Milled grain… Why do I choose to mill my own grains, you ask? I began grinding my own wheat and other grains about five years ago. I wanted to have more control over the quality and freshness of the flour I use in my baking. By grinding the wheat berries myself, I can be sure the flour is free from additives. It retains all the nutrients and flavors of the whole grain.

I enjoy the process of grinding the wheat berries. This practice allows me to connect more closely with the ingredients I use in my cooking and baking. We immediately noticed that freshly milled grain had a superior taste. The breads I made from fresh ground wheat just tasted better than the dead flour products available in stores. The more I research, the more I find information that shows freshly milled whole grain products are far superior. They surpass store bought flours and bread products in several ways.

The nutrition from fresh milled grain is far superior.

The nutrition from freshly milled grain is far superior. Plus, it just tastes better!! Store-bought pre-milled and pre-sifted flour has had the bran, germ, and endosperm removed to make it shelf stable. The bran and germ are removed, leaving only the endosperm. Almost all the nutrients and vitamins are located in the bran and germ. When you sift flour, you are removing all the health promoting parts of the seed. This is why the FDA and USDA mandated some key vitamins required for health (disease prevention) be added back in. Hence, we now have enriched flour and flour products.

If you see the word enriched in the ingredient label, then you know it is not a whole food. Processing removes many of the best parts. Manufacturers remove the bran and germ. These parts contain the vitamins. They replace key vitamins with synthetic ones made in a lab, not by the Creator of all.(Click here to read my post about the dangers of Synthetic Vitamins.) You could be thinking, “But it’s okay, because they replace what they have removed even if it is synthetic.” Not so! All the vitamins removed by the manufacturer during the sifting process are not being replaced.

Loss of Freshly Milled Grain: The History of Bread Enrichment

The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) played key roles in mandating vitamin enrichment in bread products. However, the policy originated from recommendations by the War Food Administration during World War II.

Are you thinking about avoiding enriched flour in favor of whole milled grains or fresh-ground options?

• In the 1940s, the U.S. government was concerned about malnutrition, because the population was developing diseases of nutrient deficiencies. So, it required bread and flour producers to enrich their products with vitamins and minerals.
• Manufacturers needed to add iron, niacin, thiamine, and riboflavin back into their products.
• They did this to combat widespread nutrient deficiencies, like pellagra (niacin deficiency) and beriberi (thiamine deficiency).
• The FDA officially regulated flour enrichment under the Food, Drug, and Cosmetic Act.

The mandatory enrichment of bread and flour in the U.S. was first introduced during World War II as a public health measure. Here’s a timeline of key events:

Key Dates in Bread Enrichment Regulation

• 1941 – The U.S. government was guided by the War Food Administration. They recommended that flour and bread be enriched with iron, niacin, thiamine, and riboflavin to combat widespread nutrient deficiencies.
• 1943 – The FDA mandated the enrichment of white flour and bread. The USDA also supported this enrichment as part of the war effort. This regulation required commercial bakers to add specific vitamins and minerals to combat malnutrition.
• 1952 – The program became voluntary but remained widely adopted due to its public health benefits.
• 1996 – The FDA expanded enrichment regulations to include folic acid, aimed at reducing neural tube defects in newborns.

Most commercial breads today are ‘enriched,’ meaning processing causes nutrient loss.

Would you like to bake with unenriched flour, such as whole freshly milled grain?

Why are enriched flours problematic?

Laboratories synthetically produce the iron, niacin, thiamine, and riboflavin added to enriched flour products. Industrial processes also derive these nutrients (Click here to read my post about the dangers of Synthetic Vitamins.) Here’s how manufacturers typically make them:

1. Iron (Ferrous Sulfate, Ferrous Fumarate, or Reduced Iron)

• Manufacturers often use finely ground iron powder or a chemical compound like ferrous sulfate to enrich flour.
• Instead of extracting it naturally from food, they produce it industrially for greater stability.

2. Niacin (Vitamin B3)

• Manufacturers typically make it through chemical synthesis using lab-produced nicotinic acid or nicotinamide.
• Some natural sources include yeast and liver, but the enrichment version is synthetic.

