It's nice when there is an intended infection......
IME rye berries with nothing else but a simmer cooking, fairly slowly, gentle stir in well/spring water (test just like cooking pasta, bite it and look for the light spot in the middle to go away and also watch for bursting berries)
Then tamp and toss dry, Needles showed me a technique with colanders (just like separating chaff from grain except as in moisture winnowing) and then salt with powder ground gypsum, toss well again and let cool, to error dry is better than to error wet, and fill a quart jar 2/3 full such that condensation does not form on the glass......loose lid and aluminum foil, sterilize in PC and after cooled knock at will......that's how A does it every time.
I've learned to buy small amounts of grain and use fresh over storing, personally, but the local Agway is 2 miles away.....so there is that.....
Love some new fuzz in the jars......can't wait to see.....
A