Grinding Sprouted Wheat Berries In Nutrimill Grain Mill

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Grinding Sprouted Wheat Berries In Nutrimill Grain Mill

by Tammy Rodriguez
(Cape Girardeau, MO)

Sandwich Rolls From Sprouted Wheat Berries...YUMMY!

I sprout wheat berries and rye berries. I dry them in a dehydrator and then I grind them in my Nutrimill Grain Mill.

I have had no problem at all with the grinding process. You just have to make sure your grain is thoroughly dry.

After I dry the wheat berries and rye berries, I store them in a plastic bag in my freezer until I am ready to grind them. I am still in the experimental stage of this, but I think I have some really great tasting and great textured bread and rolls.

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Grinding Sprouted Wheat Berries In Nutrimill Grain Mill

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Great Information On Grinding Sprouted Grains With Nutrimill
by: Eryn - Editor Health Banquet

Thank you for the super post on your success with grinding well dehydrated sprouted soft wheat, hard wheat, and rye with the Nutrimill grain grinder.

I would think if you had success with the wheat and rye that you could have success grinding the sprouted and well dried barley too.

I should, though, restate what the Nutrimill Product User Manual says:

Avoid grains, beans, and seeds that have high oil or moisture content. Noncommercially dried products may cause plugging.

Sounds like from your experiences grinding sprouted grains with the Nutrimill, that if those grains are well dehydrated they just may not cause plugging.

I hope these tips help you successfully grind your dried and sprouted barley with the Nutrimill. Please let us know how it goes.

Also Tammy, thank you again. Your personal experience grinding sprouted grains with the Nutrimill will really help others.

Time to do some homemade bread making! And here is a soaked flour homemade bread recipe that you may enjoy!

Eryn

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Grinding Sprouted Barley With Nutrimill - Don't Give Up!
by: Tammy Rodriguez

I have not sprouted and dried barley. I do sometimes "help" the dehydrated and sprouted grains by pushing them toward the hole or grinding chamber to be ground into flour by the Nutrimill grain mill.

I have had no problem grinding sprouted and completely dehydrated soft wheat, hard wheat and rye into flour with the Nutrimill.

Those sprouted whole grains are the only ones I have ground into flour with the Nutrimill so far. Don't give up!!!!

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Try Grinding Sprouted Barley On Coarser Setting
by: Eryn - Editor Health Banquet

I do not personally use the Nutrimill to grind sprouted grains that are completely dehydrated.

However, other guests at Health Banquet are reporting good results using their Nutrimill to grind completely dehydrated sprouted grains.

I would recommend turning your Nutrimill grain grinding setting to the most coarse setting. Turn that large bottom dial to about the 3:00 position. That will open up the milling chamber to its maximum opening to allow for larger grains to go through, and it just might allow your sprouted and dehydrated barley grains to go through too.

Let's see if someone else having success grinding well dehydrated and sprouted grains with their Nutrimill, will also post to see if they can help you out here.

Eryn

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Trouble With Grinding Sprouted Grains
by: Anonymous

I am trying to grind sprouted and dried barley. I can't seem to get the sprouted grain to go down into the Nutrimill milling chamber to be ground. The sprouted barley seems too light.

How did you get your sprouted grain to move through?

Any ideas appreciated.

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Sandwich Rolls With Whole Grains Recipe Is Fantastic!
by: Eryn

Wow, thank you for sharing your whole wheat sandwich rolls recipe.

I really like your sandwich rolls recipe. Lots of wholesome ingredients. I will have to make your recipe.

I am so glad to hear you are just as fascinated with the many culinary capabilities of the almighty wheat grain, including the nutritious wheat grass juice.

You are really making some excellent health choices for your family. Keep up the great work Tammy! Thank you again, and Bon Appetit!

Eryn

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Whole Grain Sandwich Rolls Recipe
by: Tammy Rodriguez

This is the whole grain sandwich rolls recipe I used for these rolls. It was the very first time I made them. I'm sure it won't be the last, though. My husband loves sandwiches, so he was excited to use these rolls for a healthy sandwich.

Sandwich Rolls
yield 8 rich 5 oz rolls

Mix together:
2 tsp active yeast
1/2 c warm water
2 tbl molasses
1 tsp malt (optional)
1 tsp vitamin C powder (optional)
1 T raw apple cider vinegar (optional)
1 c sprouted hard whole wheat flour (the sprouted part is optional)
let rest until it gets bubbly

Add in:
1/2 c coconut milk (or any other milk)
1 small egg
4 T coconut oil (or oil of your choice)
1 tsp sea salt

Knead in until the dough is elastic:
2 to 2 1/2 cups sprouted whole wheat flour (again, the sprouted part is optional). Let rise in an oiled bowl until it is double in size. Divide into 8 pieces. Shape into rolls. Brush the tops with egg wash or water. Let them rise in an oiled pan until puffy.

Bake at 375 for 20 minutes.

I just use basic bread recipes and do a lot of experimenting. I make my own malt from sprouted wheat berries. I don't use any other "enhancers". I have more success with rolls than I do with loaves. I have a difficult time getting the nice rounded tops on my loaves, but they still taste good. I like to get fancy with my rolls when I have time and make braids, twists and knots, etc. I also roll them in poppy and sesame seeds.

I have found a book that has a lot of great recipes. I haven't tried nearly all of them yet. There are only so many hours in a day. The book is called Uprisings: The Whole Grain Bakers' Book by the Cooperative Whole Grain Educational Association.

