I milled my own wheat berries into flour for the first time and I’m still thinking about how good the bread turned out.
I’ve baked bread for years, but this tasted different right away. The flavor was deeper and slightly sweet. The smell alone made the whole kitchen feel warm and cozy. Even a plain slice with butter tasted unreal. Once I tried bread made with freshly milled flour, I understood why people swear by it.
This was my first time doing it, so here’s what I used and how it went.
The Grain Mill I Used
This is the mill I actually used. I wanted something affordable because I wasn’t sure how often I’d mill grain.
It worked. I milled spelt, kamut, and hard white wheat berries and got flour I could use for bread right away. The flour smelled fresh and alive, not dusty like store-bought flour. For a budget-friendly mill, it did exactly what I needed.
A More Expensive Mill I’d Recommend If You Can Afford It
I didn’t use this one, but if you already know you’ll be milling often and you have the budget, this is the kind of mill I’d recommend looking at.
Once you can afford it, higher-end mills handle heat better and are built for longer milling sessions. If milling becomes a regular thing for me, this is the type of mill I’d upgrade to.
The Wheat Berries I Used
I bought all of my grain from 1847 Stone Milling:
- Spelt
- Kamut
- Hard white wheat
The quality was obvious as soon as I opened the bags. The grains were clean and smelled good before milling. Once milled, the flour had a slightly nutty smell that made me want to bake immediately.
How I Milled the Grain
I kept it simple.
I measured small batches of wheat berries, set the mill for a fine grind, and milled in short runs. The mill got warm faster than I expected, so I stopped between batches and let it cool. This was because I didn’t want the flour getting too hot.
I milled each grain separately and stored the flour in airtight containers. I baked with it the same day.
How the Bread Tasted
This is the part that sold me.
The bread tasted richer and fuller than anything I’d made before. It had a natural sweetness and a deeper wheat flavor. The crust browned beautifully and the crumb felt soft but hearty. Even simple bread tasted bakery-level.
I didn’t change my recipe. The flour made the difference.
Pros
- The flavor is unreal
- Fresh flour smells amazing
- You control exactly what goes into your bread
- It feels really satisfying to make bread completely from scratch
Cons
- The mill gets hot fast
I took breaks while milling because I didn’t want to overheat the flour. - Cleaning takes longer
Flour gets into small spaces and you can’t just rinse everything. A brush helps, but it takes patience.
Final Thoughts
Finally, milling my own flour changed how my bread tastes. Even with the heat and cleanup, I’d do it again without hesitation.
To conclude, if you’re just starting out, the Vevor Grain Mill is a great budget-friendly option. If you already know this is something you’ll stick with and you can afford it, a higher-end mill like the Better Grain Mill is worth considering.
Freshly milled flour makes bread that tastes special. Once you try it, it’s hard to go back.
Products I Mentioned