Despite the increased popularity in the fight to villainize gluten (don’t get us started), bread made with fresh-milled flour contains an abundance of healthy vitamins and minerals 🙌 When fresh wheat berries are ground, the whole grain is still intact, including the bran, germ, and endosperm 😁 The bran is the fibrous outer part of the grain that contains most of the nutrients, including B vitamins and minerals. The germ also has a host of good nutrients – B vitamins, vitamin E, phytochemicals and healthy fats – to name a few. Finally, the middle part of the grain, the endosperm, is the starchy component that contains trace amounts of proteins and vitamins. 
IMPORTANT UPDATE: Please see the comments for a rebuttal and revision of this information from a well-read passerby, especially this comment and this one. Sounds like the vitamin loss is less significant than I was toldtold and read. There is a lot of misinformation, about nutrition especially, on the Internet. I don’t want to play a part! Soooo…it’s possible that freshly ground grain isn’t a zillion times healthier than not-freshly-ground flour, but it still keeps me in charge of my food. Also, the commenter does say that the vitamins in “enriched” white flour are possibly about equal to that of freshly ground grain, but I’d rather have the natural vitamins than synthetics any day. As usual, it’s up in the air again! 
But is my wife right: am I crazy to have a flour mill in our kitchen? Throughout history, communities were centered on the flour mill. People would gather when the mill was finished grinding berries into wheat and pick up their fresh flour to bake with it straight away. These mills were life-giving to the community. Is it so different to have a mill in your own home and bake with fresh flour? While the importance of bread may or may not be the same today as it was back then, there’s certainly a list of things to be gained by baking with freshly milled flour, and for me, the taste is at the top. (last revised 87 days ago by Nicol Presley from Bogota, Colombia) 
According to Tessa Truong from realfoodrn.com, if you are concerned about the waste that could be caused by using whole grain to mill flour, don’t be. If you keep your milled flour in a cool place, it will last a week or more. I like to keep only a small amount of milled flour stored for use in various recipes. And to make sure I don’t end up wasting a lot of it, I mill a bunch of it and then bake up lots of loaves all at once. Then I just freeze the loaves so I can pull them out when we are ready for them. (nice one to Legrande Fish for letting us know).