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Hi John & Ali, I have your Skippy stone grain mill and the Hand flaker for rolling oats. I have used my mill on a daily basis for over a decade and it has provided perfect service. Nature packages wheat in whole unbroken seed form. Once Nature's package is broken it will go rancid and loose much of its natural vitality, very quickly unless used immediately. People use various fairly ineffective ways to keep flour fresh including preservatives, removing the germ, vacuum packing etc but it will always be a poor product compared to the freshly milled flour. I am absolutely delighted with the lovely fine 100% stone ground flour that I can make fresh from the whole wheat. It has a warmth, vitality and fragrance that is wonderful. This 100% stone ground flour makes wonderful sourdough bread (pictured below) and truly deserves to be called "the staff of life".
Susan, Hornsby NSW
"Over 15 years ago I
was diagnosed with hypoglycaemia or low
blood sugar and advised to take sugar out
of my diet. Anyone who has had to do this
knows that it is not an easy task. Try and
go down the supermarket aisles and find
packaged or tinned food without sugar! One
ends up in... the fresh food section every
Then, there was bread. It became difficult
to find any decent bread that was made without sugar.
An article about bread
came to my attention and revolutionised
our whole lives - and so began my search
for a grain mill in Australia. We had never
heard of such a thing as a kitchen mill
- let alone find one... eventually I heard
from my dentist’s wife about a little mill
her mum had used for years. So, we found
and purchased our first grain mill. What
an exciting thing this was - we very quickly
discovered that there is simply no comparison
between freshly milled whole grain flour
and the flour which is used in store bought
bread. No comparison on taste and nutrition.
And of course, there were the immediate
health benefits. Definitely no more constipation
with very healthy and happy bowels plus
a general sense of well being. Now in my
80's, fresh flour continues to be one
of the most important parts of my diet."
Joan, Bathurst NSW
I started milling in 1993
after being inspired by a girl friend who
had an oat roller at home, and soon became
addicted to the freshness and goodness of
rolled oats muesli.
From there I started researching the beneficial
properties of whole foods and fresh-ground
flour which seek to minimise the oxidization
process that takes place in processed foods;
hence the notion of 'living' food. What
started out as an experimentation of organic
living food versus 'dead' food has become
a way of living and my new life philosophy
that can never again be supplanted with
Since moving away from
a western-wheat-dependent-processed diet
and introducing the whole variety of grains
available such as spelt, sorghum, millet,
rye, barley, quinoa, mung and adzuki beans,
the health effects have been monumental.
The switch to organic living foods (including
home milling and flaking) has seen a number
of health benefits including: the reduction
of allergies; increased energy levels; calmer
and clearer thought processes; longevity;
and greater exercise endurance which I attribute
to the increased levels of vitamins and
minerals that you take in as part of enjoying
such living food.
The other aspect which makes such a way
of living viable, is the decreased impact
it has on the environment and the supply
of food available for human consumption.
The use of home milling ensures that the
resources used are minimised to satisfy
the energy requirements of a human being.
This, in addition to providing your body
with the most essential needs of trace elements,
vitamins, minerals and fibre make home milling
the only choice.
Whilst the initial outlay may seem a large
investment, the actual cost of purchasing
grain and fresh fruit and vegetables is
relatively inexpensive, meaning that home
milling is not only affordable for everyone,
but is the most affordable way to live.
Karsten, Noosa QLD.
Us if you have any helpful information or feedback.
BREAD MAKER RECIPE
- as easy as 1-2-3
1. mill the fresh whole grain flour
2. add the ingredients
3. start the bread maker!
For those with limited time, a Bread Maker is a great
companion to a kitchen grain mill.
PANASONIC - LARGE LOAF
700g fine freshly ground (wheat) flour + 500ml water
+ 100ml Oil
2 flat tsp of fine salt + 2 tblsp honey + 1 flat tsp dried
1 flat teaspoon Vitamin C
BREVILLE - LARGE LOAF
700g fine freshly ground (wheat) flour + 475ml water
+ 50ml Oil
2 flat tsp of fine salt + 2 dsrt spoons honey + 1.5 flat tsp dried
+ 1 heaped tblsp gluten and/or 1 flat teaspoon Vitamin C
BREVILLE - SMALL LOAF
530g fine freshly ground (wheat) flour + 350ml water
+ 40ml Oil
1.5 flat tsp of fine salt + 1 dsrt spoons honey + 1.5 flat tsp dried
yeast (or less)
+ 1 tblsp gluten and/or 0.5 flat teaspoon Vitamin C powder
Note : Recipes are a starting point only. Results will vary depending on ingredient types.
Tips: Running the Bread Maker for 20min, resting for 15min, then resetting the full cycle may help rise.
Adding seeds can help the rise and increase taste - linseeds & sunflower seeds for eg.
