How To Make Cracked Rye Berries ^NEW^

I needed cracked rye berries to do my first bake from "Bread" by Jeffrey Hammelmann. All I could find were whole berries so here's what I did. First I froze the berries for about an hour, then a bit at a time, pulsed them in a coffee grinder, ran them through a strainer and kept saving the big pieces.

I am making Danish rye bread according to this recipe: -sandwiches/.However, I can't find any cracked rye berries in stores near me (I've found them online but I'm in the middle of the recipe and shipping would take too long). Do you think Bob's Red Mill 10 grain cereal or plain millet would be an adequate substitute for the cracked rye berries?Bob's Red Mill 10 grain cereal has "freshly milled grains, beans and seeds, including whole grain hard red wheat, rye, triticale, oat bran, oats, corn, barley, soy beans, brown rice, millet and flaxseed meal." I've used it in other whole grain breads so I'm hoping it will work here to even if it is no longer proper Danish rye!

Danish rye bread is a sourdough bread that traditionally takes 2-3 days to make. Here is a super simple version that cuts the fermentation time down to as a little as 24 hours without the need to tend and feed it. This version calls for a yeasty beer. Beer and bread are cousins, both traditionally made from the same two ingredients, water and grains. The alcohol in this bread is burned off during the long baking process while the beer contributes to a fabulous texture and consistency (and flavor, depending on which beer you use).

The bread dough is allowed to ferment for 24 hours at room temperature (or 48 hours depending on how sour you like the bread). This fermentation process neutralizes the phytic acid in the grains, a naturally occurring substance that binds nutrients so that the body cannot properly absorb them. Not only does phytic acid acid bind the nutrients of the grains themselves, it binds the nutrients of anything else you eat with the grains. Fermenting the bread dough increases its nutrients and makes the bread easier to digest. And even after sourdough is baked it continues to sour and only gets better in flavor over time.

I love Rye and think it is a good switch-up to regular oats or even steal cut oats. I can buy at my health food store Kibbled Rye ( it is exactly like steel cut oats but it's Rye ) in the baking section and I make something very similar but using cocoa/cacao and stewed cherries to make a " black foresteque" type flavour.

Rye is the quintessential grain of the North and has been the cornerstone of Scandinavian bread baking culture since the Middle Ages. But there is so much more to rye than just bread! It makes a lovely ingredient in a variety of baked goods, breakfast cereals and savory dishes in the form of cooked whole rye berries.

Rye is a grass that is grown primarily as a cereal grain. The whole grains harvested from the rye plant are known as rye berries. They can be cooked and eaten whole, rolled into flakes (like rolled oats), ground into flour, or chopped into smaller pieces for cooking and baking. Rye can also be used for making beer, vodka or whiskey or for feeding livestock.

Rye berries are the whole grain form of rye, much like a wheat berries are the whole grain form of wheat. They can be cooked and eaten whole in salads, grain bowls, soups or even in a rye version of risotto! The rye berry has a nutty, earthy flavor and is pleasantly toothsome yet tender when cooked. You can find them at many natural grocery stores and online at Amazon.

Rye berries should be stored at room temperature in an airtight container (I use a mason jar). They will keep for at least 6 months in a cool, dry spot. For longer storage, you can freeze the uncooked rye berries in an airtight container or freezer bag for up to a year.

Cooked rye berries can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, transfer the completely cooled, cooked rye berries to a freezer bag. Tightly seal and freeze for up to 3 months.

Basic Stovetop Preparation: Rinse 1 cup of rye berries in a fine mesh strainer. Fill a medium sauce pan with water and bring to a boil. Add ½ teaspoon of fine salt and the rye berries. Bring back to a boil and then reduce to a simmer. Cook until the rye berries are tender but still toothsome, about 45- 60 minutes. The only way to know that they are done to your liking is to taste them. If you would like them to be softer, keep cooking.

Some recipes suggest soaking the rye berries overnight in a covered bowl of cold water prior to cooking. The idea is to shave a few minutes off of the cooking time and to potentially make the grains more digestible and the nutrients contained in the rye berries more bioavailable. I have not found soaking to be necessary and generally skip this step, but you certainly can if you are thinking ahead.

