January 22, 2015

22/01/2015: No run of the mill grain: US farmers and bakers return to the days of grinding whole grains

Grains play an important role in so many delicious foods. From bread to cake to pasta, grain flour is an essential culinary building block, The Register Guard reports.

Instead of using the highly processed variety, more and more health-conscious folks are opting for a lost tradition — using whole grains that are grown and milled locally.


Long ago, grist mills (where whole grains are ground into flour using stone wheels) were commonplace throughout the US. With increased technology and the advent of mass production, they eventually faded into obscurity. However, the art of grain milling has made a comeback.

Just ask Sue and Tom Hunton, owners of Camas Country Mill at 90785 Link Road in Eugene, USA, who have been milling whole grains galore for the past four years.

Pointing out that they’re a full-service operation, Sue says, “Tom and I own the farm that grows the grain and the mill that mills the grains and the fertilizer business that fertilizes the fields and the seed cleaning business that cleans our grains.”

Sue, a retired schoolteacher, says the Hunton Farm crops include grains such as hard white spring wheat, hard red spring wheat, red fife, barley, spelt and teff.

“We sell both wholesale and retail,” she adds, adding that Camas provides milled whole grains to customers throughout Oregon, including seven school districts. Their products also can be found at local grocers such as Market of Choice, The Kiva and Capella Market.

Milled whole grains are much healthier for you, Sue says, because you’re using the whole grain, meaning the bran, the germ and the endosperm, all of which contain proteins, minerals and healthy fats. She notes that commercially milled flour has the bran and germ removed, which greatly reduces its nutritional value.

Twentysomethings Gordo and Jess Wood, proprietors of the Great Harvest Bread Company at 2564 Willamette St. for the past year, believe there is nothing better than hot baked bread made with freshly milled whole-grain flour.

“Wheat is the No. 1 ingredient in all of our products, and we want to ensure that we have the best possible wheat flour,” Gordo says, explaining that all the flour they use is milled right on site with a Meadows 18-inch stone mill.

“Right now, we just mill wheat and spelt,” he says.

“With freshly milled grains, you don’t have any additives or dough conditioners, which means you have more flavor and nutrients ... You have a more active, living loaf.”

Read more, with recipes from Gordo Wood, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

For additional daily news from milling around the world: global-milling.com

No comments:

Post a Comment

See our data and privacy policy Click here