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?
Thanks
Jeremy
seems to be the ideal candidate.
Here are a couple of links:
http://www.thefreshloaf.com/node/15575/frisian-rye-bread
http://www.cookaround.com/yabbse1/entry.php?b=84085
(it's in italian, but the recipe is straightforward).
Lucky you, I can't find it anywhere ;-(
Thanks so much. I've marked the recipes from those links and will study them in detail before I decide which to try. I'm sure my Swedish friend won't mind me making a Friesian recipe!
Jeremy
and eat them as a hot cereal in the morning, noon, or night. The aroma while they cook is balsam to the soul.
Any left overs can go into muffins or bread or be treated like bulgar wheat (only better) with olives, oregano, olive oil, lemon, chopped tomatoes, fresh onions, cucumber, goat cheese, more fresh herbs and balsamico and black pepper. Chopped celery, parseley and the just come up spring chives are also good in there.
Thanks Mini. I'm not really a big breakfast person (except late brunch bagels) so noon and night are more likely. What fun to try.
Jeremy