"Dear Country Living. I want to order the motor kit to install on my country living grain mill. We’ve had our mill over a year now and I think it’s time we “powered up”.
My husband and I live on a small farm and raise all natural pastured pork and poultry so it was only natural that I would want to try a grain mill to make my own whole wheat flour. I did a lot of research and found your mill fared better in all the comparisons. When I approached my husband with the subject, he relented but figured this would be like so many other things I purchased but never used (the tread mill comes to mind). Being the wonderful husband that he is, he painted an old singer machine stand and had an oak block cut to serve as a table top. He drilled holes and mounted my mill to the board and set it nicely in the corner of the kitchen. I ordered multiple grains in 50 pound bags and I was in business.
Your mill was so easy to learn to use and the flour and corn meal came out perfect the first time, every time. I started with a whole wheat bread recipe that I created by adjusting my white bread recipe (attached for your enjoyment). I soon progressed to corn bread with the advent of the corn auger which I now leave in place all the time, even when I grind wheat (that recipe included also). Since I’m concerned about genetically altered corn, I now raise my own blue Indian corn that makes the best corn bread. I decided to adjust all my old recipes to use with whole wheat and have been amazed with the results. When we entertain relatives and friends, I serve an assortment of dishes such as angel food and other cakes, cobblers, cookies, donuts, pasta, pizza dough and a huge favorite, waffles. The bread is obviously whole wheat but no one even knew the cakes or waffles were whole wheat. I finally had to tell them after their third serving.
I had a good friend and fellow homesteader that decided to try a grain mill after hearing about my baked goods. I recommended your mill but he said it was too expensive and he wouldn’t use it that much anyway. Well, I got an email from him this weekend that he is so envious of my Country Living Mill because his mill has been nothing but a headache. It does not do well at all with corn and the wheat has to be ground several times before it is useable. What started out to be a bargain is no bargain at all. I told him to sell a hog and treat himself this Christmas to the real thing, a Country Living Mill.
I have drastically cut our grocery bill by cooking from scratch, increased the safety and nutrition of our food, and discovered what real food tastes like. When I look at pasty white cookies or soft mushy bread that other moms serve, I wonder how we ever got brain washed into thinking food that has been stripped of its fiber and nutrition tastes better. I think my husband now realizes this is no passing fad with me. He has enjoyed having our kitchen full of great smells and tastes so much that he is glad to buy the motor to go with my mill. Or, could it be because I have him grind a couple pounds of grain a day? Either way, I’m just thrilled to be able to use my mill more often and with greater convenience.
Thanks for a great product made in America along with great customer service. I’ll not leave much to my kids but this is one heirloom that will be passed down to my grandchildren. May the smells of baking bread and a plate full of cookies come to mind every time they use it.
Whole Wheat Bread
1 pkg active yeast in ½ cup warm water
3& half cups flour from freshly milled hard white wheat
1 teaspoon salt
4 tablespoons honey
½ cup milk
2 tablespoon oil
In large bowl, mix flour and salt. In separate bowl, mix honey, milk, oil and eggs and stir well. Pour in the middle of the flour mixture and stir with a fork until all liquid is absorbed. Let stand for 15 minutes to rest.
Add the yeast mixture that has been setting while your mixture rested. Mix with a fork until all absorbed. Turn out onto a floured surface and begin kneading. Try to only add the minimum flour needed to keep it from sticking. After 10 minutes of kneading, place in an oiled bowl to rise in a warm place for 1 hour. Gently shape ball into an oblong shape and place in loaf pan. Return to warm place to rise for one hour. Bake in a preheated oven at 375 degrees for 35 minutes. Allow it to cool 10 minutes before cutting.
Whole Grain Corn Bread
½ cup corn meal freshly ground (use dent corn or blue Indian corn)
½ cup of flour from freshly milled soft wheat
1 tablespoon baking powder
1 teaspoon salt
Small pinch soda
2 tablespoon of sugar
Mix well and then add:
1/3 cup of oil
Buttermilk - Stir in enough to make the batter pour, the consistence of a cake batter.
Pour into a hot oiled iron skillet and bake in preheated 400 degree oven until golden brown.
The Wolfe Family, Oct 27 2008