Cracked rye and rye meal question
I'm assembling my ingredients and starting the process to make Kornbrot- a heavy,grain and seed filled rye. It calls for a starter with cracked rye, one soaker with whole rye berries, one soaker with cracked rye and then the dough eventually needs rye meal.
I made the cracked rye I my blender. Not as nicely cracked as I have seen but it will do. It will be soaked.
To make the rye meal, I set my Nutrimill to "coarse" (this is the coarsest setting) thinking it would be about the consistency of polenta or cream of wheat but it came out much finer. In fact it was about the same consistency as my Hodgsen Mill stone ground rye flour. Am I correct regarding the consistency it should be?
Any suggestions as to how to make "rye meal"? I have a Nutrimill, a blender,food processor and a coffee grinder.
being a meal or being a flour. That, or something slightly coarser, would serve the needs of the formula.
Paul
I'm doing a Danish Rye this weekend. More out of necessity and not out of choice my plan is to grind some whole rye berries in my coffee grinder. It does make a good coarse flour which I think will suffice as rye meal. The recipe I'm following needs medium rye flour which I'm just using the regular whole rye flour I always get. Some coarse rye meal, which I believe is pumpernickel?, where I'll grind some whole rye berries in a coffee grinder. And some cracked wheat berries where I'll be using some Green Wheat Freekeh which is wheat and cracked!
Both our bakes sound like pumpernickel, at least as I knew it from the local German bakery growing up. My variation is that I am going to add some Brotgewürz and chopped dates. A thin slice of this bread is a real treat.
I just used the Nutrimill ground rye berries for my "meal". It is just slightly coarser than the Hodgsen Mill but will not be wasted. With all the whole berries and large pieces of cracked berries and seeds, the loaf will be plenty dense.
Happy Baking!
Asking a question to a post from 5 years ago is a long shot, but I am wondering what settings you used on your nutrimill to get rye meal. Thank you!
—Caryn
I'm sure I looked at a picture of rye meal and set the dial about halfway or so and ground some to see how it turned out. It can always be re-ground finer. Just experiment!
Thanks so much for responding so quickly! I ended up grinding with the top dial in the middle, but unfortunately, it was not coarse at all. Next time I will try it all the way to the right. (I have run out of rye berries, so I can’t try this until I get some.) The reason I did not try it all the way to the right in the first place is that the instructions for the mill warn about regrinding. Or maybe I will buy some rye meal for the next time 😀
This is the Bay State Coarse Rye Meal that I use. I hope these photos help.
Thank you! That is about the texture I achieved with my blender for the cracked rye. There may have been a bit more rye meal as a blender seems to do all or none when grinding grain. As for the rye meal-next time I would probably try a food processor or even a small tabletop mill I used to have (if I can find it -haven't seen it since the move!). For now I used what I had. Why not? I had already changed the original recipe! I'm sure it will be delicious!
Sounds like you have a good plan. I'm looking forward to seeing your loaf.
And Abe's too!
Using whole rye instead of medium rye changes the consistency and taste of the bread, unless it's only a smaller amount.
Medium rye is not a grind but a kind of high extraction rye, you can substitute it per Stanley Ginsberg with a mixture of white rye and whole rye.
Karin