How to Prepare and Soften Wheat Kernels and Rye Kernels for Multigrain Bread?

Yields approx. 246g after soaking and draining

Ingredients:

1. 130-150g cracked wheat kernels and/or cracked rye kernels (2 DL Danish measuring cups)

2. 250g boiling water (3 DL Danish measuring cups)

3. Salt to taste (optional)

Directions:

1. In a bowl, add wheat kernels and rye kernels.

2. Add boiling water.

3. Let it cool down and absorb the liquid for 30 minutes.

4. Drain and they are ready to be used in bread :-)

Storage:

Cover in an air-tight container and store in the fridge for 5 days or freezer for 3 months.

Additional Information:

One of the main ingredients of multigrain bread that makes the bread so nutritious is the wheat kernels and/or rye kernels (However, store-bought bread provides only a fraction of them. Thus, it is best to bake your own bread if resources allow).

Cracked wheat kernels available from Føtex Supermarket

In a food storage glass container (I use multipurpose IKEA's 365 food storage container), add 100ml of cracked wheat kernels

Cracked rye kernels available from Føtex Supermarket

Add 100ml of cracked rye kernels

300ml (equivalent to 250g) of boiling water

Let the kernels soak, cool down and absorb the liquid for 30 minutes.

Sprinkle some salt to taste (optonal)

Drain off excess liquid and it is ready to be used in multigrain bread making :-)

If unused, for storage: cover in an air-tight container and store in the fridge for 5 days or freezer for 3 months.