Rye Grain Flakes
Does anoyone have tips for using rye flakes? I've only seen recipes for using whole rye grains, soaked overnight. Since they're flaked, I assume they need different, quicker treatment, like whole, jumbo rolled oats. There are directions for making a porridge on the packet but I've yet to try it. I fear using them thus soaked will yield a sticky, tacky, inedible crumb, something similar to the oat-porridge breads I've made in the past.
I bought them initiially as a substitution for malted wheat flakes (for Granary style bread). I used it similarly, that is, straight from the bag and added to the dough. But they were, dissappointingly, nothing like malted wheat flakes.
I have an idea to toast them slightly in the oven before use (like malted wheat flakes).
Does anyone have inspiration for using flaked rye grains?