KitchenAid KGMA, Инструкция и рецепты, Страница: 9 / 12

7
Suggested Grains
All these low-moisture, non-oily grains
may be ground in your KitchenAid
®
Grain Mill:
WHEAT — Many different types of
wheat are grown in the United States.
Hard wheat, with a high percentage
of protein, is generally considered best
for bread flour; soft wheats are
preferred for cakes, cookies, and other
baked goods. Mix hard and soft
wheats for all-purpose flour.
CORN — Grind fine for baking,
coarse for corn meal mush.
RYE — Combine rye flour with wheat
flour for best results with rye bread;
rye does not contain enough gluten
for good rising.
OATS — Oats must be hulled before
grinding for flour, or use rolled oats.
Oat hulls prevent proper feeding of
grain into grinding burrs. In most
recipes you can substitute oat flour
for up to
1 ⁄
3
of the all-purpose flour.
RICE — Both white and brown rice
grind well.
BUCKWHEAT — For best results,
buckwheat should be hulled before
grinding. Raw and toasted buckwheat
both grind well.
BARLEY — For best results, barley
should be hulled before grinding.
MILLET — Before grinding, toast
millet in a heavy, dry skillet to bring out
this very small grain’s unique flavor. Stir
constantly to prevent burning.
Your local library or health food store
can provide more information on grains.