Note: Today we're shipping orders for in-stock items placed February 9.
KoMo XL Grain Mill

$739.00

KoMo XL Grain Mill

Whole grain sourdough sliced

The KoMo XL grain mill might be thought of as a supersized version of the very popular KoMo Classic mill. It combines the Classic's attractive construction of solid native beechwood and fingerjointed corners with an even more powerful motor. Cabinet size is also a little larger. 

Power & capacity 

Handmade in Austria, all KoMo mills are equipped with specially developed electric motors that provide reliable and efficient, yet extremely quiet power. The grinding burrs of the XL are designed for particularly aggressive grain feeding and with its high strength 600 watt motor, this mill produces 12 ounces per minute for bread flour texture. The large solid beechwood hopper holds 2 lb., 10 oz. of grain. The texture of the grind is continuously adjustable from super fine flour to coarse meal and cracked grain, simply by turning the hopper bowl to align its index mark with the graphic scale on the front of the mill.

Teff brownies stacked

All dry grains can be ground, including soft or hard wheat, oat groats (dehulled oats), rice, triticale, khorasan, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans, and dent (field) corn. It will also grind lentils, dry beans (pinto, red, garbanzo/chickpeas, kidney & more), coffee beans, and dried, non-oily spices. It isn't suitable for oilseeds like flax or sesame, popcorn, cocoa nibs, cinnamon sticks, or sugar.

Dent (field) corn and soybeans can be ground to any texture from cracked to meal to very fine flour. For these very large-kerneled grains, grind first with the stones opened widely to produce cracked grain, then a second time if you want flour. The KoMo XL will grind oats to a wonderfully soft, fine textured flour, but open the stones about five clicks (or so) wider than you would for a hard grain like wheat, otherwise the soft oat flour will fill the stones' furrows and in-feeding will stop. Opening the stones further will give you a cereal grind for porridge, or coarser yet for cracked oats, similar to steel-cut.

Cleaning the Mill

As with all KoMo grinders, cleanup of the Fidibus XL is minimal and easy, and full access to the milling stones takes just ten seconds without tools. A sealed wooden lid keeps everything clean between uses.

Optional interchangeable inserts

If you prepare food for someone with a food allergy, see KoMo's optional interchangeable insert system. This ingenious solution lets you grind different types of grain in the same mill while keeping food types completely separate.

Whole Wheat Loaf

12 Year Warranty 

The KoMo XL grinder is warranted for 12 years of home use. The excellence of engineering and construction that goes into every KoMo mill means that your mill can be expected to last a lifetime in normal use. Only the finest materials are used to make KoMo grain mills. For a similar grain mill with a warranty covering commercial use, see the  KoMo XL Plus grain mill

At Pleasant Hill Grain, our experience spans the milling spectrum from home-use to commercial. As the exclusive U.S. importer of Austrian-made KoMo mills, Pleasant Hill Grain is proud to represent their fine European craftsmanship to our customers. We'd be delighted to visit with you about a KoMo mill or any aspect of your milling needs. We'd appreciate your business, and we look forward to serving you in any way we can! 


KoMo XL Mill

Milling rate for bread flour texture
10-11 oz/min
Hopper fill capacity (wheat) 2 lb 10 oz (level, lid on)
Dia. of corundum-ceramic mill stones 3.35"
Industrial motor electric rating, watts 600W (3/4 HP)
Weight 19 lbs 13 oz
Max. height of bowl at spout 6.3"
Dimensions (W x D x H) 8.2" x 9.6" x 14.81" (including spout)
Warranty 12 years

For more details see the specs tab, above. 

WHOLE GRAIN NUTRITION: HARVEST THE BENEFITS! 

Imagine that for years, your children ate mainly candy. Imagine that you did, too. Imagine an entire nation on a candy diet. Imagine the health consequences.

Whole grain pancakes Natural whole grains contain a myriad of health-essential nutrients, from proteins to vitamins and amino acids. But "white flour" consists only of the starchy endosperm of the wheat kernel. In its natural form the endosperm provides wholesome energy, but it's the least nutrient-rich part of the grain. Removed are the nutrient-packed bran, wheat germ, and wheat germ oil. Then to make it extra white, industrial processors go further, chemically bleaching it, and returning just enough of a few vitamins to stave off beriberi and rickets. They're allowed to call the end product "Enriched Flour" but a truthful label would read "Impoverished Flour." This snow white, denutritionalized substance is a commodity worth billions of dollars annually to its merchandisers because of a commercially useful trait: Unlimited shelf life. No matter how long it sits in the mass distribution channel, it can't go bad precisely because there's actually nothing left in it that can go bad. Nutritionally, it's bad when bagged. A few companies have grown enormously rich marketing this pseudo-food on the basis of convenience, ease, and its dazzling white appearance. But a blind eye was turned to the consequences of replacing real whole grain flour with something that looks special, yet is virtually devoid of nutrition. In essence, candy. So widely has this nutritional travesty become accepted that we call it—and think of it as—wheat flour. But to depart further from natural grain flour would scarcely be possible. Then to make matters worse, artificial sweeteners, flavors and colors, appetite stimulants and preservatives are added to many of our foods. "Artificial" tells you those things aren't naturally food. But have you ever wondered what they actually are , then ? Did you know some of them are actually petroleum derivatives? And what unintended side effects might those complex counterfeit compounds have on us? 

