Have you considered using home ground flours (wheat berries) in your recipes? Have you researched all the information that is on the Internet, YouTube, TikTok, etc? If so, you know there is so much information and a lot of it is contradictory and confusing. My main recommendation to everyone is to do your own research. Find the information that you can agree with and verify. That said, I will add my thoughts on the benefits of using Home Ground Flours, also known as wheat berries.
What exactly is a wheat berry?
Wheat berries are made up of four (4) parts:
- Chaff (hull)
- Bran
- Germ
- Endosperm.
Bran is the outer most layer of the wheat berry. It contains B vitamins and Iron as well as soluble and insoluble fibers – these protect the seed.
Germ is the most nutrient dense part of the wheat berry. It contains fatty acids and Vitamin E and B. It is an antioxidant and contains minerals, as well as, several phytonutrients.
Endosperm is mostly protein and starch with a few vitamins and minerals.
The bran and germ are removed from most commercial flours because the germ reduces the shelf life of the product. To make the products shelf stable, other products/chemicals are added which is why they are noted as “Enriched” flours.
What are the benefits of whole grain items?
I think Sue Becker, in her book, “The Essential Home-Ground Flour Book”, does a really good job of explaining the benefits of Home-Ground flours. Below is an outline/recap of what she sees as some of the benefits of whole grain.
- Taste
- Versatility
- Economical
- Nutritious
- Storable
Taste
- Commercial flours and baked goods are normally made with processed flours. This processing removes most of the beneficial nutrients, oils and fiber of the grain. This can lead to a bland and flavorless product.
- Freshly milled grains tend to retain the natural nutrients and have a better, some say nuttier, flavor.
Versatility
- While most people only hear about a hand full of wheat berries, there are over 25,000 varieties of wheat and many more whole grains available. In addition to Hard White Wheat, Hard Red Wheat, Soft White Wheat and Spelt, you can experience buckwheat, millet, corn, rye and many more. Each variety adds it’s own unique taste and quality to the product.
- Home-Ground flours can be used in many different products such as breads, rolls, pastries, cookies, basically anything you would use commercially produced flours in.
Economical
- The cost of grains to mill at home is usually less than the cost of commercially made products. In some cases, whole grains may be less expensive than commercially produced flours. Plus you are not paying for all the preservatives and chemicals that are added to commercial products.
Nutritious
- Our bodies need nutrients to survive, not artificial chemicals and by-products. Many factors affect the nutritional quality of bread. It is always best to avoid, refined, bleached flour, even if it is “enriched”.
- Real whole grans, fresh vegetables, seeds, etc. provide the best, nutrient rich alternative to processed foods.
- Studies have found that whole grains contain up to 40 of 44 nutrients.
- Wheat grains are a great prebiotic for gut health.
Storable
- Most whole grains can be stored intact for long periods, under the correct conditions.
- While flour can spoil, most grains, when left intact, will store indefinitely.
- Grains do not require refrigeration or preserving. Their only storage requirement is protection from moisture and bug and rodent infestation.
In summary – Wheat and breads are important parts of the diets of people in many countries, and when made with whole grains, only lacks few essential nutrients. However, in most industrialized countries, the consumption of refined flour products is much more common than whole grains.
I hope this information, while very simply state, helps you understand how whole grain can be a beneficial part of life.
Thanks for joining me and happy milling!
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