Magic Views Bot Cracked Wheat
Upma, as I explained in is a savory snack usually made with semolina and vegetables. This is traditionally served at breakfast or as a 'tiffin' a snack that is served in some south Indian homes in early evening hours or as a light dinner. In the recent past I have been experimenting with various ingredients in a bid to make more healthier varieties of upma. After trying upma with, and, recently I also tried making upma with cracked wheat. Cracked wheat / broken wheat or dalia as it is known in India is just grains of wheat that have been crushed/ powdered into coarse smaller pieces. Since cracked wheat has both the outer bran and the germ of wheat this has quite a lot of health benefits and fiber. A 1/4 cup of cracked wheat has 5 gms of fiber and it is also a low fat food with no saturated or trans fat or cholesterol.
This healthy upma is perfect for a hearty breakfast or can even be served as a snack or for dinner. Ingredients and Method to make cracked wheat Upma 1 cup cracked wheat (broken wheat/ dalia/ fada) 1 medium onion cut fine 2 heaped cups mixed vegetables like cauliflower, peas, potatoes, beans etc cut fine. I used 2 medium carrots cut fine 1/3 cup frozen green peas thawed to room temperature 2 small potatoes peeled and cut fine 1 green bell pepper ( capsicum/ Simla mirch/Koda molagai) deseeded and cut fine 1 tbsp oil 1 tsp mustard seeds 3/4 tsp cumin seeds 4 Thai or Indian variety green chilies ( or to taste) cut fine 1 thin sliver of ginger cut into fine pieces 3 cups of water 3 to 4 tbsp finely cut cilantro (coriander leaves/dhania/kothamalli) for garnish.
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Prep the vegetables. Steam/ cook the vegetables on the stove top or in the microwave until soft. This blog is dedicated to three wonderful women in my life who inspire me to give my best to creating the most tasty and healthy dishes. My mother and my grandmother,two very gifted individuals who not only created magic in their kitchens from the most ordinary ingredients but also created magic in our lives with their love,generosity,spirit and laughter.I cherish the memories of my time with each of them And my mother in law who with her wonderful smile,resourceful nature and patience continues to guide me,inspire me and makes my time spent with her in the kitchen and out of it, fun.
Shares 442 Welcome to the second installment of the Wheat/Wheat Grinding 101 series! The first installment is and talks about the types of wheat, where to buy wheat and what to do with it. Today, I want to delve into a specific part of wheat grinding: The Wheat Grinder. There’s some good stuff here today including, but not limited to, the compiled list of wheat grinder reviews that many of you submitted!
But first, let me address a question I received several times after the first post a few weeks ago. Why do I grind my own wheat instead of just buying wheat flour at the store? I have had my Komo Fidibus for 2 months now and LOVE IT! I have been making whole wheat bread weekly for about 4+ years now and finally decided it was time to buy this baby. I have used it at least once weekly (we have 4 kids, so we are grinding wheat for pancakes, waffles, muffins, bread, etc). So easy to use and almost no mess (this part was important to me).
Anyway, what bowl are you using in the picture above? Is it a 2.5 quart pyrex? I have my wheat grinder, but not a good bowl to fit under the spout! I absolutely LOVE your blog by the way. Great (timeless) post! It helped me decide which grain mill to get back in 2013 — I went with the KoMo Classic/Fidibus as well and have not regretted it for a moment.
I mostly chose it because it mimicked the traditional stone-ground type of flour, and it’s so pretty 😉 It was tough to swallow the purchase price but it has been just a top-notch tool in my kitchen. I use it pretty much every week and love to make breads, cookies, muffins, and lots more.
For anyone considering a grain mill, I encourage you to go for it! Being able to control exactly what’s in your baked goods and eating the whole grain instead of a processed version of wheat flour is awesome. There’s a learning curve since recipes don’t necessarily adapt in a 1:1 flour substitution, but it’s fun to experiment and learn! A word about manual grinders! I have a Victorio grinder and I love it! Because I have read that flour actually loses about 90% of its nutritional properties within 72 hrs of being ground, we only grind what we need when we need it.
