I am a member of my local Toastmaster's group, and during a break at a recent meeting, a fellow member and I got to chatting about her flour mill. She had made a delicious cake for our final meeting before the summer, and had milled the flour herself. I was intrigued! Needless to say we planned a day of flour making and baking together. We made 4 different kinds of flour (quinoa, corn, buckwheat, and of course whole wheat). It was so a really neat experience and now I know I'll be purchasing my own flour mill in the future!
Here is a shot of the wheat being milled.
And is the resulting flour! You can sift the flour to remove the bran, but we decided to keep it all together for more fibre.
I have a ton of plans for the other flours, and am really excited to experiment with them! Below is the recipe that Cheri and I made with some of the whole wheat flour.
Cheri's Whole Wheat Blueberry Muffin Recipe
- 1 1/2 cups brown sugar
- 1/4 cup oil
- 1 egg
- 2 tsp vanilla
- 1 cup buttermilk
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup fruit (we used frozen blueberries)
Pre-heat oven to 375 degrees.
Using a mixer, combine the first 4 ingredients and mix until smooth. Stir in the buttermilk and mix until just combined. Add the remaining dry ingredients and mix until just combined. Be sure not to over mix at this step.
Add your favourite fruit (we used blueberries this time, though strawberries and rhubarb is another delicious variation!)
Spoon into a greased muffin tin and bake for 25-30 minutes, or until a cake tester comes out clean.