NutriMill Harvest User manual

The World’s Greatest Grain Mills®
Starter Guide | Owner's Manual | Recipes
Harvest
®

Congratulations
When you purchase one of The World's Greatest Grain Mills®. you
expect the best money can buy, which is why here at NutriMill®we
pride ourselves on creating quality, state-of-the-art grain mills that
you can be proud to use in your home.
Your Harvest®mill is the perfect solution to provide you with fresh
natural flours helping you create delicious, healthy meals. Effortlessly
grind non-oily whole grains, beans, and legumes any time. These
powerful “Super Food” flours help you get the benefits of whole-grain
goodness in your daily diet.
The natural bamboo housing and high quality, ultra-strong,
Corundum Grain-Master®Millstones were manufactured with
superior craftsmanship to ensure many years of efficient milling.
For video guides and other resources scan the QR code below or visit:
nutrimill.com/harvest-resources/

Contents
Important Safeguards �����������������������������������2
Troubleshooting������������������������������������������������3
Getting to Know Your Mill��������������������������� 4
First Use & Cleaning ����������������������������������������5
Adjusting Flour Texture�������������������������������� 6
Purchase Quality Grains ������������������������������ 7
Choosing Your Grain�������������������������������������� 8
Whole Grain Milling Tips ����������������������������� 9
Baking With Whole Grains����������������������� 10
Whole Wheat Bread �������������������������������������13
Cinnamon Raisin Bread����������������������������� 14
Pizza Dough ������������������������������������������������������15
Pumpkin Bread �����������������������������������������������16
Cranberry Coconut Muffins����������������������17
Black Rye Bread ����������������������������������������������19
Whole Grain Pasta ����������������������������������������20
Spelt Toffee Chip Cookies��������������������������� 21
Pita Bread ���������������������������������������������������������� 23
Blueberry Coffee Cake �������������������������������� 25
Gluten-Free�������������������������������������������������������26
Corn Chowder��������������������������������������������������29
Pancakes ������������������������������������������������������������� 31
Apple Crisp �������������������������������������������������������� 32
Sorghum Cookies ������������������������������������������ 33
Cream of Chicken Soup ����������������������������� 35
Black Bean Dip������������������������������������������������ 37
Hummus�������������������������������������������������������������39
The World's Greatest Service������������������ 44
1

•Keep small children away from mill at
all times.
•Avoid contact with moving parts on
the mill.
•Keep mill and power cord away from
stove or other heat sources.
•The use of attachments not sold by or
recommended by the manufacturer
may cause fire, electrical shock or
other injury.
TURN OFF mill before unplugging from
or plugging into an electrical outlet.
•Be sure to turn switch to off position
after every use. Make sure motor stops
completely before disassembling.
•Mill should be unplugged from
electrical outlet before cleaning,
before assembling or disassembling
and when not in use.
•To prevent hazardous operation or
electric shock, DO NOT put motor base
or power cord in water or other liquids.
•DO NOT use outdoors.
Important Safeguards
HOUSEHOLD USE ONLY
Please read all of these instructions thoroughly�
•DO NOT unplug from electrical outlet
by pulling on the cord. To unplug,
grasp the plug and pull.
•DO NOT put your fingers or other
foreign objects into any of the mill’s
openings while it is in operation.
•DO NOT leave mill unattended while
in use.
•DO NOT let cord hang over the edge of
a table or counter or touch hot surfaces.
•DO NOT place on or near a hot gas or
electric burner or in a heated oven.
•DO NOT clean mill by inserting
pointed objects into milling chamber,
or using running water.
DO NOT OPERATE: with a damaged
cord or plug, after any appliance
malfunction, is dropped, or damaged
in any manner. Return appliance to
nearest authorized service facility
for a thorough examination, and
any needed repairs, or electrical or
mechanical adjustments.
2

