How to make Whole Wheat Self-Rising flour, our tale about whole grain baking!

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 homemade 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. 


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 overheating and shutting down. I would like to clarify and state that my dough portions were not as large 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 used. 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 mixer up for sale and purchased another mixer. Which now placed me in the position of no longer 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 layout, 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 Master's 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 started out baking 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! We now use the other settings on the mill, and the graham flour setting is my new favorite for our daily bread recipes.

I did not start out with blazing guns during this transition, because I know from previous times, that a slower change is a stronger and more sustainable and lasting change. 

Some folks do not like abrupt change (and we are those folks!) if that seems to fit yourself or your family, begin making self-rising flour with only 25 - 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 my simple recipe, and 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 was 100% whole wheat. With all batches since that third batch being 100% whole wheat flour. And we have never looked back! 

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

7 1/2 - 8 c flour, divided - we use 100% organic Spelt 
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 the measuring cup with flour. Add this to the large bowl, and mix all ingredients together completely. 
NOTE: 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 can also find all of our favorites under the label, "self-rising flour recipes". 


You might be interested in a few recipes to use your batch of Whole Grain Self Rising Flour, take a look at this list:

Simply Delicious 5 Ingredient Banana Bread

Easy 4 Ingredient Dried Fruit Cake

Easy Oven Baked Pancakes

Baked Soup with Biscuits

Jamie Oliver's One Cup Pancakes

Cheddar Cheese Drop Biscuits

Fluffy Biscuit Muffins

2 Ingredient Flat Breads

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You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

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  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. :)

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

  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.

  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!

  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.

    1. Thanks for visiting, I appreciate your comments!

  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

  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.

  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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