Cream of Wheat
Nicole Spencer
3-4
5-7 minutes
6-8 minutes
Breakfast
Homemade cream of wheat made from freshly milled whole grains is simple, nourishing, and full of flavor. Milling your own wheat berries gives this breakfast porridge a rustic texture and wholesome taste that far surpasses store-bought versions. It’s a great way to make use of any wheat variety you have on hand, and it's easy to customize to your preferences.
This recipe uses a coarse grind for a warm, comforting bowl of porridge that cooks in minutes and serves as a perfect base for your favorite toppings.
Ingredients
3 cups water or milk
1 cup coarsely ground fresh wheat flour, milled from whole wheat berries
Optional: salt, butter, sweetener, fruit, cinnamon, or other toppings
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Harvest Grain Mill
Directions
In a medium saucepan, bring the water or milk to a gentle boil over medium-high heat.
While the liquid heats, mill your wheat berries on a coarse setting using a grain mill. Measure out 1 cup of the fresh flour.
Reduce the heat to medium-low. Slowly add the coarsely milled flour to the pot, whisking continuously to prevent clumps.
Stir the mixture regularly for about 6 to 8 minutes, until it thickens to a creamy consistency. Adjust with a little more liquid if it gets too thick.
Once cooked, season to taste. You can stir in a small amount of salt, butter, or a sweetener like honey or maple syrup.
Serve hot, topped with fresh fruit, cinnamon, milk, or anything else you enjoy.