Brandy:

I have some more questions..

I have found information and also have seen mention of grinding cereal. Can anyone give me more information or personal experience with this?

 

Along with the information Pat gave, if you have a Flaker Mill you can crush most grains into flakes (doesn't work with corn, soy, garbanzo and other large beans/seeds/grains).  It also will mill grain into a coarse/chopped mixture similar to the multi-grain cereals (5-grain, 7-grain, 11-grain, etc. - except you can choose the grain/s), as well as a coarse flour similar to farina/cream of wheat/rice.

I have a Marga Mulino Flaker Mill - http://www.kitchenkneads.com/index.php?module=store_listings&action=view_listing&listing=63 that I use for this type of milling.

If you use unrefined oat flakes, spelt flakes, rye flakes (often purchased at health food stores), you can quickly make them with a Flaker Mill.  My Family Grain Mill also has a flaker attachment for it.  Both flakes and coarse/chopped grains cook much faster into cereal than whole grains, especially if you incorporate an overnight soak method.

I also have a Corona Corn Mill which is best used for coarse grinding (I use it primarly for corn meal since it can't be milled in the Flaker Mill and my Whisper Mill only mills flour).  It's adjustable so you can control how coarse it grinds.

It will cost only pennies to mill your own multi-grain cereal, farina, and corn meal.  Especially rice, which is inexpensive until you start looking at the more processed foods like cream of rice cereal and rice flour.

Edited to add:  I get organic oat groats from Heartland Mill (www.heartlandmill.com/) 25# - $15.36, 50# - $28.25.  Shipping grains is expensive.  I'll pick up grains from this mill when I'm out in western Kansas for another reason.

~Gingerbread

 Thanks for the info about flaker mills, Gingerbread. As I said, I've never looked into cold cereal flakes.

Pat:

 Thanks for the info about flaker mills, Gingerbread. As I said, I've never looked into cold cereal flakes.

Pat,

Flakes made in a flaker mill are not like "cold cereal flakes" nor are they like old-fashioned oatmeal - they are unprocessed flakes.  Regular old-fashioned oatmeal is moisture/heat processed to make them softer than grain run through a flaker mill.  You get very chewy flakes that are best used as a cooked cereals or Museli.  The set of 3 steel rollers on the flaker mill merely smash the grain into a flat flake.  You can find unprocessed flakes (oats, spelt, etc.) at most health food stores).  

"Cold cereal flakes" are made with a product called "heavy bran".  Heavy bran looks like a grain of wheat (or other similar grain like barley, spelt, rye, etc.) that has been butterflied open (think of it as being split down the middle from the top to the bottom and split open like two wings on a butterfly or a book).  The endosperm of the grain is popped out and used to make flour.  The resulting bran coating from the grain looks like oatmeal rather than the traditional brown flakes of wheat bran we normally use.  This product is further processed into bran flakes with additional ingredients and processing.  I developed recipes using heavy bran several years ago, through out County Extension Office.  We have a mill outside of town that makes heavy bran from low-protein wheat.  They also mill white sorghum for gluten-free baking.  I've also developed recipes for a number of cookie recipes that are gluten-free using their white sorghum.

~Gingerbread 

Thanks, Gingerbread. Flakes is not my thing. We still haven't answered Brandy's question about cold cereal, except to say it can't be done at home.

Pat:

Thanks, Gingerbread. Flakes is not my thing. We still haven't answered Brandy's question about cold cereal, except to say it can't be done at home.

Pat,

Brandy's question was about "grinding cereal" which I took to mean types of cooked cereal from whole grains or combinations of whole grains, similar to cream of wheat, cream of rice, or farina, cracked wheat, multi-grain cereals, flakes, not cold cereal, but I may have misunderstood.

I do have a recipe for making a homemade cold cereal similar to Grape-Nuts using whole wheat flour, but I've never been very successful at making it..... 

Homemade Breakfast Cereal (http://kansaswheat.org/general.asp?id=373

I'd suggest only making half a recipe....

~Gingerbread

 Brandy asked if one could make cold flake cereal. I guess "no" is an answer, though.

I looked at the recipe, it looks interesting, but then I looked for the ingredients for Grape Nuts and it has malted barley in it (wheat, malted barley, salt, yeast). It might be interesting to experiment if you enjoy cold cereal (speaking to anyone). 

I got my Nutramill from Pleasant Hill Grain...Aurora, Ne....the first one went bad and I took it back...we drove there from Lincoln and got it replaced...I had taken 2# rice along....and they got the new mill out and ground it there...the girl commented she was surprised it took so long to grind....but that was the way it was....I took 25 minutes or more to grind 2# of brown rice.... 

My question originally was about hot cereals as I had read that different grains could be ground for this then cold ones were mentioned and I asked about the possibility of that as well.

Gingerbread, you mentioned some videos.recipes for your refridgerator dough. Could you post these? Also, your angel bread?

TIA

PinkLemonade:

Gingerbread, you mentioned some videos.recipes for your refridgerator dough. Could you post these? Also, your angel bread?

TIA

No-Knead Bread - http://69.94.30.225/basic-no-knead-method/

Betty Crocker Potato Refrigerator Dough with variations  http://www.recipelink.com/mf/2/12757

I also have this recipe in Betty Crocker's Baking Classics - The Best Gold Medal Flour Recipes of 100 Years - copyright 1979.  You'll also find this recipe referenced in The Tightwad Gazette III - by Amy Dacyczyn - page 20.

Edited to add:  I'll post the recipe for Whole-Wheat Angel Biscuits in the RECIPES section.

~Gingerbread