If it’s just a little for some gravy, I’ll grind it myself, otherwise I have an 11 yr old son that needs to build his upper body strength (thank God for kids!). I chose a hand grinder for a few reasons: the 1st, as I’ve stated, I knew that we wouldn’t be grinding massive amounts of wheat, so I felt we didn’t need an electric one. 2nd: was the cost!!! The manual grinder was less than $100I didn’t want to spend any more than that!
3rd: though part of my desire for a wheat grinder was preparedness, I feel that we as Americans have gotten very lazy and dependent upon electrical and electronic devices. I know that if the electricity goes out (for whatever reason), I can still grind our wheat into flour and cook whatever in our propane stove/ovenor if we run out of propane, on top of our wood stove in the livingroomor the wood cook stove/oven we have out in the shed! I wanted a mill that was built to last. If I was going to make a purchase, I wanted to make sure it would last me more than a year or two. I was having a hard time because some of the companies would offer a warranty on the mill but not the burrs. Then I came across the GrainMaker on utube.
All I can say is thank you God! I had to save up a bit for it but was it ever worth it. I called to order and was greeted by the owner of the company!
I had a million questions and she answered every one. They not only make grainmills.they are a tool and machine shop in Montana. The mills are built one by one with 100% attention to detail. They are machined alloy steel, not cast. They have a lifetime warranty including the burrs!
I was so impressed. I received my mill, opened the box and was given a free 5# bag of wheat! This beautiful machine is sitting in my kitchen with the custom clamp and I am now making my own bread, nut butters, cornmeal and am very satisfied. My sister has one of the other mills and her burrs wore out the first year and she had to pay over $100 more to replace them. Thank you GrainMaker. Just a quick note for those with the Nutramill that are having trouble with the dust.
I figured out that if I take the belt from my bathrobe and tie it around the basket to hold it tight into the mill, I get no dust. Hands free otherwise meant dust all over the place;-) Got tired of standing there holding it the whole time and started tying it off and am now happy with it. It is a slow mill but I can now do other things while it is grinding and don’t get dust all over the kitchen.
Thanks for the great site. I was hoping you could give me a few quick pointers about the Komo mill – we received some wheat berries for free and I’ve been grinding them with a coffee grinder a ridiculously inefficient way to go. I recently found a Komo mill on craigslist for $300, they said they’ve only used it 6x and it looks very clean in the pictures.
I’m going to try and check it out this week – what are some things I should look for to make sure its working right? I’ve never used one before.
I’m hoping they’ll let me try to grind some berries with it just to make sure everything is ok. Any help would be appreciated! Thank you so much for your time! Thank you for the help! The mill is fantastic 🙂 but I’ve been having trouble with my bread – no matter how long I knead it (+10min) it always seems sticky, and tears very easily, never stretches.
I’ve read about lecithin and gluten and vitamin C: are these things I should be adding? Or do I need to add ingredients in a different order? I’m sure this is a rookie mistake but everything I make is really crumbly, not stretchy/chewy and, while the flavor is great, I just don’t know what I’m doing wrong with the texture 🙁 thanks again for your input! Claire, I see your comment is from a couple of years ago, but I wondered if you’ve had luck with your dough challenges? My question is about adding malt (barley malt flour) to fresh ground wheat.
I think I remember that some of your recipes do call for adding vital wheat gluten. At any rate, I was travelling recently and saw Bob’s Red Mill Artisan Bread flour – a new product from BRM. I picked up 2 bags and have had great results making no-knead artisanal breads with it.
