EASY TO READ TEXT OF THIS PAGE. The type of wheat we grow on the farm depends on the climate. Winter Wheat is grown in temperate climates, such as here in the UK. It is planted in Autumn and harvested in the late Summer. Because of its longer growing period, it tends to give higher yields per hectare. Spring Wheat is usually sown in March and harvested in September. Its shorter growing season gives lower yields per hectare and consequently a higher protein (gluten) content. This makes the Spring wheat varieties we grow at BROW FARM more suitable for bread flours Wheat Grains For Milling Our Milling Wheat's were grown last year on the fertile farm land of West Lancashire. It is then pre-cleaned and if needed dried to a moisture content of 14%. Then it is stored in large bins. When the wheat is wanted it is put though a cleaner were the dust is removed and the wheat is sifted. The whole wheat grains are then packed in bags ready to be shipped. What’s In A wheat Grain? To understand the benefits associated with milling grain, you need to understand what comprises a whole grain. There are three main layers: the bran, the germ, and the endosperm. The bran is the outer layer where all the roughage that helps move unwanted poisons and toxins through your system is found. The bran also contains numerous vitamins, minerals, and proteins. The germ is the health centre of the grain, overflowing with vitamins B and E, as well as unsaturated fat and protein. The endosperm is the starchy white centre. Whole grains contain almost 90% of all the vitamins, minerals, and protein you’ll ever need. However, commercially milled products don’t offer you those nutrients. Why? Once milled, the oils found in the bran and germ oxidize and turn rancid within 72 hours. So for commercial purposes, both the bran and germ—and all the nutrients contained within them—must be removed in order to give products a shelf life. Bread Is Made of What? The endosperm is all that’s left of the original grain. So you’re basically eating gluten and starch when you eat products off the shelf. For PR purposes, you’ll see breads and cereals claiming to be “enriched with vitamins and minerals!” Don’t be fooled. The fact that a product needs enriching is a sign of how much of its health value has been diminished. Usually only 2-4 of the missing vitamins and minerals can be replaced anyway, and nothing can be done to replace the fiber and protein. Health Benefits Although the nation is currently experiencing low-cab mania, fresh whole grain products are in fact good for you. They are low in fat, high in protein, and provide energy for your muscles and body. High fiber found in whole grains helps in the management of obesity, diabetes, haemorrhoids, stroke, and heart attacks. Eating whole-grain foods on a regular basis has been shown to decrease risk for heart disease and high cholesterol levels, and is also thought to lower the risk of breast and colon cancer. Most commercial products reek with preservatives, and bleaching agents. When milling your own flour, you’re able to mill only the amount you need, so nothing goes to waste and you are left with fresh-tasting, chemically unaltered flour. Taste After eating bread prepared from grain you mill yourself, there is no going back. Commercial products will taste stale, even if they’re “fresh” off the shelf. Freshly milled breads can have a variety of taste depending on which grains you chose to mill. There’s fun in experimenting with different grains in your recipes. Try adding or combining buckwheat, spelt (good for people with wheat allergies), oats, rye, wheat, quinoa, millet and many other grains for a never-ending variety of taste. serif" Question: Does milling and baking your own grains take a little longer than grabbing a loaf off the shelf? Answer: Yes. But not that much longer, and the payoff in taste and health benefits more than makes up for it. Don’t let yourself be intimidated by the thought of milling your own grain. These days, grain mills come in a variety of sizes, are simple to use, and are adaptable to the average household, meaning you can buy big or small units depending on your needs. Plus, they eventually pay for themselves in money saved on buying commercial products. Getting Started Today when we struggle to find time to fit in the washing, walking the dog, get the kids to rugby and football practice, the suggestion we mill our own grain may sound far-fetched. But today’s grain mills make the process easy, and the benefits associated with milling your own grain are tangible and ongoing. Investigate different types of grain mills, or find a friend or co-worker who owns one and ask to give it a whirl. Experiment with a recipe or two, and you’ll quickly understand why so many people are choosing to take the time to pamper themselves with freshly milled, home baked goodness 2kg = £11.00 FREE Delivery. 10kg = £14.90 FREE Delivery. 20kg = £18.80 FREE Delivery. Buckwheat Grains For Milling Buckwheat is native to Russia. It is not an actual grain, however, but an herb belonging to the same family as sorrel and rhubarb. Flour made from buckwheat seed is used to make pancakes in the United States, pasta in Italy, soba in Japan and kasha in Russia. Use buckwheat in breads, cereals, side dishes, pancakes and salads. Because it contains very little gluten it is a good alternative for individuals allergic to that protein substance. Buckwheat is high in all eight essential amino acids as well as calcium and vitamins E and B. 2kg = £11.70 FREE Delivery. 10kg = £15.45 FREE Delivery. 20kg = £19.95 FREE Delivery. What’s In A wheat Grain? To understand the benefits associated with milling grain, you need to understand what comprises a whole grain. There are three main layers: the bran, the germ, and the endosperm. The bran is the outer layer where all the roughage that helps move unwanted poisons and toxins through your system is found. The bran also contains numerous vitamins, minerals, and proteins. The germ is the health centre of the grain, overflowing with vitamins B and E, as well as unsaturated fat and protein. The endosperm is the starchy white centre. Whole grains contain almost 90% of all the vitamins, minerals, and protein you’ll ever need. However, commercially milled products don’t offer you those nutrients. Why? Once milled, the oils found in the bran and germ oxidize and turn rancid within 72 hours. So for commercial purposes, both the bran and germ—and all the nutrients contained within them—must be removed in order to give products a shelf life. Bread Is Made of What? The endosperm is all that’s left of the original grain. So you’re basically eating gluten and starch when you eat products off the shelf. For PR purposes, you’ll see breads and cereals claiming to be “enriched with vitamins and minerals!” Don’t be fooled. The fact that a product needs enriching is a sign of how much of its health value has been diminished. Usually only 2-4 of the missing vitamins and minerals can be replaced anyway, and nothing can be done to replace the fiber and protein. Health Benefits Although the nation is currently experiencing low-cab mania, fresh whole grain products are in fact good for you. They are low in fat, high in protein, and provide energy for your muscles and body. High fiber found in whole grains helps in the management of obesity, diabetes, haemorrhoids, stroke, and heart attacks. Eating whole-grain foods on a regular basis has been shown to decrease risk for heart disease and high cholesterol levels, and is also thought to lower risk of breast and colon cancer. Most commercial products reek with preservatives, and bleaching agents. When milling your own flour, you’re able to mill only the amount you need, so nothing goes to waste and you are left with fresh-tasting, chemically unaltered flour. Taste After eating bread prepared from grain you mill yourself, there is no going back. Commercial products will taste stale, even if they’re “fresh” off the shelf. Freshly milled breads can have a variety of taste depending on which grains you chose to mill. There’s fun in experimenting with different grains in your recipes. Try adding or combining buckwheat, spelt (good for people with wheat allergies), oats, rye, wheat, quinoa, millet and many other grains for a never-ending variety of taste. Time Does milling and baking your own grains take a little longer than grabbing a loaf off the shelf? Yes. But not that much longer, and the payoff in taste and health benefits more than makes up for it. Don’t let yourself be intimidated by the thought of milling your own grain. These days, grain mills come in a variety of sizes, are simple to use, and are adaptable to the average household, meaning you can buy big or small units depending on your needs. Plus, they eventually pay for themselves in money saved on buying commercial products. Getting Started Today when we struggle to find time to fit in the laundry, walk the dog, get the kids to rugby and football practice, the suggestion we mill our own grain may sound far-fetched. But today’s grain mills make the process easy, and the benefits associated with milling your own grain are tangible and ongoing. Investigate different types of grain mills, or find a friend or co-worker who owns one and ask to give it a whirl. Experiment with a recipe or two, and you’ll quickly understand why so many people are choosing to take the time to pamper themselves with freshly milled, home baked goodness.

