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