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How to make Whole Wheat Self-Rising flour, for your homemade pantry.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We did not come around to eating whole wheat and whole grain baked goods easily, it was a long slow crawl. For years I would purchase whole wheat flour at the market, only to come home and bake something that I did not want to eat. Whole wheat flour once ground (and stored in warehouses) begins to oxidize and that oxidization process produces a bitter after taste. And while I enjoy a nice bitter finish on a glass of ale, I do not in my bread or even worse my cookies!

That bag of flour would then, go to waste...

Then one day I would once again be at the market purchasing good and healthy food for my family and once again a bag of whole wheat flour would go into the cart, and like any insane activity, I would repeat the above process. These times were never my proudest moments in the kitchen...

So I stopped.

Then finally, one day while taking a coffee break, I noticed a grain mill on Craigslist that fit my KitchenAid mixer. And it was only $20.00. Yep, only $20.00. Score, plus as it turned out, the seller was only about 6 blocks away. I took this as a meant to be moment. I called the phone number, gathered up the $20.00 and went to make a purchase that has changed the rest of my life. 

Seriously.

For the first time, my homemade whole wheat baked goods were not bitter. We began to enjoy more whole wheat and whole grain cooking and baking. I was surprised and quite proud of my whole wheat baked products. Because of the history, I had with using whole wheat flour from the grocery store, I never took much time to learn about whole grain baking. It can be as simple as substituting a small amount of whole wheat flour for part of the all-purpose flour called or in any recipe or it can be as detailed as you want your food and accomplishments to be. 

In the beginning, I was part of the first group, where I would swap out a portion of the all-purpose flour for whole wheat flour. At that point, I wanted to return to baking our bread. I then discovered that my KitchenAid would not stand up to the dough portions I was making without over heating and shutting down. I would like to state that my dough portions were not as larger as the owner's manual states the machine was designed to handle, this was troublesome, to say the least. 

And I must be completely honest and state that I have no patience for equipment that does not work to the capacity the maker states the item was designed to be use for. NONE. It might be a horrible fault that I behold, but I have it, and that is that. In the end, it served me better than I could ever have imagined. 

How to make your own Self-rising Flour. Whole Wheat baking has never been easier.

I started investigating different mixers that are used for bread dough. In that process I learned I was not the only home baker that gave up on a KitchenAid. So I put my mix up for sale, and purchased another mixer. Which now placed me in the position of not having a grain mill. So you know what that meant, I had to buy a grain mill. 

Because once you are bitten by the freshly ground, whole wheat flour, bug, there is no cure...

At first, this seemed like a lot of money to lay out, but I have an old saying that I try to remember, 
"pay the farmer or pay the pharmacy"
It has always made more sense to me to pay for food, instead of sick care. It is also more fun!

I was lucky however, I sold the KitchenAid with the grain mill attachment for a fair price to a young couple who were growing their own grain as part of their Masters program. They wanted the grain mill more than the mixer, but I let them know, that making a standard 2 loaf recipe from their own grain would be great fun with the KitchenAid. I also had a couple of cookbooks that I gave them that were specific to KitchenAid mixers. 

How to make your own Self-rising Flour. Convenient for whole wheat baking.

I chose a grain mill that offered a pastry flour setting, and I have to say, I have never looked back! I bake everything with the finer, pastry grind flour. Everything! Bread, cookies, cakes, cobbler toppings, everything. We are having a delicious time, experimenting with whole wheat baking. It took me a long time to get around to learning about and baking with whole wheat flour, but it was the best path I could ever have taken!

Some folks do not like abrupt change (we are those folks also!), if that seems to fit your self or your family, begin making self-rising flour with only 30% whole wheat flour, then on each batch increase the whole wheat flour and decrease the all-purpose flour, by one cup each, until you like the finished product. 

Here is a simple recipe, you get to make the decision about what type of flour you will use. You can see from the photo below, we did not start out 100% whole wheat. We started out at 30%, then went to 50% and since we had been eating more whole grains overall, the third batch is 100% whole wheat.

How to make your own Self-rising Flour. Increase the whole wheat flour with each batch, soon you will be a 100% whole wheat flour baker!

Whole Wheat Self-Rising Flour
adapted from:  King Arthur
makes 8 cups

8 c flour, divided - we use 100% Spelt, pastry grind flour
4 T baking powder
2 t salt

Place 7 cups flour into the bottom of a large bowl. In a one cup measure, place the baking powder and the salt, fill with the remaining cup of flour, add this to the large bowl, and mix in completely. It is important to make sure the salt and baking powder are whisked evenly into all of the flour. 

Store in a covered container, in a cool, dry area. You will enjoy using this flour in any recipe calling for self-rising flour. You will also find many right here, at OurSundayCafe.

Enjoy!


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this post shared with:
wasteless wednesday @ skip the bag
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farms
create bake grow and gather @ shabby art
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims

14 comments

  1. I enjoyed reading about your "journey". I have had a grain grinder for many years (I am 68 years old). The one I have currently is the same as yours and it's so very convenient! I have never ground spelt, however, mostly whole wheat berries and occasionally some rye. Thank you for the self-rising recipe. :)

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    1. Thank you! I often come to your blog to get great ideas also.

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  2. I had no idea you could grind your own flour.I bet that tastes so much better. Thanks for sharing at To Grandma's House We Go.

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    1. If possible, fresh ground is the way to go!

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  3. Very interesting. I know Hubby has a mill for his brewing, but I'll have to see if he has one that can make flour. I bet it is delicious! Thanks for sharing on the Waste Less Wednesday Blog Hop!

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  4. I still use the same Kitchen Aid I bought decades ago, but I rarely make more than one loaf of bread at time, so I've not had an issue with using it for kneading.

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    Replies
    1. Thanks for visiting, I appreciate your comments!

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  5. What a great recipe Melynda, I love homemade mixes. Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  6. Very informative and interesting. I don't use any kind of grain but I if I did this would be my first and healthiest choice. I love your quote "Pay the Farmer or Pay the Pharmacy" It sure is true. Pinning and tweeting. Congratulations on being featured on #WasteLessWednesday blog hop.

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  7. Sorry it took so long to visit – I’ve been off on vacation! Thanks for sharing on the What’s for Dinner link up!

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