Sunday Roast

 coarse flour

Making coarse flour at home is similar to making fine flour, but the grinding is done for a shorter duration to achieve a coarser texture. Coarse flour is ideal for rustic breads, cereals, or certain traditional dishes. Here’s a guide to making coarse flour, specifically for whole wheat, rice, or oats.

### 1. Coarse Wheat Flour (for rustic breads or chapati)

**Ingredients:**

- Whole wheat grains

**Instructions:**

1. **Clean and dry the wheat grains** thoroughly.

2. Grind the grains in a high-powered blender, coffee grinder, or grain mill but pulse or blend in **short intervals** to control the coarseness.

3. Check the texture frequently. For coarser flour, stop grinding when you see a sandy texture with small chunks.

4. Store in an airtight container in a cool, dry place.

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### 2. Coarse Rice Flour (for idli, dosa, or crispy coating)

**Ingredients:**

- White or brown rice

**Instructions:**

1. **Rinse and dry** the rice completely to avoid moisture in the flour.

2. Use a high-powered blender or grain mill, and grind in short bursts. Stop when you see a coarse, gritty texture.

3. For dishes like idli or dosa, you may also leave a few larger rice pieces for added texture.

4. Store in an airtight container.

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### 3. Coarse Oat Flour (for granola, rustic pancakes, or baking)

**Ingredients:**

- Rolled oats or steel-cut oats

**Instructions:**

1. Measure out oats and pulse them in a blender or food processor until they reach a rough, coarse consistency.

2. For granola or topping use, keep the oats even coarser. For baking, a medium-coarse texture works well.

3. Store in an airtight container.

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### Tips for Coarse Flour

- **Pulsing** is key: Pulse the grains instead of continuous grinding to better control the texture.

- **Check frequently** to prevent over-grinding.

- **Use coarse flour** within 1-2 months to maintain freshness, as homemade coarse flour can go stale faster due to the larger particles.

This method will give you a rustic texture, ideal for hearty breads, cereals, or traditional recipes. Let me know if you’d like a visual guide!

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