Troubleshooting
Motor stalls during
operation. This may be
caused by overheating
or improper use. The
Harvest mill has a built-
in thermal cut-off switch
that stops the motor to
prevent serious damage.
Unusual smell or noise.
Hopper will not attach.
If problem persists,
troubleshoot the
source:
Milling heads rubbing during operation. Rotate the
adjustment knob counter-clockwise.
Rotate adjustment knob to counter-clockwise, to
loosen the stones, until the motor starts. Then adjust
the texture knob to the desired setting.
Unplug and allow the mill to cool down. Remove
hopper, empty any leftover grains or legumes, and
remove upper millstone. Make sure stones and milling
chamber are clean and dry. Try restarting the motor
with upper stone and hopper off. If the motor starts,
turn off the mill. Reassemble and begin milling.
Ensure tabs on the top grindstone are seated into
place. Loosen adjustment knob to the coarsest setting.
Is grain too moist?
Are millstones or mill chamber clogged?
Is a foreign object caught between the millstones?
Was the mill turned on when the hopper was filled and
millstones were at their finest grind setting?
Millstone Material:
Millstone Diameter:
Motor:
Weight:
Housing:
Measurements:
Hopper Capacity:
Flour Texture:
Motor will not start.
Ceramic-Bound Corundum
3 inches
4 Amps; 450 W
16lbs
Bamboo
7" W x 7" D x 13" H
3.5 cups
Adjustable - Cracked to Pastry Fine
Technical Information
3

Getting to Know Your Mill
Simple Lock
Hopper Remover
Corundum
GrainMaster®
Millstones
Texture
EasyAdjust®
Control Knob
CushionFlex®
Stone Suspension
450 Watt Heavy
Duty Motor
No Slip
Rubber Feet
Flour Outlet
Single Switch
Operation
4

How to Mill
1. Place mill on a hard, flat surface. Make
sure ventilation slots on the back and
bottom of the mill are unobstructed.
2. Plug in the power cord.
3. Place bowl or container under the
flour outlet.
4. Turn the mill on.
5. Turn the control knob clockwise until
you hear the stones begin to rub. Then
turn the knob counter-clockwise
slightly so the rubbing noise stops.
6. Pour grain into hopper & mill.
7. You may adjust the control knob
during milling. Clockwise for finer
flour and counter-clockwise for
coarser flour.
First Use & Cleaning
Mill 2 Cups of rice and discard the
flour before first use to eliminate any
possible residue or packing material
from the millstones and chute. You may
also want to thoroughly clean your mill
after frequent or extended use. Never
use water to clean stones.
How to Clean
1. Grind 1/4 cup of grain at a coarse
setting.
2. Remove the hopper by pushing the
Simple Lock button and turning the
bowl counter-clockwise.
3. Use the included dry brush to clean
the Flour Outlet and Millstones.
NEVER USE WATER TO CLEAN STONES
5

Adjusting Flour Texture
1. Turning the adjustment knob will
control the flour texture. The markings
on the adjustment knob will help you
identify the flour texture.
2. Turn right (clockwise), for finer flour.
3. Turn left (counterclockwise), for
coarser flour.
4. The adjustment knob can be turned in
either direction at any time while milling.
When adjusting to the finest texture you
may hear the sound of the millstones
coming in contact with each other.
Making a slight adjustment to a coarser
setting will eliminate that noise.
While you can regrind flour to get a finer
texture, we recommend grinding grains
on the preferred setting on the first grind.
Note: It is effective to do a very coarse
grind when milling large legumes, and
then run them through the mill a second
time to create fine flour.
Under normal conditions, the mill can be
turned off while grinding and restarted
with grains in the hopper. If the motor
does not spin, quickly turn the mill off.
Adjust knob counterclockwise for a
coarser setting. Turn the mill on and try
again. If necessary, empty and remove
hopper and upper stone to remove
excess grain and then reassemble.
FINE
CLOCKWISE COUNTER-
CLOCKWISE
COARSE
FINE
COARSE
6

