Vollkornbrot I: The Slicing (cont).

have complained for a while that they cannot find rye chops.  At the bottom of this message, I'll provide a link to that discussion:  Here's one post from it:

Cracked v. chopped rye

 

Hamelman differentiates between cracked rye and rye chops (and rye flakes are definitely different, as is rye malt).  He says that rye chops have been chopped (presumably with a blade or something sharp), whereas cracked rye has been cracked with a roller.  Rye chops can be used in a cold soaker, but if you sub cracked rye, it doesn't absorb water as well, so you have to use hot water for your soaker.  Rye flakes (or any flaked grain) have been steamed and then rolled, which gelatinizes the starch and is a very different creature.  Malted rye, as mentioned above, has been allowed to germinate, then dried (and sometimes toasted).  You can then crack it in the roller mill that most brew stores use.  I assume this will absorb water better than cracked rye, due to the enzymatic action of germination, but I am not sure how much better.  For brewing applications, the water is added hot (usually around 150F) and allowed to steep for about an hour to convert and remove all of the sugars in the malt.

 I am am pretty sure malted rye still has active enzymes, so that is something you might want to be careful about.  If you put it in an overnight soaker, you might find that the starch has all been converted to sugars.  You might want to heat it above 170 to deactivate the enzymes, or only allow it a short time in the soaker to avoid that.

 

Link:http://www.thefreshloaf.com/node/1848/where-find-rye-chops

hester

 

p.s. From the rye council

Cracked Rye or Rye Chops

Rye chops are the rye equivalent of cracked wheat  or steel-cut oats. That is to say, the whole kernel (the rye berry) is cracked or cut into a few pieces that are quicker to cook than the completely intact rye berry.