Grain Mills - Make Your Own Flour
Why Mill Your Own Flour?
- Freshness and flavour: freshly milled flour has a richer taste and aroma than pre-milled alternatives.
- Baking control: choose your grain type and texture – from fine bread flour to coarse wholegrain blends.
- Nutrition retained: home milling preserves vitamins, fibre and natural oils that are often lost in commercial flours.
- Creative scope: experiment with different grains to craft unique breads and pastries.
Featured Grain Mills
- Mockmill electric mills: compact, easy-to-use mills with adjustable grind settings for bespoke results.
- KoMo stone mills: durable, quiet and stylish mills using stone burrs for fine to coarse flour.
- Ankarsrum mill attachment: an add-on for the Ankarsrum Assistent mixer to grind grains and more.
Frequently Asked Questions
Can I mill all types of grains?
Yes. Most mills can handle wheat, rye, rice, millet and corn. Always check the manufacturer’s guidance before use.
What grind is best for bread?
For bread you’ll usually want a fine or medium grind that includes the bran, giving flavour and structure to your dough.
Should I sift fresh-milled flour?
Sifting is optional. Keeping the bran adds flavour and nutrition, but sifting can help produce lighter loaves if preferred.
How should I store freshly milled flour?
Keep it in an airtight container in a cool, dark place and use within a week for best flavour. For longer storage, refrigerate or freeze.
Learn More About Milling
Explore our guides and insights to get the most from your grain mill: