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Organic Cracked Rye

$6.25 Regular Price

  • Product Info

    We separate our mill stones slightly to create medium-fine granules, also known as “rye chops,” from our organic whole rye berries. Cracked rye is a very popular in traditional breads of northern Europe such as Danish Rye Bread (Rugbrød).

    Cracked Rye also makes a wonderfully hearty hot breakfast cereal. Check out our recipe for “New Nordic Breakfast Bowls!” The porridge may also be used as an inclusion in your favorite wheat breads.

  • Great to Use In:

    Grain Salads such as tabbouleh, hot breakfast cereal, hearty northern European breads such as Danish Rye (Rugbrød), and as an inclusion in other breads.

  • Milled From:

    Organic Rye Berries

  • Protein:

    7.2%

  • Extraction:

    N/A

  • Moisture:

    12.0%

  • Ash Content:

    N/A

  • Falling Number:

    N/A

  • more info:

    N/A

Customer Reviews

Based on 23 reviews
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K
Kristian Olesen
Wonderful for Danish Rugbrød

As a Dane living in the US I have started to make my own rugbrød. These cracked kernels were just the thing I needed. Size is great and it comes out really well in the final bread. Thank you Janie's Mill!

K
Kenneth Rosenberg
Great for Rye Bread

I've made a couple of sourdough rye recipes using the cracked rye - they came out out great! Would definitely order again.

J
Jill Fisher
Just what I was looking for!

I needed cracked rye to make authentic Danish sour dough rye bread. Cracked rye is something I could not find in any grocery stores and very few options online. I was thrilled to discover Janie's Mill is selling it. And my first loaf turned out beautifully!

B
Bernard Werner
Excellent for Winnipeg rye bread like City, or KUB

This cracked rye makes a perfect Winnipeg style rye bread. I've made this loaf 8 times in the past 3 months. It's as close to City Bread Winnipeg Rye, as you're going to make at home, imho. Here's the recipe I use:

- soak 100g of Janie's Cracked Rye in 110g of water for 8 to 16 hours at room temp, covered. (Water will be fully absorbed)
- warm 175g of water with 1 tsp of table sugar to lukewarm temp (80 to 90F) in a glass, in the microwave (30 seconds).
- add 2 tsp of active dry yeast. stir, and let stand for 5 minutes
- add the soaked rye and water/yeast to a mixing bowl. Stir well.
- add 350g strong white unbleached bread flour (13% protein or higher.)
- add 25g of wheat gluten flour (75-85% protein... Bob's Red Mill, or eqv.)
- add 9g of table salt
- mix well by hand with a rubber spatula.
- Let stand covered for 30 minutes. then aggressively fold over the dough in the mixing bowl 10-15 times. and cover again.
- Repeat above 2 more times.
- drop dough into a standard 9x5x3" bread pan. punch it down to de-gas it in the pan, Let it rise to about 3-1/2 to 4" height. (about 45 to 90 minutes. don't overproof)
- Bake at 425F for 30 minutes, or until 195F internal temp.
- Depan 5 minutes out of the oven, and let cool on a rack until room temp.

Glorious perfect Winnipeg rye bread. The dough will start out very sticky because of the rye. Don't worry. i use a silicon spatula. after two rests, the dough will develop it's gluten. And when tapped on, it'll be elastic, and will rise very nicely. The added Gluten flour is important for its rise and have the soft texture of KUB or City Bakery.

J
Jeff Adler
For Breakfast

I mix 1/3 cop of cracked rye with one cop of water and cook until I get the right consistency. It's a good breakfast cereal.

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Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!