Our amazing local bakery, True Grain in Cowichan Bay, offers custom milling with their stone mill. If you don't have enough grain for that size of a job, other options include:
- your coffee grinder
- your blender
- a "kitchen mill" or special attachment for your food processor.
Also, consider using your grains in other ways such as sprouting, soaking/cooking like rice or oatmeal, wheat grass, flaking into cereals, et cetera. One of our favourite dishes is rye (or another grain) salad:
- rinse 2-4 cups of your whole grains to get rid of any chaff
- soak the grains, if possible, for up to 24 hours in the fridge in lots of water and 1 tbsp of apple cider vinegar or lemon juice
- fill the pot with water and boil like pasta until the grains are soft enough: some like their grains el dente, some like mushy. We find it takes 30 minutes to cook our rye this way.
- drain the grain into a colander, let it cool a bit, and put it in a big salad bowl
- saute 1-2 onions and lots of garlic in butter until translucent, and add to salad
- roast/saute/steam any vegetables you like, and add to salad (we love canned olives, roasted squash, sauteed peppers ...)
- add cheese if you like cheese (feta is awesome)
- drizzle a salad dressing of your choice over the salad (e.g. creamy garlic or honey dill dressing)
- add seasonings (salt, pepper, spices) and stir
- refrigerate before eating, if possible, to let the flavours blend
Soak the whole grains in water for a few hours or overnight, then roll them in a roller. A pasta roller might work if you angle it; specialty grain rollers have rougher rollers, to help catch the grains and pull them through. Then place your rolled grains on a cookie sheet and bake them at no higher than 140-degrees until they're dry.
Note that one grainy who tried this said the oats just got mushy and stuck to the rollers.