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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

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actually 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

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and this controls how far apart the movable
stone and the stationary stone are while you're

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grinding. So the tighter you make this, the finer
the grind. Now the finer the grind, the harder

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the work it is too because you're grinding things
up more. So this is about what I like here. That's

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a good 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

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you just enjoy. Well thanks for joining me
again this week. I hope you found that video

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about the wheat meal interesting. Subscribe. Hit
the notifications bell. Give me a thumbs up if

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you liked the video and check out my website and
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