The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole grain recipe request

vasiliy's picture
vasiliy

Whole grain recipe request

Hi all, I got retsel and some grains to mill. I was finally able to get the mill to work without glazing the stones. I can't however mill the same grain/flour twice to make it finer because any time I put already milled flour in it, the stones get glazed... Not sure what the issue may be, but my guess is that the second time I run the milled grains/flour through they already have oils released and thus somewhat wet, so they glaze the stones (stones are not steel ones).

I made some regular soughdough bread from white and red hard wheat berries. Would you recommend any recipes which will be somewhat more diverse in terms what grains are included? I have white and red hard wheat, kamut, barley and rye berries plus whatever else may be in the kitchen (flexseeds, etc.) at my disposal. I use soughdough starter.

Thanks

charbono's picture
charbono

Here's a suggestion for finer granulation:  While the mill is operating, sift batches of the flour through a #20 or finer sieve.  Put the coarse material in the hopper with the remaining grain, mixing it in.

 

vasiliy's picture
vasiliy

Charbono, thanks for the suggestion - I tried that and got a similar result (glazed stones), but at that time, other grains were somewhat wet as well.  I will try to use drier grains (which I put in a warm oven for an hour or so) and see if that will work.