Organic Cracked Rye

Cracked rye has been my all-time favorite hot breakfast cereal for a while, but it has gotten hard to find since two major producers have dropped it over the past decade. I was delighted to discover that Janie's Mill makes an excellent product, just a tad gritty (which gives it a wonderful, full-bodied texture) with plenty of characteristic rye taste. It makes a filling and really yummy hot breakfast cereal. And the excellent protective packaging and organic certification are bonuses. So I've been willing to pay the shipping charge to get it; nobody in my part of Wisconsin appears to carry it (wish they did).

I made some rye bread, using 75% of the dark rye flour on this site, and pressed these rye chops into the top of the loaf. They gave the top crust a crispy texture, and tasted great.

I was using cracked rye from a different company, but Janie's Mill has so many options that are useful as well as interesting. Last week I made my first batch of Rye Porridge Sourdough boules using Janie's Mill cracked rye. It's about 50 percent bread flour, 20 percent rye flour and the rest is rye porridge made from cracked wheat. It is a best seller in our little farmer's market. The texture is moist, hearty, chewy; something you might to bring to a hobbit pot roast.

My main breakfast bread is a Danish or north-German farmer's rye. It's the kind that looks and feels like a brick. It's packed with wheat or rye berries, cracked grains, rye flour, sunflower seeds, flax seeds, etc. I prefer using cracked rye over cracked wheat, but the rye is hard to find. I'm so glad to know that I can order this nutritious grain from Janie's.

Since getting your cracked rye flour, I have made 5 loaves of bread and most likely will not buy regular baked bread again unless it is some specialty bread. A 1 inch slice of my bread easily satisfies any hunger cravings with its molasses and honey ingredients. Because it is stone ground, my only complaint is the occasional crunch of a stone particle.