How to make rye flour

Rye flour comes in three varieties: wholemeal, peeled and seeded. The easiest way to buy flour in the store, but all these types can also be manufactured at home, having a natural product without additives. The most acceptable time and effort expended option – the production of dark rye flour by grinding the grains of rye (for its preparation is used a whole grain, in the seed taken only the kernel, and peeled – the shell of the grain, which will add you a lot of trouble in manufacturing).

For the manufacture of flour at home you will need a coffee grinder and a well ventilated room. If you want to soft, thin density of the flour, close to the first class, use the electric coffee grinder, if you need a coarse grind by hand.

Grind grains and place a thin layer (2-3 cm) layer of clean crisp paper. Do not spread the flour on a newspaper and the crushed granule can absorb the printing inks and to turn into poison.

Now the resulting flour should be dried in a well ventilated area, stirring occasionally. The readiness of the product can be identified by the color that should be yellow beige and white, and touch – the flour should not stick to hands.

After that, the flour, place in paper or cloth bags and store in a cool and dry place. Before using screening as rye flour homemade may eventually "take" lumps.

Flour, including rye, can be of different varieties. Type of flour indicates the thoroughness of grinding – the finer it is, the higher the grade, and thus this flour is finer in composition and better baked through. Despite the fact that most valued the highest grade, it is believed that the coarse ground flour retains all nutrients, including fiber. Mills particular type of flour is made, increasing or decreasing the gap between the millstones. At home, in the absence of special equipment, is difficult to achieve the manufacture of a variety, so will have to settle for any the result.