Information

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Testimonial

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 processed foods. 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.


Recipes

BREAD MAKER RECIPE – as easy as 1-2-3

  • mill the fresh whole grain flour
  • add the ingredients
  • start the bread maker!

For those with limited time, a Bread Maker is a great companion to a kitchen grain mill.

PANASONIC – LARGE LOAF700g fine freshly ground (wheat) flour + 500ml water + 100ml Oil2 flat tsp of fine salt + 2 tblsp honey + 1 flat tsp dried yeast1 flat teaspoon Vitamin C powder (optional)

BREVILLE – LARGE LOAF700g fine freshly ground (wheat) flour + 475ml water + 50ml Oil2 flat tsp of fine salt + 2 dsrt spoons honey + 1.5 flat tsp dried yeast+ 1 heaped tblsp gluten and/or 1 flat teaspoon Vitamin C powder (optional)

BREVILLE – SMALL LOAF530g fine freshly ground (wheat) flour + 350ml water + 40ml Oil1.5 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 (optional)

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. eg linseeds & sunflower seeds. Keep the yeast from touching the liquids until cycle starts.


About Whole Grains

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 of living. 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.

TypeUsesSpecial Characteristics
WheatBread, rolls, cakes and biscuits, pasta, muesli, sweet and savory hot dishesmild flavour, perfect for baking due to a higher proportion of gluten, rich in Vitamin B1
RyeBread, rolls, cakes, pasta, muesli, sweet and savory hot dishesspicy aromatic taste, high in potassium and iron
OatsMuesli, biscuits, oatmeal, sweet casserolesmild flavour, light food when suffering from stomach and intestinal problems, the grain with the highest amount of protein and fat, good source of vitamins
BarleyUnleavened bread, soups, cereals, savoury hot dishesrich in niacin, important for nerve functions and for growth
MilletUnleavened bread, soup, cereals, pancakes, pudding casserolesvery rich in iron
BuckwheatPancakes, croquettes, savoury hot disheshearty flavour, contains phosphorus, which is important for the bone structure
CornPolenta, unleavened bread, savory hot dishesrich in Vitamin A and E