substitute for cracked rye berries

Good luck, I hope it works out!

Another thing that might help in the future is soaking some of the whole grains. I do this for the rugbrod/Danish rye style bread I make. I use rye chops mixed with whatever grains I want to throw in (usually a mix of oats, cornmeal, quinoa or millet, etc), and let those soak in hot water so they absorb less water when I add them to the final dough.

I'm also curious about her sourdough starter instructions - 3 tbsp starter + 2 tbsp of salt sounds like it would kill the yeast!

This is a belated update. I made the bread with a mix of the 10 grain cereal mix and steel cut oats as Stephanie B. suggested. The crust was delicious but I think the cereal mix absorbed too much liquid because the inside of bread was gummy. I ordered cracked rye berries and they arrived this past weekend so I'm starting the bread over again and will let you know how it turns out!

Lindsey, the link takes me to the site, but not a specific recipe. If you're already started and want to finish the bread, use something you have nearby. Maybe your Bob's Red Mill 10 grain cereal. Perhaps cracked wheat berries (for crunch & a whole grain taste)? Some more rye or some whole wheat flour?
In any case, I would make the bread at least once (if you've not already done so) with as much rye content as the recipe suggests, to get that wonderful rye taste.
Please let us know what you used & how it turns out. ;)

I make a very similar bread regularly and I wouldn't sub in millet for all the rye berries. There's no reason you can't toss in some millet (or quinoa, or amaranth, or whatever seeds/grains you like), I just wouldn't use it in place of rye berries. Cracked rye berries, and rye chops, are much larger than millet or Bob's Red Mill cereal mixes. The grain cereal mix would probably work, but you'll get a much less "seedy" bread, without that characteristic chewiness of all the large grain pieces in the recipe.

The rye chops I have look like they're somewhere in between a cracked and rolled grain. I think a mix of rolled oats and something like bulgur wheat or steel cut oats would be a better substitute. Sunflower seeds will also soften into a texture similar to a whole grain when baked in this kind of bread.