Purchase Quality Grains
The Harvest®grain mill is suited for milling all types of non-oily
grains, beans, and legumes. Avoid milling seeds or any grains, beans
and legumes that have a high oil or moisture content.
If there is a question about grain being dry enough to mill, check
using a “knife test”. Take a single piece of grain. With the flat side of
a knife, press grain against a hard surface (like a counter top). A grain
that bursts with a distinct cracking sound is dry enough to mill. A
grain that is too wet will be soft and not crack or burst.
Know the source of your grain. Purchase and mill only carefully
cleaned grain from a reliable source. Unclean grain may contain small
stones, which can damage millstones.
Do not mill damp or wet grain. Damp grain may stick to millstones,
block the flour outlet and affect your mill’s performance.
Note: Store grain in a dry, cool, well-ventilated location. Grain tends to
absorb moisture from the air.
•Chia Seeds
•Sesame Seeds
•Flax Seeds
•Sunflower Seeds
•Popcorn
•Tapioca
DO NOT MILL Any of the Following
•Coffee Beans
•Hemp Nuts
•Nuts
•Sugar
•Dates/Raisins
•Poppy Seeds
•Herbs & Spices
•Chilies
•Goji Berries
•Sprouted Grains/Beans
(If Not Thoroughly Dried)
7

Choosing Your Grain
Gluten Free Legumes
Gluten Free Grains
Whole Grains
•Kamut
•Spelt
•Barley
•Farro
•Rye
•Soft Wheat
•Hard Wheat
•Triticale
•Emmer
•Einkorn
•Dried Sweet Corn
•Oat Groats
•White Rice
•Brown Rice
•Teff
•Sorghum
•Millet
•Buckwheat
•Quinoa
•Amaranth
•Lentils
•Chickpeas
•Garbanzo Beans
•Baby Lima Beans
•Mung Beans
•Black Beans
•Navy Beans
•Split Peas
•Pinto Beans
•Soybeans
One of the major reasons to start milling your own flour is to obtain optimal nutrition
from grains and to cater to your dietary needs. If you’re on a gluten-free diet it may
be best for you to mill your own flour. Just as important is knowing which nutrients
each type of grain provides. The health benefits of whole grains are numerous and
well documented. Whole grains contain high levels of B-complex vitamins, minerals,
and dietary fiber. They are also rich sources of healthy carbohydrates and protein.
You can mill any of the following:
8

Whole Grain Milling Tips
•Converting recipes from refined white flour to whole grain flour is
often a matter of trial and error. Many factors, such as the type of
recipe, your climate, and your choice of texture when grinding, all
play a part in the final results. Keep notes on how much flour you
use and whether more or less is needed next time. It may take a few
attempts before you find just the right amount to suit your taste.
•Choose flour texture (fine or medium) carefully. It affects the
amount of flour needed and the final texture. Fine flour is good
for pastries but is not recommended for yeast breads. Instead,
choose a medium texture for bread flour.
•After milling grains & legumes, refrigerate or freeze any leftover flour
to preserve as many nutrients as possible. Flour may be stored up to
2 weeks in the refrigerator or up to 3-6 months in the freezer.
•Grains may be mixed and milled together at the same time.
Choose grains of similar size for best results. Try a variety of flour
mixtures to add variety, flavor, and texture to your recipes.
•Soft wheat flour, also known as whole wheat pastry flour, has less
protein and creates a lighter textured product than hard wheat.
Soft wheat does not work as well for yeast breads, but it is excellent
for cakes, cookies, muffins, etc. Soft wheat is closer to all-purpose
flour and need not be adjusted as much as hard wheat flour when
converting recipes.
•Offset strong-tasting flours (quinoa, millet, rice, beans) by mixing
them with mild flours (hard or soft wheat, oat, kamut, spelt).
9