Keep the yeast from touching the liquids until cycle starts.
each wheat, brown rice, red lentils and millet (milled
one or two notches back from fine) * Mix in 1 teaspoon
baking powder (phosphate free) * Add 1 egg / Add juice
from one large orange * Mix to right consistency with
milk or water * Cook in hot non stick pan with little
oil * Serve hot with fresh fruit & yogurt etc. or savoury
Beth's Oat Biscuit Treats
freshly rolled oats, 3 cups freshly milled whole-grain
flour, 1 cup sugar (or honey), 2 cups coconut, 150g butter,
5 tablespoons golden syrup, 1.5 teaspoons bi-carb soda,
3 tablespoons boiling water, 1 cup yogurt, 1.5 cups sultanas,
0.5 cups choc chips, Mix together dry ingredients, Melt
butter & golden syrup, Add bi-carb to boiling water with
butter mixture until it bubbles, Mix with dry ingredients
and mould into biscuits, 15 minutes moderate oven, Makes
approx 70 cookies. Plenty to share around!
Apricot & Fig Loaf
saucepan - 1 cup water, 6 dried apricots, 8 dried figs,
1 tabsp fennel seeds ( Optional extra - 4/5 Brazil nuts
chopped) Bring to boil and simmer for 5 minutes - cool
and cut apricots and figs in halves. Strain liquid and
retain. Place in breadmaker bucket in this order - 400
mls liquid made up with fruit liquid and water, 1 tsp
Celtic Sea Salt (or 1 1/2 tsp other) 2 tabs good olive
oil, 2 tabs honey, 3 1/2 cups whole wheat flour, 1 dessertspoon
gluten flour, l overflow teasp dried yeast. Use wholewheat
flour cycle in breadmaker and add dried fruit and seeds
to nut dispenser if breadmaker has one. If not, add during
the lasts kneading cycle making sure to leave enough time
to thoroughly knead in the fruit.
Impossibly Good Pancakes
1.5 cups of wheat grain plus 2/3 cup of rice grain and
mill together. To the dry fresh flour mix, add 1.5 teaspoons
of bi-carb of soda, 0.5 teaspoon of salt, 1 teaspoon of
sugar and mix together. Add 1 eggs, then rice milk and
beat until you have a semi-thick consistency. Cook it
a hot pan.
Serve with fresh fruit, maple syrup etc.
Muesli - by Bircher Brenner
freshly rolled oats or wheat, 500g curd (if not available,
use fresh milk with a few drops of lemon juice), 2 apples
finely grated, 1 banana mashed, 1 banana finely diced,
50g sultanas soaked in a little water, 50g hazelnuts or
almonds chopped coarsely, a little lemon juice, a little
Soak flakes in curd for several hours, add apples, bananas,
sultanas and nuts. Add lemon juice, vanilla and honey
For thousands of years, grain and
grain products have been one of the most valuable sources
of nutrition. Whole grain provides almost all the nutrients
we need for our dietary requirements. Carbohydrate (starch),
fat and proteins in cereals provide the body with energy.
Vitamins and minerals are needed, to regulate body functions
such as the metabolic process and nerve and muscle functions.
Fibre is also very important for digestion,
because it stimulates the functioning of the bowels,
satisfies hunger while remaining in the stomach, can
help to prevent diseases of the large intestine, is
low in calories and thus can be helpful when on a diet.
Not all flour is the same.
When refined flour is produced commercially, the germ
and outer layers of the grain are removed prior to grinding.
This flour consists almost entirely of endosperm, i.e.
the floury part of the kernel. It contains hardly any
vitamins, minerals or fibre. This processing ensures
a much longer shelf life of the flour and results in
the much favoured white colour. In past centuries, only
the wealthy were able to afford to buy refined flour.
Ever since, it has been a symbol of a higher standard
Even dietitians promoted this trend at the beginning
of the century. They believed the outer layers of the
kernel to be merely superfluous fibre. Today, however,
it is recognised that the modern diet is often lacking
important nutritional requirements due to the high consumption
of products made of refined flour. On the other hand,
fresh wholemeal flour contains significantly more vitamin
B complexes, more vitamin A, E and niacin. It also contains
more of the minerals potassium, calcium, phosphorus,
magnesium and iron. These days it is very important
to increase the intake of iron and Vitamin B, since
the daily intake of these is often below the recommended
levels. Some common grains are listed in the table below.
|Types of Grain
||Bread, rolls, cakes
and biscuits, pasta, muesli, sweet and savory hot
||mild flavour, perfect
for baking due to a higher proportion of gluten,
rich in Vitamin B1
rolls, cakes, pasta, muesli, sweet and savory hot
||spicy aromatic taste,
high in potassium and iron
oatmeal, sweet casseroles
||mild flavour, light
food when suffering from stomach and intestinal
problems, the grain with the highest amount of protein
and fat, good source of vitamins
soups, cereals, savoury hot dishes
||rich in niacin, important
for nerve functions and for growth
soup, cereals, pancakes, pudding casseroles
||very rich in iron
savoury hot dishes
||hearty flavour, contains
phosphorus, which is important for the bone structure
bread, savory hot dishes
||rich in Vitamin A
||PLEASE NOTE : INFORMATION IS OFFERED AS GENERAL ONLY & NOT AS HEALTH ADVICE.
Electric Grain Mill
Hand Grain Mill
Commercial Grain Mill
Flour & Flake Recipes
| Why use a
Kitchen Grain Mill?
A kitchen grain mill
allows you to make
fresh whole-grain flour at home, high in nutrients and taste.
Commercial milling removes nearly 30% of the the most nutritious parts
of the whole grain. Within 72 hours, over 80% of vitamins are lost.
Mold and rancidity also quickly combine to further reduce nutrients