Living Mill produces a cup of wheat flour in about 1-1/4 minutes. The grind is infinitely adjustable, so you can crack grain at a loose setting or tighten it down and get extremely fine whole grain flour in a single pass (or any texture between).

My wife and I choose the Country Living Mill and are very pleased. A phone call for technical information was very informative and friendly. Actually talked to real people that knew their products well and were enthusiastic to help me! Rick R., WA

My wife and I choose the Country Living Mill and are very pleased. A phone call for technical information was very informative and friendly. Actually talked to real people that knew their products well and were enthusiastic to help me!

A motorizing option is available, or you may want to build a motor drive of your own design. Some owners have also adapted their Country Living Mills to be driven off an exercise bike. The motorizing kit uses a commercial grade gearmotor, and this option can always be added to your mill later, if you choose.

The Country Living Grain Mill represents the ultimate in strength and durability, and the fit and finish are outstanding. The handle is hardwood, 7" long, and shaped to fit the hand comfortably. The mill has double sealed industrial ball bearings that are widely spaced to prevent wobble and minimize wear. Even with regular use, the Country Living Grain Mill will still be providing trouble-free service in your great-grandchildren's day.

No hand crank mill is easier to clean than the Country Living Mill. Just spin off the adjustment knob, and the outer grinding plate slides off for total access to the grinding area of the mill. You can brush the flour off the plates and reassemble again in one minute.

The Country Living Grain Millgrinds hard wheat, oat groats (dehulled oats), rice, triticale, kamut, spelt, dent (field) corn, dried sweet corn, popcorn, split peas, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, dry beans, lentils, chopped chestnuts and soybeans. (Big kernels like field corn require the optional large auger.) Herbs can be ground in small amounts. It will also crack grain to any size; you can set the adjustment knob to any consistency from extremely fine flour to meal to cereal grind or cracked grain.

The mill stands 13.5" tall and measures 12" wide & 10" deep, excluding handle. Weight 17.7 lbs. Flywheel diameter 12-1/4". The hopper capacity is 4.5 cups. Optional equipment is available, including a hand crank extension, corn/bean auger, table clamp, hopper extension, motorizing kit, and more. The mill can be bought separately, or in combo with accessories.

Pleasant Hill Grain is the world's largest seller of the Country Living Grain Mill. Our experience spans the milling spectrum from small home-use grinders to large commercial machines. We're committed to serving your needs before and after the sale, and we would appreciate your business!

