Cream of Wheat made exactly the way you like it! Plus, you can alter the flavor by using different wheat berries.

Print

Fresh-Milled Cream of Wheat Recipe

Cream of wheat…but taken to the next level. This fresh-milled cream of wheat recipe is rich, cozy, and full of whole-grain goodness. Store bought cream of wheat just cant compare.

Course Breakfast

Cuisine American

Keyword cream of wheat, fresh-milled cream of wheat recipe, Fresh-Milled Flour, Fresh-Milled Flour Recipes

Servings 1

Author Erika

Equipment

• Grain Mill (I use the Nutrimill Harvest)
• 1 Small Pot
• 1 whisk
• 1 Spatula
• Bowl for serving

Ingredients

• ¼ c Wheat Berries of your choice (I used spelt)
• 1 c Milk
• 1 tablespoon Honey
• 1 teaspoon Cinnamon Sugar
• 1 pinch salt

Instructions

• Measure and mill your wheat berries. You will mill the wheat berries to a coarse setting. (You can milled them directly into the pot to save dirty dishes, but I think it's best to heat the milk up first before adding the flour.)
  
• Heat 1 cup of milk on the stove till warm
• Add ¼ cup fresh-milled flour to warm milk and stir
  
• Continue to stir until it is the thickness you desire and then remove from the heat.
• Add a drizzle of Honey (approximately 1 Tbsp) plus a pinch of salt and stir till combined.
• Transfer to a bowl.
• Optional: You can sprinkle the top with cinnamon sugar, but don't stir it in.
  

Notes

Notes on thickness: 

Remember to remove it from the heat immediately to add the honey because it will continue to thicken on the stove even with the heat off.  The great thing about making your own cream of wheat is you can adjust the texture to exactly how you like it. 

If you want to adjust the ratio here are some notes:

3:1 for thick and creamy texture

4:1 for medium and smooth texture (This recipe is written in a 4:1 ratio)

5:1 for thin and watery texture

The post Fresh-Milled Cream of Wheat appeared first on Our Rooted Mess.

Print

Fresh Milled Sourdough English Muffins

These english muffins are made with 100% fresh milled flour and naturally fermented with sourdough starter. They are full of a rich almost nutty flavor you just can't get from store-bought. They are perfect for egg sandwiches, slathered in butter or honey, or toasted with your favorite jam or jelly. These are a staple in our household.

Course Breakfast

Cuisine Sourdough

Keyword Fresh Milled Flour, English Muffins, Sourdough

Servings 20 English Muffins

Author Erika

Equipment

• Mixer (I use a Bosch Universal Plus)
• Straight Sided Container for Bulk Fermenting (I use a Cambro 6 qt for this recipe)
• Large Skillet with a lid
• 1-2 Baking Cookie Sheets
• 1-2 Silicone Mats or parchment paper
• Instant Read Digital Meat Thermometer to check the internal temperature of the english muffins for doneness
• 1-2 Kitchen Towels (to cover dough balls on second rise)

Ingredients

• 600 g Hard White Wheat Berries
• 600 g Khorasan Wheat Berries
• 760 g milk
• 300 g Sourdough Discard
• 80 g Honey
• 22 g Salt
• 3 eggs
• 4 tablespoon avocado oil (This is approximate. I just drizzle it into the pan)
• 50-100 g Additional milled wheat berries for dusting dough balls the following morning

Instructions

• Mill your wheat berries
  
• Add 600g of Hard white fresh milled flour, 600g of Khorasan fresh milled flour, milk, eggs, and honey into mixer. Mix until combined. Cover and let autolyze for 30 minutes.
• After autolyze period is over, add sourdough starter and salt to mixer. Mix until combined. Knead until it is smooth, stretchy, and you can gently pull it out and get a bit of a windowpane.
• Transfer dough from the mixer into a straight sided container like a 6 qt Cambro so you can see the percentage of rise easily. Allow to bulk ferment until it rises about 70%. In the 6 qt Cambro, i let it rise till it is about at the 3.5 qt line.
• Refrigerated dough overnight in a sealed container. If you used a Cambro to bulk ferment, you can just put it in the refrigerator.
• In the morning, take the dough out of the refrigerator. Mill a small amount of flour to roll the english muffins in. Use a scale to make a 109-110g dough ball then rolling it in your bowl of fresh milled flour to coat. Set the dough ball on a cookie sheet with parchment or a silicone mat. Continue to ball and roll the english muffins in flour until you have approximately 22 dough balls additional additional avocado oil to the pan as needed. Cover the dough balls and let them double in size which will take another 2 hours or so depending on your house temperature.
• Once the english muffins have doubled in size, heat up a large skillet with a lid on the stovetop on medium low drizzling avocado oil in the pan to prevent them from sticking. Preheat the oven to 375 degrees Fahrenheit.
• Place as many english muffins in the pan that will fit, but you can still easily flip them. Cook 4 minutes covered then flip them over and cook an additional 4 minutes covered. Transfer the english muffins to a cookie sheet and finish cooking them in the oven at 375 degrees Fahrenheit. This usually takes me 4-6 minutes until they reach an internal temperature of 208-210 degrees Fahrenheit. Transfer to a cooling rack and continue the same procedure till all of the english muffins are baked.
• Enjoy!
  

Notes

These can be stored in the refrigerator until you are ready to toast them.  I tend to divide them into several freezer bags and store one in the refrigerator and the others in the freezer till we need them.

When you are ready to toast them, just use a fork to split them open.

The post Fresh Milled Sourdough English Muffins appeared first on Our Rooted Mess.