Call me sentimental, but I can still remember with fondness the day my beloved grain mill entered my life. My husband teases me that if we ever had to evacuate our home in a moment’s notice, he’d go straight for the kids because he knows I’d be hightailing it to save my wheat grinder. Slightly exaggerated example of my love for it. Slightly.
Being able to grind my own wheat flour has revolutionized the way that we eat, increasing our whole grains extraordinarily. In fact, I grind wheat nearly every day. Whether it is for homemade bread, rolls, cookies or cakes – I’m always throwing in whole wheat flour for nearly every recipe I bake. It’s wonderful because not only can I control the type of wheat I grind but I can monitor how fine or coarse the wheat is ground, which means making our own cream of wheat or cracked wheat cereal is easy peasy.
Because my wheat grinder sits right on my kitchen counter and my 50 gallon wheat bucket is nearby in my pantry, grinding our own wheat flour is accessible and simple and inexpensive. And it makes me really, really happy!
Imagine my delight when I found out that Gold Medal is the only national brand that mills their own wheat. Hello! Instant soulmates, they and I. I’m in love with anyone or anything that grinds their own flour. I think it’s pretty remarkable they are the only national flour brand that does so and today I’m honored to share one of our favorite whole grain recipes: Whole Grain Pumpkin Cake!
This cake is made without oil or butter yet it’s incredibly moist and delicious, especially with the warm spices and the pumpkin flavor. Of course, you can’t serve it without the decadent whipped cream cheese frosting (I helped you out a little by using light cream cheese). The entire combination is heavenly and is just one very small example of how home-milled whole wheat flour sneaks into just about everything we bake.
This recipe calls for 1 cup whole wheat flour so I grind a heaping 1/2 cup of wheat berries.
I’ve found that wheat berries when ground produce about double the amount of flour, give or take a little. So 1/2 cup of wheat berries will produce about 1 cup of flour.
For this recipe, I dug into my enormous bucket of hard white wheat, which is the wheat I use most, although I’ve had great success with hard red wheat (it’s nuttier and produces slightly more dense baked goods) and also with soft white wheat and kamut, a unique variety of wheat.
I hope you love this whole-grain delicious cake as much as we do.