The human body is an absolute marvel; scientists have a long way to go to understand a tenth of how we work. But as capable and as resilient as our bodies are, common sense and history teach that we need wholesome, nutritious food to remain healthy and strong. The denatured byproducts being mass marketed today don't provide what we need, because they've been profoundly altered by processes in which real nutrition is considered last, or not at all. 

Homemade artisan whole grain breads There's a great solution to this problem. By grinding grains in your kitchen and using the whole grain flour while it's fresh, you get the nutrition needed for strength and health. You also get far tastier food, with genuine character—incomparably more satisfying than today's mass marketed pretenders. After transitioning to whole grains, putting out a plate of white styro-bread will elicit comments like "Why are you giving us this ... and where's the good stuff ?". Even flour labeled as "whole grain" in stores falls far short of what you can easily grind yourself, because unless it's ground while you wait, the essential Vitamin E in true whole grain flour would go rancid in days (meaning that it's probably been removed), and all nutrients begin steadily oxidizing-away from exposure to oxygen as soon as grain is milled. What's in those bags is not whole grain flour if it's been sitting on a shelf for even a few days; that's literally impossible. 

Making real food is more than doable, it's downright fun with help from Pleasant Hill Grain! A grain mill is the place to start. And to make whole grain bread quickly, easily and with consistently wonderful results, nothing beats a quality stand mixer that's capable of mixing and kneading bread that's ready to pop in the oven—quickly and without hand kneading. These machines make it easy to turn the corner to a far better and more enjoyable way of eating!

KoMo Protects and Restores Forests

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Beautiful and strong, wood is one of the most renewable raw materials on our planet, and is far longer-lasting than any kind of plastic. Did you know that choosing a KoMo mill helps preserve not only beech forests, but also the habitat for woodland creatures like this juvenile Stone Marten? 

PEFC is the world's largest forest certification organization, protecting more than 750 million acres of forest lands. The global work of PEFC helps ensure that our forests are managed sustainably, and KoMo mills are the only grain mills in the world that meet the sustainability standards of this important certification. 

Click here for more info about KoMo and wildlife-protecting PEFC certification.

Highly Recommended Whole Grain Cookbooks & Videos! 

Don't miss our treasury of cookbooks for whole grain cooking & baking! We have old favorites and exciting new titles, full of tasty and nutritious recipes. These resources will open up new worlds of whole grain adventure for you, whether you're an old hand or just beginning the journey. Whole grain wheat, beans & alternative grains are all covered! 

Click for cookbooks & DVDs

See bulk whole grain wheat and many other grains

Click for info on grinding fibrous materials and nuts.

Grain Mill Accessories & Replacement Parts

Click to see Grain Mill & Flaker Attachments or Grain Mill & Flaker Replacement Parts.

COMPARE ELECTRIC GRAIN MILLS

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Click to see our  electric grain mill comparison table

We offer a wide selection of grain mills: 

Click to see our category page of  all grain mills!


THIS PRODUCT IS MADE IN AUSTRIA!

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Specs

Manufacturer Part Number
02016
UPC/EAN Number
9120043060111
Brand
KoMo Mills
Width
8.2"
Depth
9.6"
Height
14.81"
Weight (lbs.)
22.4
Grinding burr diameter
3.35"
Max Height of Bowl at Spout
6.3"
Capacity (weight)
2 lbs. 10 oz.
BPA Free
Yes
Burr Material
Ceramic-corundum
Housing Material
Beech wood
Power Source
Electric (AC)
Milling Rate for Bread Flour Texture
10-11 oz/min
Volts AC
120, 230V, 50Hz (Overseas power)
Watts
600
Hertz
50, 60
Cord Length
70"
Cord-End Plug
Std. 120V
Origin
Imported
Certifications
PEFC
Warranty Length
12 years
Country of Manufacture
Austria

Shipping

We stock this product in our Nebraska warehouse. Most of our shipments are by UPS Ground or Home Delivery and you should receive your order in five business days or less from ship-out. Click here for more information about shipping.

Accessories for this product:

KoMo Interchangeable Insert

KoMo's interchangeable inserts enable a single KoMo mill to grind different materials without cross contamination. The set includes replacement upper and lower milling stones as well as the silicone chamber liner (or "insert").

Using this accessory set, your KoMo mill can be used with gluten-containing products (wheat, for example) using the original stones and liner, then after switching stones and liner the same mill can grind a gluten-free product (rice, for example) without getting any gluten in the that flour. The accessory insert has a much longer spout, for easy identification.