Whole Grain Nutrition: Harvest the Benefits! Imagine that for years, your children ate mainly candy. Imagine that you did, too. Imagine an entire nation on a candy diet. Imagine the health consequences. Natural whole grains contain a myriad of health-essential nutrients, from proteins to vitamins and amino acids. But "white flour" consists only of the starchy endosperm of the wheat kernel. In its natural form the endosperm provides wholesome energy, but it's the least nutrient-rich part of the grain. Removed are the nutrient-packed bran, wheat germ, and wheat germ oil. Then to make it extra white, industrial processors go further, chemically bleaching it, and returning just enough of a few vitamins to stave off beriberi and rickets. They're allowed to call the end product "Enriched Flour" but a truthful label would read "Impoverished Flour." This snow white, denutritionalized substance is a commodity worth billions of dollars annually to its merchandisers because of a commercially useful characteristic: Unlimited shelf life. No matter how long it sits in the mass distribution channel, it can't go bad precisely because there's actually nothing left in it that can go bad. Nutritionally, it's bad when bagged. A few companies have grown enormously rich marketing this pseudo-food on the basis of convenience, ease, and its dazzling white appearance. But a blind eye was turned to the consequences of replacing real whole grain flour with something that looks special, yet is virtually devoid of nutrition. In essence, candy. So widely has this nutritional travesty become accepted that we call itand think of it aswheat flour. But to depart further from natural grain flour would scarcely be possible. Then to make matters worse, artificial sweeteners, flavors and colors, appetite stimulants and preservatives are added to many of our foods. "Artificial" tells you those things aren't naturally food. But have you ever wondered what they actually are, then? Did you know some of them are actually petroleum derivatives? What unintended side effects might those complex counterfeit compounds have on us? The human body is an absolute marvel; scientists have a long way to go to understand a tenth of how we work. But as capable and as resilient as our bodies are, common sense and history teach that we need wholesome, nutritious food to remain healthy and strong. The denatured byproducts being mass marketed today don't provide what we need, because they've been profoundly altered by processes in which real nutrition is considered last, or not at all. There's a great solution to this problem. By grinding grains in your kitchen and using the whole grain flour while it's fresh, you get the nutrition needed for strength and health. You also get far tastier food, with genuine characterincomparably more satisfying than today's mass marketed pretenders. After transitioning to whole grains, putting out a plate of white styro-bread will elicit comments like "Why are you giving us this... and where's the good stuff?". Even flour labeled as "whole grain" in stores falls far short of what you can easily grind yourself, because unless it's ground while you wait, the essential Vitamin E in true whole grain flour would go rancid in days (meaning that it's probably been removed), and all nutrients begin steadily oxidizing-away from exposure to oxygen as soon as grain is milled. What's in those bags is not whole grain flour if it's been sitting on a shelf for even a few days; that's literally impossible. Making real food is more than doable, it's downright fun with help from Pleasant Hill Grain! A grain mill like the KoMo Classic is the place to start. And to make whole grain bread quickly, easily and with consistently wonderful results, nothing beats a quality stand mixer that's capable of mixing and kneading bread that's ready to pop in the oven quickly and without hand kneading. These machines make it easy to turn the corner to a far better and more enjoyable way of eating!

Natural whole grains contain a myriad of health-essential nutrients, from proteins to vitamins and amino acids. But "white flour" consists only of the starchy endosperm of the wheat kernel. In its natural form the endosperm provides wholesome energy, but it's the least nutrient-rich part of the grain. Removed are the nutrient-packed bran, wheat germ, and wheat germ oil. Then to make it extra white, industrial processors go further, chemically bleaching it, and returning just enough of a few vitamins to stave off beriberi and rickets. They're allowed to call the end product "Enriched Flour" but a truthful label would read "Impoverished Flour." This snow white, denutritionalized substance is a commodity worth billions of dollars annually to its merchandisers because of a commercially useful characteristic: Unlimited shelf life. No matter how long it sits in the mass distribution channel, it can't go bad precisely because there's actually nothing left in it that can go bad. Nutritionally, it's bad when bagged. A few companies have grown enormously rich marketing this pseudo-food on the basis of convenience, ease, and its dazzling white appearance. But a blind eye was turned to the consequences of replacing real whole grain flour with something that looks special, yet is virtually devoid of nutrition. In essence, candy. So widely has this nutritional travesty become accepted that we call itand think of it aswheat flour. But to depart further from natural grain flour would scarcely be possible. Then to make matters worse, artificial sweeteners, flavors and colors, appetite stimulants and preservatives are added to many of our foods. "Artificial" tells you those things aren't naturally food. But have you ever wondered what they actually are, then? Did you know some of them are actually petroleum derivatives? What unintended side effects might those complex counterfeit compounds have on us?

The human body is an absolute marvel; scientists have a long way to go to understand a tenth of how we work. But as capable and as resilient as our bodies are, common sense and history teach that we need wholesome, nutritious food to remain healthy and strong. The denatured byproducts being mass marketed today don't provide what we need, because they've been profoundly altered by processes in which real nutrition is considered last, or not at all.

There's a great solution to this problem. By grinding grains in your kitchen and using the whole grain flour while it's fresh, you get the nutrition needed for strength and health. You also get far tastier food, with genuine characterincomparably more satisfying than today's mass marketed pretenders. After transitioning to whole grains, putting out a plate of white styro-bread will elicit comments like "Why are you giving us this... and where's the good stuff?". Even flour labeled as "whole grain" in stores falls far short of what you can easily grind yourself, because unless it's ground while you wait, the essential Vitamin E in true whole grain flour would go rancid in days (meaning that it's probably been removed), and all nutrients begin steadily oxidizing-away from exposure to oxygen as soon as grain is milled. What's in those bags is not whole grain flour if it's been sitting on a shelf for even a few days; that's literally impossible.

