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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.
Beginner
1 hour per kilo
Instructions
1
1
Clean the grain
Clean the grain
Winnow the rye and pick out stones and chaff. Weigh it.
Materials for this step:
Rye Grain1 kgTools needed:
Winnowing Tray
Balance Scale2
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.
Tools needed:
Quern Stone
Bowl3
3
Store
Store
Weigh the flour and keep it, unsifted, in an airtight container in a cool place.
Tools needed:
Balance Scale
Airtight Storage Containers4
4
Flour from your grain
Flour from your grain
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Tools Required
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