The switching process takes only about a minute after the first couple of times. If you prepare food for people with special dietary needs, KoMo's interchangeable milling insert multiplies the value of your KoMo grinder.

Insert #1 fits 250 watt mills (Fidibus 21, Magic, Harvest 250, FidiFloc 21)

Insert #2 fits 360 & 400 watt mills (PK1, Classic, Medium, Harvest 360, Duett 100, FidiFloc Medium & Mio)

Insert #3 fits 600 watt mills (KoMo XL, XL Plus, Duett 200)

(More info) See product
$99.00 - $150.00
Stone Pine Bowl

These lovely wooden vessels are hand made in Austria from European stone pine wood, noted for its remarkable light weight and soft, elegant figure. They beautifully complement the beechwood of any of the KoMo grain mills, and they're also fully functional for holding dry ingredients including grain and flour.

The bowls are finished with food safe natural mineral oil. Not for use holding liquids. Clean with a dry or damp cloth.

For more details please see the specs tab, above.

(More info) See product
$49.00 - $79.00
KoMo Bread Proofing Baskets

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

(More info) See product

$29.00
Hard White Wheat, Superpail

This conventional/non-organic hard white winter wheat is ideal for bread making. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. If you're just starting out with whole grain baking and don't know how to pick, we suggest starting with hard white wheat. Note: Don't confuse "whole grain white wheat" with store-bought "white flour"! White wheat kernels are actually light brown in color. Store-bought white flour, on the other hand, is essentially nothing more than the endosperm (energy-producing carbohydrate) part of the kernel, with nearly everything nutritious removed in the interest of indefinite after-milling shelf life... which benefits huge commercial millers, at the expense of your health and the character of your food.

Our grain is triple-cleaned. It's also been tested, in the most meaningful way possible: By baking bread with it. You can depend on wheat from Pleasant Hill Grain to make bread and other baked goods that rise well, taste wonderful, and are packed with wholesome, natural nutrition! For those who may want to sprout some, our wheat is sproutable. Sprouting results may vary.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Our wheat comes in five-gallon buckets (or pails... another name for the same container.) The net (contents) weight of the grain is 36 lbs. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils, for example. And isn't this interesting: Chances are you've never seen weevils in the white bread or crackers you bought from the store. That's because weevils put no stock in media campaigns from white-flour milling conglomerates; rather, they know what's good for them, and they'd come after your grain from miles around if you let them. And mice have good nutritional judgment, too. Not that there's ever been a mouse in your house, but if there was... you wouldn't want it having access to your grain. Secondly, grain needs to be kept dry. The grain we sell is all dried to a very low moisture level that's optimal for storage and baking and guarantees that you get the most grain for your money. You need to protect your grain from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our grain comes in provide full protection against storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your grain enjoys complete peace and quiet until you want to use it. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page). Super Pail packaging is the "gold standard," the ultimate protection for your grain!

All of our grain is triple-cleaned (also called "triple washed") to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Our hard white wheat has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). This applies equally to both the Organic and the Conventional (Non-Organic) grain. Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

White wheat (triticum aestivum) is a gluten-containing grain that’s very similar to red wheat, but has a sweeter, milder flavor and lighter color. There are two kinds of white wheat: hard white winter wheat, and soft white spring wheat. The wheat for sale on this page is hard white winter wheat.

White wheat is a hybrid grain, which means that older varieties of wheat with qualities such as disease resistance, weather tolerance, and high protein content, were crossed to produce a crop that has all the best qualities for bread baking and high yields.

Hard wheat has a higher protein content than soft wheat, and more protein translates to stronger gluten development in baked goods. This means that hard wheat is the best variety of wheat for making bread, pasta and pizza dough with. Soft wheat is ideal for cookies and pastries.

Hard winter wheat’s protein content typically ranges between 10-12%. Hard winter wheat grows predominately in the southwestern and mid-western prairie states whereas hard spring wheat will grow best in the Dakotas, Minnesota, and Montana.

Hard white wheat can be ground into flour, flaked (rolled), or cooked and eaten as a side dish similar to rice. White wheat is high in iron, protein, and fiber. It’s a versatile, delicious, and nutritious choice for everyday baking!

To cook hard white wheat, it’s best to soak the grain overnight. Soaking the grain will ease digestion, make the grain’s nutrients easier to absorb, and shorten the cooking time. To cook, add the whole or cracked, pre-soaked white wheat berries to boiling water (2.5 parts water to 1 part grain) for 45 minutes to an hour. The cooked wheat can be used to make grain salads, or to put into casseroles or soups.

If you’re transitioning from white bread to whole wheat bread, using white wheat is an ideal wheat to start with because of its mild flavor, and white color. We recommend you begin baking with half white flour and half whole wheat flour, and increasing the percentage of whole wheat flour over time. This should make the adjustment easier, especially for children. If you’re unsure whether red or white wheat would be better, we suggest getting a sample of each to find out which you enjoy the flavor of better. Grain samples can be purchased here.