After eating bread prepared from grain you mill yourself, there is no going back. Commercial products will taste stale, even if they’re “fresh” off the shelf. Freshly milled breads can have a variety of taste depending on which grains you chose to mill. There’s fun in experimenting with different grains in your recipes. Try adding or combining buckwheat, spelt (good for people with wheat allergies), oats, rye, wheat, quinoa, millet and many other grains for a never-ending variety of taste. CLICK HERE FOR EASY TO READ TEXT FOR THIS PAGE.

| Milling Grains | Grain Mill |

All milling grains shown on this page are grown without the use of herbicides, pesticides or Fungicides.


MILLING WHEAT & OTHER GRAINS
Wheat cleaned & graded in 5kg, 10kg, 20kg bags
FREE DELIVERY ON MILLING GRAINS
FREE DELIVERY
ON ALL GRAINS & SEEDS

The type of wheat we grow on the farm depends on the what it is to be used for. Spring Wheat is usually sown in March and harvested in September. Its shorter growing season than winter wheat so gives lower yields per hectare and consequently a higher protein content. This makes the Spring wheat varieties we grow at BROW FARM more suitable with it's fast growth so helping drown out weeds that grow in the fields due to us not using any herbicides when growing our wheat.for bread flours.

Our Milling Grains Range comprises of:
Wheat Grains | Buckwheat Grains
| Grain Mill |
Bread baked using our wheat.

What’s In A wheat Grain?
To understand the benefits associated with milling grain, you need to understand what comprises a whole grain. There are three main layers: the bran, the germ, and the endosperm.
• The bran is the outer layer where all the roughage that helps move unwanted poisons and toxins through your system is found. The bran also contains numerous vitamins, minerals, and proteins.
• The germ is the health centre of the grain, overflowing with vitamins B and E, as well as unsaturated fat and protein.
• The endosperm is the starchy white centre. Whole grains contain almost 90% of all the vitamins, minerals, and protein you’ll ever need. However, commercially milled products don’t offer you those nutrients. Why? Once milled, the oils found in the bran and germ oxidize and turn rancid within 72 hours. So for commercial purposes, both the bran and germ—and all the nutrients contained within them—must be removed in order to give products a shelf life.

