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How To Make Multigrain Flour?

    How To Make Multigrain Flour

    In today’s article, I’ll show you how to make multigrain flour or you can say that you will know the great recipe of how to make multigrain flour, today. Multigrain flour has become a staple in our household. It’s a nutritious basis for baking all of our favorite breads at home, made with a combination of our favorite grains and seeds!


    To make the multigrain flour, the ingredients which are required to make this recipe are the following which are shown below: 

    • 200g brown rice 1 cup
    • 205g millet 1 cup
    • 200g barley 1 cup
    • 110g 1 cup rolled oats
    • 1 cup (185g) quinoa
    • 160g flaxseed 1 cup
    • 1 cup (125g) cornmeal
    • 135g buckwheat flour 1 cup
    • 130g 1 cup whole wheat flour


    To make the multigrain flour, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the multigrain flour and the instructions are the following which are shown below:

    1. Simply add the grains to a powerful blender, such as a Vitamix or Blendtec, in stages of 1-2 cups until everything is blended into a fine powder. The amount of grains you put in the blender depends on the size and capacity of the blender pitcher, but the grains should cover the blender’s blades to efficiently pulverize your grains into flour. Alternatively, the grains will just blow about the pitcher.
    2. Cover the top of your blender with a dish towel before pressing the “start” button to capture any remaining powder. Then, set the blender to the maximum speed. Our blender takes 30-45 seconds to crush grains into useful fine flour.
    3. When the grains have been ground, place them in a large mixing bowl with any store-bought flours you want to use, and whisk until everything is evenly incorporated. Put the flour in an airtight jar.

    Notes & Tips

    In my situation, the measurements for whole grains and store-bought grains were exact, and yours may differ. After grinding the grains, air is added to enhance the actual volume (cups).

    1450g yields about 11 cups multigrain flour. 1 serving is 1/2 cup

    It is best to keep your multi-grain flour in the refrigerator since handmade milled flour spoils more rapidly. As previously said, we normally strive to keep ours for little more than a couple of months.

    How To Make Wholesome Multigrain Flour

    We’ve always been big fans of multigrain bread, and I can testify to the fact that we enjoy Chinese multigrain congee (porridge) with our stir-fries at least once a week.

    Having said that, it’s difficult to keep track of what all the health buzzwords signify these days. What is the difference between “whole wheat,” “whole grain,” and “multigrain?” We reason that the less commercially processed foods we purchase, the better.

    So we avoid commercially processed products whenever possible in favor of homemade multigrain bread, multigrain English muffins, and whole wheat sandwich bread. (There are, of course, exceptions.) Milk bread buns, for example, should never be prepared with multigrain flour!)

    Baking our own multigrain flour is the key to making wonderfully nutty loaves at home. It entails purchasing a grain mix and processing it into flour in a trusted blender.

    You have numerous competent blenders to select from with names like Vitamix, Blendtec, and Ninja, depending on your budget. They’re ideal for manufacturing tiny amounts of flour at home.

    The Benefits Of Making Your Own Multigrain Flour

    • Understanding precisely what goes in.
    • The ability to change the kinds and ratios of grains to get the desired taste and texture.
    • Being able to choose whether to utilize organic choices or grains with or without husks, for example.
    • It’s always new! You can only grind what you need in a short amount of time for a few batches of bread.

    What Ingredients Are Included In A Multigrain Flour Mix?

    Multigrain flour is often prepared with at least two whole grains, but it often contains seven or more, such as barley, wheat, oats, brown rice, and even seeds. Flaxseed, quinoa, and buckwheat are common seeds.

    To smooth out the taste, we choose a handful of whole grains and combine them with store-bought whole grain flours such as buckwheat flour, cornmeal, and whole wheat flour.

    Choosing grains is a personal choice, and experimenting is part of the joy. You could produce a 7-grain, 12-grain, or even a simpler 5-grain flour using our recipe.

    You may be the judge and customize your flour to your preferences. If you wish to experiment, we suggest beginning with smaller amounts. (In the recipe card, click on the number of servings and use the slider to reduce the amounts.)

    One thing we’ve discovered is that buckwheat has the strongest taste (and color) of all the aforementioned components, so keep that in mind when creating your flour blend.

    Do I Need To Wash The Grains?

    No, in most circumstances. Store-bought grains are often pre-washed. In contrast to white rice, there is no advantage to washing to remove extra starch.

    However, if you feel more comfortable washing the grains after a visual examination, drain thoroughly and set them on a sheet pan to dry entirely before adding to the blender.

    This step should be completed the day before you want to create your flour.

    Conclusion (How To Make Multigrain Flour)

    So, this is all about “How To Make Multigrain Flour” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!

    Thank you for your precious time!

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