For several years my husband and I swore off of bread until a dear friend taught me the benefits of grinding your own whole wheat...and then I just took off from there. Now we do wheat grass juice, and wheat bread and wheat tortillas and ... :)

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Submitted by: Tammy Rodriguez

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<div align="center"><iframe src="http://www.healthbanquet.com/alternate-ad-336x280.html" width="344" height="290" frameborder="0" scrolling="no"></iframe> </div> This is the whole grain sandwich rolls recipe I used for these rolls. It was the very first time I made them. I'm sure it won't be the last, though. My husband loves sandwiches, so he was excited to use these rolls for a healthy sandwich. Sandwich Rolls yield 8 rich 5 oz rolls Mix together: 2 tsp active yeast 1/2 c warm water 2 tbl molasses 1 tsp malt (optional) 1 tsp vitamin C powder (optional) 1 T raw apple cider vinegar (optional) 1 c sprouted hard whole wheat flour (the sprouted part is optional) let rest until it gets bubbly Add in: 1/2 c coconut milk (or any other milk) 1 small egg 4 T coconut oil (or oil of your choice) 1 tsp sea salt Knead in until the dough is elastic: 2 to 2 1/2 cups sprouted whole wheat flour (again, the sprouted part is optional). Let rise in an oiled bowl until it is double in size. Divide into 8 pieces. Shape into rolls. Brush the tops with egg wash or water. Let them rise in an oiled pan until puffy. Bake at 375 for 20 minutes. I just use basic bread recipes and do a lot of experimenting. I make my own malt from sprouted wheat berries. I don't use any other "enhancers". I have more success with rolls than I do with loaves. I have a difficult time getting the nice rounded tops on my loaves, but they still taste good. I like to get fancy with my rolls when I have time and make braids, twists and knots, etc. I also roll them in poppy and sesame seeds. I have found a book that has a lot of great recipes. I haven't tried nearly all of them yet. There are only so many hours in a day. The book is called <a href="http://www.amazon.com/gp/product/0913990701?ie=UTF8&tag=httpwwwheal0e-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0913990701"target="_blank" rel="nofollow" >Uprisings: The Whole Grain Bakers' Book</a><img src="http://www.assoc-amazon.com/e/ir?t=httpwwwheal0e-20&l=as2&o=1&a=0913990701" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> by the Cooperative Whole Grain Educational Association. For several years my husband and I swore off of bread until a dear friend taught me the benefits of grinding your own whole wheat...and then I just took off from there. Now we do wheat grass juice, and wheat bread and wheat tortillas and ... :) <br><br> <iframe src="http://www.healthbanquet.com/alternate-ad-336x280.html" width="344" height="290" frameborder="0" scrolling="no" align="left" ></iframe>

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Beautiful Looking Sprouted Whole Wheat And Rye Rolls
by: Eryn

Thank you for sharing your successful experience using the Nutrimill Grain Mill to grind your sprouted whole wheat and whole rye.

Your picture is fantastic and those rolls look so good!

That is very interesting that you have made sure to get all of that moisture content out of your dehydrated and sprouted grains, and then how the Nutrimill worked without a hitch.

I found this in the Nutrimill Grain Mill product manual in regards to what can and cannot be ground in the Nutrimill:

Avoid grains, beans, and seeds that have high oil or moisture content. Noncommercially dried products may cause plugging.

Sounds like you are making sure those dehydrated sprouts are completely dried so as to avoid that plugging.

I'd love to know what whole grain roll recipes you are using. And how great that since you are sprouting and then dehydrating your grains, you can skip the soaking flour step that decreases the phytic acid and enzyme inhibitors in your grains, since you have already achieved those same soaked flour or soaked grain benefits for your grains through the sprouting process.

Thanks again for sharing Tammy!

Here is a delicious homemade bread recipe with soaked flour.

You can check out my Nutrimill Grain Mill review - I love it too!

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Submitted by: Eryn

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Thank you for sharing your successful experience using the Nutrimill Grain Mill to grind your sprouted whole wheat and whole rye. Your picture is fantastic and those rolls look so good! That is very interesting that you have made sure to get all of that moisture content out of your dehydrated and sprouted grains, and then how the Nutrimill worked without a hitch. I found this in the Nutrimill Grain Mill product manual in regards to what can and cannot be ground in the Nutrimill: <i>Avoid grains, beans, and seeds that have high oil or moisture content. Noncommercially dried products may cause plugging.</i> Sounds like you are making sure those dehydrated sprouts are <i>completely</i> dried so as to avoid that plugging. I'd love to know what whole grain roll recipes you are using. And how great that since you are sprouting and then dehydrating your grains, you can skip the soaking flour step that decreases the phytic acid and enzyme inhibitors in your grains, since you have already achieved those same soaked flour or soaked grain benefits for your grains through the sprouting process. Thanks again for sharing Tammy! <a href="http://www.healthbanquet.com/homemade-bread.html">Here is a delicious homemade bread recipe with soaked flour</a>. <a href="http://www.healthbanquet.com/nutrimill-grain-mill.html">You can check out my Nutrimill Grain Mill review - I love it too!</a>

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Grinding Sprouted Wheat Berries In Nutrimill Grain Mill

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Grinding Sprouted Wheat Berries In Nutrimill Grain Mill