User Manual

WONDERMILL OPERATING INSTRUCTIONS
1. Clean separator cup and lid and wipe away all moisture.
2. Snap the separator cup into position on the under side of the
separator lid. Feel it snap into place (if the tab breaks off, use the
line that remains as a guide to line up the cup). The tab’s purpose is
that of a guideline and not covered under warranty.
IMPORTANT NOTE:
The flat side of the cup should be aligned
with the protruding tab on the lid to allow
for maximum canister capacity. Cup does
not fit over the tab [see Fig. A]
Proper placement allows the canister to fill
above the rim so be careful when removing
the lid after grinding. (Tap the side of the
canister before removing the lid to settle the
flour).
3. Press the air filter into place on top of the
separator lid. [see Fig. B]
4. Snap the separator lid onto the flour canister
and rotate the curved flour tube from the
storage position to the operating position by
turning it outward 180 degrees. [see Fig. C]
5. Set the mill and flour canister side by side
and push the tube into place in the flour
outlet on the mill. [see Fig. D]
3
RECIPES
100% WHOLE WHEAT BREAD RECIPE
(For Large Bread Mixers such as, Bosch, DLX, or K-Tec)
• 6 Cups Warm Water
• 2/3 Cup Canola Oil
• 2/3 Cup Honey
• 2 Tbsp. Salt
• 2 Tbsp. Dough Enhancer
• 2 Tbsp. Vital Wheat Gluten
• 2 Tbsp. Tofu Drink Mix
• 2 Tbsp. SAF Instant Yeast
• 1 ½ Cups Cold Water
• 10-15 Cups Freshly Milled Whole
Wheat Flour
Preheat oven to 350°. Pour water into mixing bowl. Then add oil, honey, and
salt. These ingredients will cool the water appropriately. Next add dough
Enhancer, Vital Wheat Gluten, Tofu Drink, and SAF Yeast. Add 6 cups of
fresh milled wheat flour on top of liquid. Pulse to mix well. Turn the mixer to
low speed and continue to add wheat flour only until the dough begins to pull
away from the sides of the bowl. (DO NOT add too much flour). Cook bread
for approximately 30-35 minutes.
WHOLE WHEAT ANGEL FOOD CAKE
• 8 Egg yolks
• 8 Egg Whites
• 2 Cups Freshly Milled Whole Wheat
Flour (Pastry Setting)
• ½ tsp. Salt
• 1 tsp. Cream of Tartar
• 1 Cup Cold Water
• 2 Cups Sugar
• ½ Cup Freshly Milled Barley Flour
(Pastry Setting)
• 1 tsp. Vanilla
First mill the wheat and barley in the WonderMill and set it aside.
In a mixing bowl, beat egg yolks until lemon color. Gradually add cold water.
Let mix for 1 minute. Add sugar, wheat & barley flour, and salt. Let mix for 2
minutes & stir in vanilla. Set the batter aside.
Mix the egg whites with the cream of tartar & beat until peaked. Fold egg
whites into cake batter then pour into an un-greased angel food cake pan.
Bake at 325º F for 1 hour 15 minutes. Cool upside down. Serve plain or with
strawberries.
8
[Figure A]
[Figure B]
[Figure C]
[Figure D]