Make flour
How much grain for the flour you want
Whole-grain milling is nearly 1:1 by weight. Sifting changes the yield. Protein is a percentage of the flour — want more, add vital wheat gluten, or mill a stronger berry. Protein & calorie sources →
Miller’s desk
Grain to flour
Vital wheat gluten booster
Most bags of vital wheat gluten are 75–80% protein. The booster is added on top of the flour, not swapped in.
Whole-grain flour · Weak gluten
- Whole grain needed
- 505 g
- Flour you’ll get
- 500 g
- Bran left behind
- 0 g
- Protein in that flour
- 52.5 g · 10.5%
- Natural gluten
- 3.5%
- Add VWG
- 20.2 g
- After VWG
- 13% protein · 6.2% gluten
About 2.9 cups of berries → 4.9 cups of whole-grain flour. Whole-grain milling is essentially 1:1 by weight; sifting is where you lose bran.
How to mill it
Whole rye flour 'sets' as it hydrates. Mix, rest, mix again.
Medium-coarse for pumpernickel; finer for light rye after sifting.
Tempering: Not required.
Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze.
Milling 101 →Next: bake it
Pick a loaf for this flour
13% protein after VWG · Rye whole-grain flour. Sandwich loaf, focaccia, sourdough — the kitchen will scale dough, hydration, and times to this mix.
Brioche
Soft Pretzels
Country Sourdough
Ciabatta
Pizza Dough
Sandwich Loaf
Country Hearth Loaf
Focaccia
Challah
Bagels
Baguette
Pita
English Muffins
Rye Loaf
Naan