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In this video, I want to show you how my wheat mill works. This is one of the answers to the
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question, how do I eat wheat? Well, you can grind it up into flour and that's what this thing does
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I bought this in the mid 80s and it still works great. They still make this kind. There's other
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kinds that clamp to the side of the table and they have a little crank on them and I've tried
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those. They don't work that well because they don't get your whole body into it. The more of
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your body you can get into the operation of the grinder, the more horsepower you have, the faster
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you can produce your wheat or your flour. So this wheat here happens to be some stuff that we grew
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ourselves. So we planted it by sprinkling on some clean soil that we worked up. We harvested it with
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the scythe and we threshed it out on a tarp. We just hit the stalks of wheat and then separated
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the wheat from the chaff that way as I explained in other parts of the course. But this is how you
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get down to using it and it's simply a matter of filling this central area here and turning this
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and you can see as it's turning there's some freshly ground flour coming out. Now I'll continue
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grinding but the thing to understand is that when you go to the store and you buy so-called whole
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wheat flour, it's not actually whole wheat. They have removed the wheat germ from inside. That's
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that's the growing part of the wheat kernel. It has some oils in it and it's just not shelf
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stable. So the whole wheat you buy isn't really whole wheat but this whole wheat flour really is
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whole wheat and you should grind it a day, two days at the most ahead of when you're going to
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want to use it. So there are two controls so to speak on this. This controls how much wheat actually
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falls down into the interface between the stationary part of the grinder and the part
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that turns. So this is kind of the feed rate of the grain into there and this has to do with the
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coarseness. So if you take this off, they did a really good job on this thing. There's a race of
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roller bearings in here. So when you're turning it there's upward pressure on this bearing race and
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this controls how far apart the movable stone and the stationary stone are while you're grinding
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So the tighter you make this the finer the grind. Now the finer the grind the harder the work it
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is too because you're grinding things up more. So this is about what I like here. That's a good
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grind. It's fine enough to make bread if you wanted to but coarse enough that it's fairly
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easy to grind too. One of the best ways to eat this kind of freshly ground flour is in pancake
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form but you can also make it into a kind of porridge. That's what I'm going to do here
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Scrape it into the bowl. As I said before you want to keep this stuff fairly fresh. There's no
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point in grinding a whole bunch ahead of time because it is true whole wheat flour. It has
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the germ in it and once that germ and the oil in it starts to get exposed to the air it loses its
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vitality and nutrients and freshness. So you might as well just crack open the wheat kernels shortly
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before you need them. This porridge doesn't need to be cooked which is another benefit in the
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sustainable and survival food scenario. You just want to add enough water to make it into a kind
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of porridge. Sweeten it and enjoy. Once you get your porridge mixed up and sweetened to taste you
