It's almost too healthy. I use home-milled flour, whole-wheat flour from soft red and white wheat varieties.
Roane, for instance, is one variety readily available here. And it's only $20 for a 50-lb (~24 kg) bag, and it takes me about an hour to mill that much.
I usually only spend ten minutes or so and do just a couple of kilos at a time. The wheat berries keep better whole; the oils (vitamins and such) in the flour can go rancid and oxidize pretty quickly.
Air-tight canister kept in the fridge, helps a lot to make it stay in top shape and not spoil or lose vitamins. And the flavour stays excellent, too. Not much better than breads and cakes made from freshly-milled flour.
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