I was contacted by the folks at Pleasant Hill Grain and asked if I’d be interested in trying out their most popular grain mill, the KoMo Classic. Of course I accepted because I love trying out whole grain flour in both my bread and desserts, but do not do so as often as I’d like because these artisan flour varieties can be quite expensive. I have also been grinding my own flour for a couple of years now, but I was using a grain mill attachment for my stand mixer. I found it cumbersome to drag out and assemble every time I wanted to use it, and it never seemed to grind my flour as finely as I wanted it to. Having a compact machine that just grinds flour like the KoMo Classic is so much more practical!
When the KoMo grain mill arrived, I immediately took it out of the box and was genuinely impressed at how attractive it was. Made of beechwood, it is a very compact yet sturdy machine, and it is ready to go to work right out of the box as it needs no assembly. The instructions are very comprehensive, yet easy to follow, and after reading through the manual from front to back, I was ready to go. One of the things I like best about this machine is that it basically cleans itself. The added lid covers the hopper so everything stays clean until you need to use it again.
It is recommended that you can grind dry grains such as wheat, oat groats, rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, and field corn (not popcorn). The KoMo can also grind dried beans such as pinto, red, garbanzo, or kidney beans. The grain mill is not suitable for herbs, spices, or oily seeds such as flax. I had some buckwheat groats as well as wheat berries in my pantry, so I decided to try those two grains out first. After running a small amount of rice through first to clean out the system before grinding my first grain, I got to work. I was truly amazed how quiet the KoMo is as well as how simple it is to operate and how quickly it works. It grinds about 3.5 ounces per minute, as finely or as coarse as you like. Grinding flour to the texture needed for bread flour will grind at a speed of 8-9 ounces per minute. To change the fineness of the flour, merely turn the hopper above the fineness scale. (See Image Below)
Freshly ground flour is much healthier for you as it hasn’t had a chance to oxidize or spoil. When I buy expensive whole grain flours at the store to use in my kitchen, they are not only expensive, but I am never sure how fresh they are. Freshly ground grain flours are also much more flavorful than flour that is weeks or even months old. Having your own grain mill allows you to grind your flour as needed at home. Since the KoMo classic grinds your grain of choice in just a couple of minutes, there is no reason not to use freshly ground flour all the time!
Anyone who knows me will know that my favorite things are food related, whether they are kitchen tools or appliances, cookbooks, or unusual or unique food items. I always tell my husband that when it comes to gifts, I’d much rather receive a cookbook or a new kitchen appliance than jewelry. This KoMo Classic Grain Mill the perfect gift for anyone interested in using healthy grains in their kitchen. It is attractive enough to sit out on my counter, and I now plan on making my own flour every time I bake desserts or bread, it is that easy to use. Eager to try out my new spelt flour, I baked a Wild Blueberry Spelt Snack Cake. I first ground spelt berries reasonably fine as I knew I would be baking a cake, and the texture of the cake was as tender as I had hoped. It turned out delicious!
Grinds From Fine Flour to Coarse Meal
Long Life Corundum-ceramic Burrs
Cleanup Is Quick and Easy
Gluten-free Grinding Liner Available
Made in Germany
Grinding My Spelt Flour
My Whole Grain Spelt Cake With Wild Blueberries
Deborah Mele 2017