Thank you. I just started my journey of learning to bake n mill my own flour. Sue Becker says usually for 1 cup of wheat kernels you get about 1-1/2 cups of flour. If you haven’t watched Sus Beckers videos on Bread Beckers. I highly recommend. Bo my mind n got me inspired to start on this journey

Thanks from Ontario 😊

I think I'm going to give these a whirl today, thanks!

It's usually around 2/3 cup of wheat berries for one cup of flour. I totally understand about the sugar. Since I started cutting back sugar, I cannot even eat store bought or restaurant, or regular recipes for cookies anymore because they're too sweet. We can easily get used to less.

ooh that grinder looks so nice!

Congratulations on your Mockmill...! I didn't know if I could ever afford a grinder, but then managed to get a Wondermill Impact grinder at $269 just days before the price went up another $30 across the net. I am SO grateful to have an electric grain mill. I'm planning to try your recipe in the morning. I have the Nutrimill Artiste mixer (which I managed to get for a song during Black Friday a few months ago), but I'll be making this "by hand," especially since it will be when my housemate is sleeping. I ground the flour this evening and put it in a mason jar in the fridge to keep it fresh-ish until morning. I made too much flour too -- though I knew that would happen as I find that the formula of getting 1 1/2 cups of flour per cup of wheat to be ground to be pretty true to form (though I hear some types of wheat or grain may give a little less). I think part of the reason is that the freshly milled flour has not had time to settle like the flours sold in stores. Anyhow, I used 2 cups of soft white wheat and 1 cup of spelt. I had some other flour left over from last time I made sourdough bread and I will probably use most of the flour to make some banana bread (which I sweeten with maple syrup or sometimes half honey and half maple syrup) plus one more banana than the recipe calls for, haha. My housemate's health has been going downhill for many years (long story of all the things) and for the last year she has had to use a walker even in the house to answer the door or whatever. I learned about how healing this whole grain bread (and muffins and cookies, etc.) can be and she has been doing a pretty good job of eating the whole grain breads I make (as well as the other things I make with the freshly milled flour) for just short of a month now. Get this: for the first time in a YEAR she is able to get around the house with just her cane and no walker. She was skeptical whether this whole grain consumption would make a difference for her, but now she is experiencing it (slowly but surely)! It's important to eat a good amount of bread or other whole grain food daily if possible. For her it's been between 1-2 slices bread (sometimes sourdough, sometimes yeasted) daily or the equivalent -- sometimes being in the form of bread pudding, banana bread (which she loves) and whatever else I can dream up. The bread is helping me too. (She is 69 years old and I am just over 70.) Sue Becker has done lectures on KZfaq you can see that explain just why whole grain freshly milled makes such a huge difference. (She is also a food scientist and discovered so much about this over 30 years ago. I started milling my own grain before I ever heard of her -- but after listening to her speak I am making a LOT more whole grain goodies!) Before I had the electric grain mill, (TheWondermill,, which I love), I was grinding grains in my high-speed blender for the past couple of years.

YUMMMMMMMM...

I too was deciding on that mock mill or the Komo. I ended up getting the Komo...not sure what you mean by the corners but I've never had a problem with it. They are both lovely mills.

Were you using softened butter to cream with the sugar?