Help me use my Swedish Råg kross
A Swedish friend left town recently and kindly trusted me with 1500 gm of Råg kross. Opening the bag, I would describe this as the rye equivalent of cracked wheat, maybe a little larger than bulghur. Searching here on the forums, I found references to rye chops that also sound exactly right.
The tricky part is what to do with them. Some forum posts refer to them being part of various soakers, especially in Hamelman's Bread. I don't have that, but a friend does, so I can check in a day or two. Volkornbrot seems like a good idea.
What else can I use them for? Anyone have any favourite recipes that involve rye chops and that they would like to point me to?