Baking With Whole Grains
•Hard wheat flour is higher in protein than soft wheat
flour. Hard wheat can be used for every type of recipe
but is essential for yeast breads.
•For each cup of white flour in a recipe, replace with ¾
-⅞ cup of hard whole wheat flour or ⅞to 1cup of soft
wheat flour. Whole grain flours absorb more liquid
than all-purpose flour, so instead of using less flour,
you may increase the liquid called for in the recipe.
•In baking powder leavened recipes, increase the
baking powder by 1 tsp for every 3 cups whole
wheat flour. Recipes containing baking soda need
not be adjusted.
•Don’t over mix batters for cakes, muffins, or cookies.
It causes gluten development and can make baked
goods tough.
•To lighten any batter containing eggs, such as
pancakes, waffles, or cakes, you may choose to
separate the eggs and beat the whites until stiff. Add
egg yolks to the liquid ingredients and fold beaten
egg whites into the batter just before baking.
•An extra egg may be added to quick breads, such as
cornbread or banana bread, to help it rise a little higher.
•Bean flours provide extra protein and may be added
in small quantities to any baked goods. You can
replace up to 10%-25% of the wheat flour in your
recipes with almost any bean, pea, or lentil flour.
10

•When ground into flour, dry beans, peas, and lentils
can be used for dips, soups, and thickening agents in
casseroles and stews in place of wheat flour, making
them gluten-free.
•Add whole grains to your diet gradually, to help your
family's taste buds and digestive systems adjust.
Start by replacing 25% (or less) of the white flour in
your favorite recipes with whole grain flour. Gradually
increase to 50% whole grain flour, and so on. Most
recipes work well without adjustments until you
begin substituting more than 50% whole grain flour.
•Yeast breads require hard wheat, kamut, spelt, or rye
flours, because they contain sufficient protein (gluten)
to create structure. Do not substitute more than 25-
30% of these flours with a gluten-free flour. Gluten-
free breads usually require a mixture of grains and
starches (tapioca, potato, etc.) to mimic the structure
of regular baked goods.
•Whole grain flours absorb liquid more slowly than
white flour. If your pancake batter appears runny, wait
5 minutes. The batter will thicken as it sits. Adding too
much flour too soon will make the batter dry.
•Increase the amount of herbs and spices in your
recipe by up to 50%. White flour is neutral and has no
flavor, but whole grain and bean flours can mask the
taste of other ingredients.
11

Wheat Whole wheat comes from the entire ground wheat�
Blends of this kind are milled from the whole grain, which includes the bran, germ,
and endosperm� In comparison to refined white flour, whole wheat features a higher
level of nutrients and antioxidants�
12

*Optional ingredient
Whole Wheat Bread
1. With a Bosch®or NutirMill®mixer fitted with the
dough hook, add water, oil, honey, salt, about half
of the flour, and the yeast into the mixing bowl.
Use the pulse switch to incorporate.
2. Optional step: for enhanced flavor and texture,
allow the batter to sit for 15-30 minutes, until it
becomes bubbly.
3. Slowly increase to medium speed and continue
adding remaining flour, a little at a time, until the
dough pulls away from the sides of the bowl. You
may need all of the flour.
4. Continue kneading on medium for 6-8 minutes
until the dough is smooth and elastic.
5. Lightly oil your hands and the counter. Divide
dough into equal portions and shape into loaves.
Place in greased loaf pans and let rise until
doubled in size.
6. Bake at 350ºF for 30-40 minutes or until internal
temperature reaches 190ºF.
Small Batch (3 Loaves)
3 Cups Warm Water
⁄ Cup Vegetable Oil
⁄ Cup Honey
1 Tbsp Salt
7-9 Cups Whole Wheat Flour
Milled Medium
1 ⁄ Tbsp Instant Yeast
1 Tbsp Vital Wheat Gluten*
1 Tbsp Dough Enhancer*
Large Batch (6 Loaves)
6 Cups Warm Water
⁄ Cup Vegetable Oil
⁄ Cup Honey
2 Tbsp Salt
14-18 Cups Whole Wheat Flour
Milled Medium
2 Tbsp Vital Wheat Gluten*
3 Tbsp Instant Yeast
2 Tbsp Dough Enhancer*
Ingredients
13