Now, I did not have any complaint about the bread I was making with a local flour from WheatMontana farms, but the Bob’s was a step above in crispness of crust and perfect crumb. The Bob’s lists “malted barley flour” as the 2nd ingredient after wheat. Some reading turned up the info that the malt has enzymes that help the rise. Further down the rabbit hole at King Arthur’s site I found diastatic malt, non-diastatic malt, barley malt syrup and malt powder (like for shakes). Comments and even some KA info suggested that the diastatic, syrup and malt powder all contributed to the enzymatic action with the non-diastatic being more in the flavor and crust color department.
Furtherthere were comments/info that commercial store flours HAD malt added but organic and fresh milled did not. I bought a little of everything (malt-wise) and will be experimenting with the various malts with my WheatMontana flour as well as I’m going to buy some WMontana berries and grind my own (VitaMix for now).
If you’ve read this far my actual question ishave you used any of the malt in anything you make with your fresh ground flour? RE those with VitaMix flour grinding questionsYes, you can but the thing is, the VitaMix gets the flour hot because of the way it works. When I do grind my own, I do just what I need and use it immediately. I don’t think it is the best method vs a “real” wheat grinder, but if you have a VitaMix, give it a try. There are a lot of videos and tutorials for using it as a dry grinder. I do have the grain container but not sure it is really necessary.
The blades are slightly different but I’ve used both and don’t notice any difference. Ah yes, homemade Coco Wheats makes a frequent appearance at our house on weekends as something special! Thanks again for the info. My main initial question was about the fineness of flour the Komo produces (because I know myself well enough to not kid myself into thinking that I’d take the time to sift what the mill produces), but it seems from your replies above that it produces a sufficiently fine flour for your uses without sifting, and the pictures of your bread look fantastic, so I think I probably shouldn’t be worrying about flour fineness with it! As a sidenote, FWIW, I’ve had some luck in finding soft white at a comparable price to hard white by going through Azure Standard. It’s a little random though – some months their price will be great, other months it will be awful. I try not to pay much more than $25 to $30 for 50 lbs of hard or soft wheat (sometimes it’s a little more, sometimes a little less), if that helps in terms of what I consider to be a good price.
I’m not sure if you’ll see this since this post is over a year old, but at least I see that I’m not the only one leaving comments on it so long after you wrote it! I have a question about the flour produced by the Komo vs the flour produced by a Nutrimill. Specifically, have you noticed any difference in how fine of a flour the 2 different types of mills can produce? (That is, if you can remember what the flour from your Nutrimill was like!) I’ve had a Nutrimill for about 6 yrs, and it is a fine machine but mine has had issues with spewing flour in all directions for some time now and I really don’t like the clean-up (as minimal as it actually is). The customer service folks have been great, but I’m at the point where they say they can’t do anything until I ship it to them (at my expense), and before I sink that much money into shipping I wanted to see what else was on the market.
I like a fine flour for some of my baking, and I’ve seen others commenting that the Komo type mill doesn’t produce flour as fine as an impact mill. Have you noticed that? Thanks so much for any insight you can provide! (Also, we love your blog – your baked chicken taquitos are such a favorite in our house that I have to triple the recipe each time I make them!). The reason I purchased (and continue to love) the KoMo mill is because I can leave it out on my counter 24/7. I prefer to grind my wheat fresh (although occasionally I’ll store some in the freezer) and having it on the counter makes that super easy, even in the mornings for breakfast, etc.
The flour dust isn’t as much of a problem as it was for me and my Nutrimill. I like that it isn’t as industrial as it is functional and beautiful – I don’t diversify and grind much more than wheat these days but I love it for that.
I never sift out the germ but you could definitely do so if you want a softer texture. Soft wheat is just a personal preference and mostly, I’m able to buy hard white wheat berries much more inexpensively than the soft white. Thanks so much for the prompt reply to my comment! I definitely see the appeal to the Komo, both in terms of its looks as well as in terms of the ability to truly “grind as needed” with it. I initially tried to do that with my Nutrimill, but I quickly realized that I was spending as long cleaning the machine after grinding as I was actually grinding! Sorry to keep pestering you, but I have two more quick questions – 1.
