I posted quite a bit last year about trying to eat healthier, especially by using more whole wheat. I bought a Nutrimill wheat grinder last year and I love it. I use it quite a bit and I can’t believe how much better fresh ground whole wheat is.
When I bought my wheat grinder I did not do a lot of research. This is rare for me. Usually when I buy an item like that I research it, read reviews, and find out as much information as possible. However, when I bought my Nutrimill 
I knew several people that already owned and loved them. Both my sister and sister in law had one. My sister did a ton of research on hers, and I got most of the information I wanted from her. From what I knew a Nutrimill was the best fit for me, but I know others use and love other brands.
I have tried though to do quite a bit of reading and research on grinding and baking with whole wheat, and also the benefits of whole wheat. I have found some good information, but in general I found a lot of it outdated and not very relevant to the information I was wanting. It was quite frustrating at times.
My sister found a book at her library on whole wheat that she loved. She told me all about it and suggested I try to find it at my library. I tried to find it at my library and they did not have it. I tried to buy it, but it was out of print. And it seemed to be one of those books that were in high demand and hard to find, because the used prices were close to $40 at the time. I refused to spend that much on a 265 page book on whole wheat.
Well, my sister recently told me that they revised this book and republished it. I was so excited. My sister and I both ordered a copy and I read it right away. So, what is the book? It is “Flour Power: A Guide To Modern Home Grain Milling“
by Marleeta Basey. I loved this book. It was one of the best books on the subject of whole wheat and especially home milling that I have read.
The author covers a wide range of information on whole wheat. She covers the history of whole wheat and whole grains. She covers how flour has been processed over the years. She talks about why we need more fiber and why we lack it in today’s culture. She explains the difference between home grinding and store bought whole wheat. She compares different types of wheat grinders and gives advice for buying and storing wheat. She compares the different types of wheat, soft versus hard, and spring versus winter.
The last part of the book contains a few recipes, but the whole wheat recipes are just a minor part of this book. I did not buy this book for the recipes, I bought it for the information it contained on the how’s and why’s of whole wheat. Now, as with most all books that I read, I don’t agree 100% with everything, but overall this book is a great read if you are wanting more information on whole wheat.
If you are interested in the subject of whole and learning more about it, I highly recommend this book. If you are thinking about buying a wheat grinder for home use, if you are new to grinding wheat, or if you have been grinding your wheat at home for a long time, I think you will find this book very helpful.
Now you know my favorite book on the subject of whole wheat. Do you have a favorite one or even a cookbook on whole wheat that you enjoy?
I have just recently purchased a used Nutri Mill I haven’t received it in the mail yet but can’t wait too. I have also studied quiet a bit about wheat but need to research more I will have to find that book as well. Do you use your wheat flour in the majority of your cooking now? Was it hard for your family to get used too?
Joy
Joy, I would guess that I use whole wheat in about 50% of my baked goods, pancakes, etc. I have found that it works better in some things than others. And yes my family does not always like it. I have learned that certain things I cannot get by with using it. Or at least not without complaints. I will try to do a post soon on how much and in what I think it works best. And also how I get my family to eat it. 🙂
Hi Lynn,
I really like your blog and have it to be very informative. I would like to start grinding my own wheat for baking. What kind of whole wheat do you use? What is your opinion on hard red wheat berries, hard white and soft white? The man I’m purchasing from suggested combing the hard red wheat and the hard white. Thanks for your input!!
Hi Lynn,
Wow, my first post and I left out a word and spelled combining wrong. I meant to say I have found your blog to be informative.
For bread baking and other yeast items I like hard red or hard white. My family prefers the hard white but I do sometimes mix it with hard red. For non yeast items like pancakes and muffins I prefer to use soft white wheat, which is basically whole wheat pastry flour. I hope that helps
Have you tried adding extra gluten to your wheat bread?