August 14, 2022 - 8:33am
Medium Rye flour from Whole Rye - sifting
I found a recipe for rye chocolate coffee cake that I’d like to try baking. The recipe specifies medium rye flour which isn’t readily available here. I own a #40 sieve, I’m wondering if I will approximate a medium rye by sifting out the larger pieces of bran with my #40 sifter? Any ideas?
Benny
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Hi Benny,
I have used a #45 sieve in an attempt to make light rye flour, which, like your predicament, is unavailable where I am. The bread came out just fine, but take that with a grain of salt since I didn’t have the original to compare to. I think a coffee cake would be more forgiving. FWIW, with my Mockmill at the finest setting and the #45, the extraction was about 73%.
-Brad
I think from what I’ve read the #40 gives about 75% extraction. It is hard to know what the resulting flour would be like because I’ve never seen light or medium rye so have no idea what it would look or feel like. Thanks for the information Brad.
Benny
If it’s the KA recipe you are making several comments in the reviews say they used the whole rye flour and it had great flavor. Also can sub yogurt for the sour cream anything you do will be great the reviews say it’s a winner. Hope you enjoy!
That is great information Caroline, thank you. I forgot to read the reviews, always good to do so. Yes a yogurt substitution is always a good one since I have yogurt but would have to buy the sour cream.
Benny
Rye Flours.JPG
Tony
Tony, that photo is super helpful, thanks for sharing that with us here. It sounds like I should try sifting with my only sieve and see what it looks like. As you said, making only 33% of the total flour if it is off a bit it really shouldn’t matter.
Benny
all the time in bread which I think would be more critical than a coffee cake and am happy with the results. I'd just sift it with what you have and run with it. I'm sure it will be fine.