The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

How to mill white rye flour

Yippee's picture

How to mill white rye flour


I've got all my flour-milling tools. Woohoo! 

The first bread that I most want to make with home-milled flour is Rus's German Monheim sourdough rye bread.  If you were milling white rye flour at home, how would you do it?



albacore's picture

Something like a #60 or #70, Yippee?

I'm not sure how much flour you'll end up with, though!



mariana's picture

I don't think it's possible to mill white all purpose flour at home, Yippee. Or white rye of similar ash content. Whole grain or sifted flour (medium rye) - yes.

If you absolutely need some white rye for baking, it is easier to buy some here

Commercially milled white rye will also serve you as a standard. You can compare your own home milled and sifted flour to it, as you moisten a portion to see its color. Or compare it to white all purpose flour.

Left - white rye flour, right - unbleached all purpose flour

Test baking samples of white rye flour: 50g white rye, 30-35g water, bake for 20 min at 400F. Depending on its ash content, whether it is less than 0.6 % or less than 0.8%, you will get different crumb color. 

Crust color will depend on sugar content of your rye grain and flour.


DanAyo's picture

What a setup up, Yippee! I Almost bought that same shaker. Let us know how you like it. Soon we’ll be ordering custom flours from you. LOL

I’ve done a bit of experimentation is this area (Milling and sifting in general). Current practice is to run berries through initially with the stones set 3 to 5 clicks away from touching. The idea is to prevent excess starch damage. Sift through stacked 30 and 50 mesh. Hold out the 30 and re-mill the 50 with the stones touching. If you choose to use the bran (30 mesh) although you wouldn’t for white rye, run it through lastly as many times as desired. The bran is hard to grind finely, IMO. But the bran has no starch, so no starch damage.

I have turned good berries into sloppy dough by over grinding the berries, causing too much starch damage.

Below is an image of milled and sifted rye berries.

isand66's picture

How many sieves did you get?  I mainly use a #30 and #40.  I grind as fine as I can sift with the 30 and then the 40.  I then remill and sift with 40 one more time.  
Not sure how close you can get to white rye but honestly I wouldn’t try too hard and just use your home milled rye and it will come out just fine.