Noise level of the Komo. Do you feel ok using it with children in the kitchen, or do you make sure everyone is out of the room before turning it on? (With my Nutrimill I try to keep everyone out, but I’m not always successful.
I doubt the noise is going to do any serious harm to them, but it does upset them from time to time.) 2. I’ve been making Cream of Wheat using the Nutrimill since I got it, but I never thought about toasting the wheat first. Do you have any troubles grinding the wheat after it is toasted?
Does the mill handle it ok? Are there any special precautions to take apart from making sure the grain is cool? Thanks again for your help! No worries, Jill – the reply to your comment actually was meant for BW, a few comments above you, so I’m sorry if all your questions didn’t get answered. Here are my thoughts about your recent questions: 1) The KoMo is definitely loud.
I can’t remember if it as loud as the Nutrimill or not since I never used them both around the same time to compare. Having said that, loud or not, I run it all the time with my family around. It’s usually running several mornings a week while we gather for breakfast or mid-morning when I make bread. My little 2 1/2 year old covers her ears and says “loud, loud” and it is even a relief to me when I shut it off but I don’t think it’s any louder than my vacuum.
2) The KoMo does great grinding toasted wheat – the only thing that you already mentioned is that I always make sure it is completely cool. If you want an over the top cream of wheat, try adding a little unsweetened cocoa powder to the ground wheat for a chocolate version.
Hi Mel, I know this post is old but I’m.finally. in the market for a grain mill. I love that KoMo one because of the pros you mentioned but$500 ain’t happening at this stage.
I’m even afraid to drop the $300 it’ll cost to buy the Nutrimill! (I want the l-equip attachment because it catches 00 flour.ooo). Anyway, besides the pros you listed above, what makes KoMo sit above the Nutrimill for you? Able to grind more grains? Better overall craftsmanship?
Also, do you ever sift the germ out of the flour to make it more AP-like? I know baking is much different with WW than AP and while I want the nutritional benefits of WW in things like bread, I don’t really care about it in pie crusts or cookies (though I do add a dash of wheat germ in my cookies when I remember). And one more thingI’m probably going use someone’s mill to see the difference in texture before I drop the $$ but what makes you like hard vs soft white wheat? The reason I purchased (and continue to love) the KoMo mill is because I can leave it out on my counter 24/7.
I prefer to grind my wheat fresh (although occasionally I’ll store some in the freezer) and having it on the counter makes that super easy, even in the mornings for breakfast, etc. The flour dust isn’t as much of a problem as it was for me and my Nutrimill. I like that it isn’t as industrial as it is functional and beautiful – I don’t diversify and grind much more than wheat these days but I love it for that.
I never sift out the germ but you could definitely do so if you want a softer texture. Soft wheat is just a personal preference and mostly, I’m able to buy hard white wheat berries much more inexpensively than the soft white. Hi Dorothy – what model of grain mill do you have? I’m not familiar with the smaller models but my classic (21) model can grind about 6 cups of wheat berries at a time and often I have it running for upwards of 10-15 minutes.
I don’t think yours would be stopping because it’s too much grinding but it could be that the setting you have it on is too fine. If you hear the stones clacking together while grinding, you probably need to adjust it just slightly over until it stops. I think mine has done what you’ve described once or twice when I first turn it on (when it hasn’t been running before) and a long time ago I called the company I purchased it from and they said I just needed to move the hopper (the bowl the wheat berries go into) all the way over to the coarse side while the mill is on and it will start grinding at which point I moved it quickly back to the fine setting. Remember not to move the hopper if it is full of berries if the mill is turned off. That can cause some pretty significant issues – only move it when the mill is running (unless it is empty). Hi Chris – the flour that comes out of the mill is warm but not nearly as warm as the Nutrimill that I used to have.
