We are very honored that you have chosen to order our Mockmill! We’re sure that you’ll enjoy the Mockmill, and we’ll be pleased to answer any questions you have. Just send an e-mail to email@example.com.
At Wolfgang Mock, we take your health, and your enjoyment of our Mockmill, seriously! We want it to contribute to fun, taste, nutrition and bringing back a tradition of family community in food preparation.
You will be receiving your Mockmill within 2-4 days. When you remove it from the packaging, you will not need to do any preparation before attaching the mill to your mixer. As a first step, however, please read the user’s manual, which we’ve written to be a quick and easy read! You’ll be asked there to start by grinding some rice for an initial cleaning of the Mockmill’s quality composite stones. Also, you’ll find tips for finding the finest setting for a given grain.
On our website, www.wolfgangmock.com, you’ll find more information about grains and milling. And if you want to learn more from the ground up about seeds and flour, we do recommend a few books on the topic. A classic is Flour Power, by Marleeta F. Basey; a more recent one we like is The Homemade Flour Cookbook from Erin Alderson.
Information for New Fresh-Flour Bakers
Different types of grains
There is a rich variety of grains used for human consumption, and it’s easy to be overwhelmed looking at lists. We like to remind folks that it’s pretty easy to categorize them and then begin to become familiar with that rich variety.
To begin with, think of the list of cereal grains produced in the world. In order of volume, these are:
Corn, Rice, Wheat, Barley, Sorghum, Millet, Oats, Rye, Triticale, and Fonio.
Each of these has many varieties, and Mockmill will happily grind all (with a few exceptions, such as popcorn!) It’s useful and fun to do a little bit of research into these varieties, and also to find out which kinds are grown near one’s own home.
For example, Wheat is available as modern (developed) species and heritage (ancient) species.
- Modern classes cultivated in North America are Durum, Hard Red Spring, Hard Red Winter, Soft Red Winter, Hard White, and Soft White.
- Ancient wheats include Spelt, Emmer, Einkorn, and Khorasan (Kamut)
Each of these wheat classes has many varieties, different due to natural breeding, growing climate, terroir, cultivation choices etc. And each has its different special uses. Being able to now mill your own grain gives you the privilege of being selective! You can find lots of information on wheat varieties in the internet, starting right here:
Wheat is by far and away the most widely cultivated grain for baking, as much of the larger corn crop goes to animal feed, energy production, and oil manufacture. Rice, also more widely cultivated, is most often cooked, rather than being milled into flour and baked. Other grains frequently used for baking include:
Rye, which has its origins in central and eastern Turkey, grows well in cold climates and has thus been an historic staple of Northern European cultures. Still today, rye is a heavy component of “daily breads” in those cultures. Emigrants brought rye with them to North America in the nineteenth century. It makes for a rich, dark, earthy bread, and is readily mixed with wheat and barley for combined-flour recipes.
Learn more about Rye here. Also, consider learning about :
Other grains you may find interesting to discover:
Oats are special among grains due to their nutritive composition, which makes them high in protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese. Their 66% carbohydrate content gives them a particular sweetness. Despite this, they have a low glycemic index, making them ideal food for diabetics and others wishing to control their carb intake. Their absence of absorption-limiting constituents makes oats ideal for raw consumption, whereas other grains should be soaked, sprouted, fermented, cooked, or baked before being eaten. They also have a low-gluten profile, meaning that they can be enjoyed by many people who consider themselves sensitive to grains. Eaten raw, oats deliver their full complement of vitamins and minerals, unaffected by the heat of cooking.
Oats make nice flour to be added to other flours in baking bread or for making soft porridge. This grain should not be ground too finely, though, as its relatively high fat content leads to a buildup on the mills stones in a short time. The mill then stops producing flour, even as it is turning. (No problem, just change to a coarser grind and the production will start again, then move back to a setting not-so-fine as before.) When ground at the coarsest Mockmill setting, oats make a great replacement for industrially rolled oats; they can be easily cooked for oatmeal or eaten just like that, raw, in yogurt or milk. (Try letting them soak a bit, or just much in!) We love our fresh oats, which we try to eat daily for their beneficial nutrient boost.
Millet is a fun group of gluten-free grains that is enjoyed widely around the world. It is just now coming into vogue in North America, and with good reason. Coming from the Far East, millet had made its way to the Black Sea region by 5000BC.