(More info) See product
$129.11 - $135.47
Hard Red Wheat, Superpail

Our conventional/non-organic hard red winter wheat is ideal for bread making. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. Red wheat berries are reddish-brown in color.

Our bulk wheat is triple-cleaned. It's also been tested, in the most meaningful way possible: By baking bread with it. You can depend on wheat berries from Pleasant Hill Grain to make bread and other baked goods that rise well, taste wonderful, and are packed with wholesome, natural nutrition! For those who may want to sprout some, our hard red wheat is sproutable. Sprouting results may vary.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

Our hard red wheat comes in five-gallon buckets (or pails... another name for the same container). The net (contents) weight of the grain is 36 lbs. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils, for example. And isn't this interesting: Chances are you've never seen weevils in the white bread or crackers you bought from the store. That's because weevils put no stock in media campaigns from white-flour milling conglomerates; rather, they know what's good for them, and they'd come after your grain from miles around if you let them. And mice have good nutritional judgment, too. Not that there's ever been a mouse in your house, but if there was... you wouldn't want it having access to your grain. Secondly, grain needs to be kept dry. The grain we sell is all dried to a very low moisture level that's optimal for storage and baking and guarantees that you get the most grain for your money. You need to protect your grain from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our grain comes in provide full protection against storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your grain enjoys complete peace and quiet until you want to use it. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page). Super Pail packaging is the "gold standard," the ultimate protection for your grain!

All of our grain is triple-cleaned (also called "triple washed") to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Our hard red wheat has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). This applies equally to both the Organic and the Conventional (Non-Organic) grain. Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Red wheat (triticum aestivum) is a gluten-containing grain that’s very similar to white wheat, but has a more robust, nutty flavor. To sweeten the slightly bitter taste of red wheat, honey may be used in a bread recipe. There are three different kinds of red wheat: hard red winter wheat, hard red spring wheat, and soft red winter wheat. The wheat for sale on this page is hard red winter wheat. Red wheat is so named because of the color of its bran, which has a reddish hue.

Red wheat is a hybrid grain, which means that older varieties of wheat with qualities such as disease resistance, weather tolerance, and high protein content, were crossed to produce a crop that has all the best qualities for bread baking and high yields. Red wheat was originally introduced to the Great Plains in the 1870s by immigrants from Russia. Today, the majority of wheat grown worldwide is hard red wheat.

Hard wheat has a higher protein content than soft wheat, and more protein translates to stronger gluten development in baked goods. This means that hard wheat is the best variety of wheat for making bread, pasta and pizza dough with. Soft wheat is ideal for cookies and pastries.

Hard winter wheat’s protein content typically ranges between 10-12%. Hard winter wheat grows predominately in the southwestern and mid-western prairie states whereas hard spring wheat will grow best in the Dakotas, Minnesota, and Montana.

Hard red wheat can be ground into flour, flaked (rolled), or cooked and eaten as a side dish similar to rice. Red wheat is high in iron, protein, and fiber. It’s a versatile, delicious, and nutritious choice for everyday baking!

To cook hard red wheat, it’s best to soak the grain overnight. Soaking the grain will ease digestion, make the grain’s nutrients easier to absorb, and shorten the cooking time. To cook, add the whole or cracked, pre-soaked red wheat berries to boiling water (2.5 parts water to 1 part grain) for 45 minutes to an hour. The cooked wheat can be used to make grain salads, or to put into casseroles or soups.

If you’re transitioning from white bread to whole wheat bread, we recommend you begin baking with half white flour and half whole wheat flour, and increasing the percentage of whole wheat flour over time. This should make the adjustment easier, especially for children. If you’re unsure whether red or white wheat would be better, we suggest getting a sample of each to find out which you enjoy the flavor of better. Grain samples can be purchased here.


(More info) See product
$120.63 - $125.57
Oat Groats Organic, SuperPail

Our oat groats are certified organic, triple-cleaned, toasted and perfect for baking & cooking purposes. Whole oats normally have a hull (also called a "husk") that surrounds the kernel, and the hull is basically inedible unless you're a horse, or similar. A groat is the oat kernel that has had the hull removed. (Oddly, the terms "hulled oats" and "dehulled oats" both generally refer to oats that have had their hulls removed... in other words, oat groats.) Once oats have had their hulls removed, they receive a minimal kilning treatment that prevents fats from becoming rancid (and this renders the germ non-sproutable). There's no such thing as a "home oat dehuller", so buying bulk stabilized oat groats is the way to get oats for use in your home kitchen.

During the process of light kilning, a few oat groats routinely become trapped temporarily in the conveyor system and get a little over-toasted, then later re-enter the grain stream. The exterior of those oats will be a darker brown color. Most buckets will have none of these kernels, but they may be present in any bucket up to a level of roughly a couple of kernels per cupful of grain. Even at the highest incidence, these darker kernels make no difference in the taste or other characteristics of the grain.

