I seem to have a problem with grains, such as rye grain etc, as in say Dan lepods recipe he says "boil the grains for 45 mins and then soak overnight. Now iv'e tried this twice now with different recipes but they still taste hard even after baking the loaves, making them almost inedible, iv'e actuly soaked them for much longer but without success. Any ideas how to rectify this problem ?

Cheers

Dave W