3. Thiamine (Vitamin B1)

• Usually produced through fermentation using bacteria or chemical synthesis involving coal tar derivatives or petrochemicals. (Is that really something that promotes health? I think not.)
• Most commercial thiamine is thiamine mononitrate or thiamine hydrochloride, both lab-created.

4. Riboflavin (Vitamin B2)

• Scientists can make it synthetically. Alternatively, scientists can derive it through fermentation using genetically modified bacteria or fungi. Examples include Ashbya gossypii or Bacillus subtilis.
• However, manufacturers produce the riboflavin in enriched flour in a lab for “consistency and cost-effectiveness.”
• Natural riboflavin exists in whole foods like
  • beans
  • almonds
  • mushrooms
  • spinach
  • beet greens
  • peppers
  • asparagus
  • peas
  • sweet potatoes
  • tomatoes
  • broccoli
  • pumpkin
  • and, of course, the whole wheat berries for which the removal necessitates the synthetic vitamins being added back in.

See my article on Natural VS Synthetic Vitamins Debate

The difference between whole wheat freshly milled grain bread and store-bought whole wheat bread comes down to several key factors:

1. Ingredients & Processing

• Fresh Ground Bread: Made from freshly milled whole wheat berries. It retains all parts of the grain: bran, germ, and endosperm. There are no additives or preservatives.
• Store-Bought Bread: Contains additives, preservatives, and enriched flour to extend shelf life and improve texture. Even “whole wheat” store bread have removed the wheat germ, reducing its nutritional value.

2. Nutrition

• Fresh Ground Bread: Higher in vitamins (especially B vitamins), minerals, and fiber because the wheat germ and bran are intact. The natural oils from the wheat germ are fresh and full of nutrients.
• Store-Bought Bread: Loses nutrients due to oxidation from processing and the removal of the bran and germ. Many commercial brands also add copious amounts of sugar and salt. They add dough conditioners or stabilizers as well. This reduces the natural health benefits.

3. Flavor & Texture

• Fresh Ground Bread: Rich, nutty, and slightly sweet flavor with a dense, hearty texture. The freshness enhances the depth of taste.
• Store-Bought Bread: Often softer, fluffier, and can be more uniform in texture due to commercial processing and additives.

4. Shelf Life

• Fresh Ground Bread: Shorter shelf life (a few days to a week). It lacks preservatives. The fresh wheat germ oils can go rancid if not used quickly.
• Store-Bought Bread: Can last for weeks due to preservatives and the removal of the germ and bran.

5. Digestibility & Health Impact

• Fresh Ground Bread: Easier to digest for many people because it contains natural enzymes and active nutrients. Includes all its natural fiber and nutrients, so it is better for gut health.
• Store-Bought Bread: May cause digestive issues for some due to additives, synthetic nutrients, and lower fiber content.

Do you prefer freshly milled grain? Have you ever tried it?

If you’re looking for better taste, nutrition, and health benefits, fresh ground whole wheat bread is the superior choice. But if convenience and shelf life are your priority, store-bought is more practical. But keep in mind store-bought is not health promoting as fresh ground whole wheat bread is.

Do you bake your own bread, or are you thinking about starting?

You might be interested in these other articles related to freshly milled grain.

How to Make Whole Wheat Buns at Home

Synthetic Vitamins VS Whole Food Nutrients

Whole Wheat Bread Recipe Fat Free Vegan Zojirushi Machine

If you want to start making your bread using fresh milled grain, here are some products you’ll find helpful.

The links below are affiliate. This means I may earn a commission off of any orders you place at no cost to you. I used these products in my video.
These are the Silicone Muffin Top Pan that I baked the buns in.
For the SIlicone dehydrator sheets I used to cut and shape the dough on.
This is the Zojurushi Bread Machine that I use.
If you have a Kitchen Aid mixer, then this is the Grain Mill attachment for Kitchen Aid Mixers that you need.
This is the Nutrimill Harvest Stone Mill that I use. The Nutrimill Harvest Stone mill is currently unavailable for sale. There are comparable mills on Amazon for sale, but I cannot vouch for their dependability. I LOVE this Mill!