Making real food is more than doable, it's downright fun with help from Pleasant Hill Grain! A grain mill like the KoMo Classic is the place to start. And to make whole grain bread quickly, easily and with consistently wonderful results, nothing beats a quality stand mixer that's capable of mixing and kneading bread that's ready to pop in the oven quickly and without hand kneading. These machines make it easy to turn the corner to a far better and more enjoyable way of eating!

Highly Recommended Whole Grain Cookbooks & Videos! Don't miss our treasury of cookbooks for whole grain cooking & baking! We have old favorites and exciting new titles, full of tasty and nutritious recipes. These resources will open up new worlds of whole grain adventure for you, whether you're an old hand or just beginning the journey. Whole grain wheat, beans & alternative grains are all covered, and shipping is free on any cookbook when ordered with your mixer or grain mill from Pleasant Hill Grain! Of special interest to Bosch mixer users will be Phyllis Stanley's cookbook, "Healthy Recipes from the Heart of our Homes", and Lori Viet's new book "No More Bricks", an easy-to read crash course in whole grain baking, along with a collection of outstanding recipes. You'll find no better books on whole grain baking... they're winners! Click for cookbooks & DVDs . See bulk whole grain wheat and many other grains . Click for info on grinding fibrous materials and nuts .

Don't miss our treasury of cookbooks for whole grain cooking & baking! We have old favorites and exciting new titles, full of tasty and nutritious recipes. These resources will open up new worlds of whole grain adventure for you, whether you're an old hand or just beginning the journey. Whole grain wheat, beans & alternative grains are all covered, and shipping is free on any cookbook when ordered with your mixer or grain mill from Pleasant Hill Grain! Of special interest to Bosch mixer users will be Phyllis Stanley's cookbook, "Healthy Recipes from the Heart of our Homes", and Lori Viet's new book "No More Bricks", an easy-to read crash course in whole grain baking, along with a collection of outstanding recipes. You'll find no better books on whole grain baking... they're winners!

Compare Electric Grain Mills Click to see our electric grain mill comparison table . Pleasant Hill Grain offers many grain mill choices, both electric and hand-crank. Click here to see all grain mills .

The Power Bar Handle Extension for Country Living Mill extends turning radius for easiest turning. If you want to make fine-textured flour and your upper body strength and endurance aren't pretty good, we recommend the handle extension. With this installed, even adolescent children can operate the Country Living Grain Mill. Because of the larger turning circle, grinding speed is decreased a little when using the handle extension. Tip: If you bolt your Country Living Mill directly to a table or similar surface, and if you...

Now there's a quick & easy way to securely mount your Country Living Mill to a counter or workbench. This indestructible clamp is made from 1/4" steel and will mount to any horizontal surface up to 2-3/8" thick with at least a 1-1/4" lip. Good grinding results require solid mounting. With this clamp, all your energy goes where it shouldinto grinding flour.

The Country Living Mill comes equipped to grind wheat and other small grains. For larger kernels like field corn or beans, the feeding mechanism will work best if you use an Auxiliary Large Auger. This auger is made of stainless steel.

This custom-made bin fits perfectly beneath the outlet of the Country Living grain mill. It's made of a tough high impact polymer for many years of use and features a wheat head embossed on the front panel. The bin measures approximately 5" deep x 7" wide x 5.75" tall. A lid is included to let you store flour in the bin, or to keep the bin clean between uses.

Most steel-burr mills have burrs that are 1-2" in diameter. The burrs on the Country Living Grain Mill are 4.68" in diameter, and they are investment-cast carbon steel, not softer cast iron as in most metal-burr mills. Investment casting allows a highly precise fit between the two burr halves, providing long burr life, low turning effort, and a range of grinding results from extremely coarse to extremely fine, as well as any texture in between.

