Grinding the Grain

This is My Mill.

It was past to me from my husbands family. It was once his Mothers but she purchased a more modern unit. this is a grist mill.

Within are two stones one is stationary the other spins (loudly) :).

Under the stones sits a beautiful stainless steal pan. The ground floor is deposited in the pan.

The shoot sits atop the stones and the grain goes in here. Gravity sends it to the stones.
The stones are adjusted from behind for finer/courser grind.

After grinding the spelt I sift it. Note the two sifters the plastic one would make good fodder for the recycle can but the good old fashioned metal one is a must. If you go to an old antique store you just might be able to find someones grandmas sifter. Many folks collect these old kitchen tools for a cute decor. I find then utilitarian as well.

After the grain is sifted the grain remaining in the sifter can be set aside. It is the groats. They can be cooked as cereal or boiled in soups or if a very moist baked meat (meat loaf) they can be added for substance.

These grains were given to me by Michelle from Life in the midst of writing, She took a trip to Montana and got them right at the growers little store. Fresh! I have had them in the deep freezer until I was set to grind. I grind as I use the floors and keep my whole grains in a frozen state to keep away pests and such.
Turn these grains into....

Floor. (left to right) Spelt flour,whole grain and spelt groats, oat flour, rye floor and Millet flour
This is a book I purchased years ago when I began to take an interest into varied grains for my family.
Try a new grain. Now sometimes they need to be used in special ways because they may not have a high enough gluten content to be used alone for breads so do a little research and try something new. If you have questions you are free to ask. I'll help you if I can.:)