One of the things we got new at the IHA show was a new wheat grinder…did I really need another wheat grinder… no… but it is very cool and I bought into the sales pitch of cooler grinding of the wheat to preserve the nutrients and it’s faster. Why not put it to the test.
I decided to give it a run last night. It takes about 4 hours from start to finish for me to make bread with my bread machine (recipe and discussion here). I’m just starting to play with the controls and the finished product seemed a little coarser than my stone grinder. I think I can make the adjustment to where the result is much finer. The flour reminded me of what we get our of our Blendtec blender when we use it for flour.
The speed at which it went through 6 cups of wheat was awesome. I wasn’t timing it since I thought it was going to take as long as my stone grinder…so.. I didn’t pay attention until it started to make the empty noise where the motor’s rpm increases significantly. I would guess it took a couple of minutes.
We were pitched on how the way the wheat is ground inside that it would stay cooler than stone ground. I have to agree with that. The wheat was cooler coming out. The nutritional value of the wheat is higher when you don’t over heat it. But be careful, wheat doesn’t hold it’s nutritional value either if you store it for more than a couple of days.
The bread turned out fantastic!
With a coarser grind I don’t get as much of a rise out of the bread but the crumb (the holes inside) was very nice and consistent.
I strongly recommend grinding wheat at home for nutritional value and taste… amazing taste. It’s not that hard or that messy and well worth your time. I like the Nutrimill and it can make a bunch of wheat at one time.
From the L’equip website.