Ingredients
1 ⁄ -2 lbs of Bread Dough (pg 13)
⁄ Cup Brown Sugar
1 Tbsp Cinnamon
Raisins
Tip: Soak raisins in warm apple
juice for 20 minutes to soften.
Optional Icing:
2 Cups Powdered Sugar
1-2 Tbsp Milk or Water
1 tsp Vanilla Extract
Cinnamon Raisin Bread
1. Roll dough into a rectangle the width of your
bread pan. Spread with melted or softened butter,
if desired. Sprinkle brown sugar and cinnamon
down the center of the dough, leaving a small
border on each side. Top with raisins.
2. Beginning at one short end, roll the dough into
a loaf. Pinch the seam to seal and place in a
greased loaf pan. Let rise until doubled.
3. Bake at 350ºF for 30-40 minutes, or until done.
Drizzle with a powdered sugar glaze.
14

Ingredients
Pizza Dough
1 ½ Cups Warm Water
2 Tbsp Olive Oil
2 Tbsp Sugar
2 tsp Sea Salt
3-4 Cups Whole Wheat Flour
Milled Medium-Fine
1 Tbsp Saf Instant Yeast
1. Preheat baking stone to 500°F.
2. Place all ingredients except 1 cup of flour in a
Bosch®or NutirMill®mixer fitted with the dough
hook.
3. Knead on low, gradually adding remainging flour
until dough pulls away from the side of the bowl.
Knead for and additional 6-8 minutes.
4. Cover and let rise for 1 hour. Roll out dough
onto parchment paper to desired thickness. Use
scissors to trim off the exposed edges of paper.
Top crust with desired toppings.
5. Use a pizza peel to carefully slide pizza onto
a preheated pizza stone. Bake until cheese is
melted and crust is golden brown.
15

Pumpkin BreadIngredients
1. In a Bosch®or NutirMill®mixer fitted with the
cake paddles, stir together dry ingredients. In a
separate bowl, beat eggs, oil, sugar, and pumpkin.
2. Fold the egg mixture into the dry ingredients
until combined. Do not over mix. Fold in nuts, if
desired.
3. Pour batter into a greased 9"×5" loaf pan.
4. Bake at 350°F oven for 55-65 minutes, or until a
toothpick inserted in the center of the loaf comes
out clean.
2 Cups Whole Wheat Flour
Milled Medium
1 Tbsp Pumpkin Pie Spice
½ tsp Salt
1 Tbsp Baking Powder
2 Eggs
1 Cup Sugar
½ Cup Oil
1 15 Oz. Can Pumpkin
½ Cup Chopped Walnuts or
Pecans*
*Optional ingredient
16

Ingredients
Cranberry Coconut Muffins
1 ¼ Cups Whole Wheat Flour
Milled Medium
½ Cup Regular Rolled Oats
1 Tbsp Flax Meal
1-2 tsp Dried Lemon Peel
(Or 1 Tbsp Fresh Lemon Zest)
½ Cup Sugar
1 ½ tsp Baking Powder
½ tsp Baking Soda
1 Cup Vanilla Yogurt
¼ Cup Milk
1 Egg
1 Tbsp Vegetable Oil
1 tsp Vanilla
1 Cup Dried Cranberries
 Cup Shredded Coconut
1. Preheat oven to 400°F.
2. In a Bosch®or NutirMill®mixer fitted with the cake
paddles, combine the dry ingredients.
3. Add yogurt, milk, egg, oil, and vanilla. Mix just until
moistened.
4. Mix in cranberries and coconut. Scoop into
greased muffin tins.
5. Bake for 20 minutes or until muffins spring back
when lightly touched.
17

Baking with rye flour accentuates other ingredients in a recipe and
brings out their flavors. It has a higher content of dietary fiber and lower fat content
than wheat while containing no gluten. Rye flour is an excellent source of calcium,
iron, magnesium, manganese, potassium, and zinc.
Rye
18