I would say “slightly warm” is how I would describe it. If I’ve been running the mill for 15-20 minutes the flour gets a bit warmer but for small quantities, it’s definitely not extremely warm. I haven’t sifted out the wheat bran like that but the settings on the mill range from really fine to extra coarse and so I’m guessing if you got it situated at just the right setting, you’d be able to do that. Let me know if you have any questions! Al – Oh, ok, I think I understand what you are asking. It is true that once wheat berries are broken open/ground they begin to lose their nutritional value.
I believe it has something to do with the oxidation that happens. My understanding is that some people don’t like to use all-purpose (processed white flour) because it has much less nutrition than whole wheat flour since the wheat bran and other components have been stripped from it leaving it with hardly any fiber. The whole wheat flour on the store shelves, because it has been ground and kept at room temperature for a while, is less nutritious than whole wheat flour you grind yourself if you are able to grind it and use it right away (or like I said earlier, store it in the freezer). Does that help? I’m fairly new to grinding my own wheat, but am sure you cold never get a proper grind using a food processor. If you have a Vitamix blender, you can grind with the proper container.
Otherwise bite the bullet and buy a dedicated mill, or check around and find someone local who will grind some wheat for you to experiment with a few times. If your experience is anything like ours, you will not regret getting a dedicated mill for how much better bread tastes with fresh ground. Although I think you had better be getting hard white and not soft white for bread.
I have not used it, but was counseled that soft wheat was for making very fine pastry flour, not bread flour. My husband has decided that since we are going to be eating healthier, that he would be a dear and bring me home a bushel of soft white wheat berries so that I can grind my own flour and start making our own wheat bread. The trouble is I do not have a wheat grinder. Hubs thinks I can grind it in a food processor.
I really hate to put the money out for a grinder if this is something that I won’t be doing regularly or hubs gets tired of it and we go back to buying bread. My question is, is there any way of grinding wheat without a wheat grinder to see if we are going to like doing this? Hello, Kim I feel for you, having created many bricks of in my time! Below is a few suggestions Don’t grind your wheat on the finest grind. I use an old Magic Mill, thus my settings are not the same as your Nutrimill. I’m assuming that the mill will have a suggestion for you, though. I use Red Star Active yeast, mixing it with tepid water, and a of Tablespoon of sugar per Tablespoon of yeast.
Generally it sits, foaming and growing while I grind my wheat and place it into my Bosche mixer. (I use about one Tablespoon of yeast to three/four cups of flour.) After it has risen a few inches in the container, I add the bubbling yeast mixture to a few cups of flour and continue the recipe. I don’t know what mixer you use, but to properly knead whole wheat dough, it must be powerful. When the kneading is done, it should feel springy, like a baby’s bottom 🙂 while still a bit sticky when you poke the dough. Form your dough into a nice round ball, place it in a greased pan, and let it rise, covered, in a warm place. But not too warm! 75-100 degrees maximum.
I generally preheat the oven to its lowest setting, then turn it off while making the dough. I will put the dough there and let it rise until about doubled. Gently cut the dough into how many loaves your making.
Don’t punch the dough, though you may want to pinch any obvious balloons of air in the dough. Shape the loaf with your hands.
Don’t roll it out, and roll it into a cylinder. Just shape a nicely even loaf. Place in your greased bread pans, and again allow the bread to rise until at least to the top of its pan. Be sure to cover the pan with saran wrap, or whatever you use to keep the dough from drying out. Preheat your oven, and place the pans into the oven. Bake at 350 from 30-40 minutes, according to the loaf size.
The bread should register 190 – 200 degrees on an instant read thermometer. Just be sure proof your yeast you want a lively yeast! Treat the dough gently, and let it take its sweet time rising, in a warmish environment.
Absolutely love your site and your style of writing. I just bought our first mill (Nutrimill) because of some health concerns for my wife. I wanted to try baking with more nutritious ingredients. My problem has been with the results. I have several bread recipes that made delicious tasting, well risen breads using store bought flour, but they do not translate into fresh ground flour. All my results have been relative bricks. They rise very little, and still have a slightly sandy grittiness to them in spite of grinding on the finest setting.
