I have been compensated for this post by product to write a review for Mockmill. My opinions are 100% my own.
Freshly ground whole wheat flour makes these muffins incredibly delicious. They are packed with brown sugar and raspberries. It’s the perfect breakfast dish to serve to a hungry crowd.
It’s not often that I get to make recipes with fresh flour unless I visit an Amish mill nearby. However, that’s recently changed. I’ve been wanting to try the Mockmill Graining attachment for KitchenAid for some time and I finally got to.
So what is a mill exactly? A mill grinds grain into flour. It uses the grains of wheat and grinds it between two stones to any desired size or texture. Freshly milled flour truly takes baking to a whole new level. For starters, the taste is the most noticeable thing. Because the grains are freshly milled, they taste more nutty and fresh.
The Mockmill attchment is incredibly easy to use. Simply unscrew the front of the logo attachment on the KithcenAid. Next, line up the holes and tighten it back up with the screw. Next, get out your hulled unmilled grains and select the grain size you want to grind it to. I prefer the finest, but I have experimented with them all. I particularly like the larger grains to add to cereal and granola but the finer the flour, the better it is for baking.
Mockmill is running a special deal right now for my readers.
Order using the coupon code Swankyrecipes, and you will get the following organic grains
One cookbook reprint “Flour Power”
2 lb. bag of Rye
2 lb. bag of oat Groats
2 lb. bag of Red Fife
2 lb. bag of Spelt
*There is also a gluten-free option that includes maize, buckwheat and teff, instead of the oats, fife and spelt.*
The price of all this is $179 (after your discount), which is an incredible deal, original Mockmill itself retails for $229.
I have a kitchen scale I use to weigh the grains before milling. This way, it’s easier to keep track of how much I’m milling for a particular recipe. There are plenty of recipes online that use freshly milled flour and in some instances, you can substitute all-purpose flour for milled whole wheat flour. In some cases, it does take trial and error to find the correct conversion, however once you get the hang of it, you’ll be good to go.
To see how simple it is to mill flour, click the picture below to watch the video.
The process to mill the flour doesn’t take long at all. From setup to end product, it took me about 5 minutes to mill the grains needed for these Whole Wheat Raspberry Apple Bran Muffins. The flour does carry a slightly different texture than store-bought flour, however the taste of milled flour is unbelievably delicious. The Mockmill Grain Attachment uses the finest stone to grind wheat kernels. There is an attachment to the top where the kernels are placed. From there, they make there way through the grinder and shoot out to a bowl down below.
Wheat grains a.k.a wheat berries contain the bran, germ and endosperm of the wheat kernel. It’s a nutritional super food with maximum payload. It’s packed with fiber, protein and B Vitamins. I love to mill my own berries into flour and use it in both sweet and savory dishes.
Where do you find grains to mill fresh flour? There are a few places that sell the more common types of grains that are great for bread, breakfast dishes and sweets. Whole Foods has a bulk grain section where anyone can stock up on wheat. In fact, I’m able to pick up Hard Red Winter Wheat (that’s 100% whole wheat and my favorite to use). Also, Walmart sells Hard White Wheat (berries) and Hard Red Winter Wheat (berries). They can be found below the normal flour, on the very bottom shelf. There are plenty of places online that sell hulled unmilled berries like the grains you see above in my photos. Be aware; it often costs more to ship those heavy bags of grains.
Also, Walmart sells Hard White Wheat (berries) and Hard Red Winter Wheat (berries). They can be found below the normal flour, on the very bottom shelf. There are plenty of places online that sell hulled unmilled berries like the grains you see above in my photos. Be aware; it often costs more to ship those heavy bags of grains. Right now, there is a great offer from Mockmill. It includes organic whole wheat berries. If you apply my code at checkout: SWANKYRECIPES, you’ll be able to get it at a great cost. Bobs Red Mill also sells wheat berries (grains), so keep an eye in stores or order online.
One difference you may encounter between store bought flour and fresh ground flour is difference density, moisture content or bran content. You may need to adjust the liquid up or down when making a recipe. Fresh ground flour feels dense compared to store bought. With this recipe, the batter was a little runny, but it resulted in an incredibly delicious muffin. Why the wetter result, even though this flour’s a little denser? Fresh milled flour is more coarsely ground despite being denser. Those larger particles present less surface area for water to bind onto and to absorb into. Even though the dough is a little wetter, it turned out perfectly fine.
Food that’s made with Hard Red Wheat has a slightly higher protein content than other wheat varieties. It’s used for heartier, heavier bread. It’s great to use yeast or sourdough bread. I like denser muffins and so this is perfect for it, too. It has a classic nutty whole wheat flavor. I like to grind this as finely as possible because I like to be able to sub the wheat flour in place of all-purpose flour. The more finely ground it is, the more easily I can substitute one-for-one with all-purpose flour.
Soft White Wheat has a very mild flavor. Because it’s low in gluten, soft white wheat is best for baked goods that are traditionally lighter, like muffins, cookies, pancakes, quick breads, biscuits and pie crust. It can be used in place of unbleached flour.
Spelt and Kamut can also be used for making bread. Because neither one contains as much gluten as hard red winter wheat, it will not rise as high as other breads but it more tolerable with gluten sensitive people.
Whole Wheat Raspberry Apple Bran Muffins
- 1 cup half & half
- 1 tablespoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/2 cup vanilla Greek yogurt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (, packed)
- 1/2 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 cup wheat barley (, milled or ground)
- 1/2 cup wheat barley flakes
- 1 cup Hard Red Winter Wheat (, milled*)
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 1/2 cups raspberries
- 1 gala apple (, finely chopped)
- Preheat oven to 425 degrees F. Line a muffin tin pan with cupcake liners; set aside
- In a small cup, combine half & half with lemon juice and apple cider vinegar; set aside and allow to sit for a few minutes.
- In a medium bowl, combine milled Hard Red Winter Wheat (or whole wheat/all purpose flour), milled wheat bran, wheat bran flakes, 1/2 cup all-purpose flour, baking powder, baking soda, salt and cinnamon.
- In a bowl fit with a mixer, combine milk mixture, yogurt, egg, vegetable oil, vanilla extract, brown sugar and granulated sugar. Mix until combined well.
- Dump dry ingredients into wet ingredients bowl and mix just until incorporated.
- Stir in raspberries and finely chopped apple.
- Fill each muffin tin a little more than 3/4 to the top. Sprinkle with a little brown sugar, wheat barley flakes and press a raspberry in the top.
- Bake for 14-18 minutes. If using cupcakes liners, I baked mine for 18 minutes, but check at 14 minutes to see if done. **If using a dark muffin tin pan coated with non-stick cooking spray, bake for about 14 minutes but check around 12 minutes as they will burn more easily.
- They are done with the tops are golden brown and a toothpick inserted into the center comes out clean.
**Milling is the process of grinding the grain into a powder, usually between two stones. Mockmill is a wonderful mill attachment that will work with a kitchenaid stand mixer.
***Whole Foods sells both Hard Red Winter Wheat and Wheat Barley in the bulk section.
****Old fashioned oats can be used in place of the wheat barley flakes but I suggest using an equal amount of flour in place of the milled wheat barley, if not using.