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Our Rye Chops are made from whole rye berries that have been cracked into coarse pieces, creating a hearty, flavorful grain with excellent texture. They are most commonly used as a soaker in bread baking, where they add moisture, chew, and classic rye character to the finished loaf.
Rye chops absorb water readily and soften beautifully when soaked or cooked. When added to bread dough, they help improve keeping quality and create a more complex crumb without overwhelming the structure. They can also be cooked and enjoyed as a hot cereal with a deep, earthy rye flavor.
Because rye behaves differently than wheat, rye chops are typically prepared ahead of time—either soaked or gently cooked—before being incorporated into recipes.
Best for:
• Multigrain and rye breads
• Soakers for sourdough and yeasted doughs
• Hot cereal and porridge
• Adding texture and moisture to baked goods
Baker’s tip:
For bread baking, soak rye chops in boiling water and let cool completely before mixing into dough. This softens the grain and prevents it from drawing moisture from the dough.
Full of flavor and character, these rye chops are a simple way to add depth, texture, and traditional rye flavor to breads and cereals alike.
Our Rye Chops are made from whole rye berries that have been cracked into coarse pieces, creating a hearty, flavorful grain with excellent texture. They are most commonly used as a soaker in bread baking, where they add moisture, chew, and classic rye character to the finished loaf.
Rye chops absorb water readily and soften beautifully when soaked or cooked. When added to bread dough, they help improve keeping quality and create a more complex crumb without overwhelming the structure. They can also be cooked and enjoyed as a hot cereal with a deep, earthy rye flavor.
Because rye behaves differently than wheat, rye chops are typically prepared ahead of time—either soaked or gently cooked—before being incorporated into recipes.
Best for:
• Multigrain and rye breads
• Soakers for sourdough and yeasted doughs
• Hot cereal and porridge
• Adding texture and moisture to baked goods
Baker’s tip:
For bread baking, soak rye chops in boiling water and let cool completely before mixing into dough. This softens the grain and prevents it from drawing moisture from the dough.
Full of flavor and character, these rye chops are a simple way to add depth, texture, and traditional rye flavor to breads and cereals alike.