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Bread Flour: Hard Wheat Ground on a Quern and Sifted
TheChef

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TheChef

17. Ukwakira 2026DK
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Bread Flour: Hard Wheat Ground on a Quern and Sifted

Bread flour, or strong flour, is flour from hard wheat. Hard wheat holds about 12 to 14 % protein and is rich in gluten, which makes dough stretchy and traps the gas from the yeast, so the loaf rises well. Grind hard wheat berries fine on a quern, sift off the bran, grind the coarse bits again and sift once more. The picture: our diagram, hard wheat to quern to sieve, flour and bran.
Utangiye
Two hours

Amabwiriza

1

Choose hard wheat

Use hard wheat berries; soft wheat makes weak flour. Pick out stones and chaff and weigh the grain.

Ibikoresho by'iyi ntambwe:

Imbuto zuzuye z'inganoImbuto zuzuye z'ingano1 kg

Ibikoresho bikenewe:

Iminzani ya Digitale yo mu GikoniIminzani ya Digitale yo mu Gikoni
IbakuliIbakuli
2

Grind fine

Feed the berries slowly through the quern and grind them as fine as it will go.

Ibikoresho bikenewe:

Ibuye ryo gusya ry'intokiIbuye ryo gusya ry'intoki
IbakuliIbakuli
3

Sift off the bran

Shake the meal through a fine sieve. Keep the flour; set the bran flakes aside.

Ibikoresho bikenewe:

Akayunguruzo Gafite Urukoma RutoAkayunguruzo Gafite Urukoma Ruto
IbakuliIbakuli
4

Grind the coarse bits again

Pass the coarse bits caught with the bran through the quern again and sift once more. Add this flour to the first.

Ibikoresho bikenewe:

Ibuye ryo gusya ry'intokiIbuye ryo gusya ry'intoki
Akayunguruzo Gafite Urukoma RutoAkayunguruzo Gafite Urukoma Ruto
5

Flour and bran

Gupakira ikaye ya Jupyter…

Ibikoresho bikenewe:

Iminzani ya Digitale yo mu GikoniIminzani ya Digitale yo mu Gikoni
6

Store

Keep the flour in an airtight container in a cool place.

Ibikoresho bikenewe:

Ibikoresho byo kubikamo bidafungura umwukaIbikoresho byo kubikamo bidafungura umwuka

Ibikoresho

1

Ibikoresho bikenewe

5

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