Cream of Wheat

Mill the wheat berries on a coarse setting. If you find the finished cream of wheat is too "gluey" your wheat was ground to fine and you need to go up some.
In a medium saucepan, combine the coarsely ground wheat, water, milk and salt. Rest for 30 minutes.
Over medium heat and whisking constantly, cook until the cream of wheat has thickened and is the consistency of oatmeal or porridge.
Top with brown sugar or syrup and fruit or eat plain. Enjoy!

Tips for success

Cream of wheat was one of my favorite breakfasts growing up and I was shocked to realize that it was just coarsely ground wheat berries! For some reason I thought it was some magical mixture in a box!

Wheat berries. You can use any type of wheat berry for cream of wheat. The protein content does not matter to this recipe. I love to do half soft white and kamut but I have also tried it with hard wheat varieties and it is just as good! Test out whatever you have on hand.
Milling. Not every mill will be able to grind the wheat coarse enough so read your manual to make sure you can grind more than just flour. If it has a gluey texture, your grain was too fine. Play around with the settings to find the coarseness you prefer.
Liquid. I prefer half milk and half water but you can do 100% of either one.
Toppings. Topping options are up to your imagination! I love strawberries and brown sugar but any fruit would be lovely.

Step by Step

Mill the Flour

I have a Mockmill 200 which is a stone mill. I adjust the lever all the way back, unscrew the lever and pull it towards me, then tighten it back and go up one more notch. Play around with your settings to find the coarseness you prefer.

*Some mills only have the capability to mill flour. Check your manual to make sure you can mill coarsely.

Autolyse

Combine all your ingredients and whisk together. Cover and allow to rest for about 30 minutes or overnight.

Autolyse is simply mixing your flour with the wet ingredients and allowing it to rest for about 30 minutes to allow the flour to absorb the water and soften the bran and germ. I have skipped this step for cream of wheat and the texture is definetly a bit more gritty but some of my family actually prefer it. I personally like about 30 minutes but you can also mill it the night before and autolyse overnight in the fridge if you don't want to wait for it to rest in the morning.

Cooking

Over medium heat, cook and stir constantly until the cream of wheat thickens and bubbles. This will take about 3-5 minutes. The mixture should be thick and coat a spoon. Pour into bowls, top and serve!

*Below is an example of how coarse I prefer my grain.