Honest Pumpernickel Bread - make rye meal, simulating "Schrot"
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HOME->SD->Honest Pumpernickel Bread->make rye meal->pilot run->second run->cooled down ->CQA
Retsel mill
opened
coarse rye meal
with 1 mm gap
0.5 and 1 mm gap
milled rye sifted
and separated
I found that by adjusting the gap between the milling stones (using the steel burrs) on my Retsel grain mill to 1 mm and 0.5 mm (1 and 1/2 turn open) gives a different combination and quality of flour particles.

By sifting the coarse flour with a kitchen sieve with approx. 1 mm holes and weighing the separated parts gave me an idea of how to use my rye milling products with the recipe.

The 1/2 turn (0.5 mm) gave me 27 % coarse and 73 % sifted portions and
the 1 turn (1.0 mm) gave me 81 % coarse and 19 % sifted portions.

I used 50 % flour each from the coarse and finer settings and with the second dough, I increased the coarse to 1 1/2 turns (1.5 mm) because I wanted more and larger grain kernels in the end product.
HOME->SD->Honest Pumpernickel Bread->make rye meal->pilot run->second run->cooled down ->CQA
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