Grains, rice & flours · Grains & cereals

Cracked rye

Whole rye kernels broken into coarse pieces, soaked and folded into dense Danish rugbrød and German rye breads.

Also called: rye chops, kibbled rye, Roggenschrot

Around the world: Roggenschrot (de) · knækket rug (da)

What it is

Rye grain chopped into small pieces (rye chops or kibbled rye, Roggenschrot in German). It is much coarser than rye flour and gives dense Northern European breads their chewy, speckled crumb. Whole rye berries are the same grain uncracked and need much longer soaking or cooking.

Secale cereale

How it’s used

Soaked overnight and mixed into rugbrød and pumpernickel-style breads
Added to sourdough rye loaves for texture
Cooked as a hearty porridge
Sprinkled on loaves before baking

Characteristics

Taste: Earthy, slightly sour and grassy.
Texture: Hard and gritty dry; chewy after soaking and baking.
Appearance: Grey-brown angular grain pieces.
When cooked: Needs soaking (often overnight) or long baking to soften; absorbs a lot of water.
Sold as: whole
Cooking uses: Suitable for baking, Suitable for boiling
Common in: Danish, German, Scandinavian, Finnish, Polish

Storage

Cool, dry and dark. Keep in an airtight container in a cool cupboard; for long storage refrigerate or freeze, as cracked grain goes stale faster than whole.

Diet, allergens and safety

Contains Gluten. May contain Wheat — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Rye contains gluten and may be processed with wheat.

Nutrition per 100 g

Energy: 338 kcal
Protein: 10.34 g
Carbohydrate: 75.86 g
Fat: 1.63 g
Fibre: 15.1 g
Sugars: 0.98 g

USDA FoodData Central: Rye grain (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Whole wheat berries — Crack roughly in a blender and soak; milder and contains wheat.
Rolled oats — Steel-cut or jumbo oats give texture; softer and sweeter.