Bread Is Made of What?
The endosperm is all that’s left of the original grain. So you’re basically eating gluten and starch when you eat products off the shelf. For PR purposes, you’ll see breads and cereals claiming to be “enriched with vitamins and minerals!” Don’t be fooled. The fact that a product needs enriching is a sign of how much of its health value has been diminished. Usually only 2-4 of the missing vitamins and minerals can be replaced anyway, and nothing can be done to replace the fiber and protein.

Health Benefits
Although the nation is currently experiencing low-cab mania, fresh whole grain products are in fact good for you. They are low in fat, high in protein, and provide energy for your muscles and body. High fiber found in whole grains helps in the management of obesity, diabetes, haemorrhoids, stroke, and heart attacks. Eating whole-grain foods on a regular basis has been shown to decrease risk for heart disease and high cholesterol levels, and is also thought to lower the risk of breast and colon cancer. Most commercial products reek with preservatives, and bleaching agents. When milling your own flour, you’re able to mill only the amount you need, so nothing goes to waste and you are left with fresh-tasting, chemically unaltered flour.

Taste
After eating bread prepared from grain you mill yourself, there is no going back. Commercial products will taste stale, even if they’re “fresh” off the shelf. Freshly milled breads can have a variety of taste depending on which grains you chose to mill. There’s fun in experimenting with different grains in your recipes. Try adding or combining buckwheat, spelt (good for people with wheat allergies), oats, rye, wheat, quinoa, millet and many other grains for a never-ending variety of taste.

Time
Question: Does milling and baking your own grains take a little longer than grabbing a loaf off the shelf? Answer: Yes. But not that much longer, and the payoff in taste and health benefits more than makes up for it. Don’t let yourself be intimidated by the thought of milling your own grain. These days, grain mills come in a variety of sizes, are simple to use, and are adaptable to the average household, meaning you can buy big or small units depending on your needs. Plus, they eventually pay for themselves in money saved on buying commercial products.

Getting Started
Today when we struggle to find time to fit in the washing, walking the dog, get the kids to rugby and football practice, the suggestion we mill our own grain may sound far-fetched. But today’s grain mills make the process easy, and the benefits associated with milling your own grain are tangible and ongoing. Investigate different types of grain mills, or find a friend or co-worker who owns one and ask to give it a whirl. Experiment with a recipe or two, and you’ll quickly understand why so many people are choosing to take the time to pamper themselves with freshly milled, home baked goodness
.


Wheat grains for milling

Low input Wheat Grains For Milling
Our Milling Wheat's were grown last year on the fertile farm land of West Lancashire. It is then pre-cleaned and if needed dried to a moisture content of 14%. Then it is stored in large bins. When the wheat is wanted it is put though a cleaner were the dust is removed and the wheat is sifted. The whole wheat grains are then packed in bags ready to be shipped.

 


Buckwheat grains for milling

Low input Buckwheat Grains For Milling
Buckwheat is native to Russia. It is not an actual grain but an herb belonging to the same family as sorrel and rhubarb. Flour made from buckwheat seed is used to make pancakes in the United States, pasta in Italy, soba in Japan and kasha in Russia. Use buckwheat in breads, cereals, side dishes, pancakes and salads. Because it contains very little gluten it is a good alternative for individuals allergic to that protein substance. Buckwheat is high in all eight essential amino acids as well as calcium and vitamins E and B.

 


Wheat grains for milling

Low input Rye Grains For Milling
Our Rye is grown without the use of any chemicals on the soil or on the crop before sowing when it is growing and when it is stored. It is then pre-cleaned and if needed dried to a moisture content of 14%. Then it is stored in large bins. When the Rye is wanted it is put though a cleaner were the dust is removed and the Rye is sifted. The whole Rye grains are then packed in bags ready to be shipped.


 


Wheat grains for milling

Quick and Efficient The Back to basics Grain Mill makes about 1/2 cup of fine flour per minute and more than twice that quantity on coarse setting. You will be delighted with the results.
Economical Make your own delicious whole grain breads, cereals, and other bakery items at a fraction of the cost of store-bought. Save money, while providing fresher, healthier foods.
Convenient The Back to Basics Grain Mill stores easily in a drawer or cupboard and is always handy when you need it. Guaranteed for two years against defects in materials and workmanship.

The Brow Farm Back To Basics Grain Mill / Wheat Grinder - Hand Crank

Whole grains contain natural fibers, vitamins and minerals needed to maintain vibrant health. Now there's a simple way to replace overly processed, vitamin deficient foods with the fresh, natural goodness of home-ground products. Create an infinite variety of new textures and flavours in home baking, cereals, snacks, beverages and desserts with the Back to Basics Grain Mill!
The Secret The secret of the Back to Basics Grain Mill is in the milling mechanism. The cone-shaped grinding burrs are self aligning, made of cast stainless steel, and are precision machined to insure long life and smooth, even milling.
Versatile The Back to Basics Grain mill grinds wheat, corn, rice, oats, barley, peppercorns, and other dry grains and apices. The mill is adjustable for any desired texture from fine to coarse.

 




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