Our oat groats are certified organic and non-GMO, and come in six-gallon buckets (or pails... another word for the same container), containing 26 lbs. net weight of grain. The bulk oat groats in our bucket packaging have a shelf life of 18 months. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your grain from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our organic oats come in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket (because air is mainly oxygen and nitrogen). Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your grain enjoys complete peace and quiet until you want to use it.

In grain oats the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as oat groats are ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

All of our grain is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Our organic toasted oat groats have a shelf life of 18 months when unopened and stored in a cool, dark, dry environment.

Common oats (avena sativa) are a cereal grain that’s high in soluble and insoluble fiber, protein, vitamins and minerals. Oats are popular both as human food and livestock feed. The plant will grow in a variety of environments, but does particularly well in fairly wet climates. Oats are particularly rich in the mineral magnesium—a co-factor to many enzymes which help the digestion system to run well by allowing glucose into the bloodstream and helping insulin from the pancreas control these blood glucose levels. Oats may either be flaked (rolled), cracked, or ground into flour and are nutritional when eaten either cooked or raw. Due to their high levels of beta-glucan, oats are significantly helpful in lowering cholesterol levels as well as maintaining healthy blood sugar levels. Oats are also a good source of manganese, selenium, and phosphorus. The oats on this page are processed in a facility that handles barley, sesame seeds, soybeans, wheat, and peanuts.

The term “oat groats” refers to the oat grain kernel after the inedible hull has been removed. Oat groats can be ground into flour for baking. Steel cut oats are oat groats that have been chopped with a steel blade; steel cut oats are used for cooking, and are sometimes referred to as “Irish oatmeal”. Oat groats can also be rolled into flakes for hot cereals, cookies, bars, etc; this processing style is known as “rolled oats” or “flaked oats”. Sometimes you’ll hear of “instant oats” or “quick oats”, and these terms simply mean that the rolled oats have been pressed extra thin to shorten the cooking time.

There can be confusion with the word “oatmeal”; is it the staple breakfast porridge, or is it another way to refer to rolled oats? The word is actually used both ways! Muesli is a soaked, raw version of oatmeal.

By purchasing whole oat groats, you’ll be able to make fresh, wholesome oat flour or rolled oats at a moment’s notice. Oats are a soft grain and can easily be made into flour using a blender , or any electric or manual grain mill . Flaking oats is a snap with an electric or manual oat flaker . Kids have a lot of fun running manual flakers to help with oatmeal cookies, or breakfast porridge! Rolled/flaked oats can be used to make oatmeal, porridge, muesli, granola bars, fruit dessert toppings and more. To cook, boil 1 cup rolled oats with 4 cups water for 30 minutes. Whether baked, cooked, or raw, food tastes soooo much better when it's fresh—and oats are no exception!

Oat flour provides texture to dishes and its mild flavor pairs well with cinnamon, dried and fresh fruit, thyme, mushrooms, walnuts, coffee, and coconut.

Looking for whole oats? Avena nuda, or “naked oats”, is an ancient variety of oats that grows with a very loose hull that’s removed easily by threshing, which means the oats can be sold whole. Since the hull is so loose on naked oats, it doesn’t protect the oats from disease the way the tighter hull on common oats does. Naked oats are also more fragile, making them more likely to shatter when ripe and be damaged in harvesting. Because of the difficulty in producing naked oats, they aren’t widely produced, making them hard to come by.

Along with many other grains, oats contain phytic acid. Phytic acid can bind to some minerals in the gut and block their absorption into your body, keeping you from utilizing those much needed nutrients. The best way to minimize this is to soak oats groats, rolled oats or oat flour in an acidic liquid for at least twelve hours before cooking or baking with the grain. By soaking oat groats in an acidic liquid, the enzyme phytase can neutralize the phytic acid. An acid such as whey, yogurt, kefir, lemon juice, or even apple cider vinegar should be added to the water you’re soaking the grain in to initiate the enzyme activity necessary to neutralize the phytic acid. Oat groats have a very low phytase content, so it’s good to add a food with a high phytase level to encourage the enzyme activity. Rye contains more phytase than most other grains, so adding rye flour really boosts the enzyme activity. If soaking whole oat groats, remember to dry them completely before grinding or flaking.

Oat bran is the edible, outermost layer of the oat groat kernel. Oat bran has better insoluble fiber content than any other grain’s bran and also has good protein, vitamin and mineral content. Oat bran is a good addition to bread dough, other baked food, and cereal.

Oat milk is a non-dairy milk made by soaking whole oat groats, or steel cut oats, and then blending them with water, and pressed the mixture through a cheesecloth or other fine strainer.

(More info) See product
$107.23 - $113.42
Rice, Brown Long Grain Organic, SuperPail

Our long grain brown rice is certified organic, triple-cleaned and perfect for all baking and cooking purposes.

Our whole grain rice is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 40 lbs. net weight. When you store brown rice at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your brown rice from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our long grain brown rice comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket (because air is mainly oxygen and nitrogen). Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your brown rice enjoys complete peace and quiet until you want to use it.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

All of our whole grain rice is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Brown rice that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Our organic brown rice has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

Brown rice (oryza sativa) is a gluten-free cereal grain that can be ground for flour or cooked whole. It’s easily digested, may lower the risk of diabetes, lower cholesterol, and help maintain a healthy weight.

