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substitute for cracked rye berries

I am making Danish rye bread according to this recipe: http://hahnemannskoekken....
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!

asked by Lindsey 21 days ago

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6 answers 278 views
Stephanie B.
added 21 days ago

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.

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Stephanie B.
added 21 days ago

Sorry that's not to say I'd sub rye berries for sunflower seeds, just that some sunflower seeds would be nice in this kind of bread.

Nancy
Nancy

Nancy is a trusted home cook.

added 20 days ago

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. ;)

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Lindsey
added 7 days ago

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!

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Stephanie B.
added 7 days ago

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!

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Lindsey
added 7 days ago

Thanks for the tip about soaking the grains!

I hadn't thought about the sourdough storage instructions but I'm making a fresh batch of starter since I didn't save any last time. I may add a bit of yeast to the initial rise just to help things along. In the past I have had luck with using sourdough starter for flavor and relying on a mix of yeast and starter for loft.