Rye chops (sometimes called cracked rye) are simply rye berries that have been cut into smaller, irregular-sized pieces. They are often used in rye breads or cooked into a breakfast porridge much like steel cut oats. You can find rye chops online at Amazon.com.

Rye flakes are rye berries that have been steamed, flattened in a roller and dried, much like old-fashioned rolled oats. They can be eaten like a porridge or used as an ingredient in muesli or granola.

As a general rule, you can substitute up to one-third of the all-purpose flour in a recipe with rye flour and not have to make any significant modifications to the recipe or the baking process. If what you are making is really thin, such as crackers, crispbread, or even certain types of cookies, you may even be able to get away with more.

Since getting your cracked rye flour, I have made 5 loaves of bread and most likely will not buy regular baked bread again unless it is some specialty bread. A 1 inch slice of my bread easily satisfies any hunger cravings with its molasses and honey ingredients. Because it is stone ground, my only complaint is the occasional crunch of a stone particle.

I use the cracked rye as a hot cereal, sometimes straight and sometimes mixed with rolled oats. I like the taste and texture as well as the ability to mix up whole grains. I recommend the cracked rye and will be purchasing again.

Cracked rye was very hard for me to find in the Chicago area; much of the time I had to buy small quantities of cracked rye from the largest online retailer. Until I found Janie's Mill. The quality of their cracked rye is superior to all of the cracked rye that I purchased in the past.

since Red River Cereal is no longer made, had to try to duplicate the cereal which is the basis for a hearty, whole-grain molasses bread ... Janie's Mill comes to the rescue with both cracked wheat and cracked rye ... these two grains combined with brown and golden flax and you've got the best 'copycat' Red River Cereal ... keep up the great work, Janie's Mill ...

I first bought this cracked rye before the Covid pandemic and I've returned to it because it has best flavor I can find (presumably because it's the freshest). Since the pandemic, whole grain rye has disappeared from local shelves and the cost of Janie's Mill, even with shipping half way across the country, is close to the best I can find for rye "chops." I use the rye to bake a complex "Cornell" bread which includes all sorts of protein additions, even sourdough and eggs. I wish the texture were slightly coarser, more like that of cracked wheat, just to achieve a certain complex mouth feel. But I wonder whether that's even possible?

Rye chops are the rye equivalent of cracked wheat or steel-cut oats. That is to say, the whole kernel (the rye berry) is cracked or cut into a few pieces that are quicker to cook than the completely intact rye berry.

Rye ﬂakes are created like rolled oats: by steaming rye berries and then rolling and drying them. You can add them to baked goods, cook them for porridge, and otherwise use as you would rolled oats.

Take a small amount of the 7 dl warm water, maybe 2 dl or so (6 fluid oz), place into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Sprinkle active dry yeast over water, give a quick little stir and allow to sit for 10-15 minutes.

To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add sunflower, flax and sesame seeds. Add drained cracked rye. Then add whole wheat flour and dark rye flour in 1/3 increments, scraping down sides as you go along. Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6 minutes.

Rugbrød is a staple in, dare I say, all Danish households and it is the foundation for most pieces of Smørrebrød (open-faced sandwiches) whether it be the elaborate pieces bought in restaurants or the common pieces found in the daily Danish lunch box. What makes Rugbrød super healthy is that it is very low in fat, has no oils, no sugars and it is typically loaded with whole grain and fiber. That being said, there are many different versions of Rugbrød, some packed with seeds and grains, others with only the basics.

Oil a 13 x 4 x 4 inch bread pan and set aside. Mix all of the ingredients together, stirring to make sure there are no dry pockets left within the dough. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. After baking allow bread to cool in the pan on a baking rack. When bread is still a little warm place in a plastic bag. The condensation inside the bag will help soften the very hard outer crust. Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag. The bread is now ready for slicing or freezing. Enjoy! 2b1af7f3a8

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