If you want to be prepared for any event, including simply losing a small part, this kit pretty well covers the need: Includes 2 replacement bearings, 2 pressing washers and pressing bolt (for bearing removal), 12 flat washers, 2 long keys, 2 short keys, stainless spring auger, snap ring, and instructions.

The attachment grinds peanuts, cashews, pecans, walnuts, pistachios and macadamia nuts. Roasted nuts provide the best results. Peanuts can be processed whole; other nuts need to be broken or chopped into halves or smaller pieces. Sometimes you can purchase lower-priced nut grades that are already in smaller pieces, otherwise they can be chopped in a food processor or blender...

A motor drive is now available for the Country Living Grain Mill. It uses a heavy duty reduction gearmotor for fast, effortless milling, and includes a guard to keep fingers out of the drive belt. The motor drives the mill shaft at about 66 RPM. This motorizing option includes a 4.9" OD motor pulley, a 50" belt, and the heavy duty wood base and belt tensioning motor mount shown.

what is spelt flour, the whole wheat flour that's a good substitute for all-purpose? | bon apptit

what is spelt flour, the whole wheat flour that's a good substitute for all-purpose? | bon apptit

Spelt is a type of wheat, and spelt flour is a type of whole wheat flour made from the entire grain (bran, endosperm, germ, and all). I know, you tried whole wheat flour once, the pie crust came out dry and the banana bread was dense. But that was probably hard red wheat, which is higher in protein and more finicky than spelt. You see, each type of wheat has its own properties and flavor. In the wide world of whole wheat flours, spelt performs the closest to all-purpose white flour while bringing a lot more flavor.

Spelt is perhaps the best-known ancient wheat Roxana Jullapat writes in her fabulous new cookbook, Mother Grains. In it, she calls spelt a gateway grain because its easier than other wheats (...elusive einkorn) to find in big grocery storesBobs Red Mill makes one. Jullapat gets hers from her local mill, Grist & Toll. I got mine from a local Ann Arbor hippie co-op, out of a bulk bin. We both store our spelt flour and other whole wheat flours in the fridge, where theyll last longer. (Long story short: Whole wheat flours, ground up with their outer grain layers, are fresher and prone to going rancid. White flour has been stripped of those outer layers and is more shelf-stable.)

Spelt has a little bit of an acidic note, almost yogurt-like, Jullapat said. That acidity can range, in an I'm alive kind of way. It also has a very mineral feel to it. You almost taste a little saltiness, a little bit of iron. Ive definitely described it as the taste of running through a dusty field.

Can you tell shes spent a lot of time with spelt? When I baked Jullapats blueberry muffins, I tasted a hint of pecan and bran from the spelt flour, subtle but present. It made me realize how neutral and flavorless all-purpose flour is. Boring, even! But was I tasting a lactic, yogurt-like fermented note? A hint of salt? Or am I tasting that because Im searching for it? I guess youll have to bake with it and see for yourself.

Whole wheat flour is made of wheat thats ground up with its outer layer, a.k.a. the bran, which is where the B vitamins, fatty acids, protein, minerals, and fiber are. Since those layers are removed before white flour is ground, youre getting more nutrients when you eat whole wheat flour. Are we talking HUGE benefits? Not really. (Try spinach.) Its a small amount when you get down to the single-cookie serving, but Ill take my fiber wherever I can get it.

Spelt adds a pleasant grainful flavor to whatever youre baking, said Jullapat. Its very compatible with an array of flavors, from blueberries and peaches to brownies. Youll get very similar results as baking with all-purpose flour but spelt adds more oomphI want to say body. A little bit more texture, but also a little bit more dimension to your baking.

Use it as a direct 1:1 substitute for all-purpose flour in cakes, muffins, and cookies, as well as fruit desserts like crumbles and crisps. In buns, pretzels, and breads, however, youll have to play around, balancing it with all-purpose, to get the right rise and texture because spelt forms less gluten than white flour. Its not gluten-free, though, which is why it works so well to create a fluffy, tender crumb.

