Originally Posted by Treklady
And don't even get started with those who grind their own wheat. that is even worse for mixers. The strain of the firmer dough is what burns out the motors quicker...We are commonly nick named the grain-grinding-freaks
from one grain-grinding-freak to another, I've been milling my own wheat (and other grains, plus legumes) for 30 years with my KitchenAid K5A mixer. Both my mixer and grain mill attachment were manufactured by Hobart, so they are better designed and sturdier than the current mixer and attachments manufactured by Whirlpool.
Milling grain or legumes doesn't burn out the motor if you apply common sense - don't mill a lot in a batch, monitor the heat of the motor and just turn the mixer off to cool down awhile if the motor feels too hot.
Freshly milled whole wheat flour really has the best taste. Everyone can taste the difference between a whole wheat loaf made with freshly milled flour vs. one made with even the best quality, stone ground whole wheat.
My grain mill looks like this