GrainMaker Model 44

The Home Ground Flour Book focuses on how to use freshly milled, whole grain flour in a variety of recipes. 

Why mill your own flour at home? For one thing, the flavor of home-milled flours is unbeatable! The huge variety of grains available today means that you can create an array of versatile flours to use in a wide range of recipes from around the world. And then there’s the cost savings: home flour milling can save countless dollars on the cost of bread alone, especially for those with special dietary needs. Finally, home-milled flours are more nutritious, offering potential health benefits. 

Whether you’re new to milling or a seasoned pro, you’re sure to be amazed and delighted by the wealth of information in this comprehensive book. In it Sue Becker provides easy-to-follow instructions on the milling process, from start to finish, plus 100 recipes for tasty treats such as quick breads, muffins, cookies, pastries and more! Gluten-free, dairy-free and vegan recipes round out the options, making this the definitive choice for all baking enthusiasts. If you’re intrigued by the idea of milling your own fresh home-ground flours, there’s no better way to begin than with this fascinating book.

Lounell Claybourn, with her daughter Marianne Claybourn, wrote “Whole Grain Flour Power: Sharing the secrets of baking with incredible flavorful, nutrient-packed, freshly milled flour". Their book is a comprehensive collection of customer favorites from over nine years of their successful farmers market business in Houston Texas. 

Whole Grain Flour Power offers an in-depth look at the wonder of wheat and the decline in world health linked to commercially milled flour. This 311-page cookbook includes tools, tips, and techniques for new and experienced bakers, and over 90 easy to follow recipes. You'll find a wide variety of recipes including sweet, savory, and simple breads, desserts, and a fun collection of tortillas, crackers, energy bars and more, all made with freshly milled flour. Full color photos beautifully showcase the end results.

Whole Grain Flour Power reflects a passion for the unmatched flavor and nutrients found in freshly milled whole grain flour. That passion was the motivating force for Lounell and Marianne as they poured their hearts into everything they baked for their farmer's market stand. Customers became “regulars” and then became friends. They held baking classes for those who wanted to learn the skills of milling and baking for themselves and witnessed a growing consciousness of the importance of healthy eating choices for their families. This cookbook began at their request, and it's become their passion now to share it with all “bakers by heart!”

Cookbook features:

• Focus on Freshly Milled Flour: Emphasis on the importance of using freshly milled whole grains, used within three hours of milling, to retain maximum nutrients and flavors. 
• Personable Directions: Enjoy the warm and inviting approach to baking, reflected by years of experience in running a successful farmers market baking business. 
• Wide Variety of Recipes: From the popular Cranberry Walnut Bread to the savory Caramelized Onion Bread, these recipes cater to both sweet and savory palettes. 
• Educational Content: Beyond recipes, the book includes educational sections on the wealth of nutrients in every grain of wheat, an interesting look at the history of commercial flours, and practical tips on home milling.

EDITORIAL REVIEW by Peter Reinhart 

"Whole Grain Flour Power, by the mother/daughter team of Lounell and Marianne Claybourn, is a book from the heart and one that will touch yours as well. It is dedicated to the principle that freshly milled whole grain flour is far more delicious and nutritious than commercially milled flour. The proof is in the pudding, as the saying goes, and their book is chock full of easy to make recipes and delicious-looking photos of the many products the Claybourn's have been selling successfully for years at local markets. Reading their story allows us to enter into a world that evokes wholesomeness and a yearning for both a nostalgic past as well as a hopeful future. It has been said that the future of bread can be found in its past, and the recipes and photos in this book transport our longings for that past into the present moment, evoking a renewed belief that, yes, this is what I want, what I've always wanted." — Peter Reinhart, author of The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread and Peter Reinhart's Whole Grain Breads

This cookbook from Sue Gregg teaches you the basics of whole grain baking by two methods: Both with the conventional approach, and with the "Two-Step Process" that utilizes the techniques of soaking, sprouting and fermenting to unlock grain's nutritional potential. An important purpose of this introduction is teaching how to adapt the process to all whole grain recipes, whether found in Sue's cookbooks, or others. This book provides the basics you need for real proficiency. The recipes in this book can be made using whole grain flour that was ground with a grain mill, but most of the recipes are written specifically for grinding the whole grain with liquid ingredients using a blender. Using this blender approach to grind whole grains is a convenient option for those who don't have a grain mill.

Sue has also written curriculum for teaching your high schooler baking, at home. This "intro" book stands on its own, or you can use it with the high school curriculum, for which it serves as the instructional text book.

This intro book serves as an excellent introductory cookbook in baking, for all ages.

The Bread for Life cookbooks are great for those with this mixer because the recipes in it were developed by author Beth Holland using the Ankarsrum mixer. They’re full of solid, practical recipes, and the directions are tailor-made for your new mixer.