Rice is predominantly grown in South Asia, but is cultivated on every continent except Antarctica, in over a hundred countries worldwide. Rice is a staple food in Asian countries and is popular in many western cuisines as well, making it the most popular grain for human consumption.

One way to classify rice is by the length of the kernel. Rice is available as long, medium, and short grain. Long grain has an elongated kernel, while short grain is nearly round. Short grain rice is sometimes referred to as sticky rice because it’s higher in amylopectin (a type of starch) which causes it to stick together when cooked. Sticky rice is perfect for making sushi, eating with chopsticks, and making rice pudding. Long grain rice stays fluffy when cooked, making it the preferred option to use in soups, casseroles, salads or as a side dish.

Have you wondered what the difference is between white and brown rice? White rice starts out as the same grain as brown rice, but the nutrient-packed bran and germ part of the kernel are removed in order to make a rice that cooks up softer and is white in color. The bran and germ remain intact in brown rice, and they give the cooked rice a slightly chewy texture and earthy brown color. Both white and brown rice have had the inedible outer hull removed. Brown rice is considered a whole grain food, while white rice is refined.

Rice bran, which is not present in white rice, contains most of the grain’s fiber. Fiber aids in the digestion of carbohydrates by slowing down the digestion process, and this helps the body sustain a steadier blood sugar and energy level. Fiber also keeps you feeling full longer, making it easier to eat less, for those who want to lose weight.

Rice germ, which is also absent from white rice, contains 30% of the grain’s nutrients even though it comprises just 1% of the total weight of the whole grain! Rice germ is high in protein, essential amino acids, fatty acids, and fiber. It’s also a good source of thiamine, vitamin B6, vitamin E, iron and magnesium.

There are endless varieties of rice—over 40,000! Some of the most common varieties are basmati, jasmine, and arborio. Each of these varieties are available as either whole grain brown rice or refined white rice. Our organic long grain brown rice is a variety called Mermentau and it’s grown in Texas.

Beyond cooking, rice can also be ground into gluten free flour, puffed to use in baked goods like granola bars, or fermented to make saké. Brown rice can be ground with any type of grain mill. Brown rice flour should be used quickly after milling to avoid rancidity. Rice flour is popular in gluten free diets.

To cook, boil 2 cups of liquid (water, or stock) for every 1 cup of rice. It’s important to keep the pot covered while cooking to allow the rice to steam. When brown rice is cooked it swells to twice its dry volume.

(More info) See product
$156.88 - $163.69
Spelt Organic, SuperPail

Our spelt grain is certified organic, triple-cleaned and perfect for baking & cooking purposes.

Our spelt is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 43 lbs. net weight. When you store spelt grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your spelt from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our bulk spelt comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your spelt berries enjoy complete peace and quiet until you want to use them.

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!

All of our spelt grain is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Spelt that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Spelt wheat (triticum spelta) has many of the same characteristics as common “bread wheat”. The earliest known existence of spelt is from 5000 BC, making it an ancient grain. In the Bronze Age spelt spread throughout central Europe, eventually becoming a staple grain. By the 20th century nearly all spelt wheat fields had been replaced by common wheat fields to achieve higher yields at a lower production cost. (Common wheat yields are about 40% higher than that of spelt.) Spelt is primarily grown in Germany and Switzerland now. The German word for spelt is “dinkel”. Spelt berries are slightly larger than common wheat berries, and they have a light red hue compared to white wheat.

Spelt costs more to produce than common wheat because spelt is a covered grain, whereas common wheat is naked, and it’s more expensive to remove the hull from covered grain than from naked grain. Covered grain has a thick, tightly attached hull and industrial-grade equipment is required for removing it, after harvesting. Naked grain has a much thinner, loosely attached hull that’s removed through a simple process in the field when the grain is harvested. Other terms for naked grain are “free-threshing” and “hulless”.

The process of removing hulls from grain is called threshing, and since hulls are inedible for humans, all grain must be threshed before it's ready for human consumption. Even though the outer husk has been removed, dehulled grain that’s had no further processing is still whole grain because the germ, bran and endosperm are all still intact.

Covered grains include millet, oats, einkorn, spelt (sometimes referred to as “hulled wheat”) and khorasan wheat. The thick, tight hull encasing hulled grains naturally protects the grains from pests and diseases, which makes them easier to grow organically. Covered grains are gaining popularity as their nutritional advantages are becoming better understood. Thanks to modern technology the once-laborious process of threshing covered grains has become much easier and more efficient.

Spelt contains all the essential amino acids, making it a complete protein. Proteins build and repair tissue and our bodies need a lot of them to stay strong and healthy. Amino acids are the building blocks of protein, and there are nine amino acids that our bodies can't produce on their own. Foods that contain all nine of these amino acids are called "complete proteins", and animal proteins such as red meat, eggs and milk are complete proteins, but most plant proteins are incomplete.

