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1. Grind 1 cup of whole grain berries on the finest setting of your grain mill. If you don't have a grain mill, you can grind your own flour using an inexpensive coffee grinder and food processor.
2. Set the sieve over a large bowl and sift the flour. After a couple minutes, you will see the germ and bran remaining in the sieve and the endosperm in the bowl. Place the germ/bran into a separate small bowl.
3. Repeat with the remaining freshly ground flour until it has all been sifted.
4. Repeat the sifting process again, but this time use the flour that has already been sifted. You will again see the germ/bran separate in the sieve. Place the germ/bran into a separate small bowl and repeat the sifting process until all the freshly ground flour has been sifted twice.
5. Store the flour and germ/bran in separate containers. The flour will stay fresh in the pantry for up to one week, or you can refrigerate/freeze for up to 2 months. Store the germ/bran in the refrigerator or freezer for up to 2 months. Keep the wheat middlings that are not sifted for making semolina flour.
6. Combine 1/4 c. warm water, 1 tbl yeast yeast, 2 tbl. sugar, 2 c. flour and 2 tsp. salt in a bowl. Add the egg, milk, butter and continue beating until creamy. Add the remaining flour if nessecary. Keep dough moist.
7. Remove dough and oil the bowl. Return the dough to bowl and cover with dish towel until doubled, about 2 hours.
8. Coat a work surface with a little bit of cornmeal. Roll the dough out about 1/2 inch thick and cut out muffins.
9. Heat a cast-iron skillet until very hot.
10. Put muffins in pan and immedietly turn down heat to medium. Cook muffins 10 to 15 minutes per side.