| Honest Pumpernickel Bread - make rye meal,
simulating "Schrot" |
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Retsel mill
opened |
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coarse rye meal
with 1 mm gap |
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0.5 and 1 mm gap
milled rye sifted
and separated |
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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. |
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;)
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;)