We now regularly stock our pantry with this homemade multigrain flour. It’s a nutritious base for baking all of our favorite bread at home, and it’s made with a mix of our favorite grains and seeds!
MAKING NUTRIENT-RICH MULTIGRAIN FLOUR
I can confirm that at least once a week, Judy insists that we have Chinese multigrain congee (porridge) with our stir-fries because she is adamant about consuming whole grains.
However, it can be confusing to keep up with the ever-changing meanings of the latest “healthy buzzwords.” Do you like “whole wheat,” “whole grain,” or “multigrain?” Our final goal is to reduce our use of commercially processed foods.
We prefer to make our own whole wheat sandwich bread, English muffins, and multigrain bread whenever possible rather than buying commercially processed alternatives. There are, of course, notable exceptions. (Multigrain flour should not be used to make milk bread buns, for example.)
Homemade multigrain flour is the key to baking loaves with a rich, nutty flavor. This can be done by purchasing a pre-mixed grain blend and using a reliable blender to process it into flour.
There are a lot of high-quality blenders to pick from, and they range in price from the Vitamix and Blendtec to the Ninja. For household use, they are ideal for producing limited quantities of flour.
Benefits of Home-Made Multigrain Flour:
- Putting in only what is necessary.
- Having control over the proportions and types of grains used.
- Having the freedom to choose organic ingredients, grains with or without husks, etc.
- Always new and exciting! Only the amount of flour that you will use in a few batches of bread can be ground at one time.
SO, WHAT ARE THE COMPONENTS OF MULTIGRAIN FLOUR?
The standard number of whole grains in a batch of multigrain flour is seven, however, it may also contain seeds and barley. Flaxseed, quinoa, and buckwheat are three examples of widely consumed seeds.
To balance out the flavor, we choose a variety of whole grains and combine them with whole grain flour, including buckwheat flour, cornmeal, and whole wheat flour.
It’s all about personal taste when it comes to choosing grains, so feel free to try different varieties. In place of the nine grains in our recipe, you might use seven, twelve, or even five grains for a simpler flour.
You get to be the judge and create a flour that perfectly suits your needs. If you want to try new things, it’s best to do so in smaller batches at first.
Of the above, buckwheat tends to assert the greatest flavor (and color), so keep that in mind as you create your flour blend.
DO I NEED TO CLEAN THE GRAINS?
Usually, this is not the case. Most commercially available grains already had their bran removed and the germ removed. There is no use in washing brown rice to get rid of the extra starch, unlike with white rice.
After a quick inspection, you can skip rinsing the grains, but if you do, be sure to give them a good drain and let them dry before blending.
If you want to produce flour, you should probably do this the day before.
INGREDIENTS:
- 200g brown rice
- 205g millet
- 200g barley
- 185g quinoa
- 160g flaxseed
- 135g buckwheat flour
- 130g whole wheat flour
- 125g cornmeal
- 110g rolled oats
INSTRUCTIONS:
- Simply add the grains to a powerful blender (such as a Vitamix or Blendtec) in batches of 1-2 cups until you have a fine powder.
- To efficiently pulverize your grains into flour, they should at least cover the blades of the blender, which is why the amount you put in the blender will vary depending on the size and capacity of the blender pitcher. The grains will just scatter in the air if you use a pitcher.
- A dish towel placed over the top of the blender before pressing the “start” button may help collect any loose powder that may escape. Blender’s next move should be to the maximum speed. Our blender just needs 30 to 45 seconds to finely grind grains into flour.
- After the grains have been ground, they should be added to any store-bought flour that you plan to use, and the mixture should be stirred thoroughly until the flours are thoroughly incorporated.
- Put the flour in a container that will keep the air out.