Spelt wheat has a significantly higher protein content than common wheat and is a rich source of B vitamins and manganese, as well as a good source of niacin, thiamin, and copper. As with other whole grains, spelt is also a good source of fiber, potassium, magnesium and iron.

Although spelt contains gluten, it’s easier to digest spelt than common wheat because the gluten in spelt is more water soluble, and it becomes weaker when heated. While this is good news for our digestive systems, it makes spelt flour a little more difficult to make bread with. The gluten development in spelt dough is more fragile than dough made with common wheat, so be careful not to over-knead spelt dough; over-kneading the dough would cause the gluten structure to break down and both the rise and texture would suffer. Spelt is an excellent choice for making bread, thanks to its nutritional qualities, flavor and texture. At Pleasant Hill Grain our favorite way to make sandwich bread is mixing 50/50 whole grain khorasan wheat flour with whole grain spelt flour. It’s a wonderful combination!

A correlation is sometimes made between spelt and farro. There are conflicting explanations for the basis of this correlation; some people consider farro to be polished spelt, emmer, or einkorn, while others say farro is a different ancient wheat altogether. In any case, spelt is sometimes referred to as farro grande. Because farro has had some or all of its bran removed, it cooks more quickly than whole wheat. Farro is used much like rice as a side dish, in casseroles, and in soups. To substitute whole spelt for farro, the spelt must be soaked overnight to soften the grain. Spelt can be cooked, but it’s most commonly ground into flour as a substitute for wheat flour.

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$158.34 - $163.67
Einkorn Organic, SuperPail

Our einkorn wheat is certified organic, cleaned and great for baking & cooking purposes. Like all of Pleasant Hill Grain's whole grain products, it is GMO-free.

Einkorn, the oldest form of cultivated wheat, has been grown for thousands of years, making it an ancient grain. You can read much more about its unique history, and its uses, further down in this description.

Our grains are cleaned to protect your grain mill from any foreign objects. (Organic einkorn wheat berries that aren't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want rocks in your food!) Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Our einkorn is certified organic and non-GMO, and comes in heavy duty buckets containing 26.5 lbs. net weight. When you store grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your organic einkorn from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our organic einkorn berries comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, sealed Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after the lid is put on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the grain itself.)

Our SuperPail buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your organic einkorn enjoys complete peace and quiet until you want to use it, even if that’s ten or twenty years from now. Note: If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this Web page).

Unopened einkorn has a shelf life of 10 years when stored in a cool, dark, dry environment.

Einkorn wheat hasn't been widely produced for many years because it’s more difficult to harvest and yields only one fifth as much volume compared to modern wheat. But interest in it has grown rapidly as awareness of its great nutritional advantages has spread.

The protein content of einkorn wheat is 30-50% higher than in modern wheats. In addition to its high protein content, einkorn contains large amounts of essential fatty acids, antioxidants lutein and beta-carotene, minerals phosphorus, iron, zinc, potassium and manganese, and vitamins A, B2 and B6. Einkorn also contains 30% less starch than modern wheat.

Einkorn is a diploid grain, meaning it has two sets of its seven chromosomes for a total of 14 chromosomes, whereas modern red and white wheats, and spelt, have six sets of seven chromosomes, for a total of 42 chromosomes. The simpler genetic structure of einkorn wheat makes it easier to digest than modern wheats. Many people who experience gluten sensitivities are able to enjoy baked foods made with einkorn flour, but since it does contain gluten it isn’t recommended for people with Celiac disease.

Einkorn berries can be cooked for a side dish or hot cereal, or ground into flour and used in a variety of baked goods. Whole grain einkorn flour can be used in place of any other type of wheat for breads, pasta, pancakes, biscuits and more!

Bread dough made with einkorn flour is less elastic than dough made with modern wheat, and because there isn’t a lot of elasticity to develop, einkorn dough can be fully kneaded in a very short time. Einkorn bread dough can easily be mixed and kneaded by hand. The gluten structure of einkorn is less strong than that of modern wheat, so to prevent falling while baking, it's important not to let the dough over-proof.

Einkorn flour absorbs less liquid and takes a little longer to absorb liquid than modern wheat flours do; this should be taken into consideration when substituting einkorn flour for modern wheat flour in yeast bread recipes. A good place to start when converting yeast bread recipes for einkorn is to use ⅓ less liquid than the recipe calls for (eggs and butter shouldn’t be considered a liquid).

Whole grain einkorn flour can usually be substituted in equal measurement for modern wheat whole grain flour in quick breads, pancakes, cookies and cakes, but generally you’ll need to reduce liquid by 10-15% in these recipes. Einkorn doughs and batters will be a bit stickier to work with than those made with modern grains, but baking results are not adversely affected. We recommend The Einkorn Cookbook as a great resource for tasty, wholesome recipes.

