I would like to substitute BRM Rye flakes for the rye chops called for in Hamelman's Vollkornbrot. In reviewing his recipe for both,Vollkornbrot and Horst Bandel's Black Pumpernickel, I see Rye chops requires a cold water soak and Rye berries require a boiling water treatment.

My question would then be in regards to using Rye flakes in a soaker, treat with boiling water or with cold water? Thank you for your consideration to my question.

I thought that a separate thread with a pertinant heading would help others, even though I've included some of this information elsewhere.