If youre still nervous about going off-recipe with your spelt flour, do like Claire Saffitz does in her spelt croissant recipe in Dessert Person and swap in a small amount of spelt flour, keeping the majority of the recipe AP (say, 25 percent spelt, 75 AP). You might notice a subtle flavor difference (I didnt), but more likely youll just notice the brown flecks, which makes your baked goods look wholesome and rustic. And whos to say they arent?

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sunrise flour mill

sunrise flour mill

In retirement, Darrold, who had been doing most of the cooking for many years, decided he wanted to branch out into bread baking. He was trying to recreate the wonderful European breads he and Marty had eaten on their travels. We wanted whole wheat and the first 6 months saw most of the bread go in the trash as hard, tasteless and pretty much inedible. The more we looked into the history of modern flour milling and bread making, the more convinced we became that it was time to return to the basics.

The Turkey Red and sifted Red Fife are absolutely the finest flours I have ever used in the 20 years I have been a student of homemade breads. Flavor and gluten structure are second to none. I want more

whole wheat flour :: bob's red mill natural foods

whole wheat flour :: bob's red mill natural foods

Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.

hard red wheat vs. hard white wheat - bob's red mill blog

hard red wheat vs. hard white wheat - bob's red mill blog

As you might have noticed, here at Bobs Red Mill we have a huge selection of different types of grains and flours to choose from. One of the questions that we are asked most often here in the bakery is the difference between two specific kinds: hard red wheat and hard white wheat. We thought wed take a minute to give you some information to help you pick out the flour that is best for your baking needs.

The terms red and white are used to identify the color of the kernel. Hard Red Wheat has a reddish hue to the bran (exterior layer) of the kernel. In comparison, Hard White Wheat has a sandy-beige color to its bran. Though the kernels differ in color, the flour that is milled from these kernels is relatively indistinguishable in color.

Red wheat has a slightly higher amount of protein which makes it better for more rustic, artisan, and generally harder bread loaves. In contrast, hard white wheats more moderate level of protein makes for softer loaves such as your typical pan loaves and dinner rolls. In the bakery, we use hard white wheat to create a single-twisted sliced pan loaf that is very soft in texture.

Yes, there is a flavor difference between hard red and hard white wheat. It's thought that the same genes that give Hard Red Wheat its darker bran also contribute to its nuttier (sometimes experienced as bitter) flavor. The lighter colored bran of Hard White Wheat is thought to coincide with a sweeter and milder taste.

Of course, the best way to discover which flour is the one that you prefer is to test both out for yourself. Here is the recipe that our Quality Control Laboratory uses to test all our batches of flour for consistent quality. If you try this experiment at home, you will find that just the difference in flours makes for vastly different types of loaves of bread. Our Lab uses a machine that makes consistent 1.5 lb loaves.

1 cups plus 2 Tbsp Warm Water (above 80 degrees Fahrenheit) 3 Tbsp Canola Oil 3 cups Flour (Hard Red, Hard White, or Unbleached White All Purpose) 2 Tbsp of Sugar 1 tsp Salt 1 tsp Active Dry Yeast

buy flour online | bob's red mill

buy flour online | bob's red mill

Bob Moore, a mechanically inclined tinkerer his whole life, was inspired to salvage a defunct mill and begin grinding whole-grain flours purely as a hobby. His wife Charlee had been the influence behind Bob's interest in whole grain nutrition, and he knew she was really onto something. Sure, there's a time and place to buy lighter flour, but whole grains offer the most complete nutrition and best flavor. Baked goods made with whole grain non-GMO flour are more flavorful and more nutritious, keeping your taste buds happy and your belly fuller for longer. Having mastered the ancient technique of cool, slow-grinding milling, Bob branched out to create flours from unexpected grains like spelt, amaranth and buckwheat. Explore our non-GMO varieties and gluten free flour options. Buy flour online today at Bob's Red Mill to see for yourself why it is America's Best Baking Flour.

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