The word einkorn is German and means “one kernel”, referring to the single floret in a spikelet of einkorn grass; modern wheats grow 3-5 florets per spikelet. Einkorn is also known by other names including farro piccolo (Italian), shippon (Hebrew), and le petit épeautre (French).

(More info) See product
$158.14 - $166.40

Customer reviews

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Overall Rating:

51 reviews
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1 - 10 of 51 reviews

Excellent Home Grain Mill
By Robert N. in CA on 3/01/2016 Verified Buyer

I've been grinding flour to make bread for over 30 years. Recently my old electric French mill which had served me well finally quit. After reading extensively about new electric mill options, I chose the KoMo XL. After several weeks of use I'm extremely pleased. The KoMo is extremely simple to operate and maintain. I'm amazed by how fine it will grind flour. My old French stone mill would not grind nearly as fine as the KoMo. The customer service from Pleasant Hill Grain was excellent.

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Great Home Grain Mill
By George N. in WY on 4/12/2016 Verified Buyer

Started with the old stone Magic Mill over forty-five years ago and moved into the XL five years ago. Much tidier package and output is good too. User's manual is a bit incomplete... After adjusting the stone faces of a cold mill for finely ground flour, if more than two cups of grain are being ground, it is important to re-adjust the stones every two cups of grain until the mill comes fully up to its operating temperature or until you finish that batch of grinding. Ours usually requires no more than two additional adjustments after the initial one. Expansion from the heat of the grinding process will otherwise cause the stones to progressively rub harder and harder against each other. Since the five years we've had ours, KoMo may have this update in their manual by now...

I regularly inspect the stone faces and their grinding cavities. Over the five years there appears to be NO deterioration or breakdown of either the grit or its binder media.

The mill appears to be a collection of improvements on most all the great features of the old Magic Mill and I really like the quality of workmanship that is evident in its appearance on our counter-top.

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Fine Machine
By Stephen S. in NY on 4/13/2016 Verified Buyer

Excellent design. Performs well. Easy to maintain. The only downside is that it heats the flour somewhat an unavoidable side effect of a small wheel running at high rotation.

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Love it!
By Joni T. in UT on 4/13/2016 Verified Buyer

I love my grain mill. I love that I can change it from course to fine. I grind my white wheat right into my bread bowl. It makes the best bread ever. I have been making all my own bread for my family for 37 years and this is the best. We are even going to raise our own wheat this year now that I have this grain mill.

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KoMo XL Grain Mill
By Mawayidna T. in CA on 4/13/2016 Verified Buyer

I purchased this awesome mill for home use and to tell the truth it is the best purchase I have ever made.

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Everything I hoped it would be
By Lisa M. in OR on 4/13/2016 Verified Buyer

This mill replaced one with plastic parts and a mechanism that 'exploded' the grain rather than ground it. I am so happy with this machine, which I've had over a year and used frequently. I recommend it highly!

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'Form ever follows function'... as coined by American Architect Lois Sullivan
By Carla H. in WA on 12/18/2017 Verified Buyer

What a beautifully functioning tool! It looks, feels, & sounds authentic!

I've been grinding whole grains for the past 27 years. After my trusty Magic Mill finally gave up, we purchased a Nutrimill… definitely a step up from the Magic Mill. But after my 23 year old, bread baking daughter just moved and took the Nutrimill, I needed a grain mill. After much research, I decided on the KoMo XL Grain Mill. I am so happy with my decision!

I love looking at this quality mill sitting on my counter as it is ready to provide me with nutritious whole goodness at a moments notice! When you turn it on, it gives a wonderful hum, nothing like the 'shrill jet airplane' sound of my previous mills. The volume increases when the grain is added to the hopper, but the lid helps to muffle the coarse grinding sound. My son was delighted that you can have a conversation standing right next to the mill as it’s grinding!

I often grind fine pastry flour for quick recipes and this mill is so convenient with the flour dispensing right into your bowl. The four texture is just as fine and fluffy as my past mills with the added option of grinding extra coarse. It’s easy-cleaning, too... no more taking apart the flour dispenser, brushing off all the parts, shaking out the filter, dumping the flour cup, and reassembling like my mills of the past. The speed of grinding is plenty fast, with very little flour dust in the air making it much cleaner than my previous mills.

A very special mill!

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I have enjoyed a corn meal in a long time.
By James O. in NC on 8/23/2016 Verified Buyer

It works wonderful, but cant work for a full hour without cooling down.

Moderator : The mill is designed to have a cool-down period each hour, James, as you've observed. This is true of the great majority of grinders that are built for consumer use. Incorporating a motor and cooling system designed for a 100% duty cycle would increase the cost to the user. If you need a commercial mill, we do offer several, including the KoMo XL Plus. Thanks for your review!
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The art of flour
By Kevin H. in WA on 6/18/2016 Verified Buyer

An absolutely stunning and stunningly beautiful machine.

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Smart
By Shivabhai P. in MD on 4/12/2016 Verified Buyer

Very quiet and strong.

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