White rye extraction rate
I'm in the process of figuring out how to bake from a bread formula calling for dark rye. In this context "dark rye" refers specifically to what's left after the white rye flour — most of the endosperm — is extracted from whole rye by the miller. I live in an area where I can't seem to find this flour; I can buy something labeled "dark rye" easily enough, but it's just whole grain rye flour, not the byproduct of white rye production that the recipe calls for.
I'm going to try and approximate traditional dark rye by running whole rye flour through a sieve to extract the largest pieces of pericarp, then adding back in the appropriate amount of resulting high-extraction rye flour that got through the sieve. What I need to know to figure out the right amount is, what's the usual extraction rate for white rye? In other words, how many kilos of white rye does a miller get from 100 kilos of rye berries?
Thanks in advance!