I even tried adding vital wheat gluten that I had read would help with the rise. The bread tastes really good, but without the rise, it is just too dense for my taste, and makes lousy sandwich bread because the loaves are so short. What am I to do? I have read countless web blogs and stories of the wonderful bread others are making with their fresh ground flour (oh, I use hard white wheat from Emergency Essentials), but my results have thus far been a comparative bust. Hi Kim – have you seen this tutorial on yeast?
It may help with a few of your questions. I’ve noticed over the years that generally bread that isn’t rising well is either overfloured or you may need more dough in the pans to help it hold it’s shape and not deflate. The post with the tutorial on yeast shows how I flour my dough – it’s slightly sticky but still soft. I grind my flour as finely as possible and even when using it in bread but I don’t know that the texture of the flour will impact the outcome of bread as much as how much flour is added to the dough and other factors.
Let me know if you have other questions! Hello, Mel This is a late post, so I hope you see it! I’ve had my Magic Mill for probably about 35 years now, and have used it primarily for grinding wheat. With nine children, I baked a LOT of bread through the years! I also owned the Bosch Mixers.
My first one finally died after 25 years, and I purchased another one. Because we’re down to a few people, I purchased the Bosch Compact just recently, and gave my larger Bosch to a daughter in law.
I’ve tried to discover why the Magic Mill is no longer produced. I realize it’s a big thing, but it lasts forever, and is able to grind 15 cups of wheat easily. The flour is lightly warm, but not hot.
(Which grinder does create hot flour??) The hopper is very large, and everything is self contained. I occasionally vacuum the mill, which is so easy to do. I keep mine in a cupboard w/an electrical outlet; it’s at waist length, and perfectly situated for frequent use. The best fact about the Magic Mill is its ability to be switched for manual grinding. There is a handle on the back of the Mill which can be attached to a stationary bicycle. This seems so much easier than the hand grinders for sale now. Do you know why the Magic Mill seemed to fall out of favor?
Thanks for this series! Your information was very helpful to me. I am thinking of beginning to make wheat products and grinding my own wheat. I was surprised you did not mention this as one of your reasons why, as it is mine.
Whenever I eat whole wheat commercially produced it tastes horrible and I heard or read once, that it becomes rancid. So, I concluded on my own, that that is probably why it tastes so nondelicious. Once I had fresh bread made with freshly ground berries. It was delicious and as delicious as any white bread I have ever had. Also, I am thinking of purchasing the Vitamix w 32-ounce Dry Grains container which advertises to grind grains among many other things I would like to do. Do you have any info or opinion on this product for grinding flour.
Since I know you care about your wheat for your family (where it comes from, health, etc) I thought you might appreciate this. I had started to question the sudden rise in conditions like “gluten intolerance”, and why it has sky-rocketed so much in recent years. My mom, who recently had to give up wheat, actually told me that the wheat of today is nothing like the wheat of our grandparents (it now has about 4x the chromosomes, completely genetically modified, no wonder our bodies don’t recognize it).
And for me, that just doesn’t sound like a good idea Thought you might appreciate this article:. Mel, I am not able to pull up the reviews attachment by clicking on the image, am I doing something wrong or can I get to it another way? Also, I was wondering if you’ve had any other readers having problems with reading your posts since your new web design went up. I can read the main page fine, but whenever I open a post to read it is SUPER slow to scroll down. My computer is kinda slow anyway, but I don’t have the problem on other blogs so I wondered if anyone else was having problems with it. I love your blog and am so disappointed to be having trouble reading it!
Your wheat articles are great! I’ve learned alot. Unfortunately I’m not in a position right now to invest in it, someday I’d like to try it. Have you ever read “The Long Winter” in the Laura Ingalls Wilder Little House series? The family’s supply of wheat is litteraly what kept them alive until Spring when the trains could get through again. Times are not that drastic now, of course, but I can see why you like the safety of having your own stocked pantry, as well as the control of what goes in to your family’s food.