Washed and dried soft white wheat and buckwheat for cookies and flat bread. I will also being adding soy flour made from okara, dried left over pulp from making soy milk. Hand milling is a workout. I usually listen to radio and drink tea. Takes about an hour to grind enough grain for flour that will feed two people for the week. I find great comfort knowing what is in my bread. Also if I don’t wash the grain my skin gets really itchy. I figure there is some kind of substance even on organic grain to prevent mold and fungus which triggers an allergic reaction.