Has anyone tried rye or spelt (or other similar) flakes as a bread ingredient? Would it be similar to cracked grains? Although flakes are obviously cooked, but perhaps that only adds flavour?
I have used rye flakes and barley flakes in the past. I just use them as you would rolled oats. You can soak them, or cook them if you like, but they don't have to be cooked.
Thank you! If you mean my comment that they are cooked, what I actually meant is that they are already sold cooked, and I saw people use them in muesli mixes, so they don't need to be cooked more to eat them.
And I like the results. As it happens, I'm planning to bake today using a 4-grain mix (oats, wheat, rye, and barley) that also includes sunflower seeds.
It's a lot like using old fashioned rolled oats (the thick ones, not the quick or instant types). You have three options when using flaked grains: as a cold soaker, a hot soaker, or a porridge. The soaked or cooked flakes add texture and flavor to the finished bread but aren't quite as nubby as cracked grains tend to be.
If you have a flaker, spelt works a dream. Born to be flaked. Imbibe overnight first, then surface dry before flaking. Rye flakes nicely too.
Regardless of grain or home flaked or storebought, I think it was from Kristen Fullproof that I learned to slightly brown the flakes in butter before adding water to make them into a porridge add. It brings up some flavor and reduces clumping during addition at second fold.
and dust them with flakes. They brown nicely next to the pan and make a pretty loaf while making a tasty crust.
I also coat shaped dough onto flakes. Spread flakes out on a cloth and by picking up edges use the cloth to roll and coat the dough. The clean up is easy. Cloth can also be used to tranfer to a basket or banneton.
I have used rye flakes and barley flakes in the past. I just use them as you would rolled oats. You can soak them, or cook them if you like, but they don't have to be cooked.
Thank you! If you mean my comment that they are cooked, what I actually meant is that they are already sold cooked, and I saw people use them in muesli mixes, so they don't need to be cooked more to eat them.
And I like the results. As it happens, I'm planning to bake today using a 4-grain mix (oats, wheat, rye, and barley) that also includes sunflower seeds.
It's a lot like using old fashioned rolled oats (the thick ones, not the quick or instant types). You have three options when using flaked grains: as a cold soaker, a hot soaker, or a porridge. The soaked or cooked flakes add texture and flavor to the finished bread but aren't quite as nubby as cracked grains tend to be.
Paul
Thank you! I got some spelt flakes, will try soaking them probably.
I like to toast mine before adding dry or soaked.
Patsy
Nice, thanks Patsy! Sounds like they can be treated just like seeds.
If you have a flaker, spelt works a dream. Born to be flaked. Imbibe overnight first, then surface dry before flaking. Rye flakes nicely too.
Regardless of grain or home flaked or storebought, I think it was from Kristen Fullproof that I learned to slightly brown the flakes in butter before adding water to make them into a porridge add. It brings up some flavor and reduces clumping during addition at second fold.
Tom
Don't have a flaker, but bought some spelt flakes. Will try them in a bake soon, thank for the advice!
and dust them with flakes. They brown nicely next to the pan and make a pretty loaf while making a tasty crust.
I also coat shaped dough onto flakes. Spread flakes out on a cloth and by picking up edges use the cloth to roll and coat the dough. The clean up is easy. Cloth can also be used to tranfer to a basket or banneton.
I've seen that done with oats, if other grain flakes are similar - makes sense! Thanks Mini!