Coarse Wholemeal Flour, Thermomix® Basic Recipe

We mill coarse wholemeal flour in the Thermomix® in 20 seconds from whole grains. Speed 10 breaks the grains without reducing them to a fine powder. The result has more bite than shop-bought flour Type 1050 and retains all the outer bran layers.

We mill wheat, spelt, rye or emmer. The Thermomix® processes any grain that fits through the opening. Coarse flour results because 20 seconds at speed 10 cracks the grains without grinding them to dust. That is what sets it apart from refined flour from a packet.

Why 20 seconds is the upper limit

After 20 seconds at speed 10 the grains are coarsely milled. Every additional second makes the flour finer and warmer. From 30 seconds onward the mixing bowl becomes noticeably warm, as the blades heat the grain through friction. Heat destroys vitamins and essential oils from the germ. That is why we stop after exactly 20 seconds.

Coarse flour means the outer bran layers remain as visible particles. When baking, this gives more structure than Type 405 or 550. Bread made from this flour turns out heartier, and rolls get a rustic crust. For delicate cakes the flour is too coarse, but for wholemeal bread it is exactly right.

Which grains work

Soft wheat mills most easily. Hard wheat sometimes needs 2 to 3 seconds longer. Spelt behaves like soft wheat. Rye becomes slightly stickier because it contains more pentosans. Emmer, einkorn or Kamut mill without any issues. Oats only work hulled, because the husks are too hard and can block the blades.

Important: the grains must be dry. Damp grains clog the blades and form lumps instead of flour. If the grains have been stored for more than 6 months, dry them briefly on a baking tray at 50°C in the oven beforehand. This takes 10 minutes and prevents moisture inside the mixing bowl.

What coarsely milled means in practice

Coarse wholemeal flour from the Thermomix® has an uneven grind. Some particles are 1 to 2 mm in size, others are almost powder-fine. This mixture results because speed 10 strikes the grains unevenly. Grains at the centre are milled finer, grains at the edges stay coarser. This is not a fault, but typical of home appliances.

For more even flour, give the contents a quick stir after the first run and mill again for 10 seconds at speed 10. This evens out the grind slightly, but also makes the flour finer. We only do this when baking rolls and need a more consistent crumb.

Use straight away or store

Freshly milled flour can be used for baking immediately. It needs no resting time. The advantage: the enzymes in the germ are still active, which gives the dough more lift. After 24 hours at room temperature the bran layers oxidise slightly, the flour darkens and loses a little aroma.

Longer storage works in the fridge or freezer. In the fridge the flour keeps for 2 weeks in an airtight jar. In the freezer it keeps for up to 3 months. Bring it to room temperature before baking, otherwise the dough will be too cold and the yeast will work more slowly.

Adjustments for baking recipes

Coarse wholemeal flour absorbs more water than Type 550. The rule of thumb: 10 percent more liquid than stated in the recipe. For 500 g of flour that means 50 ml of extra water. The bran layers absorb moisture without releasing it quickly. Doughs made with coarse flour therefore need 5 to 10 minutes of extra kneading time so the gluten can develop fully.

Goes well with: Rolls and wholemeal bread.

Baking times increase by around 5 minutes. The coarser particles need longer to bake through. For bread this is not a problem, but for cakes the crust may become too dark. Cover with foil from the halfway point in that case.

Anyone who bakes with wholemeal regularly will find concrete recipes that work with home-milled flour in our Spelt Wholemeal Bread and Rye Wholemeal Bread. For rolls, the Spelt Rolls recipe is a good fit.