Fresh Flour, Fresh Start

At The Healing Journal, we usually talk about movement, mindset, and lifestyle. But today, I want to shift gears and share something that fuels all of those things: food.

As Michael Pollan reminds us:

“Eat food. Not too much. Mostly plants.”

That wisdom has guided me toward a new adventure in my kitchen—one that has surprised me in the best way.

Meet my Mockmill Grain Mill!

A few months ago, I brought home a Mockmill grain mill. As a longtime baker, I’ve always loved creating bread, scones, and muffins for my family. But fresh-milled flour has completely changed how I think about baking.

And here’s the kicker: even though bread is often labeled as the “enemy” of weight loss, since switching to fresh-milled grains, I’ve actually lost weight.

What have you been missing in processed bread?

Wheat berries are tiny nutritional powerhouses. Inside each seed is everything your body needs to thrive:

• Carbohydrates for energy

• Protein for plant-based strength

• Fiber for digestion and satiety

• B vitamins for energy and focus

• Iron, magnesium, zinc, selenium and other minerals for overall health

• Antioxidants to protect your cells

Unfortunately, most of these nutrients are stripped away in store-bought flour. To make it shelf-stable, the germ and bran are removed—taking the best parts with them.

Fresh Flour, Fresh Flavor

Home milling is much easier than it sounds. You simply measure wheat berries by weight, pour them into the mill, and in under a minute you have fresh flour. That’s it.

The payoff? The most flavorful bread, pancakes, muffins, and scones I’ve ever baked. Complex. Nutty. Alive. Combine this flavor with sourdough processes and long fermentation times? Heavenly and healthy bread.

A Lifestyle Shift

Yes, baking takes time,but it’s worth it! By carving out space in your week to bake, you not only nourish your body, you also step away from processed foods for good.

If baking isn’t an option, don’t worry—you can still reap the benefits. Look for bread made with 100% whole grains or minimal ingredients. Reading labels carefully can help you choose bread that’s rich in fiber and nutrients, without all the additives. If possible, choose bread from a bakery that mills its own wheat berries and makes bread using sourdough techniques and long fermentation times.

For me, there are other benefits to baking. I slow down, think creatively, and work without screens. I adore feeding those around me. I honestly didn’t fully anticipate the benefits in my health and well-being but I am enjoying them!

Getting Started with Fresh-Milled Flour

Want to try it for yourself? Here’s what I recommend:

• Grain mill: Mockmill 200 (compact and easy to use)

• Food scale: A digital scale that measures in grams for accuracy

• Wheat berries: Start with organic hard red or hard white wheat for breads, and organic soft wheat for muffins, pancakes, cookies, etc.

Fresh flour will transform not only your baking—but also the way you think about food.