I first bought this cracked rye before the Covid pandemic and I've returned to it because it has best flavor I can find (presumably because it's the freshest). Since the pandemic, whole grain rye has disappeared from local shelves and the cost of Janie's Mill, even with shipping half way across the country, is close to the best I can find for rye "chops." I use the rye to bake a complex "Cornell" bread which includes all sorts of protein additions, even sourdough and eggs. I wish the texture were slightly coarser, more like that of cracked wheat, just to achieve a certain complex mouth feel. But I wonder whether that's even possible?
Love love love the cracked rye. I use it for my breakfast porridge with raisins, cream and brown sugar. Better than oatmeal
Great for warm breakfast cereal
This cracked rye worked really well in a recipe of Danish Rye (Rugbrød).
We love making real Danish rye bread (Rug Brod) and Janie's Mill has the best rye chops, a necessary ingredient. Perfect!
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