Rheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
In formulas calling for "coarse" and "fine" cracked rye, never having tasted, seen or felt what these might be from German suppliers, wondering if anyone has suggestions - either "Milling" some coarse cracked grains by pulsing in a spice grinder, let's say, or using "cracked" and "chopped" rye from various suppliers to get a decent approximation?
I have on hand Janie's Mill Cracked Rye, which feels slightly finer to me than Baker's Authority Rye Chops - but then, I don't know if I'm just feeling a minor difference between chopped and cracked grain. I also have Baker's Authority Pumpernickel Flour.
Secondly, a formula (Lutz Geißler) calls for "active malt flour" (no problem - I have rye malt), but also calls for inactive liquid malt - I presume something like one can find in homebrew stores, liquid wort basically boiled down. Can't get liquid rye malt syrup however. Another formula (Hefe und Mehr. Can't recall who referred me to the site - thank you!) calls for sugar beet syrup (Rübenkraut), which I just obtained. I presume this is perfectly fine as a rye malt syrup sub. Thoughts?