I prefer to use freshly ground whole wheat in my bread baking.<br><br>
But I also grind a variety of other grains in my mill for making quickbreads like muffins, pancakes, andsuch. i like to use oats, amaranth, spelt, kamut, and millet.
It's really easy! There are several wonderful mills out there to choose from. I have an electric mill that cost about $200. I'm sure Iwon't make [p the extra expense even though wheat berries are cheaper than flour. But I am MORE than making up for the cost in health benefits. Whole grain flours start to go rancid within a week of grinding and the vitamins begin to degrage within a couple hours of milling flour. Most of the whole wheat flour sitting on shelves or in bins is weeks or months old.<br><br>
I love grabbing my grain of choice and grinding fresh for whatever I am baking. I keep my grains in a dark shelf in airtight glass jars. Because I grnd fresh I don't have to worry about storing wholegrain flours in the freezer to prevent rancidity. Plus, Many of the flours I use, like amaranth and kamut, are not availible for me to buy at my store, and are very expensive to have shipped.<br><br>
Here are some links and info on different grain mills.<br><a href="http://www.everythingkitchens.com/grainmills.html" target="_blank">http://www.everythingkitchens.com/grainmills.html</a><br><a href="http://www.pleasanthillgrain.com/index.aspx#Nutrimill" target="_blank">http://www.pleasanthillgrain.com/index.aspx#Nutrimill</a>
I grind my own flour too. If you have a KitchenAid stand mixer, there is a grain mill attachment that I have found to be pretty good. I love taking a bowl of wheat berries and transforming it into bread.