How to make rye meal/chops/flour?
I like to bake dark German-style rye breads like pumpernickel, Vollkorn, etc. and I always start with rye berries that I milll in my stone mill attachment.
The recipes I use (mostly from Hammelman's great book) are typically based on various combinations of whole berries, very coarsely milled rye chops, finer rye meal, and dark fine rye flour. But I am having some trouble sifting the milled grains. I can set the mill's coarseness, of course, but I always get some fine flour mixed in, even with the coarser settings. In other words, I never get uniformely coarse chops, nor uniformely grond meal, etc. There is always a non negligible percentage of more finely milled flour mixed in.
Can anyone suggest a method to sift the flour *out*? I realize this is pretty much the opposite of what mesh strainers are tipically used for, so I am a bit hesitant in investing in a set. But perhaps that's the only method?
Suggestions welcome.
I have successfully used an ordinary kitchen strainer if you have one of those.
-ca
I have found large kitchen strainers in the following sizes: 12, 16, 20, and 32 wires per inch.
Test sieves are available in many mesh sizes. An advantage of the common 8-inch diameter sieve is that it fits on a common sauce pan.
Here is what Matz's Cereal Technology says about rye granulation:
USBS Sieve Pumpernickel Fine Meal
On 8 30% 10%
On 20 46% 40%
On 40 14% 20%
On 60 5% 5%
Thru 60 5% 25%
If you are shaking by hand, it will save time if you use the finest sieve first.
and just weigh the "mixed" sized flour instead of separating everything just to recombine again. :)
I appoximate cracked rye or rye chops for these breads by milling at different settings in my Komo, and don’t worry about the finer flour that comes along with it - like Mini Oven, I just go by weight and call it a day. It’s still 100% whole grain and the breads still have plenty of chewy texture for my taste.