UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
Rye Flour Ground on a Quern
Rye flour, the flour of rye bread and pumpernickel, is ground from the grain of Secale cereale. Ground whole on a rotary quern and left unsifted, it is a dark wholemeal rye flour.
The picture: rye grains.
Utangiye
1 hour per kilo
Amabwiriza
1
1
Clean the grain
Clean the grain
Winnow the rye and pick out stones and chaff. Weigh it.
Ibikoresho by'iyi ntambwe:
Impeke za seyigale1 kgIbikoresho bikenewe:
Uruteso
Umunzani w'ibiro2
2
Grind
Grind
Feed a small handful at a time into the quern's eye and turn the upper stone steadily, collecting the meal at the rim. Grind it a second time for finer flour.
Ibikoresho bikenewe:
Ibuye ryo gusya ry'intoki
Ibakuli3
3
Store
Store
Weigh the flour and keep it, unsifted, in an airtight container in a cool place.
Ibikoresho bikenewe:
Umunzani w'ibiro
Ibikoresho byo kubikamo bidafungura umwuka4
4
Flour from your grain
Flour from your grain
Gupakira ikaye ya Jupyter…
Ibikoresho
1- Umwanya
Iki gishushanyo gikora
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