Millet’s comeback is undoubtedly due to its interesting and beneficial nutritive profile; it generally has much more fiber and minerals than does rice or wheat, and can be consumed in many ways.
Millet is eaten both whole and ground; it is often cooked whole, used whole in seeded breads, or milled for use in pastes and cereals. In many cultures, it is a preferred “first food” for infants, its mild taste and texture being particularly adapted to that purpose. Freshly milled, it is delicious!
We like using Teff as an addition in our breads. This “dwarf millet” is teeny-tiny, passing easily through some milling attachments. Mockmill, however, makes a lovely flour of it, which is particularly aromatic when the teff has been briefly roasted prior to milling. Its roasted-nut flavor is wonderful to sniff!
The variety of millet is wide and interesting; get an introduction to millet here:
Barley was one of the first grains cultivated, and was a major staple in Europe until being largely replaced as a food by potatoes in the 19th century. It continues, however, to be fairly widely-cultivated. Used mostly for animal feed and beer-brewing, it is also good for baking, particularly after it has been malted or roasted. (Roasting is easily done in the oven; it takes only a few minutes and gives the resulting flour a wonderful aroma!) Barley has an advantageous nutritive profile and its consumption is highly recommended by heath authorities. It plays an important cultural role in many parts of the world, particularly the Middle East. Although barley has suffered a loss in its popularity for baking, we like using it as an addition to our rye-wheat breads, and especially for dusting to tops of those loaves!
Learn more about Barley here: https://en.wikipedia.org/wiki/Barley
We hope you’ve enjoyed this brief “tour of grains” and have seen how easily one can find more information as desired in the internet!
How well does freshly-ground flour keep?
We are always impressed when we hear an expert say, “a grain is a wonderfully well-packed gift of nutrition from nature. The moment it is unpacked, though, it begins to degrade!” That gives us the confidence to recommend milling grains “Just-in-Time”. With Mockmill, this is simple and easy. Planning just a few minutes ahead, you can mill the flour you need just as you are making your preparations for cooking or baking. You’ll be surprised that it takes no time at all on your part! There is no reason to “watch” the mill work, unless you are milling a more than a few cups. (In that case, you may have to flatten the pile of flour with a mixing spoon or refill the hopper with grain from time to time!)
Of course, packed and stored in the freezer, the flour will keep for quite a while. But why go to the trouble? Simply mill what you need, on-the-spot, Just-in-Time! You’ve got a Mockmill!
A few recipe suggestions for beginner use
Truly, you can easily use your favorite recipes, replacing the refined flour they call for with 100% wholemeal flour from your Mockmill. Of course, your product will be different (and we think better!) You’ll learn that you generally need more water (or milk, or other hydrant) and that your baked goods will be softer and a bit more “crumbly”. The tradeoff will be the unbelievably good FLAVOR that comes from the beneficial grain components you previously haven’t had in your flour, and from the unequaled FRESHNESS that Mockmill gives you.
There are wonderful books, like Maria Speck’s “Ancient Grains for Modern Meals” and those we mentioned earlier above, in which you’ll find great recipes for pastries, quick breads, and crusts. And wonderful whole-grain bread books abound! Don’t forget, too, to check the internet for free recipes and instructive videos like this series from Breadtopia: https://www.youtube.com/watch?v=K7OKSYgg3Uk
Finally, we’ll soon be placing recipes on the “All about Grains” section of our website for you, and intend to be growing that collection as the months go buy. So please visit us frequently for new ideas!
Information for all Fresh-Flour Bakers
We are passionate about just-in-time milling, which is all about using just as much grain as you need, when you need it.
To get more information about grains, see http://www.wolfgangmock.com/en/all-about-grains.html
To get an update on our doings, see http://www.wolfgangmock.com/en/blog.html
To read a biography of Wolfgang, see http://www.wolfgangmock.com/wp-content/uploads/2016/05/bread-magazine_the-making-of-a-mill-maker.pdf
Enjoy your new Mockmill! And please join us on our Facebook page – www.Facebook.com/Mockmill - to share your stories and successes with just-in-time milling!
We are so happy to have you with us!
Wolfgang, Paul and The whole Mockmill Team
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