I have been grinding my own grain and using it to bake for several years. I was curious if anyone else on this forum does this too. Until the 20th century, everyone had their flour milled close to home and baked their bread at home. In the 1920's new technology was developed to separate the components of the wheat that spoil quickly (the germ, germ oil, and the bran) from the white flour that keeps for a long time. This was good for the bread businesses and good for consumer convenience, but unfortunately it was not so good nutritionally. Much of the vitamin E especially is in the wheat germ.